TURKEY GOURMET SKILLET DINNER
20 ounces ground turkey, 85% lean
1 small onion, sliced, 2 1/2 ounces
2 cloves garlic, minced
Roasted red pepper, julienned, about 2 ounces or 1/4 cup
1 ounce sun-dried tomatoes, about 5 pieces, julienned
8 ounces mushrooms, sliced
1/2 cup tomato sauce
1/4 cup heavy cream
Salt and pepper, to taste
1 medium zucchini, julienned like pasta, about 6 ounces *
Herbs of your choice, such as parsley and basil
2 ounces freshly grated parmesan cheese, 1/2 cup
Soak the sun-dried tomatoes in boiling water about 10-15 minutes. Have all of your ingredients measured and prepped before you start cooking.
In a large skillet or wok, brown the turkey, onion and garlic; drain the grease. Season with a little salt and pepper but go easy on the salt for now. Add the red peppers, sun-dried tomatoes and mushrooms. Cook until the mushrooms are tender. Stir in the tomato sauce and heavy cream; stir to blend well. Add the zucchini and simmer just until tender. Add the cheese. Season with salt, pepper and herbs to taste.
Makes 4-6 servings
Do not freeze
* Buy a zucchini that weighs about 9-10 ounces.
Per 1/4 Recipe: 468 Calories; 31g Fat; 35g Protein; 11g Carbohydrate; 3.5g Dietary Fiber; 7.5
Per 1/6 Recipe: 312 Calories; 21g Fat; 23g Protein; 7g Carbohydrate; 2g Dietary Fiber; 5g Net Carbs
Although this has a lot of ingredients, it cooks up very quickly. The zucchini in this one-pot meal is almost like pasta. Click the photo to see a close-up.
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