Turkey Taco Rice Bowls

Ingredients

• 1¼ lb 93/7 ground turkey
• 2 cups cooked jasmine rice
• A little over 1 cup liquid egg whites (1.1 cups used for estimate)
• 1 cup Daisy 2% cottage cheese
• ¼ cup Member’s Mark shredded cheese
• 2 packed cups baby spinach, chopped
• 8 tsp chia seeds total (2 tsp per bowl)
• 4 Tbsp water total (1 Tbsp per bowl)
• Cooking spray
• Seasoning: 2 tsp chili powder; 1 tsp cumin; 2 tsp paprika; ½ tsp each garlic and onion powder; 1½ tsp oregano; black pepper; no added salt

Method

1. Brown turkey over medium heat. Keep the fat in the pan. Add seasoning and cook another 1 to 2 minutes; do not add water.
2. Cook egg whites in a sprayed skillet. Wilt spinach, then fold in cottage cheese and shredded cheese.
3. Stir in cooked rice until hot. Divide egg rice and turkey evenly among four containers.
4. Mix 2 tsp chia seeds and 1 Tbsp water into the egg rice in each container. Refrigerate to soften; stir before reheating.