TURKEY SHEPHERD’S PIE WITH RUTABAGAS
PREP TIME 15 MIN. – COOK TIME 30 MIN. READY IN 45 MIN. – SERVINGS 4
2 lbs rutabagas (yellow turnips), peeled and cut into ¾-inch chunks 3 tbsp olive oil, divided 1 medium onion, finely chopped ½ (16 oz) bag frozen mixed vegetables, thawed
BAKED SWEET POTATOES WITH MAPLE BUTTER
READY IN 55 MIN. – SERVINGS 4
Preheat oven to 425°F. Line a baking sheet with parchment. Place 4 medium sweet potatoes, scrubbed, on baking sheet and prick all over with a fork or tip of a small knife. Brush all over with 1 tbsp canola oil. Bake 45–50 min., until sweet potatoes are tender, turning potatoes over halfway through. In a small bowl, combine 3 tbsp softened butter and 2 tsp maple syrup. Season with salt. Let roasted sweet potatoes cool slightly, then split tops open. With fork, fluff insides of potatoes and season with salt and pepper. Top sweet potatoes with maple butter.
PER SERVING: 180 CALORIES, 8G FAT, 4G SATURATED FAT, 15MG CHOLESTEROL, 75MG SODIUM, 28G CARBOHYDRATE, 4G FIBER, 7G SUGAR, 2G PROTEIN
1 (16 oz) pkg Nature’s Promise Ground Turkey Breast 1 tbsp all-purpose flour 2 tbsp tomato paste ¼ cup 2% milk Finely chopped parsley, to garnish
STEP 1 To a large pot, add the rutabagas and enough water to cover by 1 inch. Season generously with salt. Partially cover and heat to a boil on high. Reduce heat and simmer, partially covered, 30 min., until very tender. STEP 2 Meanwhile, in a 12-inch nonstick skillet, heat 2 tbsp oil on medium-high. Add the onion and cook 8 min., until golden, stirring often. Add the turkey and cook 5 min., breaking up meat with back of wooden spoon. Season with salt and pepper. Add the mixed vegetables and cook 2 min., stirring occasionally. STEP 3 Sprinkle the flour over turkey and vegetables. Cook 2 min., stirring constantly. Whisk together the tomato paste and ¾ cup water. Add to skillet. Heat to a simmer, stirring often. Simmer until mixture thickens. Remove from heat and season with salt and pepper to taste. STEP 4 Drain rutabagas well and transfer to a food processor. Let cool slightly. Then add the milk and remaining 1 tbsp oil. Pulse until smooth, stopping and stirring occasionally. Season with salt to taste. Spoon over turkey mixture and spread into even layer. Garnish with the parsley.
then reheat in the microwave
70 JANUARY 2021
SAVORYONLINE.COM
You can bake the potatoes ahead,
PER SERVING: 367 CALORIES, 12G FAT, 2G SATURATED FAT, 72MG CHOLESTEROL, 118MG SODIUM, 33G CARBOHYDRATE, 8G FIBER, 15G SUGAR, 33G PROTEIN
INSTANT POT BEETS WITH FETA
PREP TIME 10 MIN. – COOK TIME 28 MIN. READY IN 38 MIN. – SERVINGS 4
6 medium beets (about 2½ inches in diameter) 1 cup water 1 tbsp olive oil 1 tbsp balsamic vinegar
1 tbsp
chopped mint 1 tbsp
chopped parsley 2 tbsp crumbled reduced-fat feta cheese
STEP 1 Wash and trim the beets. Add the water into the Instant Pot or multi-cooker and fit with steamer insert or trivet. Arrange beets cut-sides down in a single layer in steamer. STEP 2 Seal and set to high pressure. Cook 20 min. and then immediately do a quick release. Carefully poke beets with a knife; if knife meets too much resistance, cook under high pressure for 3–4 more minutes. STEP 3 Let beets cool and use a paper towel to rub off the skins. Cut beets into thin wedges. In a medium bowl, whisk the oil and vinegar together. Add beets, mint, and parsley. Season with salt and pepper, tossing to coat. Top with the feta to serve.
TIP The cooking time will depend on the size of the beets. Small beets could steam in the Instant Pot in about 10 min. while large ones can take up to 25 min.
PER SERVING: 100 CALORIES, 4G FAT, 1G SATURATED FAT, 3MG CHOLESTEROL, 154MG SODIUM, 13G CARBOHYDRATE, 4G FIBER, 9G SUGAR, 3G PROTEIN
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