1 c sweet potatoes, peeled and cubed
1 c white potatoes, peeled and cubed
4 c fresh broccoli florets
2 tbsp olive oil, Divided
1 c button mushrooms, caps removed, cleaned and sliced
1-1/2 c chopped onion
3 Large cloves garlic, chopped, Divided
3 Large egg whites
1 c fat free Ricotta cheese
1/2 c fat free Cheddar cheese
1/4 c low fat milk
1 c fat free low-sodium poultry broth
2 tbsp shredded Parmesan cheese
2 tsp cornstarch
1 tsp garlic and herb salt-free seasoning
1 lb 97% lean Ground Turkey
1 c seeded and chopped red sweet bell pepper
1/4 tsp crushed red pepper
1 tsp lemon and pepper seasoning salt or salt-free product
1 tsp poultry seasoning
1 tbsp chopped fresh tarragon
3 Slices whole wheat sourdough bread
1/4 c snipped fresh parsley
1/2 tsp lemon pepper seasoning salt - reduced sodium
1 tbsp shredded Parmesan cheese
1 tbsp olive oil
Spray a large casserole dish with nonstick cooking spray. Set aside.
Place sweet potatoes and white potatoes in a microwave safe container. Cover and microwave for 5 minutes. Let sit for 2 minutes, uncover and set aside.
Place broccoli in a microwave safe container. Cover and microwave for 4 minutes, uncover and set side.
In a large skillet, heat 1 tablespoon olive oil on medium. Add mushrooms and onions and sauté for 6 minutes. Add garlic, cook 1 minute or until fragrant. Turn heat off.
In a blender, combine egg whites, Ricotta cheese, Cheddar cheese, low fat milk, poultry broth, Parmesan cheese, cornstarch, garlic and herb salt-free seasoning. Blend until smooth. Pour sauce onto onion/mushroom mixture and combine well. Transfer to prepared casserole dish.
Add remaining 1 tablespoon oil to skillet and heat on medium. Add garlic and sauté for 1 minute or until fragrant. Add turkey, fresh red pepper and crushed red pepper. Break turkey up with spatula and sauté while sprinkling with lemon and pepper seasoning and poultry seasoning. Cook until turkey just turns from pink to white. Sprinkle in fresh tarragon. Pour into casserole dish.
Drain steamed sweet potatoes, potatoes and broccoli in colander and pour into casserole dish. Mix all ingredients together; set aside.
Place bread into a food processor or finely mince by hand. Process until bread resembles Panko breadcrumbs. Add parsley, lemon pepper and Parmesan. Process until well mixed. Add olive oil and process for 10 seconds.
Pat mixture on top of casserole.
Bake in a preheated 350 degree F oven for 20-30 minutes or until the internal temperature reaches 165 degrees F and the casserole is bubbly and crumbs have browned.
289 Serving Size
9 g Total Fat
3 g Saturated Fat
58 g Cholesterol
465 mg Sodium
25 g Total Carbohydrates
4 g Dietary Fiber
27 g Protein