Zucchini Overload

Za-za-zucchini! Do you have zucchini coming out of your ears from your garden? I sure do! There are so many recipes I’m finding for zucchini! It’s crazy. Lots of zucchini brownies, zucchini chocolate cupcakes and of course zucchini bread. But today is all about stuffed zucchini! These are the bomb. Totally simple and low carb. I decided to use sausage and peppers and stuff that little mixture into some zucchini for a tasty little meal. Seriously. It was super yummy. And pretty simple too

How to Make Stuffed Zucchini Boats

Stuffed Zucchini Boats are an easy one pan meal that covers all the bases. For full recipe details, see the printable recipe card down below. Here is what you can expect when making this recipe.

Prep + Preheat

Preheat oven. Slice zucchini in half and scoop out seeds, using a spoon. Sprinkle with salt and pepper and place flesh side up in a bake 9×13 pan. Bake for 30 mins.

Sauté Veggies + Sausage

While the zucchini is baking, heat oil over medium heat in a large skillet. Sauté onions, peppers and sausage until browned. Stir in salt, pepper, basil, oregano and marinara sauce. Remove from heat.

Could I use a different sausage?

Absolutely! If turkey sausage isn’t your thing or don’t have it on hand, you could use chicken, pork, beef sausage…whatever you prefer will work for the filling.

Adding Filling to Zucchini Boats + Bake

Once zucchini is finished baking, fill with sausage and peppers mixture, top with mozzarella cheese and return to oven to bake. If you’d prefer a crunchier zucchini 10-15 minutes would be sufficient. If you’d like it softer, bake 30 minutes.

Serve Warm

Once the cheese is melted and the stuffed zucchini boats are as crunchy or as tender as you’d like, serve!

What To Serve with Stuffed Zucchini Boats?

While these could totally be a meal on their own, here are a few idea to help you out:

• Cucumber Tomato Salad
• Harvest Apple Blue Cheese Salad
• Tomato Basil Soup
• Minestrone Soup
• Pasta Primavera

Storing Zucchini Boat Leftovers

Store leftovers in an airtight container in the fridge for up to 2-3 days.

To Make Ahead and Freeze

Allow Zucchini Boats time to cool completely. Place in an airtight, freezer safe container. These will stay fresh in the freezer for about 1 month.

Other Stuffed Recipes You Might Like:

Chicken Bacon Alfredo Stuffed Spaghetti Squash

Enchilada Stuffed Mushrooms

Cheesy-Stuffed Garlic Butter Crescent Rolls

Alfredo Stuffed Shells

Love Zucchini? Here are a Few Recipes using Zucchini:

• Zucchini Fritters
• Fried Zucchini
• Soft Zucchini Bread Recipe (super easy!)
• Lemon Zucchini Cookies
• Zucchini Brownies

These are super easy to do and make a great way to use up a lot of zucchini FAST! Be sure to print/save/bookmark or share this recipe, to keep it handy. The printable recipe card is below. Have a great day, friends!

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Sausage and Peppers Stuffed Zucchini Boats

These Sausage and Peppers Stuffed Zucchini Boats are a great low carb meal that is delicious and one of the best ways to eat zucchini! Enjoy!

Course Dinner

Cuisine American

Keyword Stuffed Zucchini Boats

Prep Time 15 minutes

Cook Time 1 hour

Total Time 1 hour 15 minutes

Servings 4 servings

Calories 315kcal

Author Lauren’s Latest

Ingredients

• 4 medium zucchini
• 2 tablespoons olive oil
• 1 small onion diced
• 1/2 green bell pepper diced
• 1/2 red bell pepper diced
• 3 turkey sausages diced
• 1/4 teaspoon basil
• 1/4 teaspoon oregano
• 1/2 cup pizza sauce or marinara sauce
• 3/4 cup mozzarella cheese grated

US Customary – Metric

Instructions

• Preheat oven to 350 degrees.
• Slice zucchini in half and scoop out seeds. Place in a 9×13 pan and sprinkle with salt and pepper and bake for 30 minutes.
• While that is baking, heat oil over medium heat in a large skillet. Sauté onions, peppers and sausage until browned, 5-7 minutes. Stir in salt, pepper, basil, oregano and marinara sauce. Remove from heat.
• Once zucchini is finished baking, fill with sausage and peppers, top with cheese and return to oven to bake. If you'd prefer a crunchier zucchini 10-15 minutes would be sufficient. If you'd like it softer, bake 30 minutes.
• Serve hot.

