Turkey Sherpherd's Pie

Ingredients:

	Potatoes:
1½ lbs	Yukon Gold Potatoes, peeled, diced
¾ cup	Fat-free Chicken Broth
¼ cup	Butter
	Salt & Pepper, to taste
	Paprika
	Filling:
1 lb	93% Lean Ground Turkey
1 tsp	Cooking Oil
4 cup	Minced Onion
1	Chopped Celery Stalk
2	Diced Garlic Cloves
10 oz	Frozen Mixed Vegetables, carrots, corn, peas, green beans, baby lima beans
2 Tbsp	Flour
1 cup	Fat Free Beef Broth
1 Tbsp	Brown Sugar
2 tsp	Tomato Paste
1 tsp	Worcestershire Sauce
1 tsp	Freshly Chopped Rosemary Leaves
1 tsp	Freshly Chopped Thyme Leaves
	Salt & Pepper, to taste

Directions:

In a large pot of water, cook potatoes until soft. Drain and mash with a masher along with the chicken broth, butter sticks, salt and pepper.
Preheat oven to 400° F.
In a large sauté pan, brown ground turkey. Season with salt and pepper and set aside when cooked all the way through. Add cooking oil, onion and garlic to the pan and sauté on medium heat, for about 2 minutes.
Add celery and sauté another 3 to 4 minutes.
Add flour, salt and pepper and mix well. Add frozen vegetables, beef broth, brown sugar, tomato paste, Worcestershire sauce, rosemary, thyme and turkey. Mix well. Simmer on low about 5 to 10 minutes.
Spread the meat mixture on the bottom of a pie dish, large casserole or baking dish. Top with mashed potatoes, using a frosting dispenser to make the designs on top and sprinkle with paprika. Bake 25 minutes or until potatoes turn golden. Let sit on rack for 15 minutes. Serve and enjoy!


serving 6, prep time 30 minutes, cook time 40 minutes

Turkey Stuffed Peppers

Ingredients:

2 lb	Lean Ground Turkey
2	Garlic, minced
½	Onion, minced
2 Tbsp	Chopped Fresh Cilantro
2 tsp	Garlic Powder
2 tsp	Cumin Powder
2 tsp	Salt
6	Red Bell Peppers, washed
2 cups	Vegetable Broth
½ cup	Tomato Sauce
3 cups	Cooked Brown Rice
¾ cup	Shredded Cheddar Cheese

Directions:

Preheat oven to 400°F. Spray a skillet with olive oil spray.
Heat skillet on medium heat. Sauté onion, garlic, and cilantro for 2 minutes.
Add ground turkey, salt, garlic powder, and cumin. Cook for 4-5 minutes until meat is cooked through.
Pour in ¼ cup tomato sauce and ½ cup vegetable broth. Mix, and simmer for 5 minutes.
Combine cooked rice and meat together.
Cut bell peppers in half lengthwise. Remove all seeds.
Spoon 2/3 cup meat mixture into each pepper half. Place in a baking dish, and top with 1 tbsp. cheese.
Pour remainder of vegetable broth on the bottom of the pan. Cover with aluminum foil, and bake for 45 minutes.
Remove foil, and serve right away.
Serving 12, prep time 15 minutes , cook time 1 hour

Turkey Lasagna



Ingredients:

1½ Tbsp	Olive Oil
6	Garlic Cloves, minced
½ cup	Low-fat Milk
1 lb	Lean Ground Turkey
1 tsp	Salt
1⅔ cup	Shredded Reduced Fat Parmesan Cheese
10 oz	Shredded Reduced Fat Mozzarella Cheese
1 pkg	Fresh Ricotta
1 tsp	Dried Oregano
1 tsp	Dried Parsley
1 tsp	Fresh Rosemary, minced
1 tsp	Onion Powder
½ tsp	Garlic Powder
1 Tbsp	Ground Black Pepper
3½ cup	Marinara Sauce
1 pkg	Boiled Regular Lasagna Noodles

Directions:

Preheat oven to 350°F.
If no-bake or no-boil fresh noodles are used, no preparation of noodles is required. If you use standard dry lasagna noodles, boil and drain, then rinse with cold water.
Heat olive oil in large skillet over medium-high heat.Add freshly minced garlic and 1 tsp fresh minced rosemary. Also add 1/2 tsp oregano, 1/2 tsp parsley, 1/4 tsp garlic powder, 1/2 tbsp or ground black pepper and 1/2 tsp salt. Saute for 2 minutes.Add ground turkey to pan, mashing and pushing apart.


serve 8, prep time 20 minutes, cook time 40 minutes