Sweet Potato Turkey Bake
1 cup quick-cooking barley
2 Tbsp olive oil
2 medium sweet potatoes, diced
1 lb 90/10 lean ground turkey
2 tsp dried rosemary
2 cloves garlic, minced
2 cups frozen kale
Non-stick cooking spray
2 Tbsp whole-wheat flour
3/4 cup 1% low-fat milk
1/4 cup unsalted chicken broth
1 cup shredded part-skim mozzarella cheese, divided
Preheat oven to 350°F. In a saucepan, prepare barley according to packet directions. Set aside.
In a large skillet, heat oil over high. Add sweet potatoes, turkey, rosemary & garlic. Cook 10 minutes or until golden brown, crumbling turkey throughout. Add kale & stir to combine.
Lightly coat a large casserole dish with non-stick cooking spray. Combine turkey mixture & barley in the skillet. Spread evenly in the casserole dish.
In the saucepan add flour, milk & broth. Whisk continuously until smooth. Add 1/2 cup of cheese. Whisk until cheese is melted.
Pour sauce over turkey mixture. Top with remaining cheese & bake 10 minutes or until sauce is bubbly & cheese is melted.
Encuentra la receta en español
Don't like kale or want to switch it up?
Use fresh or frozen spinach instead.