Nutrition

Calories: 315kcal | Carbohydrates: 12g | Protein: 23g | Fat: 19g | Saturated Fat: 5g | Cholesterol: 80mg | Sodium: 812mg | Potassium: 948mg | Fiber: 3g | Sugar: 8g | Vitamin A: 1250IU | Vitamin C: 72.2mg | Calcium: 164mg | Iron: 2.3mg

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Korean ‘Beef’ (MF)

I really like the macro numbers much better for chicken and turkey versus beef, so it only made sense to try using it for something like a Korean Beef. Highly seasoned and flavored ground turkey that can be served over rice and topped with carrots, radish and cucumber OR just enjoyed plain.

Course Dinner

Cuisine Asian

Prep Time 5 minutes

Cook Time 15 minutes

Servings 4 servings

Calories 223kcal

Ingredients

• 1 cup yellow onion finely diced
• 1 pound ground turkey 99% fat free
• salt & pepper to taste
• 1/2 teaspoon dried ginger
• 1/2 teaspoon garlic powder
• 1/4 teaspoon ground coriander
• 2 tablespoons soy sauce
• 3 tablespoons brown sugar
• 4 tablespoons beef broth
• 2 tablespoons sweet chili sauce
• 1/2 tablespoon Worcestershire sauce
• 1/2 tablespoon sesame oil
• sriracha to taste
• 2 green onions chopped
• carrot, cucumber and/or radish

Instructions

• Place large, nonstick skillet over medium high heat. Spray with cooking spray.
• Add in onion and ground turkey, breaking apart as it browns and cooks. Sprinkle over salt, pepper, ginger, garlic powder and coriander as it cooks.
• Once meat is completely cooked and onions and tender, add in soy sauce, brown sugar, beef broth, sweet chili sauce, Worcestershire, sesame oil and sriracha if using. Cook until brown sugar melts and starts to caramelize, about 1 minute. (If you'd like this more saucy, add more beef broth in, to taste)
• Before serving, add in green onion and stir. Enjoy by itself or with rice, carrot, cucumber and radish.

Notes

The calculated macros listed in the recipe card are correct.

Calculate and log rice macros separately.

Nutrition

Calories: 223kcal | Carbohydrates: 19g | Protein: 29g | Fat: 4g | Saturated Fat: 1g | Trans Fat: 1g | Cholesterol: 62mg | Sodium: 727mg | Potassium: 475mg | Fiber: 1g | Sugar: 15g | Vitamin A: 91IU | Vitamin C: 4mg | Calcium: 31mg | Iron: 2mg

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Macro Friendly Enchilada Skillet

A really quick way to get that yummy, cheesy enchilada flavor without having to stuff any tortillas. Try to find mild green chiles and mild red enchilada sauce if you have picky palates to feed at home.

Course Dinner

Cuisine Mexican

Prep Time 5 minutes

Cook Time 10 minutes

Servings 4 servings

Calories 458kcal

Ingredients

• 1 pound ground turkey I used 99% fat free
• 1.25 oz taco seasoning
• 3/4 cup water give or take a few tablespoons
• 1/2 cup grated carrot
• 4 oz mild green chiles
• 1/2 cup fresh sweet corn or just use frozen
• 1/2 cup black beans
• 10 oz mild red enchilada sauce I used La Victoria
• 4 oz grated cheddar cheese divided
• 8 corn tortillas cut into 1 inch pieces
• 3 tablespoons chopped fresh cilantro

Instructions

• Place large nonstick skillet over medium heat. Spray with nonstick cooking spray. Add ground turkey and break apart while it cooks. After turkey is fully cooked, add in taco seasoning, water, carrot, green chiles, corn, black beans and enchilada sauce. Simmer 5 minutes to evaporate the water.
• Fold in half the cheddar cheese and the pieces of tortillas. The tortillas should soak up any extra liquid in the pan. Top with remaining cheddar cheese and cover 30 second to 1 minute to melt. Top with chopped cilantro, divide into four even portions and serve with any extra toppings you'd like (salsa, sour cream, guacamole, tomatoes, onion, etc..)

Notes

The more accurate macros for 1 serving (1/4th) of this recipe are as follows: 421 calories, 14.2g F/35.6g C/40g P. Calculate any additional toppings separately. 

