This week’s dinner is brought to you by Skinny Taste, however I altered it slightly for my tastes and sanity. It seemed easier this week to make a casserole rather that individual baked potatoes, and it’s fall so the more casseroles the better!
I spiralized my potatoes with my handy dandy Vegetti so they cooked/softened faster. I also omitted the mushrooms and carrots because I’m not about that life.
If you go the casserole route, pop it in the oven at 375 while you cook the turkey, then mix it all together, add cheese like a normal human and bake an additional 10-15 minutes.
And if you don’t have the handheld spiralizer, you should get one. It really is an essential. Find it here.