Meal Prep Diabetes Cookbook: 4 Weeks of Easy Meal Plans by Birkett RDN LD Kathy

Author:Birkett RDN LD, Kathy [Birkett RDN LD, Kathy]
Language: eng
Format: epub, pdf
Publisher: Rockridge Press
Published: 2021-07-12T16:00:00+00:00

PER SERVING: Calories: 453; Total Fat: 28g; Total Carbohydrates: 30.9g; Fiber: 7.7g; Net Carbs: 23.2g; Sugar: 16.6 g; Protein: 23g

TURKEY TACO PIE

PREP TIME: 10 minutes | COOK TIME: 35 minutes

GLUTEN-FREE

MAKES 6 SERVINGS

This new-fangled savory pie incorporates the freshness of cauliflower in the crust. With the prepped cauliflower from week 1 and the ground turkey ready to go, this mix-and-match pie comes together quickly for a hearty, delicious weeknight meal. By using a cauliflower crust instead of one made with all-purpose flour and butter, you’ll get additional vitamins, antioxidants, and fiber.

For the crust

4 cups frozen Riced Cauliflower , defrosted

1 large egg, slightly beaten

For the filling

1 pound (16 ounces) Ground Turkey

½ cup chopped onion

1 teaspoon chili powder

½ teaspoon jarred minced garlic

1 (4.5-ounce) can chopped mild green chiles, with their juices

1 cup shredded low-fat Colby Jack cheese

¾ cup diced fresh tomato

To make the crust

1. Preheat the oven to 375°F.

2. Drain the cauliflower until as much moisture is removed as possible.

3. In a large bowl, mix together the drained cauliflower and egg. Press the mixture evenly into a 9-inch pie plate to form a crust.

4. Bake for 15 minutes, or until the crust just begins to brown. Let cool.

To make the filling

5. While the crust bakes, in a large bowl, mix together the turkey, onion, chili powder, garlic, green chiles with their juices, and cheese. When the crust is ready and cool, spoon the mixture into the crust and spread out evenly.

6. Bake for 20 minutes, or until golden brown. Top with the diced tomatoes, cut into 6 slices, and serve.

7. Store leftovers in an airtight container in the refrigerator for up to 7 days or in the freezer for up to 3 months.

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