52 weeks of good health....

every week I will share with you a tip to improve your eating habits or lifestyle to help you reach maximum energy levels and increase overall physical and emotional health.

Thursday, June 10, 2010

Recipe of the Week

Turkey Pot Pie

Hands on time: 25 min Total time: 60 min


· 2 cups cooked long grain rice

· 1 tbsp plus 2 tsp olive oil, divided

· 1 oz Parmesan, finely grated

· Sea salt and ground black pepper to taste

· 12 oz boneless, skinless turkey breast, cut into 1-inch cubes

· 2 medium carrots, peeled and cut into ¼ inch thick rounds (about 1 cup)

· 1 white turnip, peeled and cut into ½ inch dice (about 1 cup)

· 1 medium leek, white and light green parts, sliced into ¼ inch half moon

· 1/3 cup red onion, finely diced

· 3 tbsp spelt or whole wheat flour

· 2 cups low-sodium chicken broth

· 1/3 cup low fat plain yogurt

· 2 tbsp fresh parsley, finely chopped

· 2 tsp fresh sage, finely chopped


1. Preheat oven to 375 degrees

2. In a bowl, combine rice, 1 tsp oil and cheese and mix well. Season with salt and pepper and set aside.

3. In a large non-stick skillet, heat 1 tsp oil over medium high heat. Add turkey and cook, turning often, until golden brown and just cooked through, about 6 min. Remove turkey from pan and set aside. Return skillet to stove, lower heat to medium and add remaining 1 tbsp of oil. Add carrots, turnip, leek and onion and cook, stirring often, until vegetables begin to soften about 5 min. Add flour and cook for 30 seconds, stirring constantly. Add broth and stir until the mixture begins to simmer and thicken, about 4 min. Stir in yogurt and mix well. Add reserved turkey, parsley, sage and stir to combine. Season with salt and pepper.

4. Pour turkey mixture into an oven-safe baking dish. Top with rice mixture in an even layer and bake until filling is bubbling and rice is golden brown, about 30 min. Let rest for 5 min before serving.

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