Slimming World Friendly Leek Bean and Turkey Bake

Submitted by cakeinmyface

"(can be made veggie or vegan by using Quorn or vegan by increasing amount of white beans an dommitting dairy cheese replacing with soy cheese. I fry off my veg first and then the turkey as I only have a small pan you can do this all in one step if you have a big enough pan."

 

• Ready In: 55mins
• Ingredients: 15
• Serves: 4

ingredients

• 200 g cannellini beans (drained and rinsed)
• 400 g turkey steaks (chopped into 1 inch pieces or Quorn pieces)
• 100 g spring greens (sliced)
• 2 garlic cloves (minced)
• 200 g carrots (peeled and chopped into small dice)
• 100 g mixed mushrooms (sliced)
• 1 leek (sliced and rinsed)
• 1 vegetable stock cube
• 1 teaspoon oregano
• 1 teaspoon thyme
• 100 ml water
• 50 g wholemeal breadcrumbs
• 50 g cheddar cheese (lowfat grated)
• 10 g fresh parmesan cheese (grated)
• low-fat cooking spray

directions

1. In a frying pan sprayed with low fat cooking spray sauté the leeks and garlic for 5 minutes, next add the carrots and fry again for 5 minutes, and lastly the spring greens fry for 5 minutes.
2. Add the stock cube, water and herbs continue to sauté for 10 minutes. Preheat your oven to gas mark 6. Tip the contents of the pan into an ovenproof dish. spary the pan again with low fat coking spray and fry the turkey steak or Quorn pieces until cooked through about 10 minutes. Add the mushrooms and continue to cook for a further 5 minutes. Add the contents of the pan to the oven proof dish.
3. Add the beans to the oven proof dish, stir thoroughly to mix contents, sprinkle with the breadcrumbs and then cheese. Bake for approximately 30-40 minutes until top is golden. Serve with baked potatoes.