NUTRITION

SERVINGS

INGREDIENTS

3 oz Lean Ground Turkey

1 cup Broccoli Florets

1/2 cup Whole Wheat Macaroni (dry)

1/4 cup Low-Fat Cheddar Cheese, shredded

1/4 cup Nonfat Greek Yogurt

1/4 cup Unsweetened Almond Milk

1 tbsp Whole Wheat Flour

1/2 tsp Dry Mustard Powder

1/2 tsp Garlic Powder

Pinch of Salt

Pinch of Black Pepper

PREPARATION

• 1

  Preheat your oven to 375°F and lightly grease a small baking dish.

• 2

  Cook the whole wheat macaroni in boiling water until al dente, then drain and set aside.

• 3

  In a skillet over medium heat, add the lean ground turkey. Cook thoroughly, breaking it up into small pieces until browned.

• 4

  While the turkey cooks, steam or blanch the broccoli florets until just tender, about 3-4 minutes. Set aside.

• 5

  In a small saucepan, whisk together the nonfat Greek yogurt, unsweetened almond milk, and whole wheat flour over low-medium heat to create a light roux. Stir in the dry mustard powder and garlic powder, then season with a pinch of salt and black pepper. Allow the mixture to warm and thicken slightly, forming a light cream sauce.

• 6

  Combine the cooked macaroni, browned turkey, steamed broccoli, and cream sauce in a mixing bowl. Mix until ingredients are evenly coated.

• 7

  Transfer the mixture into the prepared baking dish and top evenly with shredded low-fat cheddar cheese.

• 8

  Bake in the oven for 15-20 minutes, until the cheese is melted and the dish is heated through.

• 9

  Remove from the oven and serve warm.