NUTRITION

SERVINGS

INGREDIENTS

4 oz Lean Ground Turkey

1 cup Mixed Vegetables

1/4 cup chopped Onion

1 clove Garlic

1 tsp Olive Oil

1 tbsp Whole Wheat Flour

1/4 cup Low-Fat Milk

1/4 cup Low-Fat Plain Greek Yogurt

Salt and Pepper to taste

Herbs (thyme or rosemary) to taste

PREPARATION

• 1

  Preheat your oven to 375°F.

• 2

  In a skillet, heat olive oil over medium heat and sauté the chopped onions and garlic until translucent and fragrant.

• 3

  Add the lean ground turkey to the skillet and cook until it’s browned, breaking it up into small pieces as it cooks.

• 4

  Stir in the mixed vegetables and cook for an additional 3-4 minutes until they begin to soften.

• 5

  Sprinkle the whole wheat flour over the mixture, stirring to coat evenly. This will help thicken up the creamy sauce.

• 6

  Slowly pour in the low-fat milk and add the Greek yogurt, stirring continuously until a smooth, creamy sauce forms. Season with salt, pepper, and your choice of herbs.

• 7

  Transfer the turkey and vegetable mixture into a small baking dish. If you desire a crust, you can top with a light layer of additional vegetables or a homemade mashed cauliflower topping (optional, not included in nutritional breakdown).

• 8

  Bake in the preheated oven for 20-25 minutes until the edges are bubbly and the top is lightly golden.

• 9

  Allow the pot pie to cool slightly before serving to ensure the creamy filling sets, then enjoy your balanced and hearty meal.