Low Carb Turkey Salad Casserole Recipes

LOW CARB KETO LEFTOVER TURKEY CASSEROLE RECIPE

Steps:

• Dice the carrot. Slice the onion, green beans, mushrooms and broccoli. Mince the garlic. Shred the turkey breasts.
• Grate the cheddar and parmesan.
• In a large pot, melt the 4 tbsp of butter. Add the onion, garlic and carrots. Cook 2-3 minutes and cover with a lid. Let steam for 2 minutes. Take the cover off and add the mushrooms and broccoli. Cook for another minute, cover and let steam for another 2 minutes.
• Add the shredded turkey breasts and mix everything together. Turn off the heat and set aside.
• Preheat the oven to 180C/350F.
• In a small pot, melt the 2 tbsp of butter on medium heat. Add the cream cheese in. It's easier to melt if you separate the cream cheese into small cubes before putting it in the pot.
• Once the cream cheese starts to melt, start mixing it with a whisk. You'll notice that the butter and cream cheese do not mix together and are separated. That's okay.
• Add the heavy cream to the pot and continue mixing with your whisk. The oil and milk will now mix together without any problems.Add the salt, pepper and nutmeg, and mix together. Add the parmesan AND Heat the white sauce until it starts to bubble, for about 2-3 minutes.
• Turn off the heat and pour the white sauce all over the meat and vegetable mixture in the other pot that we set aside.
• Transfer the casserole ingredients into a casserole dish.
• Sprinkle the grated cheddar, chopped parsley and crushed pork rinds over everything.
• Bake for 15 minutes or until the cheese starts to become golden brown.Take out of the oven and serve!

LOW-FAT MEXICAN TURKEY CASSEROLE

Steps:

• Preheat the oven to 350 degrees F (175 degrees C).
• Bring a large pot of lightly salted water to a boil; cook the rotini at a boil until tender yet firm to the bite, about 10 minutes; drain.
• Heat olive oil in a large skillet over medium-high heat. Add ground turkey and break it up with a wooden spoon. Add chili powder, garlic, cumin, cayenne pepper, oregano, and black pepper; mix thoroughly. Cook and stir until turkey is browned and crumbly, 5 to 7 minutes. Add corn, diced tomatoes and chiles, green bell pepper, onion, celery, and carrot; mix thoroughly.
• Place lid on skillet. Cook until vegetables are tender, stirring occasionally, about 8 minutes. Add tomato sauce; let simmer until thickened, about 5 minutes. Transfer turkey mixture to a 9x13-inch casserole dish and add the cooked pasta. Mix everything together. Top with pepper Jack cheese.
• Bake in the preheated oven until cheese is melted, about 10 minutes.

CHICKEN BACON RANCH SALAD

Steps:

• Line a salad plate with small Romaine lettuce leaves.
• Combine chopped romaine, chicken, avocado, and tomatoes in a large bowl. Add ranch dressing, salt, and pepper, and toss to combine.
• Serve salad on the prepared plate and top with crumbled bacon.

LOW CALORIE TURKEY CASSEROLE

Steps:

• Preheat oven to 350 degrees.
• Chop cabbage and place in greased baking dish.
• Brown meat and onion; stir in rice.
• Pour on top of cabbage.
• Mix soup and water.
• Pour over entire casserole.
• Bake, covered, for 1 hour.
• Add more water if casserole gets too dry.

LOW CARB TURKEY SALAD CASSEROLE

Steps:

• Combine the first 8 ingredients in a greased 2 quart baking dish.
• Sprinkle with a touch of paprika.
• Bake, uncovered, in a preheated 450 degree oven for 15 minutes or until heated through.