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GREEK TURKEY MEATBALLS. A Month of Meal-Prep Kids’ Lunches for Every Day of September #purewow #food #recipe #cooking #family #lunch #easy #mealprep #mealpreplunches #mealprepkidslunch #kidslunches #schoollunches #easyschoollunches #turkeymeatballs
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COPYCAT STARBUCKS TURKEY PROTEIN BOX. A Month of Meal-Prep Kids’ Lunches for Every Day of September #purewow #food #recipe #cooking #family #lunch #easy #mealprep #mealpreplunches #mealprepkidslunch #kidslunches #schoollunches #easyschoollunches #...
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¿Quién necesita ayuda para planificar los menús de la semana? Aquí les traemos una colección de recetas fáciles y rápidas que una de las Foodies usa en su día de cocinar para la semana. Es mucho más fácil organizar la semana de trabajo y con los niños cuando la comida ya esta hecha, solo para calentar!
Encuentra las recetas aquí: bit.ly/1K8p6XR
Who needs help planning weekly menus? Today we bring you a collection of fast and easy recipes which one of the Foodies uses on her cooking day. It's much easier to organize the work week and time with the kids when food is ready and you just need to heat and serve!
Find the recipes here: bit.ly/1W8c79m
Pin it: bit.ly/1XenQ7o
A person holds a vibrant pomegranate in one hand while surrounded by fresh fruits, a glass of juice, and health tools. The setting emphasizes nutrition and wellness.
You know those nights when you crave serious comfort food but don't want that heavy, weighed-down feeling afterward? This Paleo Mexican Lasagna is my absolute go-to answer. By swapping out traditional pasta for fresh zucchini noodles and using rich, dairy-free cheese, we’ve created a low-carb dinner that is absolutely packed with flavor. It’s spicy, satisfying, and perfect for anyone looking for a healthy gluten-free recipe that doesn’t skimp on taste. Trust me, you won’t even miss the tortillas!
Serves: 8 Prep time: 20 minutes Cook time: 45 minutes
Ingredients
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Coconut oil (for greasing baking dish and baking sheet)
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Sea salt (to taste)
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Black pepper (to taste)
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0.3 tbsp (approx. 10 ml) Coconut oil
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2 Red bell peppers (approx. 10.6 oz / 300 g), stemmed, seeded, and cut into 0.5-inch pieces
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1 Onion (approx. 9 oz / 250 g), chopped fine
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3 Garlic cloves, minced
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1 tbsp Minced canned chipotle chilies in adobo sauce
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0.7 tbsp (approx. 4 g) Chili powder
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16 oz (454 g) Ground turkey
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16 fl oz (473 ml) Chicken Broth or Stock
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15 oz (425 g) Frozen spinach, thawed and drained
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9 oz (255 g) Poblano peppers (approx. 2 cups), chopped
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14.5 oz (411 g) Canned diced tomatoes, drained
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6 tbsp Minced fresh cilantro, divided
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2 tbsp Fresh lime juice
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2 Medium zucchinis (approx. 14 oz / 400 g), peeled
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3 oz (85 g) Coconut Milk Cheddar Cheese, shredded
Preparation
- Preheat your oven to 400°F (200°C). Grease a 9x13-inch baking dish and a baking sheet with a small amount of coconut oil.
Using a mandolin or sharp knife, slice the zucchinis lengthwise to make long "noodles." Aim for slices that are approximately 0.1 inches (3 mm) thick. Place these slices on the greased baking sheet.
Bake the zucchini in the preheated oven until the slices have released much of their moisture but are not burnt or overcooked. Remove them from the oven and set aside to cool.
Heat the 0.3 tbsp of coconut oil in a Dutch oven over medium heat until shimmering. Add the chopped bell peppers, onion, and 0.5 tsp of sea salt. Cover and cook until the vegetables are softened, approximately 5 to 7 minutes.
Stir in the minced garlic, chipotle chilies, chili powder, and 0.25 tsp of black pepper. Cook until fragrant, about 30 seconds.
Stir in the 16 oz (454 g) of ground turkey. Cook, breaking up the meat with a wooden spoon, until it is no longer pink, typically 5 to 8 minutes.
Gradually stir in the 16 fl oz (473 ml) of chicken broth and bring the mixture to a simmer.
