NUTRITION

SERVINGS

INGREDIENTS

6 oz Ground Turkey (93% lean)

1 medium Sweet Potato

1/2 cup Mixed Vegetables (Peas and Carrots)

1/4 cup Nonfat Greek Yogurt

1 tsp Olive Oil

1 tbsp Whole Wheat Flour

1/4 cup Low-Sodium Turkey Broth

Seasonings (Salt, Pepper, Thyme) to taste

PREPARATION

• 1

  Preheat your oven to 400°F.

• 2

  In a skillet, warm the olive oil over medium heat. Add the ground turkey and season lightly with salt, pepper, and thyme, cooking until the turkey is browned and nearly cooked through.

• 3

  Stir in the mixed vegetables and cook for another 2-3 minutes until slightly softened.

• 4

  Sprinkle the whole wheat flour over the turkey and vegetables, stirring to evenly coat and allow the flour to lightly toast for about a minute.

• 5

  Pour in the low-sodium turkey broth and mix well until it forms a light sauce. Lower the heat and fold in the nonfat Greek yogurt. Simmer for an additional minute, ensuring the mixture is creamy and well combined.

• 6

  Meanwhile, peel and chop the sweet potato into chunks. Boil or steam until tender, then lightly mash with a fork, seasoning with a pinch of salt and pepper. For a crisp topping, you can optionally spread the mashed sweet potato on a baking tray and roast for 8-10 minutes until the edges become crispy.

• 7

  Spoon the creamy turkey filling into an oven-safe dish and gently spread the mashed sweet potato over the top as a crust.

• 8

  Bake in the preheated oven for 10-12 minutes, allowing the flavors to meld and the topping to firm up slightly.

• 9

  Remove from the oven, let cool for a few minutes, and enjoy your comforting turkey pot pie.