Moussaka

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If you would like to keep this one vegetarian just skip the ground turkey! 👍

Ingredients:

2 tsp olive oil
1 lb lean ground turkey
1 c. chopped onion
3/4 c. white wine
15oz. low-sodium tomato sauce
1 tsp dried oregano
1 tsp ground nutmeg
1 tsp ground cinnamon
1 tbsp honey
3 tbsp canola
1/4 c. White whole wheat flour
1 tbsp minced garlic
1-1/2 c. 1 percent milk
3/4 c. vegetable broth
1/2 c. chopped scallions
3/4 c. sundried tomatoes
1 eggplant, halved and sliced 1/4-inch thick
1/3 c. grated parmesan cheese

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Directions:

Preheat oven to 350 degrees. Heat olive oil in large saucepan over med-high heat. Add turkey and onion. Cook 5 mins.

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Add wine, tomato sauce, oregano, nutmeg, cinnamon and honey. Simmer, stirring occasionally, 30 mins or until thickened and almost dry.

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Heat canola oil in saucepan over med heat. Whisk in flour. Cook 1-2 mins, whisking constantly.

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Add garlic and cook 1 min. Add milk and broth. Cook over low heat, stirring often, until thickened and bubbly. Remove from heat and stir in scallions and tomatoes.

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Coat 13×9 dish with spray. Spread half of eggplant in bottom of dish. Pour turkey mixture on top of eggplant. Top with remaining eggplant. Press down lightly.

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Pour milk mixture over eggplant. Top with parm cheese. Bake 1 hour, or until golden and bubbling. Let stand 10 mins before serving

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Enjoy!! 😋

The biggest loser Prevention Guide Weight Loss Planner p. 57

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