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Nutrition Facts
Serving Size 257 g
(Approx. 6 Servings)
Amount Per Serving
Calories 230 Calories From Fat 80
% Daily Value*
Total Fat 9 g 14%
Saturated Fat 2 g 9%
Trans Fat 0.0 g
Cholesterol 55 mg 19%
Sodium 370 mg 16%
Total Carbohydrate 15 g 5%
Dietary Fiber 4 g 14%
Sugars 6 g
Protein 23 g
Vitamin A 15% Iron 6%
Vitamin C 25% Calcium 20%
*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
 
Nutrition Facts represent the ingredients displayed and are estimates only. We make no representations or warranties regarding the nutrition information provided. Adding optional ingredients or substituting products could alter the nutritional content of this recipe.
 
The dietary lifestyle and nutritional information are provided for educational purposes only. Product formulations may change; therefore, we recommend that you consult the product's label for nutrition information, contact the manufacturer for product related questions, and consult a healthcare provider for nutritional guidance specific to your needs. Since cooking times can vary, ensure that all recipe ingredients are cooked to a safe internal temperature according to USDA guidelines.
Pizza Stacks
Prep Time
15 minutes
Cook Time
18 minutes
Total Time
33 minutes
Serves
6  People

Ingredients

Recipe makes 6 Servings

1 Tbsp canola oil
1 Lb ground turkey
1 Tsp Italian seasoning
1 purple eggplant, cut into 6 slices, 1/4-inch thick
2/3 cup(s) tomato basil pasta sauce
1 cup(s) fat-free mozzarella cheese, shredded
1 1/2 cup(s) zucchini, shredded
3 red onion, rings separated
6 green bell peppers, sliced into rings
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Instructions

1
Heat the oven to 450°F.
2
Line a large baking sheet pan with foil and set aside.
3
Heat a heavy bottom skillet over medium heat for 2 minutes.
4
Add oil, ground turkey and Italian seasoning and stir-fry until browned. Set aside.
5
Place eggplant slices on prepared baking sheet, and spread 1 tablespoon tomato basil sauce on each slice.
6
Layer 2 tablespoons shredded cheese, 2 tablespoons turkey, 1/4 cup shredded zucchini, 2-3 onion rings, a bell pepper slice and 2 more tablespoons cooked turkey.
7
Then, layer on top 1 tablespoon spoon tomato basil sauce and 2 more tablespoons shredded cheese over each egg plant slice.
8
Bake pizza stacks on the center oven rack for 12 minutes until the cheese melts.

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