Ingredients
Scale
- 1.5 lbs Lean Ground Turkey (93% or 99% lean)
- 1 cup Low-fat Cottage Cheese (blended for smoothness)
- 2 cups Fresh Spinach
- 1 Bell Pepper, diced
- 1/2 Zucchini, sliced into half-moons
- 2 cloves Garlic, minced
- 1 tbsp Olive Oil
- 1 tsp Smoked Paprika
- 1 tsp Onion Powder
- Salt and Pepper to taste
- Optional: 1/2 cup Low-fat Mozzarella for topping
Instructions
- Start by dicing your bell pepper and slicing the zucchini. Place your cottage cheese in a blender or food processor and pulse until it is completely smooth; this ensures a creamy sauce rather than a chunky texture. Heat the olive oil in a large skillet over medium-high heat. Add the peppers and zucchini, sautéing for about 5 minutes until they begin to soften. Add the minced garlic during the last minute of sautéing to prevent burning.
- Push the vegetables to the side of the skillet and add the ground turkey. Use a wooden spoon or spatula to break the meat into small crumbles. Cook the turkey until it is no longer pink, which usually takes about 7 to 10 minutes. Once the turkey is browned, stir the vegetables back in and sprinkle the smoked paprika, onion powder, salt, and pepper over the mixture. Toss everything together so the spices coat the meat and veggies evenly.
- Turn the heat down to low. Pour the blended cottage cheese over the turkey and vegetable mixture. Stir gently until the cheese warms through and creates a thick, creamy sauce that coats every ingredient. Fold in the fresh spinach and stir until it wilts from the residual heat. If you want an extra protein boost, sprinkle the mozzarella on top and cover the pan for 60 seconds to let it melt. Divide the mixture into four meal prep containers or serve immediately in bowls.
- Cook Time: 35 minutes