If you have been looking for some new dinner ideas, This healthy turkey roll with spiced butternut squash and green beans is simple, balanced and delicious! This is one of my staple foods now, because the warm and delicious taste of this dish is very nutritious and covers all my nutritional foundation.
When it comes to healthy eating, I always think about the best options for the main macronutrients-which ones protein What is the basis of eating carbohydrate I will include, which Fat Will apply to these choices.I also consider how to merge Green vegetables with Micronutrients Also had a meal.
In this recipe, Turkey It is a source of protein (vegetarian options below) and is rich in amino acids and fatty acids (1), although Butternut Squash It is a complex carbohydrate with high fiber content, rich in vitamins A, C, E and B, as well as minerals such as potassium, zinc and magnesium (2).
olive oil, A good source of healthy fats, and green beans, It is rich in phytonutrients and fiber, rich in dietary nutrition, and provides you with everything you need for continuous energy throughout the day.
This recipe is easy to make ahead of time, so you have food to reheat, and if you cook for more people, you can double it. If you don’t want to eat meat, I also provide vegetarian options below.
enjoy!
Turkish Meatloaf
yield: 2 servings
You will need: Baking pan, small pot, bowl, measuring spoon, fork, parchment paper
key: T = tablespoon; tsp = teaspoon
raw material:
For the turkey patties:
- ½ pound turkey powder
- 1 egg
- ¼ cup almond flour
- ½ ton chopped parsley
- 1 teaspoon chopped thyme, or dried thyme
- 1 teaspoon chopped rosemary, or dried rosemary
- 2 cloves garlic
- 1 ton onion powder
- ½ teaspoon sea salt
*For vegetarian tempeh bread, please refer to the recipe below
For butternut squash and green beans:
- 1 ½ cup cubed butternut squash, fresh or frozen
- ½ teaspoon pumpkin pie spice
- 2 cloves garlic, finely chopped
- ¾ teaspoon sea salt
- ½ teaspoon black pepper
- 1 teaspoon chopped rosemary, or dried rosemary
- 1 teaspoon chopped thyme, or dried thyme
- 8 ounces.Green beans, fresh or frozen
- 2 teaspoons olive oil
route:
- Preheat the oven to 375 degrees Fahrenheit. Line a baking sheet with parchment paper.
- Place the green beans on half of the pot and season with salt, pepper and 1 teaspoon of olive oil.
- At the same time, heat 1 teaspoon of olive oil in a small pot and cook the garlic, spices, rosemary and thyme into pumpkin.
- Add the pumpkin to the pot and stir to combine. Add 1 cup of water, chicken or vegetable broth. Simmer until the pumpkin softens and most of the liquid evaporates.
- Mash it with a fork and set aside.
- Combine all the ingredients of the turkey roll in a small bowl. Divide into 2 uniformly-shaped loaves on a lined baking sheet.
- Roast pie and green beans for 25-30 minutes, turning the green beans halfway through.
- Separate the squashes and serve each with half of green beans and a meatloaf.
Vegetarian Tempeh Bread
Click to expand and view all cooking instructions
yield: 2 servings
You will need: Baking pan, small pot, bowl, measuring spoon, fork, parchment paper
key: T = tablespoon; tsp = teaspoon
raw material:
Vegetarian Tempeh Bread
- 1 package tempeh
- 1 egg
- 2 teaspoons.olive oil
- 8 ounces.Button mushrooms, chopped
- 2 tons of tomato paste
- ¼ cup almond flour
- ¼ cup gluten-free oats, ground
- 1 teaspoon chopped thyme, or dried thyme
- 1 teaspoon chopped rosemary, or dried rosemary
- 3 cloves garlic
- 1 ton onion powder
- ½ teaspoon sea salt
For butternut squash and green beans:
- 1 ½ cup cubed butternut squash, fresh or frozen
- ½ teaspoon pumpkin pie spice
- 2 cloves garlic, finely chopped
- ¾ teaspoon sea salt
- ½ teaspoon black pepper
- 1 teaspoon chopped rosemary, or dried rosemary
- 1 teaspoon chopped thyme, or dried thyme
- 8 ounces.Green beans, fresh or frozen
- 2 teaspoons olive oil
route:
- In a small saucepan, heat olive oil over medium heat to make bread. Cook the mushrooms for 4-5 minutes, stirring often. Once most of the water has evaporated, add tomato paste, garlic, thyme, rosemary, onion powder, and salt. Transfer to a food processor and mix with tempeh, eggs, almond flour, and oats until a homogeneous mixture is formed. Some larger tempeh and oats will improve the texture.
- Preheat the oven to 375 degrees Fahrenheit. Line a baking sheet with parchment paper. Place the green beans on half of the pot and season with salt, pepper and 1 teaspoon of olive oil.
- At the same time, heat 1 teaspoon of olive oil in a small pot and cook the garlic, spices, rosemary and thyme into pumpkin. Add the pumpkin to the pot and stir to combine. Add 1 cup of water, chicken or vegetable broth. Simmer until the pumpkin softens and most of the liquid evaporates. Mash it with a fork and set aside.
- Divide the tempeh mixture into 2 uniformly-shaped breads and place them on a lined baking sheet.
- Roast pie and green beans for 25-30 minutes, turning the green beans halfway through.
- Separate the squashes, each with half of green beans and a tempeh bread.
nutrient content
I hope you like this recipe! If you are successful and how it turned out, please let me know in the comments below.
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refer to:
- “Turkey, ground, cooked.” Food Data Center: SR Legacy, 171506. April 2018. Web. https://fdc.nal.usda.gov/fdc-app.html#/food-details/171506/nutrients
- “Pumpkins, winter, walnuts, raw”. Food Data Center: SR Legacy, 169295. April 2018. Web. https://fdc.nal.usda.gov/fdc-app.html#/food-details/169295/nutrients
Post Turkey patties with spiced butternut squash First appeared in Betty Rocker.
