Tomato Pesto Turkey Pitas

Name: Tomato Pesto Turkey Pitas
Prep time: 20 min
Cook time: 40 min
Total time: 1 h
Cuisine: European, Mediterranean, Greek
Ingredients: 1 lb (454 g) frozen chopped spinach, defrosted; 6 oz (168 g) can tomato paste; 1/2 cup (113 g) nonfat cottage cheese; 1/2 cup (50 g) grated parmesan cheese; 3 tbsp (45 g) lemon juice; 3 tbsp (45 g) minced garlic; 2 tbsp (30 g) olive oil; 1 tsp garlic powder; 1 tsp onion powder; 1/2 tsp black pepper; 1 tsp lemon pepper; salt, to taste, optional; 2 onions, small dice; 6 oz (170 g) mushrooms, small dice; 1 tsp salt; 1.3 lb lean ground meat, turkey; 3 tsp dried basil; 2 tsp garlic powder; 2 tsp onion powder; 1 tsp lemon pepper; 1/2 tsp red pepper flakes

5 steps

Prep:20minCook:40min

This dish features a spinach and tomato paste pesto sauce, mixed into some vegetables and ground turkey. It goes well inside of a pocket pita, served on top of some brown rice, or just on its own. Nutrition facts are just for the filling, not including any rice or bread

Updated at: Fri, 08 Dec 2023 18:13:31 GMT

Ingredients

6 servings

Pesto

454gfrozen chopped spinach

defrosted

168gcan tomato paste

½ cupnonfat cottage cheese

½ cupgrated parmesan cheese

45glemon juice

45gminced garlic

30golive oil

1 tspgarlic powder

1 tsponion powder

½ tspblack pepper

1 tsplemon pepper

salt

to taste, optional

Meat and Vegetables

2onions

small dice

170gmushrooms

small dice

1 tspsalt

1.3 lblean ground meat

turkey

3 tspdried basil

2 tspgarlic powder

2 tsponion powder

1 tsplemon pepper

½ tspred pepper flakes

Instructions

Step 1

Spray a large pan with a touch of oil, and saute the spinach over medium heat until fully cooked, about 5-10 minutes, covered

frozen chopped spinach454g

Step 2

Transfer spinach to a food processor with the rest of the pesto ingredients. Blend until smooth

can tomato paste168g

nonfat cottage cheese½ cup

grated parmesan cheese½ cup

lemon juice45g

minced garlic45g

olive oil30g

garlic powder1 tsp

onion powder1 tsp

black pepper½ tsp

lemon pepper1 tsp

salt

Step 3

Lightly spray your pan with oil, and cook the onions and mushrooms with salt. Add some water to help steam and cook the veggies. Cover, and stir occasionally until the water has cooked off and vegetables are almost done