1 pound turkey
1 Tablespoon dried thyme
2 teaspoons garlic powder
1 pound asparagus/EVOO for coating
2 cups cubed butternut squash
3 cups cooked whole wheat couscous
1/2 cup ricotta
2 teaspoons ground flax seed
1/2 cup sweet potato puree (I get at Trader Joes but you can use low sodium beef broth
Cook the turkey with the thyme and garlic powder and drain off the fat.
Put in food processor to make the turkey smaller. While turkey cooking, roast the asparagus (coated in EVOO/Extra Virgin Olive Oil) in a 425 oven for 10 - 15 minutes
and micowave the butternut squash which is covered in water for 11 minutes or until soft.
Put the turkey in a big mixing bowl and put the cooked asparagus and squash in the food processor.
Add the ricotta, egg, flax seed and puree to the vegetable mixture and mix all together.
Add this mixture to the turkey and add couscous and mix all up.
Put in a greased 9x13 casserole dish and bake for around 20 minutes.