Nutritionist Erika Peterson shares one of the recipes from her new 40-day challenge that is being released in a few weeks. She says the best part of this recipe is that her kids love it! It's easy to whip up and packed with nutrients. You can find all of Erika's meal plans here.
Mexican Rice Casserole
Makes 8 servings
302 calories; 9g fat; 32g carb; 24g protein
1-1/2 Lb. extra lean ground turkey
3 cups brown rice, cooked
2 Tbs. avocado oil
2 clove garlic, minced
2 cups onion, diced
2 cups red bell pepper, diced
2 cups zucchini, diced
2 cups sweet corn kernels, frozen
4 cups diced tomatoes, drained
2 tsp. chili powder
2 tsp. cumin
Himalayan pink salt
Toppings per serving:
1 Tbs. cheddar cheese, shredded
1 Tbs. non-fat, plain Greek yogurt
½ lime, juice of
- Heat a skillet to medium/high heat. Spray with zero-calorie spray. Add ground turkey and seasonings. Stirring constantly, cook until turkey is brown and fully cooked through. Transfer to a plate.
- Add avocado oil to the skillet. Add bell peppers, onions and garlic. Cook for 2-3 minutes then add zucchini and corn. Stir and cook until heated through.
- Add turkey back to the skillet along with cooked rice, diced tomatoes, salt and pepper to taste. Cook until heated through. Top each bowl with cheese, Greek yogurt, cilantro and lime juice.