Nutrition

Calories: 458kcal | Carbohydrates: 46g | Protein: 41g | Fat: 13g | Saturated Fat: 7g | Trans Fat: 1g | Cholesterol: 92mg | Sodium: 1697mg | Potassium: 637mg | Fiber: 10g | Sugar: 10g | Vitamin A: 4346IU | Vitamin C: 11mg | Calcium: 263mg | Iron: 3mg

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A Low Carb Chili Recipe (with No Beans!)

While I have some classic, family-friendly Chili recipes on my site, this one might be considered a little different. Most chili recipes add cans of beans. But for this lower carb chili recipe, we replaced the beans with a ton of veggies (carrots, zucchini, corn, yellow squash, celery, onions and garlic). Because this is spiced with lots of cumin and chili powder, you won’t even notice that the beans are missing.

Is This Really Low Carb?

So, I have a hard time answering this question because there are so many variations of what a ‘low carb diet’ means. Keto is different from Atkins which is different from Paleo. All have different numbers of carbs you can eat. So, in general, compared to the original recipe, yes this is low carb! The vegetables have carbs in them-not nearly as many as you’d find with the addition of rice or beans, but carbs nonetheless. If you are looking to reduce the carbs even lower than what is calculated per serving in the recipe card, feel free to omit the corn.

Easy Substitutions

The thing I love about any chili recipe is it comes together in a snap and it uses a lot of canned products that are inexpensive and easy to store. This No-Bean Chili mostly falls under that category, but we are substituting the canned beans for some fresh veggies.

1. Use Ground Turkey and Ground Beef Interchangeably. Both ground meats work perfectly in a stew like chili and most of the time no one can really tell the difference because it’s all spiced exactly the same. To make this lower fat, consider using a 96% lean ground beef or a 99% fat free ground turkey.
2. Other Low Carb Veggies for Zucchini and Yellow Squash. While I like the texture of zucchini and yellow squash after cooking, I LOVE that it blends in and tastes like whatever you pair with it. If you don’t like zucchini or squash, instead of omitting it, try switching it out for a lower carb veggie: mushrooms, chard, broccoli, bell peppers or asparagus. All of these will make your chili recipe a unique one with their own flavor and textures, but it should be fine with all that cumin and chili powder.
3. Make it Spicy with Jalapenos. While I cook this recipe for a younger crowd with mild palates, feel free to spice this recipe up with some fresh jalapenos, more chili powder, cayenne powder, dried chiles, hot sauce and/or red pepper flakes. They are all delicious in their own way, so use as you’d like.
4. Taco Seasoning for Cumin and Chili Powder. In a perfect world, everyone would use my recipes as written and not have any problems whatsoever. The reality is most people won’t have every single ingredient and that’s ok! If you don’t have cumin and chili powder but do have taco seasoning, use the taco seasoning! Yes, it will taste a little like tacos, but still delicious!

How to Make No Bean Chili in 3 Easy Steps

These directions are pretty darn simple! But for more specific increments and instructions, please refer to my recipe card at the bottom of this post. Also, the nutritional information is included there as well.

1. Cook Ground Turkey

In a large pot, heat oil. Drop turkey meat into the pot and break apart using a wooden spoon. Cook until meat is cooked thoroughly.

2. Add Veggies and Spices

Add in onions, garlic, carrots, celery, zucchini, and squash until slightly softened. Stir in the broth, diced tomatoes, tomato sauce, salt, pepper and spices. Bring the whole pot to a boil, then reduce heat to low and simmer for up to 3 hours. (30 minutes is fine!)

3. Dish up and Serve

Serve Chili with desired toppings and cornbread.

What to Serve with Chili Besides Cornbread

I’m not gonna lie, I make a mean cornbread. It’s sweet, tender and addicting. But not everyone wants cornbread. (Shocking, I know.) Here are a few ideas that you might like instead:

• Homemade Bread Bowls
• Baked Potatoes
• Whole Wheat Dinner Rolls
• Crescent Rolls– no knead recipe!
• Doritos Taco Salad
• Southwest Salad with Chicken

If none of these seem like good options, feel free to browse my side dish recipe archive. I’ve got a little something for everyone there.

Storing Leftover No Bean Chili

This recipe will stay good in the fridge for up to five days, covered in an airtight container.

Or try making a double batch and freezing half of it for a quick, delicious, and healthy dinner some other time. No bean chili can be frozen in an airtight container or bag for up to two months.

To reheat, allow to thaw in the fridge overnight. Heat in the microwave for 1-2 minutes, stirring half way through to heat evenly. Yum yum!

