Turkey and Olive Casserole
(0 votes)
(0 votes)
Health Score:
90 / 100
Difficulty:
easy
Difficulty
Preparation:
50 min.
Preparation
Calories:
805
calories
Calories
Nutritional values
1 serving contains
(Percentage of daily recommendation)
(Percentage of daily recommendation)
| Calorie | 805 cal. | (38 %) | ||
| Protein | 47 g | (48 %) | ||
| Fat | 10 g | (9 %) | ||
| Carbohydrates | 130 g | (87 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 10.1 g | (34 %) |
more nutritional values
| Vitamin A | 0.1 mg | (13 %) | ||
| Vitamin D | 0 μg | (0 %) | ||
| Vitamin E | 2.5 mg | (21 %) | ||
| Vitamin K | 5.1 μg | (9 %) | ||
| Vitamin B₁ | 0.2 mg | (20 %) | ||
| Vitamin B₂ | 0.2 mg | (18 %) | ||
| Niacin | 22.6 mg | (188 %) | ||
| Vitamin B₆ | 0.8 mg | (57 %) | ||
| Folate | 82 μg | (27 %) | ||
| Pantothenic acid | 1.3 mg | (22 %) | ||
| Biotin | 13.9 μg | (31 %) | ||
| Vitamin B₁₂ | 0.5 μg | (17 %) | ||
| Vitamin C | 9 mg | (9 %) | ||
| Potassium | 822 mg | (21 %) | ||
| Calcium | 81 mg | (8 %) | ||
| Magnesium | 130 mg | (43 %) | ||
| Iron | 4.1 mg | (27 %) | ||
| Iodine | 4 μg | (2 %) | ||
| Zinc | 4.6 mg | (58 %) | ||
| Saturated fatty acids | 1.6 g | |||
| Uric acid | 238 mg | |||
| Cholesterol | 43 mg | |||
| Complete sugar | 3 g |
Author of this recipe:
EAT-SMARTER
all recipes of this author
Ingredients
for
4
- Ingredients
- 2 Tbsps olive oil
- 1 large Red onion (finely sliced)
- 2 cloves garlic cloves (finely chopped)
- 14 ozs turkey breasts (diced)
- ½ tsp dried oregano
- ½ tsp dried Basil
- 3 cups canned cannellini beans (drained)
- 1 cup cherry Tomatoes
- 0.333 cup black Olives
- 3 cups low-sodium vegetable stock
- salt
- freshly ground Black pepper
Preparation steps
1.
Heat the oil in a casserole dish set over a moderate heat until hot. Add the onion, garlic, and a pinch of salt, sautéing for 3 - 4 minutes until lightly coloured.
2.
Add the dried herbs and turkey, stirring well. Cook for a further 5 minutes, stirring from time to time.
3.
Add the beans, tomatoes, olives, and stock, stirring well. Bring to a simmer, cover with a lid, and cook over a low heat for 25 - 30 minutes until the beans are very tender.
4.
Season to taste with salt and pepper before serving.
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