Recipe: Cheesy Baked Lentils, Rice and Turkey Casserole
Low-fat turkey, a can of soup, rice and some spices team up to make this casserole filling and inexpensive.
For The Associated Press
Fill up to lose fat.
If you're trying to lose weight, filling up on fiber and low-calorie liquids are key. Low-fat soups for example, especially varieties that are loaded with nutrient-rich vegetables, are an excellent way to go. They are both filling and low in calories.
Vegetables, besides being loaded with vitamins and minerals, primarily consist of water and fiber, which help to curb hunger.
And if you add grains such as rice or whole-wheat pasta, you get lots of soluble dietary fiber, which have been shown to be appetite-satisfying, while also helping the body maintain healthy blood sugar levels.
Low-fat proteins, such as white-meat chicken and turkey, tofu, low-fat cheese and yogurt, also help to fill you up. Beans and other legumes, such as lentils, are an excellent source of both rib-sticking protein and fiber.
This cheesy baked lentils, rice and turkey casserole is a heartwarming comfort dish that contains a little bit of all these foods.
Lean, turkey and rice are combined with canned lentil soup, which in the twist of a can opener provides protein, fiber and flavor to this dish. The recipe calls for fresh spinach, but sauteed Swiss chard or broccoli could be substituted.
Cheesy Baked Lentils, Rice and Turkey Casserole
Makes 4 servings
1 teaspoon extra-virgin olive oil
8 ounces turkey breast, cut into bite-size cubes
1 small yellow onion, chopped
1 package (5-ounce) fresh spinach (about 2 cups packed)
1 can (19-ounce) lentil soup
3/4 cup converted (parboiled) brown rice
1/2 teaspoon dried thyme
1/2 teaspoon salt
1/4 teaspoon ground black pepper
1/4 cup water
1/2 cup grated reduced-fat Swiss cheese
1/2 cup grated extra-sharp cheddar cheese
1. Heat oven to 400 degrees. Coat a 2-quart baking dish with cooking spray.
2. In a large skillet over medium-high, heat the oil. Add the turkey and onions and saute until the turkey is no longer pink, about 5 minutes. Add the spinach and saute for another minute. Transfer the mixture to the prepared baking dish.
3. Add the soup, rice, thyme, salt, pepper and water. Stir to combine. Cover the baking dish tightly with foil and bake for 40 minutes, or until the rice has absorbed all the liquid.
4. Uncover and sprinkle with both cheeses. Bake for another 5 minutes, or until the cheeses have melted.
Nutrition information per serving (values are rounded to the nearest whole number): 321 calories; 33 calories from fat (10 percent of total calories); 4 g fat (1 g saturated; 0 g trans fats); 32 mg cholesterol; 43 g carbohydrate; 29 g protein; 5 g fiber; 620 mg sodium.
Sam and Sara Lucchese create handmade pasta out of their kitchen-garage adjacent to their Ballard home. Here, they illustrate the final steps in making pappardelle pasta.