Favorite (Low Carb) Chili Toppings

I’m assuming if you’re looking for a no-bean chili recipe, you are also in the market for some lower carb chili toppings to take things over the top. While any topping you’d put on regular chili you can put on no bean chili, not all of them are low carb. Here are some of my favorites:

• Avocados or homemade guacamole
• Fresh diced tomatoes or pico de gallo
• Grated Cheese (cotija, mexican blend or sharp cheddar are my favorites)
• Chopped Cilantro and/or fresh jalapeno slices
• Sour Cream
• Black Olives

Loved this No Bean Chili Recipe? Try these other Lower Carb Recipes:

• Low Carb Burrito Bowls
• Low Carb Bagel Sandwiches
• Chicken Lettuce Wraps
• Chicken Pot Pie Soup
• Zucchini Pizza Casserole

Anyways, printable recipe is below! Pin it, print it, or bookmark this page. Have a great day!

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No Bean Chili Recipe

No Bean Chili is filled with turkey and tons of vegetables! You bet this is healthy, so try making this amazing chili recipe no beans style!

Course Dinner, Soup

Cuisine American

Keyword chili recipe no beans, No Bean Chili

Prep Time 15 minutes

Cook Time 45 minutes

Total Time 1 hour

Servings 4 servings

Calories 305kcal

Author Lauren Brennan

Ingredients

• 3 tablespoons olive oil
• 1/2 lb ground turkey 93% lean
• 1 medium yellow onion diced
• 2 cloves garlic minced
• 2 medium carrots diced
• 2 stalks celery diced
• 2 small zucchini diced
• 2 small yellow squash diced
• salt & pepper to taste
• 1 cup beef stock or chicken stock
• 14.5 oz diced tomatoes 1 can
• 14.5 oz tomato sauce 1 can
• 1 1/4 cup frozen corn
• 1 tablespoon cumin
• 1 tablespoon chili powder or more if you like it spicy

toppings:

• grated cheddar cheese
• chopped cilantro
• sour cream
• avocados etc.

US Customary – Metric

Instructions

• In a large pot, heat oil over medium heat. Drop meat into the pot and break apart using a wooden spoon. Cook until meat is cooked thoroughly.
• Add in onions, garlic, carrots, celery, zucchini, and squash until slightly softened, 5 minutes. Stir in the remaining ingredients and bring to boil. Reduce heat to low and simmer at least 30 minutes.
• Serve with desired toppings and cornbread.

Notes

LOWER CARB OPTION: If you’d like to make this recipe even lower in carbs, consider omitting the corn.

Nutrition

Calories: 305kcal | Carbohydrates: 31g | Protein: 20g | Fat: 13g | Saturated Fat: 2g | Cholesterol: 31mg | Sodium: 263mg | Potassium: 1403mg | Fiber: 7g | Sugar: 10g | Vitamin A: 6340IU | Vitamin C: 52.6mg | Calcium: 115mg | Iron: 4.2mg

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Turkey Burgers: Healthy and Delicious

Believe it or not, lots of you readers are looking for a good, juicy turkey burger recipe. I love making turkey burgers because they are much lower in saturated fat than a traditional beef burger but still taste great. Not all turkey burger recipes are created equal and this one reigns supreme. Even though they can be notoriously dry, I’ve come up with a solution that keeps the burgers moist and juicy whether you’re grilling them on a BBQ or inside on a griddle.

Why are Turkey Burgers Dry?

Like I mentioned above, ground turkey is much lower in fat than ground beef, thus making a drier burger patty once its cooked. If you use a lean ground beef to make your burgers, you’ll get a similar dry result. It really all comes down to fat content. While ground turkey certainly cuts down on some calories, a lot of people don’t like turkey burgers because they are so dry. So, how can we make a moist and juicy turkey burger you ask? Here’s my secret:

My Secret Ingredient: Butter

While I use lots of relatively basic ingredients to form my turkey burger patties (ground turkey, egg, poultry seasoning, milk, etc..), the secret really is filling each burger patty with 1/2 tablespoon of butter. Yes, that’s right. Butter! It adds flavor and moisture that helps to keep the turkey burgers nice and moist without adding too much extra fat or additional calories.

Love turkey burgers? I’ve got lots of variations for you: Cheddar Ranch Turkey Burgers, Girls Night Turkey Burgers, Southwest Turkey Burgers, Greek Turkey Burgers.

