Gluten Free Turkey Casserole

I don't eat a lot of red meat.  Over the course of a fortnight I will only have one dinner with beef and the rest will be either vegetarian, fish or chicken.  But I do find myself getting a bit bored with fish and chicken sometimes.

That's where turkey becomes a good option to mix things up a bit.  It's a rich source of protein and various vitamins and minerals, and it contains tryptophan which helps to produce serotonin, the happy hormone.  It is low GI and helps to regulate insulin levels, therefore being a great weight loss food.

This gluten-free turkey casserole is super quick and simple to make, low in calories, and you could whip it up on a Sunday and eat the leftovers during the week.  You could even jazz it up with a bit of a side salad.


Serves: 6

Prep: 15 mins

Cook: 20 mins


What you will need:

 230g gluten free pasta

1 tbsp. coconut oil

1 medium onion, chopped

2 garlic cloves, chopped

900g lean turkey mince

1 medium zucchini, chopped

1 red chilli, chopped

1 can chopped tomatoes

240ml chicken stock

3 tbsp. tomato paste

2 tbsp. coconut cream

¾ cup (75g) mozzarella



Heat the oven to 190C (375F).  Cook the pasta al dente according to instructions on packaging.

Heat the oil in a large frying pan and cook the onion and garlic until translucent. Add in the turkey and stir well while cooking for a few minutes.

Next add in the chopped zucchini and chilli, tomatoes and chicken stock and bring to boil. Now add in the cooked pasta and cream. Mix well and take off the heat.

Transfer everything into an oven proof dish and top with mozzarella. Bake in the oven for about 20 min until golden brown.  Serve and enjoy!


Nutrition per serving:

Calories: 386

Carbs: 38g

Protein: 43g

Fats: 7g