Baked Zucchini Roll ups stuffed with ground turkey, basil & fresh mozzarella! 230cal/13carb/7fat/25pro

 

Baked Zucchini Roll ups stuffed with ground turkey, basil & fresh mozzarella! 230cal/13carb/7fat/25pro

Baked Zucchini Roll ups stuffed with ground turkey, basil & fresh mozzarella! 230cal/13carb/7fat/25pro

50grams precooked extra lean ground turkey breast

6oz zucchini

1oz fresh mozzarella cheese

5grams grated parmesan cheese

50grams tomato sauce

1/4cup diced tomatoes

5 fresh basil leaves

Spices: fresh ground pepper, garlic, Italian seasoning mix, chili powder

 

Preheat oven to 450 degrees. While oven is heating up slice the zucchini into thin slices (mandolin recommended). 6 ounces of zucchini yielded 10 slices for me. Coat both sides with cooking spray & fresh ground pepper and roast in the oven for 20 minutes. Combine the tomatoes and tomato sauce in a small bowl and season to taste with the Italian seasoning, garlic & chili powder. Mix in the cooked ground turkey and set aside. Cut the cheese into 10 smaller pieces and the 5 basil leaves in half. Once the zucchini is out of the oven lower the temperature to 375 degrees. When the zucchini is cool enough to touch place a small amount of the turkey mixture at one end, 1 piece of cheese and half of a basil leaf. Carefully roll it up and place in oven safe dish. Repeat with 9 remaining slices. Top with the grated parmesan cheese and bake for 20 minutes.

Ground turkey, ricotta & polenta stacks! 350cal/39carb/5fat/36pro for BOTH stacks!

Ground turkey, ricotta & polenta stacks! 350cal/39carb/5fat/36pro for BOTH stacks!

Ground turkey, ricotta & polenta stacks! 350cal/39carb/5fat/36pro for BOTH stacks!

175grams precooked polenta

1 serving precooked extra lean ground turkey

90grams tomato sauce

1/4cup diced tomatoes

5grams grated parmesan cheese 3

1grams of skim milk ricotta cheese

1/4clove of garlic

Spices: Italian seasoning mix, ground pepper

Preheat broiler to high heat. Add the garlic to a small frying pan over medium heat with a little cooking spray. Cook for 1-2 minutes and then add in the ground turkey (precooked), tomato sauce, diced tomatoes and season with Italian mix to taste. Cut polenta into 4 slices and season with some fresh ground pepper. Place on foil lined baking sheet sprayed with cooking spray and broil 5 minutes each side. (Optional – quickly warm up ricotta cheese in the microwave for 10-15 seconds.) Once polenta is done, layer 2 pieces (still on the foil) with half of the ground turkey mixture, and then the ricotta cheese. Place the two remaining polenta pieces on top of the ricotta and layer with the rest of the ground turkey. Top each stack with parmesan cheese and place back under broiler just long enough to start to melt the parmesan cheese.

Ground turkey & black bean taco bowls! 310cal/27carb/6fat/34pro for both!

 

Ground turkey & black bean taco bowls! 310cal/27carb/6fat/34pro for both!

Ground turkey & black bean taco bowls! 310cal/27carb/6fat/34pro for both!

1 serving of precooked ground turkey
2 tortillas
30grams avocado
30grams black beans
30grams tomatoes
20grams of taco sauce
Small handful of baby spinach
Crushed red pepper

Preheat oven to 400 degrees. Using a medium size circular cookie cutter cut tortillas and place on greased upside down small ramekins. Bake in the oven for 12-15 minutes until crispy. While tortillas are cooking, mix the precooked turkey with the taco sauce and black beans and set aside. Slice up the baby spinach, tomatoes and avocado. Once the tortilla bowls are out of the oven, quickly heat the ground turkey mixture for 45-60 seconds in the microwave. Layer each tortilla bowl with the ground turkey mixture, spinach, tomatoes, avocadoes & top with some crushed red pepper.