Creamy Turkey and Vegetable Pot Pie Casserole

This is an example of a meal that Solin would create to include in your personalized meal plan.

Creamy Turkey and Vegetable Pot Pie Casserole

YOUR SOLIN GENERATED RECIPE

Creamy Turkey and Vegetable Pot Pie Casserole

Enjoy a hearty, comforting casserole featuring lean ground turkey combined with a vibrant medley of mixed vegetables, all enveloped in a creamy, tangy sauce achieved by blending nonfat Greek yogurt and unsweetened almond milk. Topped with a sprinkle of sharp cheddar cheese and aromatic garlic and onion, this dish is a satisfying blend of flavor and texture perfect for any meal of the day.

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NUTRITION

435kcal
Protein
48.1g
Fat
16.5g
Carbs
24.7g

SERVINGS

1 serving

INGREDIENTS

5 oz Ground Turkey (142g)

1 cup Mixed Vegetables (160g)

1/4 cup Nonfat Greek Yogurt (60g)

1/4 cup Unsweetened Almond Milk (60ml)

1/8 cup Shredded Cheddar Cheese (28g)

1/4 cup Chopped Onion (40g)

1 clove Minced Garlic

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PREPARATION

  • 1

    Preheat your oven to 375°F (190°C).

  • 2

    In a skillet over medium heat, sautée the chopped onion and minced garlic until fragrant and softened.

  • 3

    Add the ground turkey to the skillet and cook until it is no longer pink, breaking it apart as it cooks.

  • 4

    Stir in the mixed vegetables and allow them to heat through, about 3-4 minutes.

  • 5

    In a small bowl, mix together the nonfat Greek yogurt and unsweetened almond milk to create a creamy sauce.

  • 6

    Pour the yogurt mixture into the skillet, stirring to thoroughly combine with the turkey and vegetables.

  • 7

    Transfer the combined mixture into an oven-safe casserole dish. Sprinkle the shredded cheddar cheese evenly over the top.

  • 8

    Bake in the preheated oven for 15-20 minutes, or until the cheese is melted and the casserole is heated thoroughly.

  • 9

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

Creamy Turkey and Vegetable Pot Pie Casserole

This is an example of a meal that Solin would create to include in your personalized meal plan.

Creamy Turkey and Vegetable Pot Pie Casserole

YOUR SOLIN GENERATED RECIPE

Creamy Turkey and Vegetable Pot Pie Casserole

Enjoy a hearty, comforting casserole featuring lean ground turkey combined with a vibrant medley of mixed vegetables, all enveloped in a creamy, tangy sauce achieved by blending nonfat Greek yogurt and unsweetened almond milk. Topped with a sprinkle of sharp cheddar cheese and aromatic garlic and onion, this dish is a satisfying blend of flavor and texture perfect for any meal of the day.

NUTRITION

435kcal
Protein
48.1g
Fat
16.5g
Carbs
24.7g

SERVINGS

1 serving

INGREDIENTS

5 oz Ground Turkey (142g)

1 cup Mixed Vegetables (160g)

1/4 cup Nonfat Greek Yogurt (60g)

1/4 cup Unsweetened Almond Milk (60ml)

1/8 cup Shredded Cheddar Cheese (28g)

1/4 cup Chopped Onion (40g)

1 clove Minced Garlic

PREPARATION

  • 1

    Preheat your oven to 375°F (190°C).

  • 2

    In a skillet over medium heat, sautée the chopped onion and minced garlic until fragrant and softened.

  • 3

    Add the ground turkey to the skillet and cook until it is no longer pink, breaking it apart as it cooks.

  • 4

    Stir in the mixed vegetables and allow them to heat through, about 3-4 minutes.

  • 5

    In a small bowl, mix together the nonfat Greek yogurt and unsweetened almond milk to create a creamy sauce.

  • 6

    Pour the yogurt mixture into the skillet, stirring to thoroughly combine with the turkey and vegetables.

  • 7

    Transfer the combined mixture into an oven-safe casserole dish. Sprinkle the shredded cheddar cheese evenly over the top.

  • 8

    Bake in the preheated oven for 15-20 minutes, or until the cheese is melted and the casserole is heated thoroughly.

  • 9

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