Serves: 8
Total Calories: 261

4 medium potatoes, peeled and cubed
1 pound ground skinless turkey breast
2 carrots, thinly sliced
1 medium onion, chopped
1 red bell pepper, chopped
1 stalk celery, chopped
2 cloves garlic, minced
1 (10 3/4-ounce) can low-fat, low-sodium cream of chicken soup
1/2 cup low-fat milk (1%)
1 cup frozen corn
1 cup fat-free sour cream
2 tablespoons minced fresh parsley

1. Preheat the oven to 350°F. Spray a 9 x 13-inch pan with nonstick cooking spray.

2. In a medium saucepan, add the potatoes and enough water to cover by 1 inch. Cook over medium heat until tender, about 20 minutes.

3. Meanwhile, in a large nonstick skillet, cook the turkey until browned, about 5-7 minutes. Add the carrots, onion, pepper, celery, and garlic and cook until the vegetables are tender but firm, about 10 minutes. Blend in the soup, milk, and corn.

4. Add the sour cream to the drained potatoes mash until fluffy.

5. Spread the meat and vegetable mixture in the prepared pan. Spread the potatoes evenly on top.

6. Bake, uncovered, until heated through and the potatoes are browned, about 40 minutes. (For crustier potatoes, place under the broiler for 1-2 minutes after baking.) Sprinkle with parsley.

NOTE: If you do not have a non-stick skillet, use a regular one and spray it with non-stick cooking spray. This may result in some of the turkey sticking to the bottom of the pan. Don't despair! This wonderful browning can enhance the flavor of the pie. After cooking the turkey, add 1 Tbsp of water to the skillet and scrape the bottom. Add the browned mixture to the rest of the meat and vegetables. You'll be amazed at how easily the browning (essence) comes off the pan easier than scrubbing later, and the flavor becomes part of the dish.

EXCHANGES
1 1/2 Starch
2 Very Lean Meat
1 Vegetable

NUTRITION FACTS
Calories 204
Calories from Fat 14
Total Fat 2g
Saturated Fat 1g
Cholesterol 38mg
Sodium 233mg
Carbohydrate 31g
Dietary Fiber 3g
Sugars 8g
Protein 17g

Nutritional Facts:

Serves: 8
Total Calories: 261
Calories from Fat: 119

More Recipes from the Forbidden Foods Diabetic Cooking Cookbook:
Basic Pot Roast
Basic Quiche
Boston Baked Beans
Breakfast Strata
Candied Yams
Chicken Cacciatore
Chicken Paprikash
Chicken Parmesan
Chicken Pot Pie
Chicken and Rice Casserole
Chicken or Turkey Divan
Chile Con Queso
Creamy Mashed Potatoes
Eggplant Parmigiana
Enchilada Casserole
Green Bean Casserole
Macaroni and Cheese
Meatloaf
Quick Beef Stroganoff
Scalloped Potatoes
Shepherd’s Pie
Shrimp Etouffée
Spanakopita (Greek Spinach Pie)
Swedish Meatballs
Tuna Noodle Casserole
Turkey Tacos