Roy’s Light Sloppy Chicken Casserole

4 servings         2 Better Balance Bites / 1 WW Point

Calories 259     Fat 2.3g   Sat. Fat 0.6g   Protein 36.4g   Carbs 26g   Fiber 3.6g   Sugars 3.7g

Ingredients

· Cooking spray

· 1 cup diced onion, about 1 medium

· 1 cup diced peppers, about 1 medium (see notes)

· 1 Tbsp minced garlic

· 1lb ground chicken or turkey breast

· 1/2 cup pumpkin puree (NOT pumpkin pie mix!) (see notes)

· 1/4 cup sugar-free ketchup (see notes)

· 1 Tbsp brown sugar replacement (see notes)

· 1 Tbsp Worcestershire sauce

· 2 tsp Dijon mustard

· 1 tsp apple cider or white vinegar

· 1 cup fat-free shredded cheddar, divided

· 3 cups frozen shredded hashbrown potatoes, thawed

Instructions

1. Preheat oven to 425°F. Coat a 9”x13” broiler-safe casserole dish with cooking spray. (see notes)

2. Heat a large skillet over medium heat. Once hot, coat with cooking spray and add the onions. Sauté the onions and peppers until translucent, about 4-5 minutes. Stir in the garlic and cook until fragrant, about 30 seconds.

3. Push the veggies to the edge of the skillet, coat the exposed middle with more cooking spray, and add the ground chicken (or turkey). Cook until just cooked through, breaking it up as it cooks, about 5-6 minutes. Remove from the heat.

4. Add in the pumpkin, ketchup, brown sugar replacement, Worcestershire sauce, mustard, and vinegar and mix well.

5. Transfer the meat mixture to the prepared casserole dish. Sprinkle 1/2 cup of the cheese on top of meat mixture and coat with cooking spray (to aid with melting). Scatter the hashbrown potatoes evenly on top.

6. Bake on the middle oven rack for 15 minutes, then turn the broiler on to High for 10-15 minutes, until the hashbrowns have developed the desired color. Turn off the oven and remove the dish. Sprinkle the remaining cheese on top, coat it with cooking spray, then return to the still-hot oven until melted, 3-4 minutes.

Notes

· I use a mixture of red and green peppers, but any you like will work.

· Not a fan of pumpkin? You can use a 6 oz can of tomato paste instead.

· I have a recipe for sugar-free ketchup on my blog if you can’t find or don’t want to pay for storebought.

· If you don’t want to buy or make the ketchup, here are some alternatives. Simply add them in where you would add the ketchup.

o   Alternative #1

§  2 tbsp tomato paste

§  1 tbsp apple cider vinegar

§  1 tbsp sugar substitute

§  1/4 tsp garlic powder

§  1/4 tsp onion powder

§  Pinch of salt

o   Alternative #2

§  3 tbsp crushed tomatoes

§  1 tbsp apple cider vinegar (or white vinegar)

§  1 tbsp sugar substitute

§  1/4 tsp onion powder

§  1/4 tsp garlic powder

§  Pinch of salt

§  Optional: 1/8 tsp smoked paprika or chili powder for extra depth

· Using regular brown sugar won’t affect the bites and points very much.

· If your baking dish isn’t broiler-safe, simply leave it baking another 15 minutes before turning off the oven and melting the cheese in the still-hot oven. The hashbrowns will not get as brown and crispy but will still be delicious.

· Store leftovers in the fridge up to 4 days or in the freezer up to 4 months. Thaw overnight in the fridge before heating in the microwave.