NUTRITION

SERVINGS

INGREDIENTS

4 oz Turkey Breast

1 cup Cauliflower (divided for stew and topping)

1 medium Carrot

1 stalk Celery

1/4 cup Frozen Green Peas

1/2 cup Low-Sodium Chicken Broth

1/4 cup Low-Fat Milk

2 tbsp Whole Wheat Flour

1 tsp Olive Oil

1 tsp Mixed Dried Herbs

Salt and Pepper to taste

PREPARATION

• 1

  Preheat your oven to 375°F.

• 2

  Cut the turkey breast into bite-sized cubes. Season lightly with salt, pepper, and half the dried herbs.

• 3

  In an oven-safe skillet, heat olive oil over medium heat and add the turkey cubes. Sauté until lightly browned on all sides.

• 4

  Add chopped carrots, diced celery, and half of the cauliflower (reserve the other half for the topping) to the skillet. Sauté for 3-4 minutes until they begin to soften.

• 5

  Sprinkle the whole wheat flour over the turkey and vegetables, stirring to coat evenly. This will help thicken the sauce.

• 6

  Pour in the low-sodium chicken broth and low-fat milk, stirring continuously to incorporate the flour. Allow the mixture to simmer for 3 minutes until slightly thickened.

• 7

  Stir in the frozen peas and the remaining herbs. Adjust salt and pepper to taste.

• 8

  Meanwhile, steam the reserved half cup of cauliflower until very tender. Mash it lightly with a fork or blend it briefly for a smoother consistency, seasoning with a pinch of salt and pepper.

• 9

  Spread the mashed cauliflower evenly over the turkey mixture in the skillet to form a crust-like topping.

• 10

  Place the skillet in the preheated oven and bake for 12-15 minutes, until the topping is set and the filling is bubbling.

• 11

  Remove from oven and let it rest for a few minutes before serving.