NUTRITION

SERVINGS

INGREDIENTS

1 medium russet potato

4 oz 99% lean ground turkey

0.5 oz sharp cheddar cheese

2 tbsp plain nonfat Greek yogurt

0.25 cup tomato sauce

1 tsp chili powder

0.5 tsp ground cumin

0.25 tsp garlic powder

0.25 tsp onion powder

0.25 tsp sea salt

0.25 tsp black pepper

1 tsp avocado oil

1 tbsp green onions

PREPARATION

• 1

  Preheat your oven to 425°F (220°C) and line a baking sheet with parchment paper.

• 2

  Wash the russet potato and slice it into thin, uniform fries or wedges.

• 3

  In a bowl, toss the potato slices with avocado oil, half of the sea salt, and half of the black pepper until evenly coated.

• 4

  Spread the potatoes in a single layer on the baking sheet and roast for 25 to 30 minutes, flipping halfway through, until golden and crispy.

• 5

  While the potatoes roast, heat a non-stick skillet over medium-high heat and add the ground turkey.

• 6

  Cook the turkey, breaking it up with a spatula, until browned and cooked through.

• 7

  Stir in the tomato sauce, chili powder, cumin, garlic powder, onion powder, and the remaining salt and pepper.

• 8

  Reduce the heat to low and let the turkey chili simmer for 5 minutes to allow the flavors to meld.

• 9

  Once the fries are done, remove them from the oven and pile them together in the center of the tray.

• 10

  Spoon the turkey chili over the fries and sprinkle with the shredded sharp cheddar cheese.

• 11

  Return the tray to the oven for 2 to 3 minutes, or until the cheese is completely melted.

• 12

  Top the loaded fries with a dollop of Greek yogurt and a sprinkle of sliced green onions before serving.