One of my girl friends told me about this recipe and I couldn't wait to try it especially because the recipe would make enough for 5 servings. And, one serving contained tons of protein, which is always a good thing! I am all about meal prepping and freezing these days so that I don't have to cook as often. This was an awesome addition to the two ziploc bags of white chile chicken and one ziploc bag of turkey chili I already had in my freezer.
If there were such a thing as a lazy cook, that would be me. In order to not have to wash another cutting board, I squished everything onto one. Two tomatoes, half a red onion, minced garlic, one bell pepper, and two zucchinis.
Cook the red onion and minced garlic first. Then, throw in 2lbs of ground turkey.
Mix in the veggies once the ground turkey is almost fully cooked. Add one cup of chicken broth and 2 cans of 6 oz. tomato paste. Cover the pan, lower the heat, and wait for it to simmer.
While waiting for the meat and veggies, you can split the quinoa pasta into 5 mini loaf pans. Then, pour the mixture on the top of the pasta and top with mozzarella cheese. Pour a little bit of the remaining chicken stock in each pan to ensure moisture. Then stick all five into the oven at 375F for 20 mins.
Voila, all done!
Pretty good! I would just add that it can be a little bland if you don't add any salt (which the recipe does not call for), so season to taste! Also, I had leftover meat even though I packed each loaf pan to the max...probably enough for 2-3 more!
Here's the nutritional value of the casserole based on my portions. Thumbs up for 32g of protein in one serving and not having to cook the next few meals!