How to Make Turkey Burgers

Make Turkey Burger Patties

Into a large bowl, add in lean ground turkey, milk, egg, salt, pepper, parsley, and poultry seasoning. Mix to create a uniform mixture, then divide into 4 equal portions. The milk will help the patties stay tender and moist, the egg will hold the patties together and the salt, pepper, and poultry seasoning make this turkey burger recipe delicious! The parsley is purely for looks.

Form each portion into a turkey patty. Cut cold butter into 1/2 tablespoon slices and press into each turkey burger patty. Form the meat evenly around the butter. If you don’t think your patties are firm enough, throw them in the freezer for 10-15 minutes.

A Note About Ground Turkey

In my experience living coast to coast, I’ve come to realize the differences in quality and excess moisture across different brands of ground turkey. Some of it is moister, some of it is drier. (In my photos, you’ll notice my formed burgers look perfectly normal because I used 99% fat free ground turkey.) Typically the leaner the turkey, the ‘drier’ it is. So, for ease, use a leaner ground turkey. Adding milk to the patty and stuffing each patty with butter will help keep your turkey burgers moist and juicy.

If you make this recipe and notice you have wet turkey meat, try decreasing the milk OR add in a few plain bread crumbs to make it easier to work with. If the mixture for the turkey burgers is still a little too sticky, do your best to form the burgers and then give them a quick freeze, especially if you’re wanting to grill these outdoors. Turkey burgers are easier to cook on an indoor griddle when they are ‘sticky’.

Grill Your Turkey Burgers

Preheat your desired cooking surface nonstick skillet, cast iron or electric griddle or outdoor BBQ grill. Be sure to grease well or spray the patties with nonstick cooking spray, whichever is easier. An indoor grill that has a bottom and top plate to ‘squish’ the patties to cook are not recommended (I’m looking at you George Foreman.)

How Do You Know When Turkey Burgers Are Done? How Long Does it Take to Cook a Turkey Burger?

Cook turkey patties for about 4 minutes per side, until browned. Turkey Burgers are done when they have an internal temperature of 165 degrees. Once they reach 165 degrees F, pull them from the grill. Overcooking your burgers can cause a dry patty, so be sure to get them off the grill once that internal temperature is reached. Do not cut into your turkey burgers to see if they’re fully cooked. You will lose all the butter and end up with a drier burger. Trust your thermometer. Remove from the grill and rest about 10 minutes covered with foil to rest.

Can a Turkey Burger Be Pink in the Middle?

No. Any poultry of any kind needs to be fully cooked to 165 degrees F to be safe to eat. While ground beef can be eaten rare, chicken and turkey needs to be cooked completely, all the way through. Invest in an instant read thermometer. This is the one I have that I would recommend.

Build Your Turkey Burger

Once your turkey burgers are done resting, you can gather some toppings and build the turkey burger of your dreams! Really, the sky is the limit. I prefer the usual lettuce, tomato pickle, but here are a few other options if you’re feeling creative.

What to Put on a Turkey Burger

• American cheese, sharp cheddar, colby jack or blue cheese. Yum!
• lettuce
• tomatoes
• thinly sliced red onions
• dill pickle chips
• sliced avocado
• sautéed mushrooms
• mayonnaise
• ketchup
• mustard
• BBQ sauce
• ranch dressing
• chick-fil-a sauce
• relish
• bacon
• french fried onions
• a fried egg

How Many Calories Are in a Turkey Burger?

This Turkey Burger Recipe is 198 calories per burger patty with 8.2 grams of fat and 28.6 grams of protein. This doesn’t include the cheese, the bun or any toppings. The patty itself is very low carb and you can keep this low carb by serving on lettuce leaves instead of a burger bun and topping with just veggies, mustard and sugar free ketchup.

Freezing Turkey Patties

You can also freeze your turkey patties to keep them fresh for up to 3 months! Follow the directions up until you form the meat around the butter. After doing this freeze patties in a single layer on a parchment paper-lined baking sheet (about an hour). Once frozen, transfer patties to an airtight freezer-safe container, separated by pieces of parchment paper. To use, thaw in the fridge overnight then cook as desired.

What to Serve with Turkey Burgers

Like any other burger recipe, there are side dish staples to serve with it. I’ve picked out a few of my own recipes that you can make alongside this juicy and tasty recipe.

