• 1-1/2 Tbs. olive oil
• 1-1/2 lbs. turkey breast fillets, cut into 2 inch pieces
• 1 medium onion, chopped
• 3 celery ribs, chopped
• 3/4 lb. potatoes, peeled and cut into small dice
• 6 carrots, peeled and thinly sliced
• 1/4 lb. mushrooms, chopped
• 1-3/4 cups Italian style peeled tomatoes, coarsely chopped
• 1/3 cup chicken stock
• 1 clove garlic, crushed
• 3/4 tsp. rosemary
• 1 tsp. salt (optional)
• 1 Tbs. all purpose flour
• 2 Tbs. cold water
• 10 ounces frozen French cut green beans, thawed
• 4 white pitas, warm

In a large, heavy non-stick skillet, heat half the oil over medium high heat. Sauté turkey 3-4 minutes, stirring frequently. Transfer turkey to a plate and set aside. Heat remaining oil in skillet and sauté onion, celery, potatoes, carrots, and mushrooms about 5 minutes, stirring frequently until vegetables are tender. Add turkey, tomatoes, stock, garlic, rosemary, salt and pepper to taste. Bring to a boil. Combine flour and cold water in a jar with a tight-fitting lid. Shake vigorously to mix. Stir into stew. Bring to a boil. Add green beans. Reduce heat to medium low. Simmer 7 minutes, or until slightly thickened. Serve with pita bread.

Per serving: calories 697, fat 15.2g, 20% calories from fat, cholesterol 129mg, protein 63.0g, carbohydrates 77.8g, fiber 11.4g, sugar 13.8g, sodium 779mg, diet points 13.4.

Dietary Exchanges: Milk: 0.0, Vegetable: 5.3, Fruit: 0.0, Bread: 3.0, Lean meat: 0.1, Fat: 1.8, Sugar: 0.0, Very lean meat protein: 6.8

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The recommended wines are: Fumé Blanc, Chablis, or Chenin Blanc.