Mediterranean Turkey Casserole

MAKES 6 SERVINGS

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-inchsquare baking dish with nonstick 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 between six serving dishes and enjoy! Refrigerate leftovers in an airtight container for up to 3 days.

This AMAZING recipe and more can be found in my new Diabetic Kitchen cookbook here