THE SHRED DIET

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! RECIPE BOOK
! 26 delicious and easy recipes

1 of 26 ryanraw.com
 BAKED ACORN SQUASH
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INGREDIENTS
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1 acorn squash
2 eggs
½ lb. of nitrate free turkey or pork ground
sausage
1 tbsp of butter or coconut oil
1 - 2 garlic cloves
½ cup of chopped onions
2 tbsp of fresh sage
Salt and pepper to taste
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DIRECTIONS
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Serves 2. Preheat oven to 400 degrees
Fahrenheit. Cut the acorn in half,
lengthwise. Place the acorn face down
over a cookie sheet or baking dish and
bake for about 20-25 minutes or until the squash is tender.
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Meanwhile in a medium skillet sauté the onions, garlic, sage and
sausage with the oil, until the sausage in fully cooked. Scoop most of
the meat from the squash out being careful not to break the skin or
leave the acorn “shell” too thin. In a large bowl mix the squash, and
sausage. Scoop back into the acorn.
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With the back of a spoon push down in the middle of the squash to
create room for the eggs. Crack the eggs open and pour one egg in
the center of each squash. Bake for an additional 10-20 minutes or
until desired doneness.
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2 of 26 ryanraw.com
 BANANA WALNUT PANCAKES

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INGREDIENTS
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2 large organic eggs
½ banana
½ cup almond milk
1 ½ tsp. vanilla
1 ½ cups almond flour
1 ½ tsp arrowroot flour
½ tsp. sea salt
½ tsp. baking soda
½ tsp. cinnamon
½ cup chopped walnuts (I use
almonds as I am allergic to
walnuts)
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DIRECTIONS
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Makes 8 pancakes.
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Measure out ¼ cup batter and cook 3-4 minutes on each side in
coconut oil or ghee.
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3 of 26 ryanraw.com
 BISON MEATBAllS

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Ingredients
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1-pound ground bison (grass-fed)
1 to 2 green onion, finely diced
1/2 sweet potato, finely diced
1 clove garlic, minced
1 egg
1/2-teaspoon salt
1/4-teaspoon fresh ground black
pepper
1/2-teaspoon ground paprika
1 tablespoon fresh parsley, minced
1/4-cup tomato paste
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Directions
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Yield: 12-15 meatballs . Preheat oven to 375 degrees.  Oil a baking
sheet with coconut oil, or you can use aluminum foil (nonstick) or
parchment paper to avoid a mess.
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Place all the ingredients in a large bowl.  Using a fork, or your hands,
mix until everything is evenly combine. 
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Using a scoop or a large spoon, scoop evenly distributed meatballs
onto prepared baking sheet. 
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Bake for about 15 to 20 minutes or until meatballs are cooked
through.
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4 of 26 ryanraw.com
 Cauliflower “Oatmeal”
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Ingredients
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1 cup of “riced” cauliflower
1/3 cup of full fat canned coconut milk
2/3 cup of water
2 Tbsp. golden ground flax seed
1.5 tsp. cinnamon
Pinch sea salt
¼ cup canned pumpkin
1 serving vanilla protein powder
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Directions
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Yield: 1 serving. “Rice” your cauliflower by cutting a head of
cauliflower into small chunks and pulsing in a food processor.
Or using a grater, grate your head of cauliflower.
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Add “riced” cauliflower, coconut milk, and water to a small
saucepan on medium heat and cook for 10-12 minutes.
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Remove from heat and stir in flax seed, cinnamon, sea salt, pumpkin,
and protein powder.
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NOTE: You can make this without the protein powder and have a
side of eggs or other protein with it. Or you can omit the pumpkin
and use ½ apple or 2/3 cup fresh berries.
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5 of 26 ryanraw.com
 Cauliflower Pi"a Crust

INGREDIENTS
1 cup cooked, riced cauliflower

1 cup shredded mozzarella cheese
(I use goat cheese) 

1 egg, beaten

1 tsp dried oregano

1/2 tsp minced garlic

1/2 tsp kosher salt

olive oil (optional)

pizza sauce, shredded cheese and
your choice of toppings*

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Directions
Remove stems and leaves from 1
head of cauliflower, and chop the
florets into chunks. Add to your food
processor and pulse until it looks like grain. Do not over-do pulse or you will puree
it. (You can also use a cheese grater).
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Place the “riced” cauliflower into a microwave safe bowl and microwave for 3-4
minutes (may need to adjust according to your microwave). No need to add
water.