Stir in the 15 oz (425 g) of spinach, the 9 oz (255 g) of poblano peppers, and the 14.5 oz (411 g) of diced tomatoes. Simmer until the mixture is slightly thickened and the flavors have blended, about 10 minutes.
Remove the pot from the heat. Stir in 4 tbsp of the fresh cilantro and the 2 tbsp of lime juice. Season with additional sea salt and pepper to taste.
Spread one-third of the turkey mixture into the prepared baking dish. Cover this layer with 0.5 of the baked zucchini slices, overlapping them as needed. Sprinkle with 1 oz (28 g) of the shredded cheese.
Repeat the layering process with 0.5 of the remaining turkey filling, the remaining zucchini slices, and another 1 oz (28 g) of cheese.
Spread the final remaining filling over the top and sprinkle with the remaining 1 oz (28 g) of cheese.
Bake until the sauce is bubbling around the edges, approximately 10 minutes. Allow the lasagna to cool slightly, then sprinkle with the remaining 2 tbsp of cilantro before serving.
Nutritional Information
Serving Size: 1 Slice (0.125 or 1/8 of the total recipe)
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Calories: 215.5 kcal
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Total Fat: 10.4 g
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Saturated Fat: 5.2 g
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Total Carbohydrates: 9.8 g
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Dietary Fiber: 3.2 g
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Net Carbohydrates: 6.6 g
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Sugars: 4.1 g
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Protein: 18.5 g
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Sodium: 345.5 mg
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Potassium: 410.2 mg
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Cholesterol: 42.5 mg
Pro Tips for the Perfect Paleo Mexican Lasagna
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Don't Skip the Pre-Bake: This is the most critical step! Zucchini holds a massive amount of water. If you skip pre-baking the slices, that moisture will release into the lasagna, making it soupy rather than structured. For extra insurance, you can lightly salt the slices and let them sit on paper towels for 10 minutes before baking to draw out even more liquid.
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Let It Rest: It is tempting to cut into the lasagna immediately, but letting it rest for 10 to 15 minutes after taking it out of the oven allows the juices to redistribute and the layers to "set." If you cut it too early, the layers may slide apart.
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Adjust the Heat: Chipotle peppers in adobo sauce pack a smoky, spicy punch. If you are cooking for kids or prefer milder food, start with 0.5 tbsp of the chipotle and taste the sauce before adding the rest. You can always add more heat, but you can't take it out!
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Broil for Color: Dairy-free cheeses (like the Coconut Milk Cheddar used here) don't always brown exactly like traditional dairy. If you want that golden, bubbly top, switch your oven to broil for the last 1 to 2 minutes of cooking. Watch it closely so it doesn't burn!
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Meal Prep Friendly: This dish tastes even better the next day after the flavors have had time to meld. You can assemble the entire lasagna a day in advance and keep it in the fridge, then just pop it in the oven when you are ready for dinner.
Frequently Asked Questions
Q: How do I stop my zucchini lasagna from getting watery? A: The secret is to draw out the moisture before assembling. This recipe calls for slicing the zucchini thin and pre-baking it, which evaporates the excess liquid. You can also salt the raw zucchini slices and let them sit on paper towels for 20 minutes, then pat them dry before baking for extra protection against sogginess.
Q: Can I freeze Paleo Mexican Lasagna? A: Yes, you can. For best results, freeze the lasagna after baking. Let it cool completely, then wrap it tightly in plastic wrap and aluminum foil. It can be frozen for up to 3 months. Thaw it in the refrigerator overnight before reheating it in the oven at 350°F (175°C) until warm.
Q: Is this Mexican Lasagna recipe spicy? A: It has a medium kick due to the chipotle peppers in adobo sauce and chili powder. If you are cooking for young children or sensitive palates, reduce the chipotle to 1 teaspoon (or omit it entirely) and use a mild chili powder. You can always serve hot sauce on the side for those who want more heat.
Q: What can I substitute for ground turkey? A: Ground turkey works great, but you can easily swap it for ground beef, ground chicken, or even ground bison. For a vegan option, you can use a plant-based ground meat alternative or increase the volume of vegetables by adding mushrooms and black beans.
