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Return to browsing category: Low Fat

Turkey-Potato Bake by Megan Maddox serves: 6	No ratings Rating Details Rate this recipe Printable View Print Index Cards

Easy do ahead and freeze meal up to 1 month. Great for Brunch.

Ingredients:

1 1 lb

eggplant, diced

1 tsp

salt

3 cup

refrigerated fully cooked potatoes

1 lg

onion, chopped

1 lb

ground skinless turkey

3 ea

garlic cloves, chopped

1 tsp

dried oregano

1 tsp

cinnamon

1 8 oz

can tomato sauce

2 1/2 cup

fat-free milk

2 tbsp

all-purpose flour

1 ea

bay leaf

1/2 tsp

coarsely ground black pepper

2 lg

eggs

1 cup

fat-free cottage cheese

1 cup

crumbled low-fat feta cheese

1/2 cup

fresh flat-leaf parsley

Directions:

1. Toss the eggplant with 1/2 tsp of the salt in a large bowl; transfer to a colander. Set the colander in the bowl and let stand 30 minutes.
2. Bring the potatoes and salted water to cover to a boil in a large saucepan. Reduce the heat and cook until the potatoes are fork-tender, 5 minutes. Drain wel.
3. Spray a 9 x 13-inch baking dish with nonstick spray and set over medium-high heat. Add the onion and cook 5 minutes. Add the turkey, two thirds of the chopped garlic, the oregano, cinnamon, and 1/4 tsp. of the salt; cook, stirring, just until the turkey is no longer pink. Add the eggplant and cook, stirring, until softened, 5 minutes. Add the tomato sauce and cook 5 minutes. Pour into the baking dish; top with the potatoes.
4. Whisk 1/4 cup of the milk and the flour in a saucepan until smooth. Whisk in the remaining 2 1/4 cup milk. Add the remaining garlic, bay leaf, and pepper; bring to a boil, whisking. Reduce the heat and cook until thickened, about 3 minutes. Whisk the egg mixture into the remaining milk mixture and cook, whisking, 1 minute. Discard the bay leaf. Whisk in the cheeses, parsley, and the remaining 1/4 tsp. salt. Pour over the filling and let cool. Cover tightly and freeze up to 1 month.
5. To serve, thaw the casserole in the refrigerator overnight. Preheat the oven to 425 F. Uncover and bake until bubbling, 30-40 minutes. Let stand about 5 minutes before serving.
Serving= 2cups. Points: 7 points

Categories:

Brunch
Eggs & Cheeses
Low Calorie
Low Fat
Main Dishes
Pasta/Rice/Potatoes
Poultry