One large head will produce between 2 and 3 cups of riced and cooked
cauliflower. The remainder can be used to make additional pizza crusts
immediately, or can be stored in the refrigerator for up to a week.

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To make the pizza crust:

Preheat oven to 450 degrees. Spray a cookie sheet with non-stick cooking spray
(or use non-stick aluminum foil on a cookie sheet, which is what I did).
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In a medium bowl, stir together 1-cup cauliflower, beaten egg and mozzarella.
Add oregano, minced garlic and salt, mix well. Transfer the mixture to your
cookie sheet, and pat out into a 9″ round. Bake at 450 degrees for 12-15
minutes.

Remove from oven and let cool awhile. This helps to make the crust more solid.

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To make the pizza:
Add sauce, toppings and cheese. Place under a broiler at high heat just until
cheese is melted (approximately 3-4 minutes). *Toppings need to be pre-cooked
since you are only broiling for a few minutes.
NOTE: I used goat cheese when I made this as I avoid dairy.

6 of 26 ryanraw.com
 CHICKEN A#LE SALAD
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Ingredients

3-4 cups cooked, diced chicken


(I tore up a whole rotisserie
chicken)
1/2 cup chopped apple
(about 1/2 of an apple)

1/4-cup raisins
1/4-cup pecans, chopped

4-5 Tbsp. canned coconut milk
“cream” (the hard stuff that
separates to the top after
refrigerating for a day or so)
2-3 Tbsp. almond butter

1/4 tsp. salt

1/8 tsp. pepper
Lettuce (to serve on or over)
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Directions

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Mix all ingredients together. Adjust to taste (more coconut milk,
almond butter, salt/pepper, etc.). Serve over lettuce or wrapped up
in a lettuce leaf to make a lettuce wrap.

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7 of 26 ryanraw.com
 Cilantro Lime Shrimp

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Ingredients
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2 tsp. coconut oil
2 lb. shrimp, shelled and divided
6 cloves garlic, crushed
1/3 cup chopped fresh cilantro
1 lime
Salt and pepper
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Directions
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Yield: 4 servings
Heat a large frying pan on medium-high
heat. Add oil to the pan, when hot add
shrimp. 
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Season with salt and pepper. When the
shrimp is cooked on one side, about 2
minutes, turn over and add garlic.
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Sauté another minute or two until shrimp is cooked, careful not to
overcook. Remove from heat. Squeeze lime all over shrimp and toss
with cilantro. Serve hot.
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8 of 26 ryanraw.com
 CreamY Chicken Tomato

Ingredients
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4 frozen skinless boneless chicken
breast

Garlic salt to taste

2 tablespoons Italian Seasoning

1 tablespoon dried basil

1 clove garlic

1 14 oz. can of coconut milk (full fat)

1 14 oz. can diced tomatoes and
juice

1 cup of chicken broth (I used
homemade chicken broth but you
can use store bought)

Sea Salt and pepper to taste
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Directions
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Yield: 6 servings.
Put all the above ingredients into the crock-pot, cook for 9 hours on
low. After 9 hours take two forks and shred the chicken, set the
crock-pot on warm till ready to serve (making sure to taste it before
serving to make sure there is enough salt and pepper).
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9 of 26 ryanraw.com
 cauliflower soup

Ingredients
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1 large head cauliflower (about 3
pounds)

1 tablespoon coconut oil

1 medium onion, diced (about 1 cup)

2 large carrots, diced (about 2 cups)

2 cloves garlic, smashed

2 cups beef broth

1 cup water

1 teaspoon salt

1/2 teaspoon ground black pepper

1/2 cup coconut milk
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Directions
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Yield: 4-6 servings . Wash and core the cauliflower, then coarsely chop. Set
aside. Heat a large, deep pot over medium-high heat, then add the coconut
oil. When the oil is melted, add onions, carrots, and garlic.
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Stir with a wooden spoon and cook until they’re soft and golden, about 5
minutes. Add the chopped cauliflower and cook until beginning to brown,
about 5 minutes.
Add the broth and water, and then bring to a boil. Reduce heat to simmer and
cook, covered, until the vegetables are very tender, about 45 minutes.
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Working in batches, carefully transfer the cauliflower and some of the broth to a
blender or food processor. Cover the top with a dishtowel to protect yourself
from splatters, and purée the cauliflower until smooth, adding more broth as
necessary.
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Pour the purée back into the soup pot, and then add the salt, pepper, and
coconut milk. Stir to combine and cook over medium until heated through.
Serve immediately with garnishes, or store covered in the refrigerator. To reheat,
warm the soup gently over medium-low heat until bubbly.