Q: Can I use regular cheese instead of coconut milk cheese? A: Absolutely. If you do not need to follow a dairy-free or Paleo diet, you can substitute the coconut milk cheddar with an equal amount of regular sharp cheddar, Monterey Jack, or a Mexican cheese blend.
Conclusion
There you have it—proof that you don’t need heavy pasta to make a killer lasagna. This Paleo Mexican Lasagna has officially earned a permanent spot in my weekly rotation, and I have a feeling it’s about to join yours too. Whether you’re meal-prepping for the week or feeding a hungry family, this dish delivers on all fronts: flavor, nutrition, and pure comfort. If you give this recipe a try, I’d love to hear about it! Drop a comment below to let me know how it turned out, or snap a photo and tag me on Instagram so I can see your creations. Happy cooking!
Several storage containers filled with various snacks are neatly stacked on a supermarket shelf. The scene reflects organization and highlights a variety of delicious options.
Let’s be honest, nothing beats a warm, bubbly casserole on a chilly night, but if you’re living that low-carb life, the usual pile of potatoes is a no-go. That’s exactly why I love this Keto Shepherd’s Pie! We’ve swapped the heavy starch for a silky, savory Turnip Mash that gets perfectly golden brown under the broiler. Trust me, this Paleo-friendly comfort food is so rich and satisfying, you won’t even miss the potatoes. It’s the perfect way to stick to your health goals without sacrificing that classic, home-cooked flavor.
Serves: 6
Ingredients
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1.5 pounds lean ground beef (24 oz / 680 g)
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2 tbsp plus 2 tsp water
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0.5 tsp baking soda
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Sea salt and pepper to taste
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2.5 pounds turnips, peeled and cut into 1-inch chunks (40 oz / 1135 g)
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2 tbsp olive oil
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0.5 cup coconut milk
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1 large egg yolk
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8 scallions, green parts only, sliced thin
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2 tsp coconut oil
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1 onion, chopped
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4 oz white mushrooms, trimmed and chopped (113 g)
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1 tbsp tomato paste
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2 garlic cloves, minced
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2 tbsp Madeira or ruby port
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2 tbsp tapioca or arrowroot flour
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1.25 cups Beef Broth or Stock
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2 tsp Worcestershire Sauce
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1 bay leaf
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2 sprigs fresh thyme
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2 carrots, peeled and chopped
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2 tsp arrowroot or tapioca starch
Preparation
- Grease a 9x13-inch baking dish with coconut oil. Toss the ground beef with 2 tbsp water, baking soda, 1 tsp sea salt, and 0.25 tsp pepper in a bowl until well combined; set aside for 20 minutes.
Meanwhile, place the turnips and 1 tbsp sea salt in a large saucepan; add water to cover. Bring to a boil, then reduce to a simmer and cook until the turnips are tender, 8 to 10 minutes. Drain the turnips and return to the saucepan over low heat, stirring constantly, to evaporate any remaining moisture, about 1 minute. Remove from heat and mash the turnips smooth with a potato masher. Stir in the olive oil. Whisk the milk and egg yolk together in a bowl, then stir into the turnips. Stir in the scallions; season with sea salt and pepper to taste. Cover; set aside.
Heat the oil in a broiler-safe ten-inch skillet over medium heat until shimmering. Add the onion and mushrooms and cook until the vegetables begin to soften, 4 to 6 minutes. Stir in the tomato paste and garlic and cook until the bottom of the skillet is dark brown, about 2 minutes. Stir in the Madeira, scraping up any browned bits, and cook until evaporated, about 1 minute. Stir in the flour and cook for 1 minute. Stir in the broth, Worcestershire Sauce, bay leaf, thyme, and carrots; bring to a boil, scraping up any browned bits. Set aside once thickened.
Divide the beef into 2-inch pieces and place in a skillet over medium-high heat. Cover and cook until the beef is cooked through, 10 to 12 minutes, stirring and breaking up meat chunks with two forks halfway through the cooking time. Combine the arrowroot (or tapioca) and the remaining 2 tsp water in a bowl, then stir into the skillet. Continue to simmer; stirring constantly, until the filling is slightly thickened, about 30 seconds. Remove the thyme and bay leaf. Season with pepper to taste.