• Pommes Frites – This is a homemade french fries recipe. YUM! The perfect side to any burger recipe.
• Air Fryer French Fries – This is an easier recipe if you don’t have the time to make the recipe above but still want tasty fries.
• Simple Macaroni Salad – This is a super simple recipe that can be found at any BBQ event.
• Homemade Kettle Chips with Onion Dill Dip – Get that perfect crunch with these homemade chips!
• Grandma’s Potato Salad – a classic recipe made without hard boiled eggs.
• Salted Caramel Rice Krispie Treats – After you finish your meal, try these super tasty rice Krispie treats!

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The Best Turkey Burger Recipe

This Turkey Burger Recipe will be the juiciest, most delicious burger you ever did make. One secret ingredient takes these over the top!

Course Dinner

Cuisine American

Keyword juicy turkey burger, turkey burger, turkey burger recipe, turkey burgers

Prep Time 10 minutes

Cook Time 8 minutes

Total Time 18 minutes

Servings 4 burgers

Calories 434kcal

Author Lauren Brennan

Ingredients

• 1 lb lean ground turkey 93/7 or 99% fat-free
• 1 large egg
• salt & pepper to taste
• 1 teaspoon dried parsley
• 1/4 teaspoon poultry seasoning
• 1 tablespoon cold milk
• 2 tablespoons cold butter
• 4 slices American cheese
• any other burger toppings: pickles, lettuce, tomato, onion, etc as desired
• 4 soft sesame burger buns

US Customary – Metric

Instructions

• Place turkey into a large bowl with egg, salt, pepper, parsley, poultry seasoning and milk. Stir to combine. {Mixture may seem a little wet, but once it starts cooking, the egg will help hold it’s shape together.}
• Preheat indoor griddle to medium-medium high heat.
• Divide meat into 4 even patties. Cut butter into skinny half tablespoon pats. Press butter into the center of each patty forming the meat around it.
• Spray griddle pan with nonstick cooking spray and place each burger down onto the griddle. Cook about 4 minutes per side or until browned and completely cooked. Feel free to melt cheese on top of each burger. {Place cheese onto cooked side of the burger and cover with a large pot lid or foil for 1 minute to melt cheese.}
• Remove burgers and place onto buns. Top with any desired toppings and condiments and serve.

Video

Nutrition

Calories: 434kcal | Carbohydrates: 22g | Protein: 30g | Fat: 24g | Saturated Fat: 10g | Cholesterol: 161mg | Sodium: 709mg | Potassium: 338mg | Sugar: 3g | Vitamin A: 515IU | Vitamin C: 0.6mg | Calcium: 327mg | Iron: 3.1mg

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Macro Friendly Chicken Parmesan Spaghetti

Yes, I realize I used ground turkey in place of chicken, but turkey parmesan spaghetti sounds funny. Of course you can use ground chicken in place of the turkey, but the fat grams will be slightly higher per serving than what is listed in the notes section.

Course Dinner

Cuisine Italian

Keyword Chicken Spaghetti Recipe

Servings 4 servings

Calories 495kcal

Ingredients

• 7 oz Spaghetti I used Barilla Protein+
• 1 cup chopped yellow onion
• 1 pound ground turkey I used 99% fat free
• salt & pepper to taste
• 24 oz Fire Roasted Tomato and Garlic Marinara I used 1 jar of Classico
• 1/2 teaspoon onion powder
• 1/2 teaspoon dried basil
• 1 cup reduced fat shredded mozzarella cheese I used Lucerne brand
• 1 tablespoon salted butter
• 1/4 cup Seasoned Italian Breadcrumbs
• fresh basil for garnish, optional

Instructions

• Bring large pot of salted water to a boil. Cook spaghetti according to package directions and drain.
• While pasta is cooking, spray a large skillet with nonstick cooking spray and place on medium heat. Add in chopped onion, ground turkey, salt and pepper. Break meat apart as it cooks. After 5 minutes, onions should be tender and the turkey should be fully cooked. Stir in marinara sauce, onion powder and dried basil. Simmer 15 minutes.
• Taste sauce and adjust seasonings. Toss with cooked spaghetti and shredded mozzarella cheese until coated in sauce and melty cheese.
• In a small nonstick skillet, melt butter and toast breadcrumbs 1-2 minutes or until fragrant.
• Divide pasta into four even portions, top with 1 tablespoon toasted breadcrumbs each and fresh basil (optional). Serve immediately.

Notes

The more accurate macros for 1 serving (1/4th of this recipe) are as follows: 510 calories, 11g F/57.7g C/48.2g P.

