from Tosca Reno's The Eat-Clean Diet Cookbook
1. Preheat oven to 375 degrees Fahrenheit. Make sure there is a rack in the center of the oven. Heat olive oil in a nonstick pan and cook onions and celery until they are translucent but not brown. Season with salt and pepper and transfer to a small bowl to cool.
2. Add baby spinach and arugula leaves to the pan with one teaspoon of water. Cook until the greens are wilted. Remove from heat and let cool. Add basil and cilantro to the wilted greens and mix well.
3. In a large bowl add egg whites, yolk, tomato paste mxiture and stock. Mix well. Add ground turkey, oat bran and the flax seeds along with cooked onions and celery. Spray clean hands with cooking spray and mix the turkey concoction well.
4. In a 10 inch loaf pan, coated with cooking spray, place half of the turkey mixture. Spread evenly. Using clean hands, transfer wilted greens and herbs to loaf pan. Distribute evenly on top of the turkey mixture already in the pan. Now place remaining ground turkey mixture on top of the wilted greens. Make the top smooth with your hands.
5. Bake the turkey loaf for 1 1/2 hours. Remove loaf from the oven and let cool for 15 minutes so everything sets properly. Once cool remove loaf from pan and cut into one-inch-thick slices using a very sharp knife. Arrange on a serving platter and serve immediately. Refrigerate leftovers and use for lunch.
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Serving Size: 1 Serving (293g) | ||
Recipe Makes: 10 Servings | ||
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Calories: 312 | ||
Calories from Fat: 137 (44%) | ||
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Amt Per Serving | % DV | |
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Total Fat 15.2g | 20 % | |
Saturated Fat 3.4g | 17 % | |
Monounsaturated Fat 6.3g | ||
Polyunsanturated Fat 4g | ||
Cholesterol 110.6mg | 34 % | |
Sodium 350.7mg | 12 % | |
Potassium 704.3mg | 19 % | |
Total Carbohydrate 16.5g | 5 % | |
Dietary Fiber 4.5g | 18 % | |
Sugars, other 12.1g | ||
Protein 33.3g | 48 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 312
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