10 of 26 ryanraw.com
 grain-fr$ zu%hini pancakes

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Ingredients

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1 Tbsp coconut flour
3 eggs sea salt & pepper to taste
2 cups shredded zucchini (using a food
processor with a shredding disc is
ideal, or you can shred them by hand)
Coconut oil or bacon grease to pan-
fry in (amount will vary)
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Directions
Sift the coconut flour into the eggs and
beat them together. Mix in the
shredded zucchini, sea salt & pepper.
Use a large cast iron skillet over
medium-low heat with coconut oil or
bacon grease coating the pan.
Spoon the mixture into the pan in desired sized “cakes.” If you make
them large, roughly 4-6” in diameter cook them one at a time or you
can make smaller ones and cook 3-4 at a time.
Serve warm or at room temperature/on-the-go- alone or with
sausage or bacon.
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Variations
Add any other spices or fresh herbs that you like. Cilantro or basil
would be a nice addition to these grain-free veggie pancakes!
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11 of 26 ryanraw.com
 meat"a

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Ingredients
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2 lbs. ground beef, turkey, or pork
(I use a combination)

2 eggs

1/2 cup Parmesan cheese 

2 Tbsp. pizza seasoning

1 cup mozzarella cheese (I use
goat cheese)

Pizza sauce

Sautéed Vegetables (onions,
peppers, olives, mushrooms)
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Directions
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Mix together the meat, eggs, Parmesan cheese, and seasoning.
Line a pan with aluminum foil and pat meat mixture in pan.



Bake at 450 for 10 minutes. You may want to drain the fat from
the meat or pat with paper towel.



Top with sauce, vegetables, and cheese. Broil until cheese is
melted.
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12 of 26 ryanraw.com
 paleo chicken nu&ets
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Ingredients
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2 large chicken breasts

2 eggs

3 tbsps. of arrowroot powder

1/2 tsp. of cumin

1/2 tsp. of smoked paprika

1 tsp. of garlic powder

Salt to taste

1 cup of almond meal

Coconut Oil
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Directions
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Preheat oven to 450. Cut the chicken into small nugget-sized
pieces. In a bowl, combine the eggs, arrowroot powder, salt,
and spices. Put almond flour in a separate bowl. Dip each
piece of chicken into the egg mixture and then coat with the
almond meal. Place into a greased cookie sheet, or put down
parchment paper. Spray or gently brush with coconut oil. Bake
for 10-12 minutes, turn and spray with coconut oil. Turn oven to
broil and continue cooking until golden brown.
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13 of 26 ryanraw.com
 paleo meatloaf

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Ingredients
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1.5 Cups Almond Flour
1 Lb Grass Fed Ground Beef
1/3 Cup Coconut Milk
2 Cloves of garlic, minced
2 Carrots, minced
1/2 Onion, minced
1 Zucchini, minced
1 Egg
3-4 Tbsp Italian Seasoning
Salt and Pepper to taste
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Directions
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Preheat your oven to 350 Degrees F.
Combine your almond flour and coconut milk in a bowl and mix well.
Heat a sauté pan on medium heat and sauté your onions, carrots,
and zucchini stirring often until cooked. With about a minute left of
sautéing add in your garlic.
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Take your sautéed vegetables and combine them in the bowl with
the almond flour and coconut milk
Add in your grass fed ground beef, egg, Italian seasoning, and salt
and pepper and using your hands mix well.
Place your loaf in a greased loaf pan. Bake in the oven for 40 - 50
minutes.
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14 of 26 ryanraw.com
 paleo zu%hini goulash
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Ingredients
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2 lbs. Ground Beef, Venison or
Buffalo

