Paleo Recipe

Ground Turkey and Spinach Stuffed Mushrooms
Prep time: 10 minutes    Cook Time: 15 minutes

Ingredients

• 2 teaspoons coconut oil
• 6 large portobello mushroom caps, cleaned and gills removed (gently scrape it out with a spoon)
• 1 small onion, diced
• 1/2 pound ground turkey
• Handful of baby spinach leaves
• 6-8 grape tomatoes, sliced (and roasted if you prefer)
• Salt and pepper, to taste (Italian seasoning would be great too!)

Instructions

1. In a large skillet over medium high heat, melt about 2 teaspoons of coconut oil. Place the mushrooms into the skillet and let cook until softened, about 5-7 minutes. Flip them halfway through. Set aside on a plate.
2. In the same skillet, add the onion and sauté until softened, about 3 minutes. Then add the ground turkey to the pan and break it up into small pieces with a spatula or wooden spoon. Cook until it's all cooked through. Sprinkle salt and pepper and other seasonings, if using.
3. Remove from heat and add the baby spinach leaves. The residual heat should wilt the spinach easily.
4. To assemble: use a small spoon and scoop the turkey spinach filling into the caps of the mushrooms. Top with grape tomatoes. Serve warm!

Nutrition Facts

Ground Turkey and Spinach Stuffed Mushrooms

 

Amount Per Serving (1 serving)

Calories 233Calories from Fat 117

 

                                             % Daily Value*

Total Fat 13g                            20%

Total Carbohydrates 7g          2%

Dietary Fiber 2g                        8%

Sugars 4g

Protein 24g                              48%

* Percent Daily Values are based on a 2000 calorie diet.

Butternut Squash and Black Bean Enchiladas

Butternut squash, black beans, tomatoes, cilantro and spices are simmered in a skillet with green chilies and jalapeno, then wrapped in tortillas and baked in the oven with enchilada sauce and cheese – these vegetarian enchiladas are delicious and perfect for meatless Mondays, or any day of the week!

INGREDIENTS:

• 1 cup red enchilada sauce (homemade or canned)
• 1 tsp olive oil
• 2 1/2 cups peeled butternut squash, cut 1/2-inch-dice
• salt and pepper, to taste
• 1 small onion, diced
• 3 cloves garlic, minced
• 1 jalapeno, seeded and diced
• 10 oz can Rotel tomatoes with green chilies
• 1 1/2 cups reduced sodium canned black beans, rinsed and drained
• 1/4 cup cilantro
• 1 tsp cumin
• 1/2 tsp chili powder
• 1/4 cup water
• 8 medium low-carb whole wheat flour tortillas (I used La Tortilla Factory)
• 1 cup reduced-fat shredded Mexican cheese
• 2 tbsp chopped scallions, for garnish
• reduced-fat sour cream, for serving (optional)

DIRECTIONS:

1. Preheat the oven to 400°F.
2. Place 1/4 cup enchilada sauce on the bottom of a large baking dish.
3. Heat olive oil over medium-high heat in large skillet. Add onions, garlic, and jalapeno and cook 2-3 minutes until onions become translucent and garlic is fragrant.
4. Add cubed butternut, Rotel tomatoes, black beans, water,  cilantro, cumin and chili powder and season with salt and pepper to taste. Cover and cook over medium-low heat, stirring occasionally, until the squash is tender, about 30 to 35 minutes.
5. Place about a generous 1/3 cup filling in the center of each tortilla and roll, place on the baking dish seam side down. Repeat with the remaining filling.
6. Top with remaining enchilada sauce and cheese and bake, covered with foil until hot and the cheese is melted, about 10 minutes. Top with scallions and eat with sour cream if desired.

John Theeck D.C.

1950 Laurel Manor Dr Ste. 204

The Villages, FL 32162 

p. 352-259-0024 f. 352-430-1904

www.legacyclinic.org