NUTRITION

SERVINGS

INGREDIENTS

5 oz Ground Turkey

1 cup Cauliflower

1/4 cup Nonfat Greek Yogurt

1 medium Carrot

1 stalk Celery

1/4 medium Onion

1/2 cup Low-Sodium Chicken Broth

1 tsp Olive Oil

1/2 tsp Olive Oil

1/2 tsp Garlic Powder

1/2 tsp Dried Thyme

Salt & Black Pepper to taste

PREPARATION

• 1

  Preheat your oven to 400°F.

• 2

  In a pan, heat 1 teaspoon olive oil over medium heat. Add the chopped onion, diced carrot, and sliced celery, sautéing until softened, about 3-4 minutes.

• 3

  Add the ground turkey to the pan with garlic powder, thyme, salt, and pepper. Cook until the turkey is browned and cooked through, breaking it up with a spatula.

• 4

  Stir in the low-sodium chicken broth and let simmer for a couple of minutes. Then remove from heat and mix in the nonfat Greek yogurt to create a creamy sauce.

• 5

  While the filling cools slightly, prepare the cauliflower crust by pulsing cauliflower florets in a food processor until rice-like. Press the cauliflower into a lightly greased oven-safe dish to form a thin crust.

• 6

  Spoon the turkey and vegetable filling evenly over the cauliflower crust.

• 7

  Drizzle the remaining 1/2 teaspoon olive oil over the top and adjust seasoning if necessary.

• 8

  Place the dish in the preheated oven and bake for 15-20 minutes, until the crust is set and slightly golden.

• 9

  Remove from the oven, let cool for a few minutes, and serve warm.