Mediterranean Turkey Casserole

Servings: 6

This protein-packed Turkey Casserole can improve bone health, regulate your metabolism, and boost energy production. Feel free to play around with the recipe; use your Thanksgiving leftovers in place of the ground turkey, or swap in whatever vegetables you have lingering in the fridge. Serve with warm pita bread on a brisk autumn evening.

INGREDIENTS

½ pound ground turkey
½ cup chopped green bell pepper
1 shallot, chopped
1 cup rinsed, drained, and chopped canned artichoke hearts
1 cup chopped broccoli florets
1 medium zucchini, sliced
6 large eggs
6 large egg whites
3 tablespoons fat-free milk
1 teaspoon Italian seasoning
¼ teaspoon garlic powder
¼ teaspoon black pepper
⅓ cup crumbled feta cheese

INSTRUCTIONS

1. Preheat the oven to 350°F and coat a 9-×-9-inch baking dish with non-stick cooking spray.
2. Combine the ground turkey, green pepper, and shallots in a skillet over medium heat. Cook for 8–10 minutes, stirring occasionally, until there are no pink streaks remaining in the turkey.
3. Drain the turkey-veggie mixture and transfer to the prepared baking dish.
4. Arrange the artichokes, broccoli, and zucchini slices on top of the turkey.
5. Whisk the eggs, egg whites, milk, Italian seasoning, garlic powder, and pepper together in a large bowl until well combined.
6. Pour the egg mixture over the turkey-veggie mixture, then sprinkle the feta cheese on top.
7. Bake, uncovered, for 45–50 minutes, until golden.
8. Remove from the oven and allow to cool for 10 minutes.
9. Divide the casserole among six serving dishes and enjoy! Refrigerate leftovers in an airtight container for up to 3 days.

NUTRITION • per one serving • 

Calories 180 —
Total Fat 9 g 12%
Saturated Fat 3.7 g 18%
Polyunsaturated Fat 1.3 g —
Monounsaturated Fat 3.4 g —
Trans Fat 0 g —
Cholesterol 220 mg 73%
Sodium 620 mg 27%
Total Carbohydrates 7 g 3%
Dietary Fiber 3 g 11%
Total Sugars 2 g —
Protein 17 g 34%
Vitamin A 173 mcg 10%
Vitamin C 28.9 mcg 35%
Vitamin D 0.5 mcg 1%
Potassium 332 mg 8%
Calcium 102 mg 8%
Iron 1.4 mg 8%

This AMAZING Recipe can be found in my Intermittent Fasting and the Mediterranean Diet Cookbook here