1 medium Onion, chopped

1 medium Bell pepper, chopped

2 Garlic Cloves, minced

1 cup Mushrooms, chopped

1 14.5 oz Canned Diced Tomatoes

1 8 oz Canned Tomato Sauce

3-4 medium Zucchini and/or Yellow
Squash, Peeled into ribbons

1 tsp. Kosher Salt

1/2 tsp. Fresh Ground Black Pepper

1/2 tsp. Dried Rosemary, crushed

1/2 tsp. Dried Marjoram

1/2 tsp. Dried Thyme
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Directions
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Brown the ground meat in a large skillet, drain if needed.
Add onions and bell peppers; allow to soften on medium to medium
high heat for about 5 minutes.
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Add garlic, stir for 30-60 seconds, then add in diced tomatoes,
tomato sauce, mushrooms, and all seasonings. Allow to simmer on
medium heat for an additional 5-10 minutes, stirring occasionally.
Add zucchini and yellow squash ribbons, stir well, cover, and simmer
an additional 5 minutes. Test seasoning and adjust if necessary.
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15 of 26 ryanraw.com
 pi"a kale chips
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Ingredients
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8 cup Kale, leaves from about 6
stalks, veins removed
1 cup Cashews (Raw)
1/2 cup Tomato Paste, 1 small can
2 Tbsp Nutritional Yeast, Lewis Labs
Brewers Yeast Buds (from sugar
beets)
1 tsp Dried Oregano
1 tsp Dried Marjoram
1 tsp Garlic Powder
1 tsp Onion Powder
1 tsp Dried Basil
1/2 tsp Dried Rosemary
1/2 tsp Salt
1/4 tsp Red Pepper Flakes
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Directions
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Place the cashews in a bowl, cover with filtered water, and allow cashews to
soak refrigerated for a minimum of 2 hours, ideally overnight. Drain the water
from the cashews. Place the cashews in a blender or food processor.
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Add filtered water to just cover the cashews, and process until creamy smooth.
In a large mixing bowl, stir together the cashew cream with all remaining
ingredients except the kale. Stir until evenly combined. Rinse the kale, and pull
the leaves from the fibrous stems. Tear into "chip" sized pieces. Toss the kale with
the "pizza" flavored cashew cream.
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You may need to do this a little bit at a time, taking care to ensure even
coverage. Dehydrate the kale chips at 105-115 degrees for 12 hours.
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Notes
If you don't have a dehydrator, place the kale chips on a cookie sheet. Turn your
oven to its lowest setting, and allow the chips to dehydrate lightly for 1-2 hours
(more or less, depending on your oven settings.

16 of 26 ryanraw.com
 protein breakfast c'kies

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Ingredients
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1/4 cup Prograde vanilla
protein powder
2 tbsp. coconut flour
2 eggs
1/3-cup coconut oil
1 ripe banana
1 tsp. vanilla
1 tsp. baking soda
1 tbsp. cinnamon
Handful pecans
Handful raisins
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Directions
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Yield: 12 cookies . Melt coconut oil in a large dish. Add protein,
coconut flour, baking soda, vanilla and cinnamon-mix well. Add
eggs, mix until smooth. Fold in pecans and raisins.
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Form into balls with your hands and place on a parchment paper
lined cookie sheet. Bake at 350 for about 12 minutes.
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17 of 26 ryanraw.com
 paleo pumpkin Banana muffins
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Ingredients
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1cup almond flour
1 tsp baking powder
1 tsp baking soda
1/8 tsp salt
1/2 tsp pumpkin pie spice
1 tsp cinnamon
2 eggs
2/4 pumpkin
1 mashed banana
1 tsp vanilla extract
2 tbsp honey
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Directions

Preheat Oven to 350 degrees. Mix all ingredients together in a bowl.

 Pour into sprayed muffin tins and top with chopped almonds.  You
could also use walnuts or pecans.  Bake for 25 minutes.

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18 of 26 ryanraw.com
roast chicken soup with roasted ve&ies

Ingredients
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2 garlic cloves, minced
2 carrots, peeled and cubed
2.5 cups butternut squash, peeled and
cubed
½ yellow onion, quartered
2 Tbsp. coconut oil
4 cups chicken stock, store-bought or
homemade
4-6 cups of shredded chicken or 1-2 lbs.
uncooked chicken breasts
¾ tsp. dried parsley
1 tsp. sea salt
½ tsp. dried thyme
½ tsp. dried rosemary
¼ tsp. dried oregano
¼ tsp. cracked pepper
1-cup water
2 cups or more baby spinach
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Directions
Preheat oven to 425 degrees F.
Toss the vegetables in the coconut oil and sprinkle with salt and pepper. Roast
for 20 minutes, until the vegetables are tender.
Meanwhile, bring the chicken stock to a simmer in a large stockpot. Add the
chicken, herbs, and salt and pepper. Cover and cook while the vegetables are
roasting, about 15 minutes. For raw chicken breasts, cook for about 45 minutes,
until chicken is cooked through and tender enough to shred with a fork.
Add half the vegetables to the soup, and place the other half in a blender.
Make sure to put all of the onions quarters into the blender. Puree the
vegetables with the 1-cup of water.
Add the vegetable puree and baby spinach to the soup. Simmer for 5-10
minutes, until the spinach is wilted and the soup is hot. Adjust seasonings to your
taste.
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19 of 26 ryanraw.com
 rosemary pot roast
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Ingredients
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1 Tbsp Coconut Oil