Nutrition

Calories: 495kcal | Carbohydrates: 56g | Protein: 44g | Fat: 11g | Saturated Fat: 6g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Trans Fat: 1g | Cholesterol: 88mg | Sodium: 1254mg | Potassium: 1114mg | Fiber: 5g | Sugar: 11g | Vitamin A: 1004IU | Vitamin C: 15mg | Calcium: 284mg | Iron: 4mg

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Macro Friendly Taco Spaghetti

This might be my favorite and fastest weeknight dinner ever! Pasta and sauce cook all together a la hamburger helper method and is ready in a snap. As long as you're using mild rotel, this is a really good kid-friendly meal as well. These portions are quite large and the carbs are a little high for a meal for my macros BUT so is that protein! I've definitely had half a serving for a meal or snack, but absolutely am all for eating the full portion.

Course Dinner

Cuisine Mexican

Servings 4 servings

Calories 546kcal

Ingredients

• 1 cup finely diced onion
• 1 clove garlic minced
• 1 pound ground turkey 99% fat free
• salt & pepper to taste
• 1.25 oz taco seasoning
• 10 oz Rotel 1 can, I used Mild
• 3 cups chicken stock or broth
• 8 oz Barilla Protein Plus Spaghetti broken into 1 inch pieces
• 12 oz fat free evaporated milk
• 1 1/2 tablespoons all purpose flour
• 2 oz grated cheddar cheese or monterey jack
• 1/2 cup corn
• 2 green onions chopped

Instructions

• Spray a large, deep skillet with nonstick cooking spray and set over medium heat. Saute onion, garlic and ground turkey with salt and pepper, breaking apart as the meat cooks.
• Once turkey is thoroughly cooked, stir in taco seasoning, Rotel, chicken stock and broken spaghetti pieces. Cover and bring to boil, then reduce to simmer and cook until spaghetti has softened, 7 minutes or so.
• While spaghetti is cooking, whisk flour and evaporated milk together until smooth. Once spaghetti is al dente, add in milk-flour mixture and cook until sauce has thickened. Stir in grated cheese, corn and green onions. Divide into four portions and serve.

Notes

The more accurate macros for 1 serving of pasta 1/4th of pan are: 546 calories, 6.9g F/63.9g C/52.3g P.

Nutrition

Calories: 546kcal | Carbohydrates: 71g | Protein: 47g | Fat: 9g | Saturated Fat: 4g | Trans Fat: 1g | Cholesterol: 81mg | Sodium: 1617mg | Potassium: 1154mg | Fiber: 6g | Sugar: 17g | Vitamin A: 1534IU | Vitamin C: 29mg | Calcium: 413mg | Iron: 4mg

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Macro Friendly Turkey Teriyaki Skillet

A quick and simple "stir fry" type dish, but made with store bought teriyaki sauce. Serve with cauli rice or regular rice.

Course Dinner

Cuisine Asian, hawaiian

Prep Time 10 minutes

Cook Time 20 minutes

Servings 4 servings

Calories 127kcal

Ingredients

• 1 pound ground turkey 99% fat free
• salt & pepper to taste
• 1/2 cup yellow onion
• 3/4 cup chopped baby carrots
• 1 cup snow peas sliced
• 1 cup zucchini chopped
• 1 cup pineapple tidbits drained
• 3/4 cup teriyaki sauce I used Island Soyaki from Trader Joes
• 1/2 tablespoon sesame seeds

Instructions

• Preheat large, nonstick skillet over medium high heat. Spray with nonstick cooking spray and add in ground turkey and sprinkle with salt and pepper. Break meat apart as it cooks.
• Once turkey is completely cooked, add in onion, carrots, peas and zucchini. Cook veggies to desired doneness. Add in pineapple and teriyaki sauce. Simmer 3 minutes while stirring. Top with sesame seeds, divide into four even portions and serve with rice.

Notes

The more accurate macros for 1 serving (1/4th) of this recipe are as follows: 271 calories, 3.8g F/27.6g C/29.4g P. Calculate and log rice separately.

Nutrition

Calories: 127kcal | Protein: 27g | Fat: 2g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Trans Fat: 1g | Cholesterol: 62mg | Sodium: 58mg | Potassium: 335mg | Vitamin A: 28IU | Calcium: 3mg | Iron: 1mg

The post Macro Friendly Turkey Teriyaki Skillet appeared first on Lauren's Latest.

