Low Carbohydrate Stove-Top Italian Turkey Casserole

I created this recipe for a friend who needs a low carbohydrate diet, can eat no grains, has multiple allergies, and likes moist, juicy foods. Spices could be increased to taste.

• Ready In: 35 mins
• Serves: 4

Ingredients

• 1  lb ground turkey
• 1  onion
• 2  garlic cloves
• 1  stalk celery
• 8  ounces mushrooms
• 8  ounces sour cream
• 3⁄4 cup water
• 1⁄2 teaspoon basil
• 1⁄2 teaspoon oregano
• 1⁄4 teaspoon paprika
• 3  tablespoons butter
• 1  tablespoon olive oil
• 1  ounce feta cheese
• 1⁄4 cup  olive, chopped
• 1⁄4 cup cashews
• 1  tablespoon  balsamic vinegar
• 1  teaspoon lemon juice
• 1⁄4 teaspoon sugar or   grains stevia
• 1  cup  green beans and zucchini or 1  cup  fresh  vegetables, of choice
•  salt & pepper

Directions

1. Using a large pot, brown ground turkey in butter; then remove from pot to glass bowl.
2. In same pot, sauté onion, celery and garlic in olive oil at medium low heat for 4 minutes.
3. Add chopped mushrooms, basil, oregano, paprika, and sauté together for 10 more minutes, or until mushrooms have reduced and juiced.
4. Return turkey to pan. Add sour cream and ½ cup water. Cook 3 more minutes.
5. In glass bowl, microwave veggies of choice with ¼ cup water at high heat for 3 minutes.
6. Add veggies and chopped olives to the turkey and cook for about ten more minutes at a low simmer.
7. While you are doing this, mix balsamic vinegar, lemon juice and sugar together in a small container. Chop cashews and toast in a dry pan for 5 minutes or until they start turning a little brown. Add the vinegar/lemon mix to the dry pan and allow the juices to cook off.
8. Add feta cheese to the casserole, mix in well. Test casserole and season with salt and pepper to taste.
9. Sprinkle the seasoned cashews over the top.