Thursday, November 19, 2020

Tasteful Thursday - Healthy Ground Turkey Pasta Bake


Healthy Ground Turkey Pasta Bake

This Healthy Ground Turkey Pasta Bake is easy to make, balanced and delicious. Made with whole grain spaghetti, no-sugar-added pasta sauce, lean ground turkey & with veggies added, it makes a great meal prep meal or weeknight dinner option! Also makes great leftovers for work lunches & easy to customize.
Prep Time25 mins
Cook Time25 mins
Total Time50 mins
Course: Main Course
Cuisine: American, Italian
Keyword: easy weeknight dinner, family friendly recipe, healthy ground turkey pasta bake, meal prep, wheat wheat pasta, whole grain 
Servings: 8 servings
Calories: 373.68kcal
Author: Shanna Hutcheson


  • 16 oz whole wheat spaghetti noodles
  • 1 lb lean ground turkey
  • 1/2 Tbsp avocado oil or extra virgin olive oil
  • 3 cups broccoli cut into florets
  • 1 medium yellow onion chopped
  • 2 tsp minced garlic
  • 24 oz marinara sauce no sugar added
  • 1/2 cup shredded Parmesan divided in half
  • 1 cup mozzarella cheese
  • Fresh cracked black pepper and Italian seasoning to taste


  • Preheat oven to 350 degrees F.
  • Cook spaghetti according to package instructions using a large pot.
  • While spaghetti is cooking, cook ground turkey in a large skillet over medium heat with a drizzle of olive oil. Use a wooden spoon and/or spatula to break the meat up and stir it until cooked through. When meat is cooked and no longer pink, drain any grease if necessary, and transfer to a bowl. Set aside.
  • Rinse out the same skillet and wipe with a paper towel. Return to medium-high heat. Drizzle ~1/2 Tbsp avocado oil and add broccoli florets. Cook for about 5 minutes, until broccoli starts to brown, then add chopped onion and garlic, stirring with a spatula to incorporate. Cook veggies for an additional 5 minutes or so, or until onion is translucent.
  • When spaghetti is al dente, drain water using a large colander, then transfer cooked spaghetti back to the large pot. Add all ingredients to the pot with spaghetti: cooked ground turkey, broccoli, garlic and onion, marinara sauce and 1/4 cup shredded Parmesan. Stir until all ingredients are evenly incorporated.
  • Transfer spaghetti, turkey and veggie mixture to a greased 9x13 pan. Top with 1 cup mozzarella cheese & remaining Parmesan cheese. Sprinkle evenly over the top. Add dried Italian seasoning and fresh cracked black pepper, to taste, if desired.
  • Put in oven to bake for 20-30 minutes or until cheese is melted and pasta bake is hot throughout. Serve immediately.
  • Keep in an airtight container in the refrigerator for up to 4 days.


Calories: 373.68kcal | Carbohydrates: 51.42g | Protein: 29.28g | Fat: 7.82g | Saturated Fat: 3.43g | Cholesterol: 46.5mg | Sodium: 678.95mg | Potassium: 714.98mg | Fiber: 2.4g | Sugar: 4.98g | Vitamin A: 738.49IU | Vitamin C: 37.65mg | Calcium: 200.7mg | Iron: 3.75mg

taken from

Friday, November 13, 2020

Fabulous Friday - 11/13/20


It was a pretty good week! I finally took the plunge and became a color street stylist. If you're interested check them out here..... 

Thursday, November 12, 2020

Tasteful Thursday - Healthy Siracha Shredded Chicken Tacos


Healthy Sriracha Shredded Chicken Tacos

CourseLunch, Dinner, Appetizer
Cook Time30 minutes
Total Time30 minutes
Servings6 Tacos


  • 2 thinly sliced chicken breasts
  • 2 Tbsp Sriracha
  • 6 corn tortillas
  • 1 cup chopped red cabbage
  • 1/2 cup chopped peppers
  • 1/4 cup feta cheese
  • 1 lime


  • Preheat oven to 375 degrees.
  • Place the chicken breasts on a baking sheet and top with Sriracha. Bake for 30 minutes (or until they're fully cooked).
  • While the chicken is baking, heat the tortillas up (optional).
  • Top each tortilla with chopped red cabbage and chopped peppers.
  • When the chicken has finished baking, shred it and place in the tortillas.
  • Top each taco with feta cheese and a drizzle of lime. Enjoy!


Calories: 128kcal

recipe taken from

Tuesday, November 10, 2020

Recap Tuesday - 11/10/20


Happy Tuesday! I hope everyone had a great week training last week. I did ok, not exactly where I want to be yet, but getting there. Here is my recap - 

Monday - body pump
Tuesday - 3 mile run
Wednesday - Run Club
Thursday - rest
Friday - rest
Saturday - Nuun virtual 1/2 marathon
Sunday - rest

My Nuun 1/2 Marathon was a lot of fun. A friend was doing her Disney virtual 1/2 at the same time and it was her very first 1/2 marathon, so we made it into a physical race with aid stations and cut outs to take pictures with. Here are some of the fun pics we took - 

I would've preferred to have some more strength training in there, but body pump is still kicking my butt :D Plans for more this week. 

Monday - body pump 
Tuesday - 3 mile run
Wednesday - run club
Thursday - 5 mile run, strength train
Friday - strength train
Saturday - spin class
Sunday - 10 mile run

Now to hold myself accountable. What are your plans for this week? 

Friday, November 6, 2020

Fabulous Friday - 11/6/20


It was a pretty good week for me, nothing spectacular happened but it was pleasant. I did get to foster a really sweet pup named Archie for a couple nights. Shy, but sweet.  How was your week? Did anything fabulous happen?

Thursday, November 5, 2020

Tasteful Thursday - Turkey Pumpkin Chili Recipe


Turkey Pumpkin Chili Recipe

Makes 6 servings, 1 cup per serving


1 tablespoon vegetable oil (such as canola, sunflower, etc.)
1 medium onion, chopped
1 lb ground turkey breast meat
2 tablespoons chili powder
1 tablespoon cumin
1 teaspoon cinnamon
1 teaspoon oregano
1 small can diced green chili peppers
1 can black beans, rinsed and drained
1 cup corn kernels, frozen or fresh
1 28 ounce can tomatoes
1 15.5 can pumpkin puree
salt and pepper to taste


In a large saucepan, heat oil and add onion. When onion has softened (about 3 minutes) add turkey and cook until cooked through (should look white). Add the chili powder, cumin, cinnamon, oregano, diced green chili peppers, black beans, corn, tomatoes, and pumpkin puree and taste to adjust seasonings. It may need 1/2 teaspoon of salt. Simmer for 10 minutes and serve.


For a one cup serving = 316 calories, 6.9 g fat, 1.4 g saturated fat, 26.3 g carbohydrates, 8.3 g sugar, 40.8 g protein, 8.1 g fiber, 168 mg sodium, 0.5 Freestyle Smart Pts

Points values are calculated by Snack Girl and are provided for information only.

Recipe taken from