20 ounces ground turkey I used to Jennie-O brand
3 teaspoons minced garlic
2 tablespoons Rana Pesto
1/2 teaspoon oregano
Tomato Pesto Sauce
8 Oz can Hunts Tomato Sauce
1 tablespoon of Rana Basil Pesto
About 3 cups from a bag of baby spinach leaves and kale leaves combination
1 cup Cooked Converted
(1 cup uncooked Rice to 2 cups water, brought to a boil and cooked to a simmer 20 minutes until water is absorbed. )
Stir 1 cup cooked rice into the turkey garlic pesto mixture.
You can also use up leftover rice in place of it too! Mix all ingredients well until well blended.
Top rice with remaining tomato pesto sauce.
Grease 3 small loaf pans or casserole dishes with non-stick canola oil spray and set aside.
1. Put a small amount did the turkey mixture in each of the small loaf pans, and pat down evenly so it’s flat.
2. Top with a couple handfuls of spinach and kale mixture or you can just use finish alone.
3. Put a small little full of the tomato pesto sauce on top of each of them spinach kale leaves just enough to cover.
4. Cover with remaining turkey pesto rice mixture and then top with a small amount of tomato pesto sauce.
Taking a 400 degree oven for about 50 minutes until meat is cooked through.
Enjoy with sautéed or grilled zucchini and a dinner salad and remaining cooked rice.
Recipe created by Paulette Motzko
August 10th , 2016 at 3:41 p.m.
Mix thoroughly in medium size bowl.
All images photographed and edited by Paulette L Motzko Copyright August 2016