Low Carb Ground Turkey & Faux Mashed Potatoes
Nutritional Info
- Servings Per Recipe: 4
- Amount Per Serving
- Calories: 396.3
- Total Fat: 25.9 g
- Cholesterol: 141.2 mg
- Sodium: 218.5 mg
- Total Carbs: 11.4 g
- Dietary Fiber: 2.7 g
- Protein: 26.6 g
View full nutritional breakdown of Low Carb Ground Turkey & Faux Mashed Potatoes calories by ingredient
Introduction
I have re-vamped this recipe by using Ground Turkey instead of Ground Beef. (recalculate nutritional values if using the ground beef) I have re-vamped this recipe by using Ground Turkey instead of Ground Beef. (recalculate nutritional values if using the ground beef)Number of Servings: 4
Ingredients
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*Jennie-O Lean Ground Turkey, 16 oz (1 lb)
Celery, raw, 2 stalk, medium (7-1/2" - 8" long) (chopped)
Onions, raw, 1 medium (2-1/2" dia) (chopped)
Mushrooms, fresh, 4 medium (chopped)
*Chicken Oxo Cube, 1 serving (remove)
Heavy Whipping Cream, 6 fl oz (remove)
Salt, 1 dash (remove)
Pepper, black, 1 dash (remove)
*Cauliflower, Frozen, Great Value, 545 gram(s) (24oz / 1.5 packets)
*Country Crock Plus Calcium Margerine, 1 tbsp
Tips
Total Carbs per portion = 11.4g
Total Dietary Fiber per portion = 4g
Total NET CARBS per portion = 7.4g
Directions
Brown the Ground Turkey together with the celery and onion in a large skillet/frying pan.
Add the chopped mushrooms, salt 7 pepper.
Cook until the mushrooms are nice and tender.
Add the Oxo cube and 1/2 cup of water and the cream (keep 2 tbsp aside), bring to the boil. Simmer until the liquid has reduced by half and thickens up.
Season to taste.
Meanwhile, cool the cauliflower until very tender, drain well. Mash the cauliflower and add the margarine and the 2 tbsp of cream, season to taste if required.
Serve the meat sauce mixture over the faux mash or mix it all together.
Sprinkle with parsley for some extra colour and garnish.
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Add the chopped mushrooms, salt 7 pepper.
Cook until the mushrooms are nice and tender.
Add the Oxo cube and 1/2 cup of water and the cream (keep 2 tbsp aside), bring to the boil. Simmer until the liquid has reduced by half and thickens up.
Season to taste.
Meanwhile, cool the cauliflower until very tender, drain well. Mash the cauliflower and add the margarine and the 2 tbsp of cream, season to taste if required.
Serve the meat sauce mixture over the faux mash or mix it all together.
Sprinkle with parsley for some extra colour and garnish.
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