GROUND TURKEY & EDAM CHEESE CASSEROLE
Ingredients
4 oz fresh ground turkey
2 oz edam cheese shredded
1 oz minced garlic
1 oz diced onion
1 oz diced red bell pepper
1 oz green onion chopped
. tsp black pepper
. tsp white pepper
1 tsp fresh basil
. tsp dry sage
1 tbsp fresh diced parsley
2 oz fine ground cauliflower
2 . tsp oil
PREPARATION GROUND TURKEY & EDAM CHEESE CASSEROLE
Place oil in pan with turkey, garlic, onion, and seasoning and cook until golden brown. In separate pan bring oil to
medium-high heat and add cauliflower, tossing constantly to brown. Remove and drain. Hold for topping. Place
turkey in cooking pan and layer with edam cheese, then top with cauliflower. Place in oven for 8-10 minutes.
TRI-COLOR PEPPERS & WILD RICE
Ingredients
3 oz wild rice or brown rice
6 oz salt-free vegetable stock
1 oz green onion chopped
1 oz diced red bell pepper
1 oz diced yellow bell pepper
1 oz chopped tomatoes
1 oz chopped parsley
1 oz minced garlic
1 oz celery
. tsp oil
2 oz julienned yellow bell pepper
2 oz julienned red bell pepper
2 oz julienned green bell pepper
2 oz julienned onion
1 oz minced garlic
3 oz fresh spinach
. tsp oil
. tsp black pepper
RICE PREPARATION
Place oil in pan and add garlic, tomatoes, bell peppers, onion, parsley, and celery. Place rice in stock and heat to
boil, cover and remove from heat. Let sit 10-12 minutes to cook. Add cooked rice to saute pan and toss.
TRI-COLOR PEPPER PREPARATION
Place oil in pan. Add garlic, onion, and pepper and cook until translucent. Add all bell peppers and cook until
tender. Move to side of pan and add spinach flat onto skillet. Turn once and remove. Place next to rice and place
pepper mixture on top to serve.