NUTRITION

SERVINGS

INGREDIENTS

5 oz Roasted Turkey Breast

1 medium Carrot

0.5 medium Parsnip

0.25 cup chopped Onion

0.25 cup Nonfat Plain Greek Yogurt

0.33 cup Vegetable Broth

1 tbsp Whole Wheat Flour

1 tsp Olive Oil

1 tsp Fresh Thyme (chopped)

1 tsp Fresh Rosemary (chopped)

PREPARATION

• 1

  Preheat your oven to 400°F if you prefer finishing the dish with a light roast to meld flavors.

• 2

  Heat olive oil in a medium saucepan over medium heat. Add the chopped onion and sauté until softened, about 3-4 minutes.

• 3

  Add diced carrot and parsnip to the pan and cook for another 4-5 minutes until they begin to soften.

• 4

  Stir in the whole wheat flour and cook for about a minute to eliminate any raw flour taste.

• 5

  Pour in the vegetable broth and add the chopped thyme and rosemary. Stir continuously until the mixture slightly thickens.

• 6

  Fold in the Greek yogurt to create a creamy sauce, then add the roasted turkey pieces (cut into bite-sized chunks) to combine.

• 7

  Simmer gently for another 2-3 minutes so the flavors meld. Taste and adjust seasoning if needed.

• 8

  Optionally, transfer the mixture to a baking dish and roast in the preheated oven for 10 minutes for a lightly browned top.

• 9

  Serve warm and enjoy your comforting, creamy herb-roasted turkey and root vegetable pot pie.