Food: Next Time You Make A Casserole, Try Using Low GI Turkey Instead!

If you are thinking about making a meat casserole for the family, give some thought to substituting the regular beef or whatever normally goes in the pot for some turkey. This great source of protein is also low-GI, low in fat (without the skin), and it is full of vitamins and minerals.

It also tastes great.

I know it seems like an unusual choice but we find it to be a great way of using a leftover turkey roast, and it tastes so yummy! And because the meat is already cooked, it is just a matter of taking it out of the fridge, putting it through the mincer (or chopping it up), and popping it into a pan with some veggies and stock (or gravy). Then just keep it on a low heat until the veggies are tender and everything is piping hot and ready to eat.

As a rough estimate we normally mince around half a kilo (1 lb) of turkey, and add up to 2 kilos (4 lbs) of chopped vegetables. With the stock or gravy we add some seasoning and nuts and anything else we feel like including on the day.

It really is a nice, quick meal to make, and with just the two of us eating it, there is always plenty left over for another day.

Have a try next time you make a casserole and let us know what you think.

Living each adventure,
Christine and Trevor
Encouraging people and providing relevant tools to allow everyone to live a healthy, active, fulfilling life which can be enjoyed and lived to the full.

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DISCLAIMER: This article is written for informational purposes only and is based on Christine and Trevor’s own life experiences. No recipe featured on this site should ever be attempted or consumed if known or suspected allergies exist. Nothing featured here should be taken as medical, health, professional or legal advice. It is always recommended that you consult the appropriate professional before changing any routine or adopting any new procedure.

Food: Next Time You Make A Casserole, Try Using Low GI Turkey Instead!
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