Tuesday, February 23, 2016

New Comfort Food

I don't really know if adding "new" to comfort food is allowed,
but this new dish hit the spot on a cold gray day.
Full of lean protein, veggies, and complex carbs ...
and flavor BBQ, smoked paprika, cinnamon, and cayenne.
This was just what we needed to give the menu plan a kick
and provide a comfort food for tonight.
As a bonus, it made enough for tomorrow's lunch (Hooray!)

The recipe is from one of hubby's favorite new recipe sites

Healthy BBQ Shepherd's Pie

3 medium sweet potatoes (~300g each)
1/4 cup 2% Greek yogurt
1 tsp cinnamon*

1.5 lb ground turkey
2/3 cup red onion
2 Roma tomatoes (diced)
1 tsp minced garlic
1 can (15oz) low sodium black beans (drained)
1 cup frozen peas
1 cup frozen corn
1 cup shredded carrots

Condiments & seasonings:
1 cup low sodium natural BBQ sauce
1/8 cup Dijon mustard
1 tbsp smoked paprika
1.5 tsp chili powder
1 tsp cayenne*
Sea salt & pepper to taste

Set oven to 420F.
Cook peeled sweet potatoes until they are soft and can be pierced with a fork.
Add Greek yogurt and cinnamon to potatoes and mash.  Set aside.

Set a nonstick skillet on medium high heat, spray with coconut oil and sauté red onions with garlic. 
Toss in lean ground turkey and chop and stir with a wooden spatula.
Add the seasonings (except for the BBQ sauce and Dijon) and continue to stir.
Add diced tomatoes and black beans. Stir quickly to ensure it is all mixed together.
Add frozen vegetables and carrots. Stir.
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.
Add the mixture to 9 x13 pan. Then, top with the whipped sweet potatoes.
Bake in the oven for 20 minutes. 

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