Servings: 10

Macros for 1 Serving:

PRO: 26 g.  CARBS: 23 g.  FATS: 4 g. 

INGREDIENTS:

2 lbs lean ground turkey
8 oz (1 box) brown rice pasta
1/2 cup shredded mozzarella
1/2 cup red onion
2 cups zucchini (chopped)
1 bell pepper (chopped)
1 Tbsp minced garlic
Sauce 
2 large tomatoes
1 1/2 cups chicken broth
2, 6 oz cans tomato paste

INSTRUCTIONS:

Set oven to 375 degrees F. and spray casserole pan with cooking spray. Boil brown rice pasta, rinse, and set aside.
Set a skillet on medium-high heat and spray with cooking spray. Toss in red onion and minced garlic.
Cook in the skillet until the onions are nearly translucent. Add the ground turkey meat and continue cooking.
When turkey is almost done cooking, add zucchini, tomato paste, tomatoes, bell peppers, and one cup chicken broth. Stir slowly and reduce heat slightly. Cover and cook until the mixture begins to simmer.
Pour pasta into prepared pan. Pour the mixture on top of the pasta.
Pour the remaining chicken broth over the individual pans to ensure moisture.
Top with shredded mozzarella and bake in the oven for 20 minutes at 375F. Once finished, allow to cool. Cover with foil and freeze until you're ready to eat. Reheat in the oven. Enjoy!