INGREDIENTS
2 medium size potatoes,
peeled and quartered
1 medium size parsnip, peeled and cut up
1/4 cup plain low-fat yogurt
1/8 tsp salt
12 oz uncooked ground turkey breast or,
90% or higher lean ground beef
1 (10 oz) box frozen mixed vegetables
1/2 cup chopped onions
1/4 cup water
1 (14 1/2 oz) can no-salt-added stewed tomatoes
1/2 (6 oz) can no-salt-added tomato paste
3/4 tsp dried thyme or sage, crushed
1 tbsp Worcestershire sauce
1/4 tsp ground black pepper
DIRECTIONS
1. Preheat the oven to 375 F.
2. In a covered medium size sauce pan, cook potatoes and parsnips in enough boiling water to cover, about 20 minutes or until tender. Drain well. Mash with a potato masher or with an electric mixer on low speed. Gradually add yogurt and salt, mashing or beating to make potato mixture light and fluffy. Cover and keep warm.
3. Meanwhile, in a large skillet, cook turkey and onion over medium heat until meat is brown. Drain well. Stir mixed vegetables and water into turkey mixture. Bring to boiling; reduce heat. Cover and simmer 5 to 10 minutes or until vegetables are tender.
4. Stir in undrained stewed tomatoes, tomato paste, thyme, Worcestershire sauce, and pepper. Heat through. Divide turkey mixture among four 12 to 16 ounce individual casseroles or ramekins, or transfer mixture to a 1 1/2 quart casserole.
Pipe or drop mashed potato mixture in mounds over hot turkey mixture.
5. Bake 20 to 25 minutes or until potatoes are heated through.
Yield: 4 Servings
Nutritional Information
Calories------------------------------279
Fat---------------------------------------2
Cholesterol------------------------35mg
Sodium---------------------------287mgCarbohydrates---------------------41 g
Fiber----------------------------------7 g
Protein------------------------------25 g
Weight Watchers 7 Points Plus per serving
Diabetic Exchanges
Starch (d.e.)2
Vegetables (d.e.)2
Very Lean Meat (d.e.)2