Healthy, Low-fat, Protein-loaded Turkey Stew Served with Flatbread, Eggs & Chives

Enjoy this heart-healthy stew on a chilly day complemented with an herby, egg-topped, crispy flatbread for dipping.


Prep Time: 10 minutes

Cooking time: 45 minutes

8-10 servings

Ingredients for stew1 lb. 94% lean ground turkey seasoned with salt and fresh ground black pepper, cayenne and 3 tbs. freshly chopped parsley, 1 small yellow onion diced into 1/4 inch pieces, 1-2 tbs. EVOO, 1 1/2 cups chopped carrots cut into 1/2 inch pieces, 1 small green bell pepper diced into 1/4 inch pieces or 1/2 cup of chopped green chile peppers if you prefer a spicier stew, one 16 oz. can of cannellini beans rinsed and drained, one 8 oz. can of white corn rinsed and drained, one 28 oz. can diced tomatoes including juice (I prefer no salt and unseasoned variety), 2-3 tbs. tomato paste depending on the consistency you desire, 1/2  to  3/4 cup whole grain orzo and 5-6 cups water.

Ingredients for flatbread: 2-3 Greek style whole grain flatbreads from local grocer (This has a great consistency and thickness for dipping into the stew.), 4-6 large eggs, cooking spray, chives, salt and fresh ground black pepper, to taste.




Step 1: Heat 1-2 tbs EVOO in a large stock pot over medium flame. Add seasoned ground turkey and onions. Cook thoroughly for about 5 minutes, stirring frequently.




Step 2: Add carrots, beans, corn, bell or chile peppers, tomatoes including their juices, tomato paste and water. Season the contents of your pot with additional salt, black pepper and cayenne, as desired. Stir ingredients throughout cooking process.



IMG_6992Step 3: Bring stew to a boil over medium-high flame. Lower heat and simmer for 30 minutes adding orzo during the final 10 minutes of cooking.



Step 4: While stew simmers, lightly spray both sides of your flatbreads with cooking spray making sure edges are coated well. Place on a cookie sheet and toast in an oven preheated to 325 degrees for approximately 5 minutes. Remove pan from oven and gently crack two eggs onto each flatbread. Season eggs with salt, black pepper and chives as desired. Return pan to oven and finish the cooking process under medium broil until egg yolks are cooked to your desired consistency, 2-4 minutes. Remove from oven and cut flatbreads into wedges for dipping into stew. Enjoy!