Grilled Caesar Salad With Tofu Caesar Dressing
Author: Beachbody On Demand
Ingredients
1 tsp. olive oil
12 oz. raw 93% lean ground turkey
1 medium onion, chopped
1 medium carrot, chopped
4 oz. sliced mushrooms
2 cloves garlic, finely chopped
1 tsp. fresh thyme, finely chopped
1 Tbsp. whole-wheat flour
½ cup low-sodium organic vegetable broth (or beef broth)
½ tsp. sea salt (or Himalayan salt), divided use
½ tsp. ground black pepper, divided use
½ cup frozen peas
Hot water
12 oz. Yukon gold potatoes, peeled, cut into cubes
½ small head of cauliflower, cut into florets
¼ cup reduced-fat (2%) milk, warm
1 Tbsp. organic grass-fed butter
Instructions
Heat oil in large nonstick skillet over medium heat.
Add turkey; cook, stirring frequently, for 4 to 5 minutes. Remove turkey from pan. Set aside.
Add onion and carrot to same skillet; cook, over medium-high heat, stirring frequently, for 4 to 5 minutes, or until onion is translucent.
Add mushrooms, garlic, and thyme; cook, stirring frequently, for 6 to 8 minutes, or until mushrooms are soft and most of the liquid has evaporated.
Add turkey and flour; cook, stirring frequently, for 2 minutes.
Add broth, ¼ tsp. salt, and ¼ tsp. pepper; bring to a boil, stirring frequently.
Add peas; mix well. Evenly divide turkey mixture between 3 pint-size (16 oz.) Mason jars. Set aside.
Preheat oven to 350° F.
Boil water in steamer or large saucepan over high heat. Reduce heat to medium-high. Place potatoes in steamer basket; cook for 10 minutes.
Add cauliflower; cook for 8 to 10 minutes, or until potatoes and cauliflower are tender. Remove from heat.
Mash potatoes, cauliflower, milk, butter, remaining ¼ tsp. salt, and remaining ¼ tsp. pepper in a medium bowl with a potato masher until smooth. (Add additional milk if mixture is too dry.)
Evenly top meat mixture with potato mixture.
Bake for 15 to 20 minutes, or until heated through.
Serve immediately or cover and refrigerate for up to 4 days.
Recipe Notes
Variations:
Chicken – Substitute ground chicken for turkey
Mexican – Substitute 1 cup diced tomatoes and 1 cup corn kernels for carrots, thyme, and peas. Add 1 Tbsp. ground chili powder to turkey mixture. Fold ¼ cup shredded cheddar cheese into mashed potato mixture.
Root Veggies – Substitute 1 parsnip, 1 rutabaga, and 2 cups Swiss chard for onion, carrot, and mushrooms
Sweet Potatoes – Substitute 1½ lbs. sweet potatoes for potatoes and cauliflower
Vegetarian – Substitute 1 lb. cooked lentils for turkey. Increase mushrooms to 8 oz.
High in Fiber, High in Protein
The Nutrition Facts box below provides estimated nutritional information for this recipe.
Container Equivalents
2 Green 1 Red 1 Yellow 1 tsp.
