Here’s another yummy recipe from Big Sky Vernon Team Member Anne Crone – Enjoy!
I wish I could take credit for this mouth-watering dish but I can’t. This was originally posted on Instagram by Kevin at @fitmencook and it’s delicious!
I made this last week and loved it!! The recipe made dinner for three people, plus there were enough leftovers for two lunches later in the week! Cook once, eat twice – how can you go wrong? I’ll most definitely make this again! Give it a try and let us know if you like it as much as I did… and by the way, if you don’t follow Big Sky on Instagram you should!! @bigskyfitness
Prep time: 45 minutes
Cook time: 20 minutes
Ingredients (for at least 6 servings):
3 large sweet potatoes
¼ cup Greek yogurt
¼ – ½ cup low sodium chicken broth
1.5 lbs. extra lean turkey
2/3 cup onion
1 tsp. minced garlic
1 can diced tomatoes (drained)
1 can (15oz) low sodium black beans (rinsed and drained)
16 ounce bag of frozen mix vegetables (carrots, corn, peas, green beans, etc.)
Condiments & seasonings:
¾ cup BBQ sauce
1/8 cup Dijon mustard
1 tbsp. paprika
1.5 tsp. chili powder
1 tsp cayenne (optional)
Sea salt & pepper to taste
Freshly chopped green onions
5/8 cup (1/8 cup each serving) reduced fat cheddar cheese – optional
Set oven to 420F.
Rinse the sweet potatoes and place them in a large pot. Add water until they are completely covered.
Boil the sweet potatoes for about 25 minutes or until they are soft and can be pierced with a fork.
Allow them to slightly cool, then chop the ends off the sweet potato and peel the skin off. Chop the flesh into pieces and place them in a food processor or mash in a bowl.
Add Greek yogurt and chicken broth to the bowl and mash with a potato masher or mix using a food processor. (I recommend using a food processor if you have one so that the potatoes are whipped and fluffy.) Set aside.
Set a nonstick skillet on medium high heat, spray with cooking spray or olive oil, and sauté onions with garlic. Cook until the onions turn brown and translucent.
Toss in the lean ground turkey. Chop and stir with a wooden spatula.
Add the seasonings (except the BBQ sauce and Dijon) and continue to stir.
Add the diced tomatoes and black beans. Stir quickly to ensure it is all mixed together, then stir in the frozen vegetables.
Reduce heat to medium and pour in the BBQ sauce and Dijon mustard. Stir thoroughly, ensuring that the sauce is evenly spread throughout the mixture.
Pour the mixture into individual baking tins or a large casserole dish. Top with the whipped sweet potatoes. If you’d like to add cheese, evenly spread the cheese over the sweet potatoes.
Bake for 20-25 minutes (depending on your oven). Once it has finished baking, garnish with freshly chopped green onions.
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