Easy Breezy Lean Turkey Envelopes

Dear

There are so many diets out there that completely shame “carbs,” which instantly initiates an eye-rolling effect in me. I can’t help it! To say you’re never going to eat “carbs” again or that “carbs” make you fat is ludicrous! It’s not the carbs that make someone fat, it’s the EXCESS refined carbs and sugars that do that. Carbohydrates that come from grains have their time and place and should be limited but NEVER eliminated for reasons far beyond the scope of this post. However, what is important for you to take away is that carbs, in moderation and at the right time (i.e., after a good workout) are actually beneficial to your physical and mental well-being! So, fear not when I ask you to try this lovely pasta dish! It is Fabulous with a capital F! Here’s the recipe below:

 

Lean Turkey Envelopes
Makes 7 Envelopes at 366 Calories Each

 

1 small red onion, diced
1 teaspoon coconut oil or grape seed oil
3 cups organic vine tomatoes, diced
4 cloves garlic
1/4 cup olive oil
1/2 cup organic and glass jar tomato paste (avoid cans when it comes to tomatoes due to acidity/BPA issues)
1/4 cup packed fresh basil, sliced
8 oz turkey breast, cooked and diced
2 cups white mushrooms, sliced
Extra fresh basil leaves, sliced (roughly 7)
1 cup low-fat ricotta cheese
1/2 cup fresh ground or grated parmesan cheese
7-8 square sheets of fresh egg pasta prepared according to package instructions (see fresh pasta section of your grocery store or a specialty pasta shop)

Preheat your oven to 350. Over medium heat in a large skillet, melt your coconut oil and add your onions, sautéing until they are translucent. In a blender or food processor, add your tomatoes, garlic, olive oil, tomato paste, and pulse blend two to three times until all ingredients are blended well and still chunky. Add your blender ingredients to your skillet, add your basil and stir over medium heat for 5 to 8 minutes.

Make sure you’ve pre-cooked your turkey, I prefer a simple slow-cooking method for the breast in a crockpot with a little bit of chicken broth but you can cook it to your preference. Sauté your mushrooms in a little bit of coconut oil. Set up “stuffing stations” of tomato marinara, diced turkey, ricotta, sautéed mushrooms, sliced basil leaves and of course your cooked pasta sheets.

Using a roasting pan with a cover, lightly spoon marinara sauce along with the bottom. Take your cooled, al dente pasta sheets and add 2 tablespoons of ricotta, roughly 1 oz of diced turkey, a tablespoon or two of sautéed mushrooms, and a few shreds of fresh basil in the middle of the sheet. Casually fold one side over halfway and then the over side and seal with a dab of ricotta. Place in your roasting pan, spooning a little more marinara on top and sprinkling with a tablespoon of parmesan cheese. Continue filling 6 more envelopes until your roasting pan is full. Place in the oven for about ten minutes or until your cheese has turned a golden color.

*Note that if you’ve picked up a “no-boiling required” type pasta sheet, you can fill them “uncooked” and place in the oven according to package instructions (i.e.. 35 minutes etc), but I must add that FRESH pasta is always best.

This is a lovely dish and is great for entertaining, or for a simple weeknight option. They do make great cold leftovers too! Yummy!

I hope you enjoy it!

Please let us know how yours turns out!
Yours in Health and Wellness,

Kathy

Would you like to know how we can help you achieve your health and fitness goals?

Please fill out the form below to schedule a free phone consultation.