Sunday Brunch: Julie Wheeler's slim and sloppy moussakas

• 16 ounces ground turkey, 93 percent lean
• Cooking Spray
• 1/2 teaspoon ground cinnamon
• 1 medium onion, chopped
• 3 cloves garlic
• 1 medium red bell pepper, chopped
• 1 green chili pepper, chopped
• 1 teaspoon oregano
• 1 chicken bullion cube
• 3 tablespoons tomato paste
• 1 1/2 cup 99 percent fat free chicken broth

 

Cheese Sauce Mixture:

• 2 tablespoons Smart Balance Light Buttery Spread
• 1 1/2 tablspoons white enriched flour
• 1 cup fat-free milk
• 1/4 teaspoon ground nutmeg
• 1/4 cup parmesan cheese
• Salt and pepper to taste

Serve on a mini pita and add a side of baked chips.

In a large skillet over medium heat, coat a non-stick pan with cooking spray.  Add in onions, garlic, peppers, cinnamon, oregano, and bullion cube and saute for 1 minute until bullion cube is melted. 

 

Add ground turkey and cook 5 minutes until browned.  Stir in tomato paste and chicken broth.  Let simmer for 10 minutes to allow sauce to reduce.

 

In a sauce pan add Smart Balance and melt over medium heat.  Add in flour, and in a little ground pepper. Whisk in milk and nutmeg to remove any lumps. Once sauce starts to thicken and cheese and turn off heat.

 

Serve over a mini pita open faced with 1/4 meat mixture and 1/4 cheese sauce mixture.  The bread adds extra calories so make sure you count those.
 

 

 

Serving Size: 1/4 meat mixture and 1/4 cheese sauce mixture

Number of Servings: 4