Ingredients:

• 2 tablespoons EVOO.
• 1-pound Lean Ground Turkey.
• 3/4 lb. Baby Potatoes – sliced thin.
• 1/2 small Yellow Onion – Diced.
• 1/4 red bell pepper – Finely chopped.
• 1/4 green bell pepper – Finely chopped.
• 1/4 yellow bell pepper – Finely chopped.
• 1/2 cup Low Sodium Chicken Broth.
• 2 teaspoons Kinder’s Blend Seasoning.
• 1- 14.5 oz. Stewed Tomatoes.
• 1 Cup Shredded Parmesan Cheese.

Directions:

• Preheat oven to 415°
• Add sliced potatoes to a saucepan and cover with water.
• Parboil sliced potatoes for 2 minutes, leave in water, and set aside.
• Add EVOO, Diced Onions, and Finely Chopped Peppers to a 3 quart sauté pan over medium-high heat and cook for 3 minutes.
• Add the Ground Turkey, stirring and breaking up meat until it is nicely browned. (No Pink).
• Stir in the stewed tomatoes, chicken broth, and Kinder’s Seasoning – bring the mixture to a boil.
• Cook, stirring occasionally, until about 1/2 of the liquid has evaporated.
• Transfer mixture to a glass 9”x 13” baking dish.
• Arrange parboiled potatoes evenly across mixture.
• Sprinkle Cheese over potatoes.
• Place in preheated oven for 15 minutes; remove from oven and allow to rest for 5 minutes before serving.

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