Turkey Zucchini salad
Chef: Richard Fletcher
Ethnic:
American
Main Ingredient:
Turkey
Categories:
Low Glycemic
Meal Type:
Dinner
Food Type:
Non vegetarian
Level:Easy
Servings:
2
Prep Time:18
Cook Time:40
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This is another incredible dish my wife made. She was in a creative mode and came up with this delicious dish. I have lost around 20 pounds in the last two months going on a plant based diet. I ’m at the same weight I was in high school. I don ’t need to lose anymore weight hence my wife added Turkey to the dish.
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- 1 lb Ground Turkey
- 2 tbsp curry powder
- 1 cup Spinach | fresh Spinach
- 2 large Squash, zucchini, baby, raw
- 1 package Taco seasonings
Recipe
Recipe
Saute the Turkey in olive oil for around 5 minutes until Turkey is no longer pink. Add your water turn heat to low and simmer for around half an hour. Make sure to check around every 15 minutes that the water has not evaporated. If it has add more water. Add your Taco seasonings and set aside pan.
Dice your zucchini into bite pieces . Heat up pan add your olive oil and when the oil is hot add your zucchini. S aute until zucchini is done. Add your cooked Turkey.
*taco seasonings not found in USDA database
| Nutrition Facts | |
|---|---|
| Serving Size 1 Turkey Zucchini salad Servings Per Batch 2 | |
| Amount Per Serving | |
| Calories363 | Calories from Fat 166 |
| % Daily Value * | |
| Total Fat 18g | 28% |
| Saturated Fat 5g | 24% |
| Monounsaturated Fat 6g | |
| Polyunsaturated Fat 5g | |
| Trans Fat 0g | |
| Cholesterol 156g | 52% |
| Sodium 147mg | 6% |
| Potassium 792mg | 23% |
| Total Carbohydrate 5g | 2% |
| Dietary Fiber 3g | 10% |
| Sugars 0g | |
| Protein 46g | 92% |
| Vitamin A | 34% |
| Vitamin C | 17% |
| Calcium | 9% |
| Iron | 5% |
| * The Percent Daily Values are based on a 2,000 calorie diet, so your values may change depending on your calorie needs. The values here may not be 100% accurate because the recipes have not been professionally evaluated nor have they been evaluated by the U.S. FDA. | |