NUTRITION

SERVINGS

INGREDIENTS

4 oz Lean Ground Turkey

1 medium Carrot, diced

1/2 cup Green Peas

1/2 cup Green Beans, chopped

1/4 cup Diced Onion

1 clove Garlic, minced

1 tbsp Whole Wheat Flour

1/4 cup Low-Fat Milk

1/2 cup Low-Sodium Chicken Broth

1 cup Cauliflower, chopped

1 tsp Fresh Thyme

PREPARATION

• 1

  Preheat your oven to 400°F.

• 2

  In a large skillet over medium heat, cook the lean ground turkey until it begins to brown. Drain any excess fat if necessary.

• 3

  Add diced carrot, chopped green beans, and diced onion to the skillet. Sauté for about 3-4 minutes until they begin to soften.

• 4

  Stir in the minced garlic and whole wheat flour. Cook for another minute to let the flour lightly toast.

• 5

  Pour in the low-sodium chicken broth and low-fat milk, stirring continuously. Allow the mixture to simmer until it thickens slightly, about 2-3 minutes.

• 6

  Mix in the green peas and fresh thyme, then season with salt and pepper to taste. Remove from heat.

• 7

  For the topping, steam or microwave the chopped cauliflower until very tender. Mash the cauliflower until smooth, forming a light crust.

• 8

  Transfer the turkey and vegetable mixture into a small oven-safe baking dish. Spread the mashed cauliflower evenly over the top.

• 9

  Bake in the preheated oven for 15-20 minutes until the topping is slightly golden and the filling is bubbly.

• 10

  Allow to cool for a few minutes before serving.