General tips

One of the best elements of travelling is sampling local delicacies, so please don't order a burger and chips when you are in India - not only is the meat likely to be of a poor quality (sometimes so poor that it will make you sick), but you are turning down some of the most wonderful food in the world - and possibly offending your hosts.

Buy Fairtrade Food : The FAIRTRADE Mark is an independent consumer label which appears on products as an independent guarantee that disadvantaged producers in the developing world are getting a better deal.

For a product to display the FAIRTRADE Mark it must meet international Fairtrade standards. These standards are set by the international certification body Fairtrade Labelling Organisations International (FLO).

Producer organisations that supply Fairtrade products are inspected and certified by FLO. They receive a minimum price that covers the cost of sustainable production and an extra premium that is invested in social or economic development projects.

Find out which fair trade products are available at which supermarkets
Get involved in fair trade campaigns.

Buy Local Food : Begin by taking baby steps, such as committing to spend £10 pounds a week on locally grown foods.

Turkey Pot Pie Ala Weight Watchers

	Category	Vegetable Recipes
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Ingredients And Procedures

1 T Plus 1 tsp low cal margarine

1 1/2 c Sliced mushrooms

1 1/2 c Broccoli florets

1/2 c Sliced carrots

1/2 c Chopped scallions

8 oz Cubed cooked turkey

2 t Flour

2 t Dry mustard

1 t Dried thyme

1/2 c Chicken broth

1/4 c Skim or 1% milk

1 lg Egg white

2 t Dijon mustard

3/4 c Buttermilk baking mix

1. In a large nonstick skillet, melt margarine; add mushrooms, broc-

coli, carrots, and scallions. Cook, stirring frequently, 2-3 minutes until just tender. Add turkey; stir to combine. 2. Sprinkle flour, dry mustard, and thyme over vegetables; cook 1

minute. Whisk in broth; bring to a boil. Reduce heat to low and simmer 4-5 minutes, until liquid thickens.

3. Preheat oven to 350F. In a medium bowl, combine milk, egg white,

Dijon mustard, and baking mix; mix until batter is thoroughly com- bined. 4. Spray an 8" pie plate with nonstick spray. Spoon turkey mixture

into plate, spreading evenly. Spread batter evenly over turkey. Bake 15-20 minutes, or until golden.

Source: Weight Watchers magazine, April 1993 Each serving provides: 1/2 Fat, 2 protein, 2 vegetables, 1 bread, 20 optional calories.

Per serving: 256 calories

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<h1>Turkey Pot Pie Ala Weight Watchers</h1>
    <b>Ingredients And Procedures</b><p>
        <TABLE cellSpacing=2 cellPadding=3 border=0><TBODY><TR><TD><P>1 T Plus 1 tsp low cal margarine <P>1 1/2 c Sliced mushrooms <P>1 1/2 c Broccoli florets <P>1/2 c Sliced carrots <P>1/2 c Chopped scallions <P>8 oz Cubed cooked turkey <P>2 t Flour <P>2 t Dry mustard <P>1 t Dried thyme <P>1/2 c Chicken broth <P>1/4 c Skim or 1% milk <P>1 lg Egg white <P>2 t Dijon mustard <P>3/4 c Buttermilk baking mix <P>1. In a large nonstick skillet, melt margarine; add mushrooms, broc- <P>coli, carrots, and scallions. Cook, stirring frequently, 2-3 minutes until just tender. Add turkey; stir to combine. 2. Sprinkle flour, dry mustard, and thyme over vegetables; cook 1 <P>minute. Whisk in broth; bring to a boil. Reduce heat to low and simmer 4-5 minutes, until liquid thickens. <P>3. Preheat oven to 350F. In a medium bowl, combine milk, egg white, <P>Dijon mustard, and baking mix; mix until batter is thoroughly com- bined. 4. Spray an 8" pie plate with nonstick spray. Spoon turkey mixture <P>into plate, spreading evenly. Spread batter evenly over turkey. Bake 15-20 minutes, or until golden. <P>Source: Weight Watchers magazine, April 1993 Each serving provides: 1/2 Fat, 2 protein, 2 vegetables, 1 bread, 20 optional calories. <P>Per serving: 256 calories <BR><BR></P></TD></TR></TBODY></TABLE>     <p>
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