GROUND TURKEY QUINOA CASSEROLE
This Healthy Ground Turkey Casserole is a budget friendly crowd pleaser. Perfect to use up leftover quinoa, freeze and make ahead.
Provided by Olena Osipov
Categories Casserole
Time 45m
Number Of Ingredients 15
Steps:
- Cook quinoa as per package instructions undercooking by 4 minutes, see how to cook quinoa tutorial. Transfer to a large mixing bowl. Preheat oven to 375 F degrees and spray 9 x 13 baking dish with cooking spray. Set aside.
- Preheat large non-stick skillet on medium heat and add ground turkey. Saute for 5 minutes, breaking into pieces with spatula while stirring. Transfer to the bowl with quinoa.
- Return skillet to medium heat and swirl 1 tbsp of oil to coat. Add dried basil and thyme, saute for 30 seconds, stirring constantly. Add garlic and onion, saute until golden brown.
- Add spinach in batches while stirring, and cook until it's wilted. Transfer to a bowl with quinoa and turkey, along with tomato sauce, bread crumbs, 2 cups of cheese, salt and ground pepper. Stir just enough to combine.
- Transfer mixture into a baking dish, sprinkle with remaining 1 cup of cheese and bake uncovered for 25 minutes.
- Cut into 8 pieces. Serve immediately garnished with tomatoes and green onions, no need to let casserole cool down.
Nutrition Facts : ServingSize 1 slice, Calories 523 kcal, Sugar 3 g, Sodium 624 mg, Fat 21 g, SaturatedFat 10 g, Carbohydrate 39 g, Fiber 6 g, Protein 46 g, Cholesterol 107 mg
DAIRY-FREE TURKEY-QUINOA MEATLOAF CASSEROLE
This recipe is delicious! Using all organic and clean ingredients, this is a great healthy substitute for a classic dish. Dairy and nut free. Very moist so it's great for leftovers as well. This will quickly become a healthy family favorite!
Provided by Eric Haskin
Time 9h15m
Yield 14
Number Of Ingredients 17
Steps:
- Bring chicken broth and quinoa to a boil in a saucepan. Reduce heat to medium-low, cover, and simmer until quinoa is tender, 15 to 20 minutes.
- Let quinoa chill, 8 hours or overnight.
- Preheat the oven to 425 degrees F (220 degrees C). Grease a 9x13-inch glass casserole pan with coconut oil.
- Heat olive oil in a pan over medium-high heat. Cook onion and garlic in the hot oil until onion starts to soften, about 5 minutes.
- Mix onion and garlic in a large bowl with turkey, cooked quinoa, aminos, syrup, Sriracha, tomato paste, mustard, salt, and pepper and stir until it turns into a runny paste. Pour mixture evenly in the prepared pan and top with ketchup.
- Bake in the preheated oven until no longer pink in the center, 30 to 40 minutes. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C). Turn the oven off and let rest, 3 to 5 minutes. Remove, cut, and serve.
Nutrition Facts : Calories 388.5 calories, Carbohydrate 15.9 g, Cholesterol 170.8 mg, Fat 17.9 g, Fiber 1.3 g, Protein 42.2 g, SaturatedFat 5 g, Sodium 711.3 mg, Sugar 6.1 g
CABBAGE TURKEY AND QUINOA CASSEROLE
I love cabbage dishes and when it's mixed with ground turkey, quinoa its like having a cabbage roll without all the fuss.
Provided by Jo Zimny
Categories Casseroles
Time 1h50m
Number Of Ingredients 8
Steps:
- 1. In a large bowl, mix together the meat, quinoa, garlic, paprika, parsley and season with salt and pepper.
- 2. In a deep casserole dish, transfer the mixture and pat down evenly.
- 3. Top with the copped cabbage
- 4. Pour crushed tomatoes over the cabbage and spread evenly.
- 5. Bake in a preheated oven at 375'F for 1.25 hours. This might bubble over so it would be good to have an oven protector on the bottom of your oven. Enjoy!
TURKEY AND CABBAGE CASSEROLE
Make and share this Turkey and Cabbage Casserole recipe from Food.com.
Provided by Barb G.
Categories Poultry
Time 1h5m
Yield 4 serving(s)
Number Of Ingredients 8
Steps:
- Preheat oven to 350°F.
- Grease covered casserole dish.
- Cut cabbage into large pieces and place in casserole dish.
- Brown turkey and onion.
- Add rice to turkey and stir.
- Salt and pepper to taste.
- Put turkey mixture over cabbage.
- Add tomato soup, water, and stewed tomatoes.
- Bake (covered) for 30 to 45 minutes until rice and cabbage are tender.
Nutrition Facts : Calories 396.9, Fat 9.7, SaturatedFat 2.6, Cholesterol 78.3, Sodium 643.1, Carbohydrate 51.9, Fiber 8.5, Sugar 18.4, Protein 29.3
TURKEY CABBAGE BAKE
"I revised this old recipe by using ground turkey instead of ground beef (to make it healthier), by finely chopping the cabbage to improve texture and by adding thyme," explains Irene Gutz of Fort Dodge, Iowa. "Crescent rolls help it go together quickly, and it's often requested."
Provided by Taste of Home
Categories Dinner
Time 45m
Yield 6 servings.
Number Of Ingredients 9
Steps:
- Unroll one tube of crescent dough into one long rectangle; seal seams and perforations. Press onto the bottom of a greased 13x9-in. baking dish. Bake at 425° for 6-8 minutes or until golden brown. , Meanwhile, in a large skillet, cook the turkey, onion and carrot over medium heat until meat is no longer pink. Add garlic; cook 1 minute longer. Drain. Add the cabbage, soup and thyme. Pour over crust; sprinkle with cheese. , On a lightly floured surface, press second tube of crescent dough into a 13x9-in. rectangle, sealing seams and perforations. Place over casserole. , Bake, uncovered, at 375° for 14-16 minutes or until crust is golden brown.
Nutrition Facts :
QUINOA, CABBAGE AND SWEET POTATO
Make and share this Quinoa, Cabbage and Sweet Potato recipe from Food.com.
Provided by Ex-Pat Mama
Categories Vegetable
Time 45m
Yield 4 serving(s)
Number Of Ingredients 8
Steps:
- In a large saucepan cook the quinoa according to the directions.
- As the quinoa is cooking, heat the oil in a wok. Cook the sweet potato until it starts to brown - about 5 minutes.
- Add the onion and cook until just beginning to soften, about 4 minutes.
- Add the cabbage and cook until soft - 6 minutes or so (adding more oil if necessary). In the last 30 seconds of cook time add the garlic and stir fry.
- Stir in the quinoa and drained beans. Heat through.
- Serve immediately!
Nutrition Facts : Calories 409.5, Fat 13.6, SaturatedFat 1.8, Sodium 361.8, Carbohydrate 59.8, Fiber 12.3, Sugar 7.5, Protein 13.6
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