Place the meat mixture in the prepared baking dish. Spread the turnip mash evenly over the top of the beef mixture. Adjust the oven rack to a position 6 inches from the broiler element and heat the broiler. Broil until the turnips are golden and the sauce is bubbling, 10 to 15 minutes. Allow to cool slightly; serve.
Nutrition per Serving (1/6 of recipe)
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Calories: 365 kcal
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Total Fat: 19.5 g
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Total Carbohydrates: 21 g
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Dietary Fiber: 5 g
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Net Carbohydrates: 16 g
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Protein: 29 g
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Sugar: 8 g
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Sodium: 680 mg (varies based on broth and salt usage)
Pro Tips for the Perfect Keto Shepherd’s Pie
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Don't Skip the Drying Step: The most common mistake with turnip mash is excess moisture, which leads to a soggy pie. After boiling, be sure to return the turnips to the hot pan and stir constantly for that full minute. You want to see the steam disappearing to ensure a fluffy, potato-like texture.
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The Baking Soda Secret: You might find the baking soda step unusual, but it’s a game-changer. This technique (often called "velveting") tenderizes lean ground beef, ensuring it stays juicy even after being sautéed and then broiled. Don't rush the 20-minute resting period!
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Watch the Broiler: Because this topping uses an egg yolk for color rather than the starch of traditional potatoes, it can brown very quickly. Keep a close eye on the oven during the final 2-3 minutes to prevent the peaks of the mash from burning.
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Thickening with Arrowroot: Unlike cornstarch or flour, arrowroot breaks down if it is cooked at high heat for too long. That is why we add the slurry at the very end of the meat cooking process. As soon as it thickens (which happens almost instantly), take it off the heat.
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Make It Cheesy (Optional): If you aren't strictly Paleo and eat dairy, try mixing 0.5 cups of grated sharp cheddar or parmesan into the turnip mash before baking. It adds a delicious crust and boosts the fat content for Keto macros.
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Turnip Bitterness: If you find turnips slightly too bitter, try swapping half the weight of the turnips with cauliflower florets. The cauliflower mellows the flavor while keeping the carb count low.
Frequently Asked Questions
Can I make this Shepherd's Pie ahead of time? Yes, this is a great meal prep recipe. You can assemble the entire pie—meat filling and turnip topping—and store it in the refrigerator for up to 2 days before baking. If baking from cold, you may need to add 10 to 15 minutes to the cooking time to ensure the center is hot.
Is this recipe technically Shepherd’s Pie or Cottage Pie? Technically, traditional Shepherd's Pie is made with lamb, while a pie made with ground beef is called Cottage Pie. However, most people use the terms interchangeably. You can easily swap the ground beef for ground lamb in this recipe if you prefer the traditional flavor profile; the cooking time remains the same.
Can I substitute cauliflower for the turnips? Absolutely. If you aren't a fan of turnips, steamed cauliflower makes an excellent low-carb mashed topping. Follow the same steps: boil or steam the cauliflower until tender, drain well (squeeze out excess water with a cheesecloth for the best texture), and mix with the egg yolk and oil.
Is this recipe compatible with a Whole30 diet? Yes, this recipe is compatible with Whole30 guidelines provided you use compatible arrowroot flour and ensure your Worcestershire sauce is sugar-free and compliant. The recipe relies on coconut milk and olive oil rather than dairy, making it naturally dairy-free and Paleo-friendly.
How do I store and reheat leftovers? Store leftovers in an airtight container in the refrigerator for up to 4 days. To reheat, place individual portions in the microwave for 2 minutes, or warm the whole dish in the oven at 350°F (175°C) covered with foil for about 20 minutes to keep the topping moist.
Why is my turnip mash watery? Turnips hold a lot of water. The most critical step is "drying" them after boiling. Return the drained turnips to the hot pot and stir over low heat for a minute or two to let the steam escape. If you skip this, the water will release into the meat filling during baking, resulting in a soupy pie.
Conclusion
I hope this Keto Shepherd’s Pie satisfies your craving for comfort food just as much as it does mine. It really proves that with a few smart swaps—like that golden turnip mash—you can enjoy a rich, hearty classic without straying from your health goals. Whether you are meal-prepping for the week or looking for a cozy Sunday dinner, this dish is a winner. If you give this recipe a try, please leave a comment below and rate the recipe; I’d love to hear how it turned out for you!