Cali'flour Crust Pot Pie

[3 Servings: 1 Lean, 3 Green, 9 Condiments, 1/3 Snack, 1 Fat]

(Using up my left-over roasted veggies and Turkey in an AWESOME Meal)

2 Cali'LITE Crusts (1 Lean, 6 Green)

3 stalks diced celery (1 snack)

1/2 cup Scallions chopped (2 Condiment)

1/2 cup Chicken Stock (<1g carb=1/2 condiment)

1/2 tsp poultry seasoning (1/2 condiment)

1/2 tsp Garlic (1/2 condiment)

1/4 tsp Curry (1/2 condiment)

1/2 tsp Salt (2 condiment)

1/4 tsp Pepper (1/2 condiment)

1 Tbls Greek yogurt (1/2 Condiment)
1/4 cup Light Bertolli Alfredo sauce (2 Condiment)

4 Wedges Light Laughing Cow Cheese (2 Fat)

1/2 cup diced Roasted Cauliflower, cooked fork tender (1 Green)

1/2 cup diced Roasted Kabocha Squash, cooked fork tender (1 Green)

1/2 cup diced Jicama, cooked tender (1 Green)

9 oz cooked diced skinless turkey breast OR Chicken Breast (1-1/2 Leaner)

3 oz low-fat shredded cheese (1/2 Lean)

 Directions:
~Pre-heat oven to 375 degrees F.
 ~In a medium sauce pan, combine seasonings, spices, broth, scallions and diced celery. Cook on low until celery is tender.
~Whisk in Half&Half plus the cheese wedges and increase temp to medium. Stir in the cooked diced vegetables and turkey until the liquid is mostly gone.
~Remove Cali'flour Crusts from the freezer. Let thaw for a few minutes then place in a 9-inch pie pan. Pour meat and veggie mix into the crust along with 2 ounces of the shredded cheese. Place the second crust over the top and sprinkle the remaining cheese on top of the crust.
~Bake the Pot Pie for 25 minutes. Divide into Three (3) equal portions

TO ORDER YOUR OWN CRUSTS use the link to help support the Be Creatively Healthy blog: http://www.califlourfoods.com?aff=138
*This recipe is 3 servings that work with an Optavia or Medifast 5&1 plan. Otherwise you can use the pot pie filling of your choice like beef or pork.
JD💚2017

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