Turkey Zucchini-Layered Lasagne SERVES: 4 PREP + COOK TIME: 1 HOUR, 30 MINUTES NUTRITION COUNTS PER SERVE: 44.2g protein, 34.2g fat, 19.9g saturated fat, 14g carbohydrate, 7g fibre
1 tablespoon coconut oil 500g turkey breast mince 1 small brown onion (80g), chopped finely 2 cloves garlic, crushed 1 carrot, grated finely 4 large ripe tomatoes (880g) diced finely 1 teaspoon dried crushed oregano 1 teaspoon dried basil ½ teaspoon fennel seeds salt and pepper 3 medium zucchinis (courgette) (360g), sliced lengthwise in 2mm very thin slices
Turkey Zucchini-Layered Lasagne
Quinoa Roast Vegetable Layered Pie with Chicken SERVES: 4 PREP + COOK TIME: 1 HOUR 10 MINUTES NUTRITION COUNT PER SERVE: 27.8g protein, 54.1g fat, 10.2g saturated fat, 42.5g carbohydrate, 11.7g fibre
Quinoa Vegetable Filling 400g pumpkin, peeled and cubed, about 3cm cubes 300g sweet potato, peeled and cubed, about 3cm cubes 1 medium red capsicum (200g), de-seeded and cubed salt and pepper pinch of cinnamon 2 teaspoons coconut oil, melted 1 large (250g) skinless chicken breast fillet 1 cup (130g) cooked quinoa, cooked as per packet instructions Macadamia Sauce 2 cups (250g) macadamias 1½ cups (375ml) water pinch turmeric 1 tablespoon organic dijon mustard 2 tablespoons nutritional yeast salt and pepper
White Cheese Sauce 2 tablespoons coconut oil 2 tablespoons wholemeal spelt flour 1 cup almond milk 1 teaspoon paprika 1½ cups (120g) grated parmesan or pecorino cheese salt and pepper sage leaves and shaved parmesan to garnish Preheat oven to 180°C. Grease a square 8 cup (2L) ovenproof dish with coconut oil. Heat coconut oil in large saucepan over a high heat. Sauté onion for 5 minutes or until soft. Add turkey mince, cook, stirring to break up lumps for about 10 minutes or until slightly browned. Add garlic and carrot, cook, stirring for 1 minute. Add tomatoes, carrot, oregano, basil and fennel seeds. Season well. Bring to the boil, then turn down heat and simmer, covered for 5 minutes. Remove lid, simmer uncovered for 20 minutes or until sauce is thick. Remove from heat. Make a white cheese sauce. Heat oil in a small saucepan and add flour. Stir for 30 seconds. Gradually add milk, stirring until mixture boils and thickens. Remove from heat and stir in paprika and 1 cup of the cheese. Season to taste. Place one-third of the zucchini in prepared baking pan. Spread half of the turkey mixture on the bottom. Top with of the cheese sauce. Repeat these layers, finishing with a layer of zucchini and cheese sauce, topped with remaining cheese. Bake, uncovered for 35-45 minutes or until zucchini is tender and cheese is browned. Garnish with sage leaves and shaved parmesan if desired.
Parsley Crust 1 cup (70g) gluten-free breadcrumbs 1 cup firmly packed flat-leaf parsley leaves, chopped finely 1 garlic clove, minced pinch of cinnamon salt and pepper 1 teaspoon coconut oil, melted Preheat oven to 180°C. Season vegetables with salt, pepper and cinnamon and toss with coconut oil and roast in the oven for 40 minutes or until vegetables are cooked. Place chicken in a small baking dish lined with baking paper. Season with salt and pepper and pour ½ cup water into dish. Place in oven for 25 minutes or until cooked through. Stand chicken until cool enough to handle. Shred chicken with hands. Mix vegetables, quinoa and chicken. Blend all sauce ingredients in a blender until smooth. Combine all parsley crust ingredients in a bowl, mix well to combine and set aside. Add quinoa vegetable filling to a 20 x 20cm square ovenproof baking dish. Spoon macadamia sauce over the top and sprinkle parsley crust on top. Bake in oven for 15 minutes or until crust is golden and crunchy. 60 slim magazine winter 2015
Quinoa Roast Vegetable Layered Pie with Chicken
Published on Jul 6, 2015
Elle Macpherson is our stunning cover girl. Slim Magazine is designed for everyone who wants to reach or maintain a healthy body weight. Thi...