Ingredients -
2 small (or 1 large) sweet onions
4 cloves garlic
1 tablespoon oregano
2 teaspoons cumin
Salt and Pepper
1 lbs Ground Turkey Breast (99% fat free)
1 bag frozen mixed veggies (ex: corn, green beans, lima beans, carrots, etc.)
2.5 Sweet potatoes
2 cups chicken stock
1 cup no sugar added almond milk
Worcestershire sauce
2 tablespoons tomato sauce
1 cup red wine (I used shiraz this time)
EVOO
1. Slice the onion thinly and caramelize in a pan with EVOO while cooking the sweet potatoes. I baked my sweet potatoes in my convection oven at 425 for 1 hour. In case you've never caramelized onions before, it is super easy. It just takes a while so you have to have patience. I like to get the onions started over high heat for about 3-4 minutes and then cook them over low heat for about 30-40 minutes. When the onions are done place them aside. Also, peel the sweet potatoes after they have cooled enough to handle.
2. When the onions are done, cook the ground turkey with the spices. When the ground turkey is browned add the wine, 1 cup of the chicken stock, garlic, tomato sauce, and worcestershire sauce. As far as how much worcestershire to use, I just tossed some in until I thought it was enough. So just go with what you like! Let simmer for 5 minutes and then toss in that bag of mixed veggies and onions. Allow to simmer until the liquid has reduced a bit.
3. While the filling is simmering take the peeled sweet potatoes in a bowl and add 1 cup chicken stock, 1 cup almond milk, and some salt. I used my immersion blender to mix it all together.
4. Add filling to glass casserole dish and top with the sweet potato mix. Pop in to the over at 400 degrees for about 20 minutes (to allow the sweet potatoes to brown).
I'm telling you, I couldn't get over how fantastic it was. There is absolutely nothing bad about this recipe. Clean and delicious, can't ask for much better! This makes 5 servings at around 300 calories per serving. Nom nom nom.
