March 26, 2025
Miso Five Spice Turkey Breast with Cabbage
Miso Five Spice Turkey Breast with Cabbage
3 servings | 1 hour 15 minutes
INGREDIENTS
- 2 tbsps Miso Paste
- 2 tbsps Extra Virgin Olive Oil
- 1 tsp Chinese Five Spice
- 1 Garlic (clove, small, minced)
- 1 lb Turkey Breast (boneless, skinless)
- 3 cups Purple Cabbage (sliced into thin steaks)
- 2 tbsps Slivered Almonds
- 1 tbsp Star Anise (optional, for garnish)
METHOD
- Preheat the oven to 325oF (160oC). Line a baking sheet with parchment paper.
- Mix the miso paste, oil, five spice, and garlic together. Pat the turkey dry and spread 3/4 of the miso mixture all over the top. Spread the remaining miso mixture on the cabbage.
- Place the cabbage on the baking sheet in a single layer and place the turkey breast on top of the cabbage. Cook for 60 minutes or until the turkey reaches an internal temperature of 330oF (165oC).
- Let the turkey rest for five to ten minutes before slicing. Garnish with the almonds and star anise and serve with the cabbage. Enjoy!
Notes
- Leftovers: Refrigerate in an airtight container for up to three days.
- Serving Size: One serving is approximately 1 1/3 cups of turkey and one cup of cabbage.
- Additional Toppings: Chopped cilantro.
Nutrition Facts
Amount per serving
343 calories
17g fat
12g carbs
4g fiber
5g sugar
40g protein
80mg cholesterol
690mg sodium
3mg iron
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Turkey & Potato Breakfast Casserole 6 serving | 1 hora Ingredients 1 tbsp Extra Virgin Olive Oil (divided) 1 1/2 lbs Extra Lean Ground Turkey 1/4 tsp Sea Salt (divided) 2 Russet Potato (peeled, shredded, squeezed and drained of excess liquid) 1 1/2 cups Unsweetened Almond Milk 4 Egg 1/4 tsp Oregano 6 ozs Cheddar Cheese (shredded) Method Preheat the oven to 400oF (205oC). Use half the oil to grease a baking dish. Heat the remaining oil in a pan over medium-high heat. Add the turkey to the pan, breaking it up as it cooks. Drain any excess liquid, season with half of the salt, and transfer to the baking dish. Sprinkle the shredded potato evenly over the cooked turkey. In a bowl, whisk together the almond milk, eggs, oregano, and the remaining salt. Pour the mixture over all the ingredients in the baking dish. Sprinkle the cheese over top and bake for 40 to 45 minutes, or until golden brown and cooked through. Let it cool slightly before cutting into squares. Enjoy! Notes Leftovers: Refrigerate in an airtight container for up to three days. Serving Size: A 9- by 13-inch baking dish was used to make six servings. Dairy-Free: Use vegan cheese instead of cheddar cheese. Nut-Free: Use rice, coconut, or oat milk instead of almond milk. More Flavor: Add garlic when cooking the turkey. Additional Toppings: Serve with mixed greens or grilled vegetables. Nutrition Facts Amount per serving 349 calories 40gs protein 10gs carb 17gs fat
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