Turkey and Spinach Parmigiana

Turkey and Spinach Parmigiana | Gestational Diabetes UK
Turkey and Spinach Parmigiana

Traditional Parmigiana is made with chicken which is breaded. For this lower-fat, lower-carb version, I use turkey steaks and half-fat/light cheeses and add spinach for extra fibre. This Turkey and Spinach Parmigiana is a great family-friendly meal that is both healthy and delicious! Who said turkey is only for Christmas?!

This recipe has been created to be lower in fat than my typical recipes for those that need to follow a low-fat diet for OTHER dietary reasons (gestational diabetes is not a reason to follow a low-fat diet). If you do not need to follow a low-fat diet, I advise making this dish with full-fat cheeses to help pair any carbs within the meal.

Turkey is a lower-fat protein, so you can of course swap the turkey in this recipe for chicken, pork or Quorn to your liking.

Turkey and Spinach Parmigiana

Turkey and Spinach Parmigiana

Turkey and Spinach Parmigiana | Gestational Diabetes UK
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Course: Main Meals
Cuisine: American, Italian
Diet: Diabetic, Gluten Free
Keyword: chicken, parmigiana, Quorn, turkey
Free or Subscription Recipe: Free Recipe
Free from: coconut, eggs, gluten, nuts
Prep Time: 5 minutes
Cook Time: 30 minutes
Total Time: 35 minutes
Servings: 5 servings
Calories: 324kcal
Author: Jo Paterson

Ingredients

For the sauce

  • 500 grams tomato passata
  • 2 teaspoon fresh basil finely chopped
  • 1 teaspoon dried oregano or dried mixed herbs
  • 1 teaspoon garlic granules
  • ½ teaspoon onion salt
  • 300 grams baby spinach

For the turkey

  • 750 grams turkey steaks or flattened chicken breasts, pork steaks or Quorn fillets
  • 1 teaspoon dried oregano or dried mixed herbs
  • 1 teaspoon garlic granules
  • ½ teaspoon onion salt
  • a good pinch freshly ground black pepper

For the rest of the dish

  • 125 grams light mozzarella torn, shredded or grated
  • 50 grams half-fat cheddar grated
  • 1 tablespoon olive oil

Instructions

  • Preheat oven to 180°c fan

For the sauce

  • Add the passata, garlic granules, oregano and onion salt to a saucepan and heat through
  • Add the fresh basil and the spinach a handful at a time, stirring to wilt into the sauce slightly. Once all the spinach is incorporated and wilted, remove from the heat and set aside

For the parmigiana

  • Make sure the turkey steaks are quite flat (flatten by bashing with a rolling pin if necessary, to a thickness of 1½ – 2 cm thick) then season both sides with dried oregano, onion salt, garlic granules and black pepper
  • Add half of the olive oil to a frying pan on high heat
  • Place the turkey into the pan and sear until golden on both sides
  • Use the rest of the olive oil to line the bottom of an oven-proof dish
  • Add a layer of tomato and spinach sauce to the dish
  • Place the seared turkey over the sauce
  • Cover the turkey with the remaining sauce
  • Top with the cheeses
  • Cover and place in the oven to bake for 15 minutes
  • Remove the lid and bake for a further 5-10 minutes or until the cheese is bubbling and the turkey is cooked through
  • Garnish with small fresh basil leaves and serve with a few fries and a large green side salad

Notes

This recipe has been created to be lower in fat than my typical recipes for those that need to follow a low-fat diet for OTHER dietary reasons (gestational diabetes is not a reason to follow a low-fat diet). If you do not need to follow a low-fat diet, I advise making this dish with full-fat cheeses to help pair any carbs within the meal and you do not need to worry about the amount of cheese used.
Turkey is a lower-fat protein, so you can of course swap the turkey in this recipe for chicken, pork or Quorn to your liking.

Nutrition

Calories: 324kcal | Carbohydrates: 13g | Protein: 50g | Fat: 9g | of which saturates: 3g | Fibre: 4g | of which sugars: 5g