In a large skillet over medium-high heat, add 1 teaspoon olive oil. When oil is hot, brown the turkey, making sure to break up the meat into small bits. Sprinkle with salt and pepper. When browned, remove turkey from pan and add 2 teaspoons olive oil. Add mushrooms to pan and allow to brown. When mushrooms are caramelized, add garlic, onion, carrots, herbs, Worcestershire sauce, 1 teaspoon salt, 1/2 teaspoon black pepper and beef broth. Reduce heat to medium-low and cook for 10 minutes, or until vegetables are soft and most of the liquid has absorbed. Add frozen peas and stir. Remove from heat and set aside.
Add cooled, cooked cauliflower florets and cooled, cooked potato chunks, Greek yogurt, sour cream, butter and 1 teaspoon salt and 1/2 teaspoon black pepper to a food processor. Buzz until mostly smooth. (If you don't have a food processor, you can break up the cauliflower and potatoes in a large bowl with a potato masher.)
Tumble turkey and vegetable mixture into casserole dish, and cover mixture with potato and cauliflower mash. Sprinkle with cheese, if using, and place in oven. Bake for 20 to 25 minutes or until lightly browned on top. Remove from oven and let cool for 10 minutes before serving.
Skinny Recipe 2: Corned Beef and Winter Vegetable Soup
Reap all of the flavorful rewards of traditional corned beef with cabbage with less of the overall calories and fat with this hearty, heart-warming soup. You'll get all of the flavor of corned beef in a slimmed-down version—this soup contains only 1 cup of diced corned beef, which contains 336 calories.
Ingredients1 teaspoon olive oil
1 large yellow onion, diced
3 stalks celery, chopped
3 large carrots, quartered
2 medium-sized parsnips, quartered
6 baby red potatoes, quartered
1/2 head green cabbage, shredded
4 cups low-sodium beef broth
1/4 teaspoon ground allspice
2 large bay leaves
3/4 cup quick-cooking barley
1 cup diced corned beef
3 teaspoons salt
1 1/2 teaspoons freshly ground black pepper
In a large pot over medium-high heat, warm up olive oil. Add onion, celery, carrots and parsnips and saute for 5 minutes. Add potatoes, cabbage, beef broth, allspice, bay leaves, 4 cups of water, barely and corned beef. Cover and bring to a boil. Season with salt and pepper. Uncover, reduce heat to medium-low and simmer until potatoes and barely are soft, about 25 to 30 minutes.
Skinny Recipe 3: Shamrock Shake
The Shamrock Shake appears on the menu at McDonald's for a limited time around St. Patrick's Day every year, and the creamy, minty Emerald green shake has a cult following—even those who don't frequent the establishment flock to the golden arches just to get their milkshake fix. But the McCafe Shamrock Shake contains 530 calories, 11 grams of fat—10 grams of that is saturated—60 milligrams of cholesterol and 73 grams of sugar. That's a lot of unnecessary extra calories, artery-clogging fat and refined sugar for a snack, dessert or, even worse, an accompaniment to a McDonald's burger and fries.
You can make your own minty-licious shake at home and, as long as you use the right ingredients, this cool beverage can be a healthier treat that you can make year-round.
Ingredients1 cup So Delicious Dairy-Free Creamy Vanilla
1 cup unsweetened almond milk
1 teaspoon agave nectar
1/4 teaspoon all-natural peppermint extract
4 drops green food coloring, if desired
Combine all ingredients in a blender, and blend until smooth. Makes 1 serving.
Nutritional content per serving: 321 calories, 6.6 grams fat, 0 milligrams cholesterol, 17.7 grams sugar
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