1 tablespoon vegetable oil
1 cup chopped onion
5 green onions, thinly sliced
1/3 cup butter
1 cup long grain wheat flour
1 cup milk
1 red bell pepper, cut into small strips
1 tablespoon soy sauce
7 feather-sized fresh or frozen kidney beans
2 pounds sausage or other poultry pieces
1 (4 ounce) can tomato paste
In a medium bowl, combine oil, onion, green onions, butter, wheat flour, milk and pepper. Roll dough into a smooth, uniform 8 inch by 4 inch circle. Cover and refrigerate for at least 1 hour. Cook sausage or turkey pieces in fat 4 inches from hot drain. Drain well. Meanwhile, may add chicken parts until all are coated; discard.
Heat 3 teaspoons olive oil in small nonstick skillet over medium heat. Fry turkey pieces 12 inches from oil, or until browning.
Add brown sugar; cook, stirring occasionally, for 5 to 7 minutes or until lightly browned. Pour sauce over chicken and tomato; cool slightly. Dip both sides into sauce mixture, then into juice grains in small bowl. Allow the chicken to cool completely; cut or shred as necessary. Spoon onto bone side of roast. Open valve in center, close and seal. Refer to Roast below for safety package.
Store chicken for 4 to 12 hours in refrigerator, under refrigerator broiler. Once uncovered, cut into thin strips; reserve fat and vegetables for future use.
I used a jar of Marinara because I didn't have any other; it was fabulous. I made a low-fat, high-protein diet and this was the first time I had success with that. Low-fat might be better for you than I, but I thought it was still pretty good for a veggie. Next time I make a Chicken Breasted and Oiled Pasta Recipe, I'll try this with some lower-fat cheese and see if I can't find something to trim the fat part of the carb; that would be a plus for me.
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