NUTRITION

SERVINGS

INGREDIENTS

2 oz chickpea elbow pasta

4 oz 93% lean ground turkey

1 cup cauliflower florets

0.25 cup plain non-fat Greek yogurt

0.5 oz sharp cheddar cheese

2 tbsp unsweetened almond milk

1 tbsp nutritional yeast

1 tsp Dijon mustard

0.5 tsp olive oil

0.25 tsp garlic powder

0.25 tsp onion powder

0.25 tsp sea salt

0.25 tsp black pepper

PREPARATION

• 1

  Preheat oven to 375°F and grease a small baking dish with the olive oil.

• 2

  Bring a pot of water to a boil and cook the chickpea elbow pasta according to package directions, adding the cauliflower florets for the last 3 minutes of cooking.

• 3

  While pasta cooks, brown the 93% lean ground turkey in a skillet over medium heat until fully cooked.

• 4

  In a medium bowl, whisk together the plain non-fat Greek yogurt, unsweetened almond milk, nutritional yeast, Dijon mustard, garlic powder, onion powder, sea salt, and black pepper until smooth.

• 5

  Drain the pasta and cauliflower, then return them to the pot and stir in the cooked turkey and the yogurt sauce.

• 6

  Transfer the mixture to the baking dish, sprinkle with the sharp cheddar cheese, and bake for 15 minutes until the cheese is golden and bubbling.