A while back I mentioned that in addition to teaching and driving for Uber I am also a single parent of two boys, and anyone who has boys knows that they tear through food. Before I had kids I assumed this was a stereotype, but in my experience I am constantly bewildered by how much my sons eat.
I’m often scouring the internet for easy weeknight recipes that my sons will eat. They are not the pickiest eaters in the world, but they like what they like. In our home we have the ¨two-bite¨ rule, so I am fortunate that they will try almost anything once.
I try to keep my recipes ¨healthy¨, though I know not everyone holds to the same definition. By healthy I mean I am curbing saturated fats, sodium and cholesterol, though I am sure there are even healthier options that you, my valued reader, may be able to suggest.
- 1 16oz package lean ground turkey
- 1 (10.75 ounce) can Campbell’s® Reduced Sodium Condensed Cream of Mushroom Soup (if my sons knew I used cream of mushroom soup they accuse me of child abuse)
- 1 tbsp ketchup
- pinch of black pepper
- 1 cup frozen peas and carrots (or my sons prefer peas and corn)
- 3 cups mashed potatoes (this is a great way to use leftover mashed potatoes if you have them. The original recipe calls for powdered mashed potatoes but those gross me out. If my oldest is begging for shepherd’s pie and I don’t have homemade mashed potatoes in the fridge I will buy a container of pre-made mashed potatoes in the meat section of the grocery store. Our favorite is Simply Potatoes.
- Cook turkey in 10-inch skillet over medium-high heat until well browned, stirring to break up meat. Pour off fat.
- Stir soup, ketchup, black pepper and peas and carrots into skillet. Spoon turkey mixture in 9-inch pie plate.
- Spoon mashed potatoes over turkey mixture and attempt to spread evenly (nearly impossible).
- Bake at 400 degrees F for 15 minutes or until potatoes are lightly browned.
- Let cool 5-10 minutes before serving.
My oldest, who likes to add his personal rating of approval to my cooking, always rates this 10/10. There have been more than one occassion in which there were no leftovers for lunch the next day (so sad).
Whether you use ground beef, ground turkey, ground chicken, or any other alternate ingredients for this recipe, it could of course drastically change the nutritional facts. I input the ingredients I listed above into a free calorie calculator on www.myfitnesspal.com, and came up with these nutritional facts:
|Amount Per Serving|
|% Daily Value *|
|Total Fat 12 g||19 %|
|Saturated Fat 1 g||5 %|
|Monounsaturated Fat 0 g|
|Polyunsaturated Fat 1 g|
|Trans Fat 0 g|
|Cholesterol 108 mg||36 %|
|Sodium 489 mg||20 %|
|Potassium 744 mg||21 %|
|Total Carbohydrate 33 g||11 %|
|Dietary Fiber 3 g||11 %|
|Sugars 3 g|
|Protein 31 g||61 %|
|Vitamin A||72 %|
|Vitamin C||9 %|
|* The Percent Daily Values are based on a 2,000 calorie diet, so your values may change depending on your calorie needs. The values here may not be 100% accurate because the recipes have not been professionally evaluated nor have they been evaluated by the U.S. FDA.|
Thank you for reading! I hope you enjoyed this post, and keep your eyes peeled for more recipes soon.