Turkey with parsley, sage, rosemary, and thyme with a side of yams

Cooked Turkey veggie, rice and bean casserole - N. Carlson

Directions:

Place washed yams in metal pans with parchment paper. Make three cuts on the top of the yams. Place pans in the oven. For maximum sweetness place the yams in prior to starting the oven.  Turn yams approx. 1/2 through. Remove when soft and caramelized.

Turn on oven to 365 F.

In a glass casserole mix the following ingredients

1 can cut salt free green beans
1 small can organic sliced mushrooms
1 can organic vegetable soup - no salt added
1/2 cup organic lentils

1/2 cup wild rice

1/2 cup organic brown rice

1/2 cup  organic garbanzo beans

1/4 cup organic black beans

1/4 cup pinto or similar beans

1/2 cup Quinoa

1/4 cup chia seeds

1 full red, orange or yellow pepper (sliced)

1/2 cup of washed baby carrots (optional)

1.5 pounds boneless organic turkey breast cut in 1 to 2 ounce chunks 

Lightly sprinkle parsley, sage, rosemary, and thyme on the top of the casserole.  Take time to breath in the aroma of each spice. Mix thoroughly.

Add 1.5 cans of filtered water from the Veggie soup can.

Cover and place the covered casserole in the now pre-heated oven for approximately 3 hours.  This will make approximately seven single serving meals.

Turkey casserole placed above the yams in the oven.

Transfer the casserole to covered microwaveable containers and immediately freeze. Transfer the yams to covered containers and place in the freezer with a portion in the refrigerator for more immediate use. 

Toppings

Prior to eating, add 1 to 2 Tbs of olive oil, a handful of walnuts and your choice of berries to the casserole.

Final product

This casserole has a mild, complex flavor. Feel free to experiment and substitute ingredients and spices with this recipe. This meal is excellent reheated in a microwave using the the frozen dinner pre-set.

The yams are cut up and eaten whole adding the same walnut and fruit toppings as the casserole. Feel free to mix in a sliced banana or low sugar yogurt to make the yam part of a filling meal.