You will need:
93/7 Lean Ground Turkey
2 Chopped Up Red Skinned Potatoes
1/2C-1C Chopped Onions
1/2C Chopped (Your Choice) Bell Peppers
1-2 Large Sweet Potatoes (I used one, and it was just about enough)
1 Medium Bag Frozen Veggies (You will have left overs, I did not use the whole bag)
A Sprinkle of Pumpkin Spice
Splash of unsweetened almond milk (tablespoon)
Teaspoon Honey
First spray a large cooking pan with PAM. Place your onions, bell peppers, and red skinned potatoes in the sprayed pan. Heat on medium and cook until the onions start to brown. Then add in your lean ground turkey. Cook until brown. While your turkey is cooking. Cut a slit in the top of your sweet potato(es) and place in the microwave for ten mintues. Take out, cut all the way through the potatoes. Place back in the microwave for another 3-4 minutes. Start to preheat oven to 350.
Meanwhile, place a splash of unsweetend almond milk, pumpkin pie spice, and teaspoon of honey in a mixing bowl. Once the sweet potatoes are done. Scope out the potato from the skin (this should be really easy) and miss together with the pumpkin spice, almond milk, and honey.
The turkey should be done. Drain. Then place in a casserole dish. Then add your veggies (I used mixed veggies). Finally add the sweet potatoes on top and cook for about 30 minutes on 375.
Take out and enjoy! ((Excellent as left overs!))
Side Notes and variations:
I usually use Extra Lean Ground Turkey, but I wanted the turkey to clump together a little more and you need the extra fat for this so 93/7 lean ground turkey is the best.
You do not have to use red skinned potatoes if you are not wanting to add extra carbs, though red skinned potatoes are much healthier than traditional potatoes. There is no fat in red skinned potatoes and remember FAT MAKES YOU FAT!
You do not have to add the honey or almond milk to your sweet potatoes. It just makes them more creamy but you can save the added sugar.
You can add any veggies that you want! Also frozen veggies are inexpensive.
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