Kale Bake


1 tsp olive oil

1 yellow onion

2 garlic cloves, minced

3 cups kale, chopped , stems removed

Dash salt and pepper

Pinch of Thyme & Rosemary

1 lb Ground Turkey Breast

1 Head Cauliflower, cut into small florets

1/2 cup Chicken broth

1 tsp lemon juice

1 cup Kite Hill Almond Ricotta Cheese

1/2 cup Shredded Almond cheese

Preheat oven to 425. Lightly grease a casserole dish with Olive Oil. Place cauliflower in dish and roast for 12min.

In a large skillet, over med heat, saute the olive oil, onion, garlic, salt, pepper, dried herbs, and turkey. Mix well and add kale. Cover for about 3 min, until kale gets bright green and wilted, then remove cover. Saute for an additional 3 min. until everything is tender.

Add the chicken broth, lemon juice, ricotta cheese and half the shredded cheese to the kale. Mix well over med. heat until all has been incorporated.

Transfer to prepared casserole dish with cauliflower and mix together. Top with remaining Shredded cheese and bake for 15 min.. Remove foil and bake for additional 5 min.

Remove from heat and serve. Serves 4. 240 calories, Protein 18 g, carbs, 14 g, Fat 10g

Can add a side salad for a 350 calorie meal.

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