Here’s a meal from our Skinny Chef hearty enough for even the biggest appetites!  Grapefruit juice adds sweetness to the topping and yogurt give the corn bread a tender consistency without using saturated-fat-loaded butter.  Adding superfoods like spinach and flax double the vitamin content and add important nutrients like omega 3s that you won’t get from the traditional recipe.

Serves 4

Ingredients
1 pound lean ground turkey
1 Tbs olive oil
1/2 cup finely chopped onion
2 large carrots, peeled and thinly sliced
2 garlic cloves, minced
2 tablespoons tomato paste
2 tablespoons reduced sodium soy sauce
1 15-ounce can, low-sodium beef broth
1 cup frozen peas
2 cups baby spinach, chopped

Topping
1 8-ounce box cornbread mix
1/2 cup ground flax meal
1/2 cup plain, non-fat yogurt
1 cup grapefruit juice
1 egg white
1/4 cup grated reduced-fat cheddar or Swiss cheese
Non-stick cooking spray

Directions
Preheat oven to 350° degrees.  Coat a 6-8 cup ceramic or glass gratin dish with cooking spray and set aside.

Heat the olive oil in a large skillet over medium - high heat.  Add the onions, carrot, garlic until the onions soften and become translucent (about 4 –5 minutes).  Increase the heat to high and add the turkey.  Cook 3-4 additional minutes, stirring occasionally until the turkey begins to brown.  Stir in tomato paste, soy sauce, and broth.  Cook 2-3 additional minutes until the meat is cooked through.  Take the skillet off the heat and stir in the peas and spinach.  Transfer meat mixture to a casserole dish.

In a large bowl, add the cornbread, flax, yogurt, grapefruit juice, and egg.  Mix with a wooden spoon until the ingredients are just combined- do not over mix.  

Dot the meat mixture with the corn bread topping. Sprinkle with cheese.  Bake uncovered, until topping is puffed and browned around the edges, 30 - 35 minutes.  Serve immediately.

More Super Food Recipes:


Chickpea Burger
Black Bean and Turkey Chili
Southwestern Burger
Spaghetti and Meatballs
Turkey Bacon Club Sandwich