Chicken Stew with Turnips & Mushrooms
In this healthy chicken stew recipe, we save prep time by using pre-sliced mushrooms and pre-chopped kale (found near packaged fresh greens). If you don't like turnips, potatoes are an easy substitution.
Source: EatingWell Magazine, September/October 2013
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Recipe Summary
Nutrition Profile:
Ingredients
Directions
Tips
Be sure to peel turnips well to remove all the thick skin before cooking. To peel, cut off one end to create a flat surface so you can keep it steady on the cutting board. Follow the contour of the vegetable with your knife to remove the skin. Or, if you use a vegetable peeler, peel around the root about three times to remove all the fibrous skin.
Nutrition Facts
Serving Size: about 1 1/3 cups
Per Serving:
242 calories; protein 26.7g; carbohydrates 13.2g; dietary fiber 2.1g; fat 7.5g; saturated fat 1.4g; cholesterol 62.7mg; vitamin a iu 1085.5IU; vitamin c 27.8mg; folate 43.8mcg; calcium 61mg; iron 1.6mg; magnesium 42.1mg; potassium 671.3mg; sodium 575.3mg; thiamin 0.1mg.
Exchanges:
2 1/2 vegetable, 2 1/2 lean meat, 1 fat