NUTRITION

SERVINGS

INGREDIENTS

5 oz Lean Ground Turkey

1/2 cup diced Carrots

1/2 cup diced Celery

1/4 cup Frozen Peas

1/4 cup diced Onion

1 clove Garlic, minced

1/2 cup Low-Sodium Chicken Broth

1/4 cup Nonfat Milk

1 tbsp Whole Wheat Flour

1 tsp Olive Oil

1/4 cup diced Red Bell Pepper

1/4 cup Snap Peas

PREPARATION

• 1

  In a medium skillet, heat the olive oil over medium heat. Add the diced onion and garlic and sauté until fragrant and translucent.

• 2

  Add the lean ground turkey to the skillet and cook until browned, breaking it up as it cooks.

• 3

  Stir in the diced carrots, celery, and frozen peas. Cook for 3-4 minutes until the vegetables begin to soften.

• 4

  Sprinkle the whole wheat flour over the mixture, stirring well to coat the ingredients. This will help thicken the sauce.

• 5

  Slowly pour in the chicken broth and nonfat milk, stirring continuously to prevent lumps. Bring the mixture to a simmer so the sauce thickens slightly.

• 6

  Season with salt and pepper to taste. Let the simmering pot pie filling cook for another 3-4 minutes until it reaches a creamy consistency.

• 7

  Meanwhile, in a separate pan, lightly sauté the diced red bell pepper and snap peas for 2 minutes until they remain crisp to add a refreshing texture.

• 8

  Combine the creamy turkey filling with the crisp vegetables or serve the crisp vegetables on the side as a topping.

• 9

  Plate the dish warm and enjoy this comforting, nutrient-packed meal.