Monday, Monday… can’t trust that day. I awoke this morning to a broken refrigerator. Fortunately (or not so fortunately) Monday morning is grocery morning at our house, so at least I saved myself from losing a week’s worth of produce. Also, we own a large chest freezer and a small additional fridge (that I’ve been using quite a bit since going Paleo and buying lots more produce) so I was able to save all the really important stuff. New fridge comes tomorrow. Can’t wait!
Tonight’s dinner was a frantic what-can-I-make-to-use-up-what-I-can’t-fit kind of a meal. I gotta say… it was much tastier than I expected. I currently have no title for this meal, and I am WAY open to suggestions. 🙂 It’s very high in protein, so a little of this food goes a very long way.
What you need:
1 12-oz package turkey bacon
1 1/2 – 2 lbs of ground turkey
2/3 cup chopped sun-dried tomatoes (oil packed)
1/2 cup chopped kalimata olives
Parmesan cheese (optional)
Preheat oven to 375 degrees. Cook turkey bacon until crispy, then arrange in a single layer in the bottom of a 9X13 pan. Beat eggs very well and add Italian seasoning (about 1-2 tablespoons) to egg mixture. Pour eggs over bacon and bake for 10 minutes.
Meanwhile, brown ground turkey in a large pan on the stove. Add a salt, pepper, thyme and paprika to taste. Mix in sliced zucchini and cook until slightly softened. Add sun-dried tomatoes and olives.
Remove baked bacon/egg mixture from the oven and spread ground turkey mixture over the top. If desired, sprinkle with fresh grated parmesan. Return to oven and bake another 12 minutes or until cheese is melted and very lightly browned. Remove from oven, slice and enjoy!