NUTRITION

SERVINGS

INGREDIENTS

4 oz Lean Ground Turkey

1/2 medium Yellow Onion

1 medium Carrot

1 Celery Stalk

1 Garlic Clove

1/2 cup Frozen Green Peas

1/2 cup Low-Sodium Chicken Broth

1/4 cup Low-Fat Greek Yogurt

1 tbsp Whole Wheat Flour

1 tsp Olive Oil

1/4 cup Low-Fat Milk

PREPARATION

• 1

  Preheat your oven to 400°F.

• 2

  In a large sauté pan, heat the olive oil over medium heat. Add the chopped onion, diced carrot, sliced celery, and minced garlic. Sauté until the vegetables soften, about 4-5 minutes.

• 3

  Add the lean ground turkey to the pan. Break it apart and cook until browned and cooked through, about 6-7 minutes.

• 4

  Sprinkle the whole wheat flour over the cooked turkey and vegetables, stirring well to coat and slightly thicken the mixture.

• 5

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

• 6

  Remove the pan from heat and stir in the frozen peas and low-fat Greek yogurt until fully combined. Adjust seasoning as desired.

• 7

  Transfer the mixture into a small baking dish. If you have a whole wheat pastry crust, line the baking dish with the crust and gently cover the filling, or simply serve the filling as a hearty stew.

• 8

  Bake in the preheated oven for about 15-20 minutes if using a crust, until the crust is golden and crisp, or serve immediately if not using a crust.

• 9

  Allow to cool slightly before serving.