Mushroom and Swiss Patty Melt with Peas

Here's another faboulous recipe that I found in my low carb search. I found this on the Whole Foods app on my phone. My husband, who is not a ground turkey fan, asked if I would make this again soon. He loved the taste and the texture that the turkey had in this meal??? I served it with roasted asparagus and big salad.

Yum! Try it. I can’t wait to hear your reviews!

Ingredients

Adapted from whole foods.

• 1 pound ground turkey, formed into a patty
• Salt and ground black pepper to taste
• 2 teaspoons extra virgin olive oil
• 2 small onions, sliced
• 2 cup sliced mushrooms
• 1 cup frozen 365 Everyday Value Organic Green Peas ( I forgot to add these)
  
• Swiss Cheese

Directions

Lightly season patty with salt and pepper. Heat olive oil in a large skillet over medium-high heat; add patty and cook until golden brown on the first side, about 3 to 4 minutes. Flip patty, move to one side of skillet. Add onions, mushrooms, salt and pepper to cleared side of skillet and cook until softened and golden brown, about 5 minutes. Add peas and cook for 1 minute more, checking to ensure patty is cooked through. Sprinkle patty with cheese and transfer to a plate. Spoon hot mushroom mixture on top and serve.

Hey Foodie friends,

I’ve been struggling a bit with which food direction I would like to go. I would like to lose a few extra pounds and achieve my long desired muscle definition goal. Most research says to dump the carbs and “beef” up proteins in order to kick your metabolism into gear. WELL…I grew up in an Italian family and asking me to give up carbs is like asking me to cut off a limb. So, in short I’m making a few tweeks to our diet. I hope you guys enjoy the ride with us and maybe get a bit closer to your fitness goals too.

Our favorite First Grade teacher shared a Low Carb lasagna recipe with us and to say I was excited to make it would be putting it mildly. I made a few changes to the recipe, actually only the sauce. I/we loved this recipe, even Kerri, our favorite seventh grade teacher, who is not a zucchini fan loved it. And I will have to admit, although don’t tell my mom, I didn’t miss the pasta.

Low Carb Zucchini Lasagna

Recipe adapted from: The Complete Idiot’s Guide to Low-Carb Meals

Ingredients:

• 1 lb. ground beef
• 1 (15oz.) can tomato sauce (I made a marinara with turkey sausage and ground turkey which can be found HERE)
• 1 clove garlic, minced (I used Chimichurri instead and that can be found HERE)
• 1 tsp. basil
• 2 tsp. rosemary
• 1 ½ c ricotta cheese
• ½ c grated Parmesan cheese
• 1 egg
• 1 ½ lb. zucchini, cut lengthwise into ¼ inch slices
• 4 oz. shredded mozzarella cheese
  

Directions:

• Preheat oven to 350 degrees F.
• Brown ground beef in a large skillet and drain.
  
• Stir in tomato sauce, garlic, basil and rosemary.
  
• Heat to boiling.
  
• Reduce heat and simmer about 10 minutes.
  
• Mix ricotta, ¼ c Parmesan and egg in small bowl.
• In 9x13 inch greased baking pan, layer zucchini, cheese mixture, meat sauce, and mozzarella. Repeat. Sprinkle ¼ grated Parmesan on top.
• Bake for 45 minutes.
  
• Let stand 20 minutes before serving.
  
• Slice into 8 servings.