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Prep Time: 10 Minutes Cook Time: 30 Minutes |
Ready In: 40 Minutes Servings: 6 |
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Adapted from a recipe by Danielle Monai . Many variations: use other vegetables, change the spices, use Colby or Jack or pepper Jack instead of Cheddar, use crescent rolls instead of the biscuits... Ingredients:
1 tablespoon olive oil |
1 cup chopped onion |
2 garlic cloves, minced fine |
1 lb ground turkey |
kosher salt |
fresh ground black pepper |
1/4 teaspoon chili powder (to taste) |
2 teaspoons worcestershire sauce |
1 (10 ounce) package frozen peas and carrots |
2 eggs |
3/4 cup skim milk |
1/2 cup low-fat biscuit mix (i.e. low-fat bisquick) |
1/4 cup grated parmesan cheese |
1 cup shredded low-fat cheddar cheese |
Directions:
1. Preheat oven to 400°F Grease a 9 pie plate and set aside.
2. Heat oil in a skillet over medium heat until shimmering. Add onion and garlic and saute until soft, 3-4 minutes. Add turkey, salt, pepper, and chili powder; saute until turkey is no longer pink, 5-7 minutes. Drain any accumulated fat. Stir in Worcestershire sauce and peas and carrots. Transfer to pie plate.
3. In a bowl, beat eggs and milk. Stir in biscuit mix and Parmesan cheese. Set aside.
4. Sprinkle Cheddar cheese evenly over turkey mixture. Spread biscuit mix over the cheese. Bake in preheated oven 20-25 minutes until golden brown.
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