Turkey Pinwheel

Serves 4


  • 1 lb Grass Fed Ground Turkey

  • 3/4 cup Bread Crumbs

  • 1 Egg

  • 1 tsp Salt

  • 1 tsp Italian Seasoning

  • 1 cup Shredded Italian Cheese 

  • 2 cups Chopped Fresh Baby Spinach

  • 1/4 tsp Minced Garlic


  1. Preheat oven to 350F, line a baking sheet with parchment paper.

  2. Mix together the ground turkey, bread crumbs, egg, salt and pepper in a bowl

  3. Pat the turkey mixture out onto the prepared baking sheet in a rectangle.

  4. In a bowl, place the spinach and 3/4 cup of Italian cheese, Italian season, garlic powder and salt. Lightly combine and spread the spinach mixture over the meat, leaving 3/4 inch margin.

  5. Pick up one edge of the parchment paper and roll the edge over, start with short end. Continue to roll, pulling back he paper as you go. Press seam down and lay the roll seam-side down.

  6. Bake at 350F for 50 minutes.

  7. OPTIONAL: You may spread ketchup on the roll at during the last 10 minutes of cook time if you'd prefer along with 1/4 cup Italian cheese blend and seasoning.


Vegetarian Enchiladas

Serves 6


  • 1 (20oz) can Enchilada Sauce, Divided

  • 1 (16oz) can Refried Beans

  • 1 (10oz) can Diced Tomatoes w/ Chiles, Drained

  • 1 cup chopped Fresh Baby Spinach

  • 1 cup Corn Kernels, drained

  • 1 1/2 cups Shredded Mexican Cheese, Divided

  • 12 (6 inch) Corn Tortillas

  • OPTIONAL: 1 cup cooked shredded chicken or sausage crumbles


  1. Preheat oven to 375F. Spray 13x9 glass baking dish with cooking spray. Spread 1 cup sauce over the bottom of the baking dish. 

  2. Stir together 1/4 cup sauce, beans, drained tomatoes, spinach, corn and 1/2 cup cheese in mixing bowl.

  3. Lightly warm up tortillas 2 at a time on a low setting on stove. Top each tortilla with 1/3 cup bean mixture. Roll tortilla and place seem side down in baking dish.

  4. Once all enchiladas are rolled and assembled, spoon remaining sauce over top of enchiladas and sprinkle with remaining 1 cup cheese.

  5. Cover the dish with aluminum foil; bake 30 minutes or until enchiladas are hot and cheese has melted.

  6. Serve or refrigerator up to 3 days.

Caprese Sandwich with Sweet Potato Fries

Serves 2


  • 1 Loaf French Bread

  • Freshly Picked Basil

  • 1 Medium Tomato

  • 4-6 Thick Sliced Mozzarella Cheese

  • 10oz Jar Basil Pesto Spread

  • 2 Medium Sweet Potatoes


  1. Preheat oven to 375F

  2. Slice sweet potato fries into desired shape (wedges, thin cut, diced) and drizzle with olive oil and sea salt. 

  3. Cook fries on baking sheet for 40 minutes flipping half way through.

  4. Toast French bread in oven for about 5 minutes or so.

  5. Slice tomatoes, then slice again in 1/2

  6. Once bread has been toasted, spread basil pesto on generously. Add tomato and mozzarella slices.

  7. Serve and Enjoy!

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