NUTRITION

SERVINGS

INGREDIENTS

4 ounces Lean Ground Turkey

1/4 medium Yellow Onion

1 small Carrot

1/4 cup Frozen Green Peas

1 tablespoon Tomato Paste

1/4 cup Low-Sodium Chicken Broth

1 cup Cauliflower florets

1/4 cup Low-Fat Greek Yogurt

1 teaspoon Unsalted Butter

Salt & Pepper to taste

PREPARATION

• 1

  Preheat your oven to 400°F.

• 2

  In a skillet over medium heat, melt the butter and sauté the quartered onion and sliced carrot until softened, about 3-4 minutes.

• 3

  Add the lean ground turkey to the skillet and cook until browned, breaking it up with a spatula as it cooks. Season lightly with salt and pepper.

• 4

  Stir in the tomato paste, frozen peas, and chicken broth, allowing the mixture to simmer for a couple of minutes until slightly thickened.

• 5

  In a separate pot, steam the cauliflower florets until tender, about 8-10 minutes. Drain and transfer the cauliflower to a bowl.

• 6

  Mash the steamed cauliflower with the low-fat Greek yogurt, adding a pinch of salt and pepper to taste.

• 7

  Transfer the turkey and vegetable mixture into a small baking dish and spread the mashed cauliflower evenly over the top.

• 8

  Place the dish in the preheated oven and bake for 10-12 minutes until the top is lightly browned and the filling is bubbly.

• 9

  Remove from the oven and let it cool slightly before serving.