Ground Turkey & Spinach Casserole

This casserole combines lean protein and healthy vegetables in a decadent cream sauce for an easy weeknight dinner. Serve this dish alone, or with a side of salad & bread. It's sure to be a crowd-pleaser!

Ground Turkey & Spinach Casserole
Yield: 9x13 pan

Ingredients

• 1 Tbsp butter or oil
• 1 medium onion, diced
• 2 lbs ground turkey
• 2 (10.5 oz) cans gluten free cream of chicken soup
• 2 (10 oz) pkgs frozen chopped spinach, thawed & drained
• 4 eggs, room temperature & beaten
• 1 tsp salt
• 1/4 tsp black pepper
• 16 oz Italian style shredded cheese

Directions

1. Preheat oven to 350°F. Grease 9x13 pan with nonstick cooking spray; set aside.
2. In saute pan over medium heat, melt butter and cook diced onion until tender and translucent, about 10 minutes.
3. Add ground turkey to pan and cook until no longer pink.
4. Remove from heat and add both cans of chicken soup. Pour mixture into greased 9x13 baking dish.
5. In separate bowl, combine spinach, eggs, salt, and pepper. Mix thoroughly and layer over turkey mixture.
6. Sprinkle cheese on top of spinach layer.
7. Bake 25-30 minutes, or until center is bubbly and cheese is melted and browned.
8. Serve hot.

Recipe adapted from CD Kitchen.

One Pot Mexican Quinoa

Here's a different take on quinoa that I'll definitely be adding to our dinner rotation! Packed with filling protein and healthy vegetables, this vegan recipe is perfect for those busy weeknights when you are full of hunger but short on time. And since everything cooks in just one pot, clean up is a breeze! The recipe makes a generous amount, so you'll even have leftovers for lunch the next day. :)

One Pot Mexican Quinoa
Yield: 6-8 servings

Ingredients
1-2 Tbsp olive oil
1 purple onion, chopped
4 cloves of garlic, minced
2 bell peppers, chopped (I used orange and red)
1 cup quinoa
14.5 oz can vegetable broth
28 oz can crushed tomatoes, with liquid
15 oz can black beans, drained and rinsed
15 oz can whole kernel corn, drained
1 Tbsp paprika
1/2 Tbsp cumin

to taste: lime juice, salt, black pepper, red pepper flakes
toppings: shredded cheese, sour cream, sliced green onion, avocado

Directions
1. Heat oil in large pot over medium heat and sauté onion for 2-3 minutes, or until it becomes translucent. Then add garlic and bell pepper and cook for another 2 minutes, or until tender and fragrant.
2. Add remaining ingredients and stir to combine. Turn heat to medium low.
3. Cover with lid and cook for 20 minutes, stirring every 4-5 minutes to prevent quinoa from sticking to bottom of pot.
4. Stir in lime juice and seasonings, if using, and add desired toppings to individual servings.

Recipe adapted from Vegan Heaven.