HOLY GUACAMOLE. Is it ONLY hump day??!!
It has been a pretty hectic week…
I started my two internships ( deets on my 2 internships in NY last year ) on Monday. This summer, I’m interning for Jenny Westerkamp, RDN, founder of All Access Internships and the Bulls dietitian. I’m also interning for Dawn Jackson Blatner, RDN, author, Cubs dietitian, and TV host.
I’m also in the process of preparing for my dietetic internship at Loyola which starts in the fall. I have to submit all my immunizations, take a food safety exam, and become CPR certified before I start my Loyola internship…
During all of this chaos, I have found it SO helpful to prep my meals ahead of time.
This recipe is the best because you can bake once and eat 6x!
Recipe
- 1 can Palmini low carb pasta
- 2 cups marinara sauce
- 1 lb 93% lean ground turkey
- 1 tsp garlic powder
- 1 tsp onion powder
- ½ cup white onion
- ½ cup mushrooms
- 4 oz whipped cream cheese
- 1/2 cup parmesan cheese, grated
- 1 cup low fat shredded mozzarella
Instructions
- Preheat oven to 350°F
- In a large skillet, brown the ground turkey
- Mix in white onion, and mushrooms until cooked through
- Drain excess fat
- Drain the Palmini can
- Stir in the sauce, whipped cream cheese, parmesan cheese, garlic powder, and Palmini pasta
- Mix until the whipped cream cheese and parmesan cheese are melted
- Spray a 8×8″ pan with olive oil spray. Transfer Palmini mix to the dish
- Top the dish with the shredded mozzarella
- Cover pan with aluminum foil
- Bake for about 30 minutes
I hope you enjoy!!
xx hails
Recipe makes 6 servings