1 lb Top Round, trimmed of fat and cut
in half

1 onion, chopped medium

1 sprig fresh rosemary

2 Tbsp Coconut Aminos

Coarse Salt and Pepper
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Directions
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Scatter onion at the bottom of your crock pot. Use a liner if you have
one. Reynolds wrap makes one and it makes clean up unbelievably
easy.
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Next, heat the coconut oil in a skillet to screaming hot. Very liberally
season the roast with salt and pepper rubbing it into all sides. Brown
the meat on all sides.
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Place the meat over the onions and add the rosemary. Deglaze the
skillet with coconut aminos, scraping up the brown bits. This should
take 5 seconds or so.
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Pour it over the meat and onions. Cover and cook on High for 3
hours. Turn to low and cook another 3 hours. Uncover and shred
meat with a fork.
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Stir shredded meat into the onions and juices and serve. 
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20 of 26 ryanraw.com
 sausage spaghe)i squash bake

Ingredients
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1 lb Italian sausage
1 medium spaghetti squash,
halved and seeds removed
1 bundle of kale, roughly
chopped
1 red onion, halved and sliced
1 egg
⅓ cup chicken broth
½ cup canned coconut milk
1 garlic clove, minced
1-tablespoon garlic powder
1-teaspoon tarragon
1-teaspoon salt
½ teaspoon black pepper
¼ teaspoon ground sage
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Directions
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Preheat your oven to 400 degrees. Cut your spaghetti squash in half and use a
spoon to remove the seeds and excess threads from your squash.
Place open side down on a baking sheet and bake for about 20-25 minutes or
until you can press into your squash and it gives a bit.
While your squash bakes, heat up a large pot under medium-high heat and add
your Italian sausage. Break up with a wooden spoon or spatula. Once your
sausage is cooked through, remove with a slotted spoon and put in a bowl.
Keep the extra fat from the meat in the pot, add your minced garlic and add
your kale, onions, and chicken broth. Combine. Then add your coconut milk
and spices. Cover and let simmer for about 5 minutes.
Pull your spaghetti squash out of the oven and de-thread with a fork.
Once your kale is wilted and onions have begin to become translucent, remove
from heat and add your spaghetti squash as well as your egg to the kale/onion
mixture. Mix thoroughly. Then add your cooked Italian sausage and mix
together.
Place the mixed ingredients into a baking dish (or same pot if it’s oven safe) and
spread out evenly. Bake 15-20 minutes or until top is slightly browned.
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21 of 26 ryanraw.com
seared scallops with sautéed kale
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ingredients
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1 lb. large scallops
½ lb. pork sausage
½ lb. bacon, cooked and chopped
(set aside 1 tbsp. of the bacon
grease)
¼ lb. kale, coarsely chopped
1 shallot, chopped finely
½ cup chicken broth
1 tsp. apple cider vinegar
1 tsp. each salt and pepper
¼ tsp. red pepper flakes
3 Tbsp. butter or ghee
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Directions
In a large pan on medium heat, sauté the sausage until cooked through. One
note while cooking the sausage, be sure to break it up pretty often with a
wooden spoon as it cooks. The point of this recipe is to let the sausage fall all
over the kale and scallops, so you don’t want big chunks of sausage. 
Once the sausage is cooked, set it aside with the cooked and chopped bacon.
Be sure to keep the pan that you cooked the sausage in handy, you’ll be using it
to sear the scallops.
In a skillet, warm 1 tbsp. of the bacon grease and 1 tbsp. butter on medium/low
heat for about two minutes.  Add the chopped shallot and sauté for about
three minutes, until aromatic and slightly translucent. 
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When the shallot is ready, add the coarsely chopped kale and mix it together
with tongs until well coated. Sauté for two minutes, turning often.  Add the red
pepper flakes, apple cider vinegar, chicken broth, and the remaining 1/2 tsp.
salt and pepper to the kale, mix together, then cover and simmer for about four
minutes. Most of the chicken broth will have evaporated at this point.
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Turn off the heat and set aside.
Heat the remaining 2 tbsp. of butter in the pan you used to cook the sausage,
on med/high heat, until melted but before the butter starts to brown – about
two minutes.  Raise the heat to high and add the scallops.  Sear the scallops for
about three minutes per side, until slightly browned.  That’s basically it – just
plate the dish with the kale, then the sausage, then the scallops, and
sprinkle the bacon on top.

