I’m a big fan of “cooking ahead”, that is, preparing a large number of portions at once, rather than cooking for one or two. This recipe is not only diabetic-friendly, it’s full of flavor and freezes beautifully.
4 medium potatoes, peeled, cubed
1 pound turkey breast, skinless, ground
2 carrots, peeled, thinly sliced
1 medium onion, chopped
1 red bell pepper, chopped
1 stalk celery, chopped
1/2C low fat milk
2 cloves garlic, minced
1C corn, frozen or fresh
10 3/4oz. condensed cream of chicken soup
1C sour cream low fat
2T parsley, fresh, minced
Preheat your oven to 350. Spray your lasagna pan with cooking spray.
In a medium saucepan, add potatoes and enough water to cover by 1″. Cook over medium heat until tender about 20 minutes, drain in colander, set aside. Meanwhile, in a large nonstick skillet, cook turkey until browned, about 5-7 minutes. Add the carrots, onion, pepper, celery and garlic and cook until the veggies are tender but still a bit firm, about 10 minutes. Blend in the soup, milk and corn.
Add sour cream to drained potatoes, mush until fluffy. Spread the meat/veg mix into the prepared pan. Spread the potatoes evenly over the top, then bake, uncovered, until heated through and the potatoes are browned, about 40 minutes. Garnish with the parsley, serve.
To freeze, let cool, then cover and chill completely. Then simply divide among your containers and freeze.
Calories: 348, Sat Fat: 3.61, Cholesterol: 47 mg, Carbs: 42.45, Fiber: 2.29
Recipe, courtesy Cook’n for Diabetics
Kent McDonald is a Certified Personal Chef, living and working in Phoenix, AZ (c) All Rights Reserved, 2012.