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Macro Friendly Turkey Lettuce Wraps

I love all the goodies in these lettuce wraps: bamboo shoots, sugar snap peas, cilantro, turkey, sesame oil and more, all wrapped up in a cup of butter lettuce (and rice if you feel like it!) I do like my wraps slightly sweeter than most, so just be aware that this does have a little sweet kick. Yum!

Course Dinner

Cuisine Asian

Keyword lettuce wraps

Prep Time 10 minutes

Cook Time 20 minutes

Servings 4 servings

Calories 244kcal

Equipment

• 12" nonstick skillet

Ingredients

• 1/2 cup chopped yellow onion
• 1 pound ground turkey I used 99% fat free
• salt & pepper to taste
• 2 cloves garlic
• 1 tablespoon grated fresh ginger
• 1 can bamboo shoots, drained and chopped 142 grams total
• 1 cup sugar snap peas sliced
• 1/4 cup soy sauce
• 2 tablespoons oyster sauce
• 2 tablespoons truvia
• 2 tablespoons sesame oil
• 2 green onions chopped
• 1/4 cup chopped fresh cilantro
• 1 head butter lettuce leaves carefully pulled off the head and washed

Instructions

• Spray a large nonstick skillet with cooking spray and preheat over medium high heat. Add in onion and ground turkey. Sprinkle with salt and pepper. As meat cooks, break apart with spatula.
• Once meat is fully cooked, add in garlic, ginger, bamboo shoots and sugar snap peas. Cook 2 minutes until it becomes fragrant. Stir in soy sauce, oyster sauce, truvia and sesame oil. Cook another 2-3 minutes.
• Finish meat with green onion and cilantro. Divide into 4 equal portions and serve with lettuce leaves. Rice is optional.

Notes

The more accurate macros for 1 serving (1/4th) of this recipe are as follows: 257 calories, 8.4g F/20g C/30.7g P. Calculate macros for rice separately. 

Nutrition

Calories: 244kcal | Carbohydrates: 10g | Protein: 31g | Fat: 10g | Saturated Fat: 2g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 3g | Trans Fat: 1g | Cholesterol: 62mg | Sodium: 1124mg | Potassium: 633mg | Fiber: 3g | Sugar: 4g | Vitamin A: 1781IU | Vitamin C: 20mg | Calcium: 52mg | Iron: 3mg

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Macro Friendly Tomato Florentine Pasta

This is probably one of the only ways I can get my kids to eat spinach. My only warning is ensuring you don't end up with any clumps of spinach. Since you add the frozen spinach directly into the sauce, take the time to defrost it and separate it all in the sauce before tossing with the pasta. My 5 year old LOVED this.

Course Dinner

Cuisine Italian

Keyword pasta

Prep Time 5 minutes

Cook Time 25 minutes

Total Time 30 minutes

Servings 8 servings

Calories 337kcal

Ingredients

• 1 pound elbow macaroni
• 1 cup diced yellow onion
• 1 pound Italian Turkey Sausage I used Jenni-O brand
• 2 cloves garlic minced
• 1/4 cup tomato paste
• 24 oz Classico Fire Roasted Tomato & Garlic Marinara 1 jar
• 12 oz cold water
• 1 teaspoon dried basil
• 1/2 teaspoon dried oregano
• salt & pepper to taste
• 2-3 oz frozen spinach leaves depending on preference

Instructions

• Bring large pot of salted water to a boil. Cook pasta according to box directions. Drain and set aside.
• While pasta is cooking, place large deep nonstick skillet over medium heat. Spray with cooking spray and add in onion and Italian Turkey Sausage. Break sausage apart as it cooks and browns. After sausage is fully cooked, stir in garlic and tomato paste. Cook 3 minutes.
• Add in remaining ingredients and simmer 10-15 minutes, breaking apart the spinach. Taste and adjust seasonings as needed.
• Toss with cooked pasta and serve with optional parmesan cheese.

Notes

The more accurate macros for 1 serving (1/8th of this recipe) are as follows: 344 calories, 8.6gF/49.5g C/16.5g P.

Nutrition

Calories: 337kcal | Carbohydrates: 53g | Protein: 18g | Fat: 6g | Saturated Fat: 2g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Cholesterol: 30mg | Sodium: 1043mg | Potassium: 640mg | Fiber: 4g | Sugar: 9g | Vitamin A: 578IU | Vitamin C: 27mg | Calcium: 50mg | Iron: 8mg

The post Macro Friendly Tomato Florentine Pasta appeared first on Lauren's Latest.