Ingredients
- 2 tblsp. (25 mL) extra-virgin olive oil
2 purple or Vidalia (sweet) onions
1/2 cup (125 mL) celery, chopped fine
Sea salt and freshy ground pepper
6 cups (1.5 L) baby spinach leaves, washed
6 cups (1.5 L) baby arugula leaves
1 tsp. (5mL) water
1 cup (250 mL) fresh basil leaves
2 tblsp. (25 mL) fresh cilantro, minced
4 egg whites plus 1 yolk
1 tblsp. (15 mL) tomato paste mixed with 1 tblsp. (15 mL) water
3/4 cup (175 mL) low-sodium chicken or vegetable broth
2.5 pounds (1.1 kg) ground turkey breast (no skin or fat)
3/4 cup (175 mL) oat bran (or substitute oatmeal ground in a blender)
1/4 cup (50 mL) ground flax seeds.
Description
This Recipe Makes The Most Of Lean Ground Turkey And Delicious Fresh Herbs. Serve It Hot One Night For Supper And Cold In A Warp The Next Day For Lunch.
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