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Prepare using ground chicken or turkey.
Assemble recipe as directed. Refrigerate up to 12 hours before baking as directed.
Serve with a mixed green salad and crusty whole grain bread.
You may need to purchase 2 bunches of kale in order to get the 16 large leaves needed to prepare this recipe. Use any remaining kale leaves to prepare our Kale Salad with Honey-Mustard Vinaigrette.
* Nutrition information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only. Please note that nutrition details may vary based on methods of preparation, origin and freshness of ingredients used.