Click to see a close-up

20 ounces ground turkey or chicken
1 small onion, diced
1 stalk celery, diced
1/2 pound fresh mushrooms, sliced
12 ounces broccoli florets, cooked *
Salt and pepper, to taste
Pinch curry powder
1/4 teaspoon xanthan gum
1/4 cup chicken broth
1/4 cup heavy cream
4 ounces cheddar cheese, shredded

In a large skillet or wok, brown the meat with the onion, celery and mushrooms until the celery is tender. Drain the grease. Stir in the salt, pepper and curry powder. Sprinkle the xanthan gum over everything and quickly stir in. Add the broth and cream; bring to a simmer. Cook and stir a minute or two until the sauce has thickened. Add the broccoli and heat through. Adjust the seasonings then add the cheese and stir it in to melt it.

Makes 4-6 servings
Can be frozen

* I used Mann's Broccoli Wokly which is sold in the produce department. This can be microwaved right in the bag that it comes in. I recommend microwaving it for only 1-2 minutes instead of the time listed on the bag. I did mine 3 minutes and it was a little too well done. As soon as the broccoli has finished cooking, remove it from the bag or it will continue to cook.

Per 1/4 Recipe: 513 Calories; 37g Fat; 37g Protein; 9g Carbohydrate; 4g Dietary Fiber; 5g Net Carbs
Per 1/6 Recipe: 342 Calories; 24g Fat; 25g Protein; 6g Carbohydrate; 2.5g Dietary Fiber; 3.5g Net Carbs

Although this turned out good, I would put in less curry powder next time. The flavor was too noticeable. The curry is only supposed to enhance the flavor of the sauce without being able to tell that it is curry. I also will cut back on the xanthan gum and I've already adjusted it in the recipe. For a very quick after work meal, have all of the veggies prepped and the cheese shredded beforehand. Microwave the broccoli while the ground turkey is cooking and dinner will be ready in a matter of a few minutes. Click the photo to see a close-up.

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