Time-saving make-ahead meal

emel · 07-28-2005, 08:39 AM

Hi, wanted to share my brainstorm with you all.
I'm planning turkey chili for next week and I realized that if I brown an extra pound of ground turkey, I can make Italian zucchini casserole, too. I'm making two batches of chili and two casseroles, one for meals and one for the freezer.

Per casserole (2-3 servings)
8 oz browned ground turkey (i sautee onions into mine)
10 oz frozen pkg of zucchini, thawed. 6-8 ounces tomato puree with italian seasonings and garlic added (or a legal storebought spaghetti sauce), more if you like it saucy.
2 or 3 oz lf mozzerella or provelone, shredded or sliced
a couple dollops lf ricotta or cottage cheese or both
an egg, oregano, garlic

Put 2 tbl sauce into casserole. arrange zucchini slices on top, sprinkle on meat. Mix ricotta, egg, and seasonings, dollop mixture into casserole. Add remaining sauce and top with cheese. Bake 350 about 30 minutes, longer if frozen.

one egg will suffice for 2 casseroles if you are making 2 at a time.
If you want to get fancy, you can thinly slice fresh zucchini lengthwise and blanch it so it looks like lasagna noodles to sub for the easy frozen zucchini rounds.

justmarvi · 07-28-2005, 09:27 AM

MMMMM, the casserole sounds soooo good, I'm going to make it when I get some ground turkey breast....

I love love love turkey chili and need to make some more. Just passing along a technique I like for the chili.....I've found if I start the meat off in a can of beef broth w onions rather than browning it then add the spices and can of tomatoes, it makes for a better chili and it's easier to break the meat up. You'd think it might get mushy like but it doesn't.

Thanks so much for sharing, you really seem to have your menus and recipes ship shape.

Why not post it to our recipe thread?

On another note, have you seen the Honeysuckle thinly sliced turkey breast cutlets? I found them this week and they are awesome, I braised them in a little OO yesterday, yum, and so fast......

You know, we probably could use those turkey cutlets instead of noodles in making a mock Lasagne, even use your casserole recipe doing it.....what do you guys think? I've read of some of the ladies using deli turkey breast that way.

keep on keeping on!

Michaela · 07-28-2005, 11:46 AM

wonderful idea, you could boost the flavor even more by adding some parmesan cheese ( or feta) to the egg mixture.

07-28-2005, 08:39 AM	#1
emel Very Gabby LCF Member!!! Join Date: Apr 2003 Location: Virginia Posts: 4,482 Gallery: emel Stats: 150/131/125 WOE: Atkins OWL Start Date: Sept 2006	Time-saving make-ahead meal Hi, wanted to share my brainstorm with you all. I'm planning turkey chili for next week and I realized that if I brown an extra pound of ground turkey, I can make Italian zucchini casserole, too. I'm making two batches of chili and two casseroles, one for meals and one for the freezer. Per casserole (2-3 servings) 8 oz browned ground turkey (i sautee onions into mine) 10 oz frozen pkg of zucchini, thawed. 6-8 ounces tomato puree with italian seasonings and garlic added (or a legal storebought spaghetti sauce), more if you like it saucy. 2 or 3 oz lf mozzerella or provelone, shredded or sliced a couple dollops lf ricotta or cottage cheese or both an egg, oregano, garlic Put 2 tbl sauce into casserole. arrange zucchini slices on top, sprinkle on meat. Mix ricotta, egg, and seasonings, dollop mixture into casserole. Add remaining sauce and top with cheese. Bake 350 about 30 minutes, longer if frozen. one egg will suffice for 2 casseroles if you are making 2 at a time. If you want to get fancy, you can thinly slice fresh zucchini lengthwise and blanch it so it looks like lasagna noodles to sub for the easy frozen zucchini rounds. Last edited by emel : 07-28-2005 at 08:41 AM.

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07-28-2005, 09:27 AM	#2
justmarvi Very Gabby LCF Member!!! Join Date: Jan 2003 Posts: 3,218 Gallery: justmarvi	MMMMM, the casserole sounds soooo good, I'm going to make it when I get some ground turkey breast.... I love love love turkey chili and need to make some more. Just passing along a technique I like for the chili.....I've found if I start the meat off in a can of beef broth w onions rather than browning it then add the spices and can of tomatoes, it makes for a better chili and it's easier to break the meat up. You'd think it might get mushy like but it doesn't. Thanks so much for sharing, you really seem to have your menus and recipes ship shape. Why not post it to our recipe thread? On another note, have you seen the Honeysuckle thinly sliced turkey breast cutlets? I found them this week and they are awesome, I braised them in a little OO yesterday, yum, and so fast...... You know, we probably could use those turkey cutlets instead of noodles in making a mock Lasagne, even use your casserole recipe doing it.....what do you guys think? I've read of some of the ladies using deli turkey breast that way. keep on keeping on!

07-28-2005, 11:46 AM	#3
Michaela Blabbermouth!!! Join Date: Feb 2001 Location: in Da Heartland Posts: 5,461 Gallery: Michaela WOE: Zen of Thin	wonderful idea, you could boost the flavor even more by adding some parmesan cheese ( or feta) to the egg mixture.