1 1/2 pounds lean ground turkey (I normally use Jennie O lean ground turkey 93/7)
1 large onion, chopped
1 large green pepper, chopped
3 stalks celery, chopped
3 large garlic cloves, chopped
1 teaspoon dried oregeno
1/2 cup chopped fresh parsley
1 Tablespoon Creole mustard or other spicy mustard
½ Tablespoon Zatarain’s concentrated shrimp and crab boil (or subsitute 1 tablespoon plus 2 teaspoons Creole or Cajun seasoning)
1 Tablespoon Worcestershire Sauce
2 Tablespoon Soy sauce
*optional- top with ½ cup fat free cheddar cheese*
Preheat oven to 350°F.
In a medium pan, saute onion, green pepper, celery and garlic until translucent. Add oregeno and mustard and mix with vegetables. Saute all for about a minute then remove from heat and cool.
In a large bowl, mix ground turkey, shrimp and crab boil (or substitute with Creole or Cajun seasonings), fresh parsley, soy sauce and Worcestershire sauce. When vegetable mixture is cooled, mix with turkey mixture and place in 9x5-inch nonstick loaf pan. Cover and bake 20 minutes. Bake uncovered another 35 minutes. Let stand 10 minutes. Remove from pan and cut into slices.
Nutritional Info for whole recipe (using Jennie O’s lean ground turkey 93/7)
Protein 134 g
Fat 48 g
Carbs 35 g
*if adding ½ fat free cheddar cheese to top, add additional 4 g carbs and 18g protein**
1 large onion, chopped
1 large green pepper, chopped
3 stalks celery, chopped
3 large garlic cloves, chopped
1 teaspoon dried oregeno
1/2 cup chopped fresh parsley
1 Tablespoon Creole mustard or other spicy mustard
½ Tablespoon Zatarain’s concentrated shrimp and crab boil (or subsitute 1 tablespoon plus 2 teaspoons Creole or Cajun seasoning)
1 Tablespoon Worcestershire Sauce
2 Tablespoon Soy sauce
*optional- top with ½ cup fat free cheddar cheese*
Preheat oven to 350°F.
In a medium pan, saute onion, green pepper, celery and garlic until translucent. Add oregeno and mustard and mix with vegetables. Saute all for about a minute then remove from heat and cool.
In a large bowl, mix ground turkey, shrimp and crab boil (or substitute with Creole or Cajun seasonings), fresh parsley, soy sauce and Worcestershire sauce. When vegetable mixture is cooled, mix with turkey mixture and place in 9x5-inch nonstick loaf pan. Cover and bake 20 minutes. Bake uncovered another 35 minutes. Let stand 10 minutes. Remove from pan and cut into slices.
Nutritional Info for whole recipe (using Jennie O’s lean ground turkey 93/7)
Protein 134 g
Fat 48 g
Carbs 35 g
*if adding ½ fat free cheddar cheese to top, add additional 4 g carbs and 18g protein**
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