NUTRITION

SERVINGS

INGREDIENTS

5 oz Ground Turkey (93% lean)

1 medium Carrot

1 medium Parsnip

1/2 medium Onion

1/2 cup Low-Sodium Chicken Broth

1 tbsp Whole Wheat Flour

1/4 cup Low-Fat Milk

1 tsp Olive Oil

1 serving Whole Wheat Crust (optional topping)

PREPARATION

• 1

  Preheat your oven to 400°F (200°C).

• 2

  In a large skillet, heat the olive oil over medium heat. Add the chopped onion and sauté until softened, about 3 minutes.

• 3

  Add the ground turkey to the skillet and cook until it starts to brown. Break up the meat as it cooks.

• 4

  Dice the carrot and parsnip into small, uniform cubes and add them to the skillet. Sauté with the turkey and onions for another 4-5 minutes.

• 5

  Sprinkle the whole wheat flour over the mixture and stir well to coat the ingredients evenly.

• 6

  Pour in the low-sodium chicken broth and low-fat milk, stirring continuously to form a light, creamy sauce. Allow the mixture to simmer for 5 minutes until slightly thickened.

• 7

  Season with salt, pepper, and any herbs of your choice (such as thyme or rosemary) to enhance the flavor.

• 8

  Transfer the turkey and vegetable filling into an oven-safe dish. If using the whole wheat crust topping, distribute it evenly on top of the filling.

• 9

  Bake in the preheated oven for 15-20 minutes, until the crust is set and the filling is bubbling.

• 10

  Remove from the oven, let cool slightly, and serve warm.