1 (20 oz. bag) frozen roasted garlic-seasoned potato wedges, thawed
1/2 lb. green beans
1 cup chopped shallots
2 tbsp. olive oil
1 lb. ground turkey breast
2 tsp. chopped fresh thyme
1 (1 oz.) env. pesto sauce mix
2 cups 1% milk
1/2 cup pitted Kalamata olives

Heat oven to 400°F.

Prepare potato wedges according to package directions for baking. In a sauce pot of boiling salted water, cook green beans for 5 minutes. Drain, rinse in cold water. In a sauce pot over medium-high heat, cook shallots in oil for 2 minutes. Add ground turkey and thyme.

Cook 5 minutes or until ground turkey is browned. Stir in pesto sauce mix and milk. Increase heat to high, bring mix to boil.

Reduce heat to medium, simmer 2 minutes. Remove from heat. Stir in potatoes, green beans and olives.

Transfer mix to buttered or cooking sprayed casserole dish. Bake 15 minutes.

Submitted by: Sherry Monfils