NUTRITION

SERVINGS

INGREDIENTS

5 oz Turkey Breast

1 medium Carrot, chopped

1 stalk Celery, chopped

1/4 Onion, diced

1/2 cup Low-Sodium Chicken Broth

1/4 cup Nonfat Greek Yogurt

1 cup Cauliflower florets (for mash)

1 tbsp Olive Oil

1 tbsp Mixed Fresh Herbs (rosemary & thyme)

Salt and Pepper to taste

PREPARATION

• 1

  Preheat the oven to 375°F.

• 2

  Start by preparing the cauliflower mash: steam the cauliflower florets until tender, then blend with a pinch of salt, pepper, and a drizzle of olive oil until smooth. Set aside.

• 3

  In a large skillet, heat 1 tablespoon olive oil over medium heat. Sauté the diced onion, chopped carrot, and celery until softened, about 5-7 minutes. Add the mixed fresh herbs and season with salt and pepper.

• 4

  Add the diced, roasted turkey breast to the skillet. Pour in the low-sodium chicken broth and stir to combine. Let the mixture simmer for about 5 minutes.

• 5

  Stir in the Greek yogurt to create a creamy sauce, adjusting seasoning as needed. Allow the filling to heat through.

• 6

  Transfer the turkey and vegetable mixture into an ovenproof ramekin or small baking dish. Spread the prepared cauliflower mash evenly over the filling as the pie topping.

• 7

  Bake in the preheated oven for 12-15 minutes, or until the topping is slightly golden and the filling is bubbly.

• 8

  Remove from oven and let cool slightly before serving.