What you’ll need:

Homemade Enchilada Sauce 1 cup low-fat cottage cheese

1 egg white Coconut oil spray or olive oil small red onion, diced 1 garlic clove, minced 1 lb lean ground turkey Sea salt and pepper, to taste 1 Roma tomato, chopped ⅓ cup Portobello mushrooms, chopped 1 cup low-sodium tomato sauce 1 Tbsp Italian seasoning 1 medium sweet potato, thinly sliced cup reduced-fat shredded mozzarella

How to make it:

1. Preheat your oven to 375F

2. Warm a large skillet over medium-high heat. Once the pan is hot, add the cooking spray or olive oil, red onion, and garlic. Sauté until the onion is translucent, about 3 to 5 minutes. Season the ground turkey with salt and pepper. Add it to the pan and cook, using a wooden spatula to break up the meat, until the meat is browned, 5 to 7 minutes Add the tomatoes, mushrooms, tomato sauce, and Italian seasoning. Stir, reduce the heat to low and simmer, 3 to 5 minutes.

3. In a medium-sized bowl, mix the cottage cheese and egg white and set aside.

4. In a standard-sized loaf pan, line the bottom with one layer of sweet potato slices, overlapping them slightly. Pour half of the turkey mixture on top and pat it down with a spatula until even. Spread a few tablespoons of the cottage cheese mixture over the top. Add another layer of sweet potato, ground turkey, and cottage cheese. Cover with the remaining slices of sweet potato, top with mozzarella, and cover with aluminum foil. Bake in the oven until the sweet potato is cooked through and the cheese is bubbly, about 1 hour. Remove from the oven and allow to cool slightly before serving. Makes 4 servings.

Nutrition information per serving: 420 calories, 44 grams (g) protein, 41 g carbs (6 g fiber), 9 g fat

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