with KALE AND GRAVY

With the hockey season now in full swing in the middle of fall it's important to build good eating habits to carry with you the rest of the year. Parents know the importance of routine and adding this easy-to-make recipe to your pre-game planning is a benefit to everyone involved.

HelloFresh brings healthy, easy-to-make meals to the kitchens of busy hockey families that come with step-by-step instructions. Knowing what you'll be making and how long it will take is information valuable to anybody as busy as a hockey parent by creating stress-free dinners for the week.

The turkey is an excellent source of protein, a building block of bones, muscles and skin. It is also low in fat. The vegetables are low in fat and calories. The combination of the two main components together gives players a filling, nutritional meal that translates to energy when on the ice.

This dish is perfectly portable and needs minimal utensils, perfect for carrying in tupperware and eating on the way to the rink. With just 30 minutes of cook time and six easy steps to enjoy the Harvest Turkey, this is a quick recipe that hockey families can enjoy on the go without much change to the everyday schedule.

Peel, then cut onion into 1/2-inch slices. Strip 1 tbsp thyme leaves (dbl for 4 ppl) from stems, then finely chop. Peel, then mince or grate garlic. Pat turkey dry with paper towels, then sprinkle over half the thyme. Season with salt and pepper.

Toss squash, onions, kale and remaining thyme with 1 tbsp oil (dbl for 4 ppl) on a parchment-lined baking sheet. Arrange evenly in a single layer. Season with salt and pepper. Roast in middle of oven, stirring halfway through cooking, until golden-brown, 22-24 min. (NOTE: In Step 4, stir veggies again before adding turkey.)

While veggies roast, heat a large non-stick pan over medium-high heat. When hot, add 1/2 tbsp oil (dbl for 4 ppl), then turkey. Cook, until golden-brown, 2-3 min per side.

Remove the pan from heat. Transfer turkey to the baking sheet with veggies. Roast in middle of oven, until turkey is cooked through, 10-12 min.

While turkey roasts, heat the same pan over medium heat. When hot, add 2 tbsp butter (dbl for 4 ppl), then garlic. Cook, stirring often, until fragrant, 1 min. Sprinkle over flour. Cook, stirring often, until lightly golden-brown, 1-2 min. Add 1 1/4 cup water (dbl for 4 ppl), then broth concentrate. Cook, stirring often, until gravy slightly thickens, 2-3 min. Season with salt and pepper.

Divide turkey and veggies between plates. Spoon over gravy.

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