Makes 9 servings (1½ cups per serving)

Ingredients

• 1 tsp canola oil
• 1 lb. lean ground turkey
• 1 cup diced onion
• 1 cup diced carrots
• 1 cup diced celery
• 1 cup chopped mushrooms
• 1 clove minced garlic
• 1 tsp salt
• 1 tsp fresh ground pepper
• 2 tsp dried thyme
• 2 tsp dried sage
• 1 tsp dried basil
• 1 tbsp flour
• 1 cup low-sodium chicken broth
• 3 cups chopped cauliflower
• ½ cup diced peeled potato
• 1 tbsp butter
• 1 tsp garlic powder
• ½ cup frozen peas
• ½ cup frozen corn

Preparation

1. Heat oil in a large frying pan over medium heat. Add turkey and cook, stirring, until thoroughly cooked, about 5 minutes.
2. Add onion, carrots, celery, mushrooms and garlic. Cook until vegetables are slightly softened, about 5 minutes.
3. Stir in salt, pepper, thyme, sage and basil. Cook for 30 seconds.
4. Sprinkle the flour over the vegetables and stir until coated.
5. Slowly stir in broth. Bring to a boil, then reduce heat to medium-low and simmer until sauce has thickened, about 10−15 minutes.
6. Meanwhile, bring a pot of water to a boil, add cauliflower and potatoes and cook until tender, about 10 minutes. Drain.
7. Return cauliflower and potato to pot and add butter and garlic powder. Mash mixture until smooth.
8. Transfer turkey mixture to a lightly greased 9 x 13 inch baking pan. Sprinkle peas and corn over turkey mixture. Spread with mashed cauliflower mixture.
9. Allow to cool completely, then cover with aluminum foil and freeze for up to 3 months.
10. To heat, remove pan from freezer and let sit at room temperature for 30 minutes. Meanwhile, preheat oven to 350°F.
11. Bake, covered, until heated through, about 45 minutes−1 hour. If desired, remove foil and broil for 5 minutes until lightly browned.
12. Serve and enjoy!

Nutritional analysis per serving: 213 calories, 11 g fat, 16 g protein, 13 g carbohydrate (10 g available carbohydrate), 3 g fibre, 139 mg sodium

My Viva Servings: 2 proteins, 2 vegetables, 1 fat

Print Recipe