22 of 26 ryanraw.com
 tuna bacon cakes

Ingredients
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1 cup cooked sweet potato, mashed
2 to 3 green onions, finely diced
10 ounces canned wild albacore tuna,
drained
2 to 3 slices cooked bacon, diced
2 tablespoons cilantro, finely chopped
1 small garlic clove, minced
Zest from 1/2 lemon (about 1/2 teaspoon)
2 pastured eggs
2 tablespoons coconut flour
Sea salt and fresh ground pepper to taste
Coconut oil, ghee, or bacon grease
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Directions
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In a large bowl mix together all ingredients through coconut flour. 
Season with salt and pepper.
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In a large non-stick skillet over medium-high heat add fat of choice
(coconut oil, ghee, or bacon grease), just enough to coat pan.
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Form mixture into patties, should make about 4-6 patties.
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Place about 3 to 4 patties into skillet, leave enough room around
patties so they cook evenly.  Cook patties on each side until golden
and cooked through, about 3 to 4 minutes on each side.
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23 of 26 ryanraw.com
 turkey meatball & best sauce ever
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Ingredients
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1 package extra lean ground turkey (about 1
pound)
1/4 cup chopped cilantro
1/4 cup chopped onion
1 egg
Big pinch each of sea salt, cumin, and
pepper
Coconut flour (optional)
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Directions
Combine everything but the coconut flour in
a medium bowl with your hands
Roll the meat into medium-large sized balls, coat lightly with coconut flour
if desired. Line a 9×13 dish with aluminum foil (makes clean up 1000 times
easier) and place meatballs in the dish. Bake at 400 degrees for about 25
minutes or until cooked through.
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Best Sauce Ever
Ingredients
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1/2-cup organic tomato sauce (more if you want more sauce!)
10 or so sprigs of cilantro
1 jalapeno pepper, top removed and seeded if you wish (I didn’t use this)
4 cloves garlic
2 tbsp. coconut oil, melted
Pinch of sea salt
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Directions
Cilantro, jalapeno and garlic in a food processor. Pulse until finely minced.
Heat tomato sauce on medium-high heat, mixing in the cilantro mixture
and coconut oil.
Once sauce comes to a light boil, reduce heat to low and let simmer until
slightly thickened. Add salt to taste.

24 of 26 ryanraw.com
 turkey taco burgers
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Ingredients
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1 lb Lean Ground Turkey
1 Avocado
3 Mini Bell Peppers - I used one
orange, yellow and red - Diced
1/2 Small Onion, chopped
1 Roma Tomato - chopped
1/2 Cup Salsa
1/2 Cup Sour Cream (I did not use this,
could substitute Greek yogurt)
8 Black Olives - Sliced
4 oz. Sharp White Cheddar Cheese -
Shredded – Divided (I used goat cheese)
2 Tbs. Chili Powder
1 Tbs. Cumin
1 Tbs. Garlic Powder
1 Tbs. Onion Powder
1 tsp. Kosher Salt
1 tsp. Crushed Red Pepper Flakes
1/2 tsp. Cayenne Pepper
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Directions
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In a large mixing bowl combine ground turkey, seasonings, salsa, 2 oz.
cheese, salsa, and diced peppers. Mix until all ingredients are well
combined.  Form 4 patties.
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Spray a grill pan with cooking spray and cook the patties over medium-
high heat until they are cooked all the way through.  
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Top each patty with cheese, avocado, tomato, sour cream and olives.
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25 of 26 ryanraw.com
 tuscan turkey cutlets
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Ingredients
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1 tsp. avocado oil, divided
1 lb. turkey cutlets cut in ½ inch strips
¾ tsp. salt and pepper, divided
1-cup onion, chopped
1-cup carrot, chopped
3 garlic cloves, minced
½ tsp. oregano (or 2 TBSP fresh)
½ tsp. thyme
10 oz. spinach leaves (or more)
1-14.5 ounce can diced tomatoes w/juice
1-19 ounce can cannellini beans, drained
¼ cup Parmesan cheese
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Directions
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Sauté turkey cutlets with ¼ teaspoon each salt and pepper in ½ teaspoon
oil. Remove turkey.
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Sauté onion, carrot, garlic, oregano, and thyme in additional ½ teaspoon
oil. Add spinach and sauté 2 minutes.
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Add tomatoes and remaining salt and pepper and cook 2 minutes. Add
beans with turkey. Sprinkle cheese on top when serving.
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