TURKEY VEGETABLE SKILLET
"As everyone who raises a garden knows, zucchini grows overnight!" declares June Formanek of Belle Plaine, Iowa. "I never like to let anything go to waste, so I try adding this hearty squash to every recipe I can. This dish has the fresh taste of summer."
Provided by Taste of Home
Categories Dinner
Time 20m
Yield 6 servings.
Number Of Ingredients 9
Steps:
- In a large skillet, cook turkey and onion over medium heat in oil until turkey is no longer pink. Add garlic; cook 1 minute longer. Drain if necessary. Add remaining ingredients. Reduce heat; simmer, uncovered, for 5-10 minutes or until heated through.
Nutrition Facts : Calories 135 calories, Fat 3g fat (0 saturated fat), Cholesterol 47mg cholesterol, Sodium 104mg sodium, Carbohydrate 5g carbohydrate (0 sugars, Fiber 0 fiber), Protein 21g protein. Diabetic Exchanges
SKILLET TURKEY WITH ROASTED VEGETABLES
Provided by Food Network
Time 40m
Yield 4 servings
Number Of Ingredients 10
Steps:
- Preheat the oven to 475 degrees F. Heat a large cast-iron skillet over high heat. Rub the turkey skin with 1 tablespoon olive oil; rub over and under the skin with the marjoram, garlic, salt and pepper.
- Sear the turkey, skin-side down, without moving, until golden, 4 to 5 minutes. Flip the turkey, then add the onions, cut-side down, and cook until slightly browned, 4 to 5 more minutes. Scatter the celery and carrots over the onions, drizzle with 1 tablespoon olive oil and season with salt and pepper. Add the mushrooms, drizzle with the remaining 1 tablespoon oil and season with salt and pepper.
- Transfer the skillet to the oven and roast until a thermometer inserted into the thickest part of the turkey registers 160 degrees F and the vegetables are tender, 20 to 25 minutes. Let the turkey rest 5 minutes before slicing. Sprinkle with the parsley.
Nutrition Facts : Calories 371 calorie, Fat 15 grams, SaturatedFat 3 grams, Cholesterol 119 milligrams, Sodium 671 milligrams, Carbohydrate 14 grams, Fiber 4 grams, Protein 44 grams
MEDITERRANEAN TURKEY SKILLET
I've always heard that it's important to eat a rainbow of colors to get all of the nutrients we need. Thanks to my garden-grown veggies, this dish certainly fits the bill. -Nicole Ehlert, Burlington, Wisconsin
Provided by Taste of Home
Categories Dinner
Time 30m
Yield 6 servings.
Number Of Ingredients 11
Steps:
- In a large skillet, heat oil over medium-high heat. Add turkey, zucchini, onion, peppers, garlic and oregano; cook 10-12 minutes or until turkey is no longer pink and vegetables are tender, breaking up turkey into crumbles; drain. Stir in remaining ingredients; heat through, stirring occasionally.
Nutrition Facts : Calories 259 calories, Fat 10g fat (2g saturated fat), Cholesterol 65mg cholesterol, Sodium 504mg sodium, Carbohydrate 20g carbohydrate (6g sugars, Fiber 6g fiber), Protein 24g protein. Diabetic Exchanges
GROUND TURKEY MEXICAN VEGETABLE SKILLET RECIPE
Mexican style skillet made with ground turkey and loaded with vegetables
Provided by Camille Beckstrand
Categories Main Course
Time 35m
Number Of Ingredients 13
Steps:
- In a large skillet, brown ground turkey over medium heat until no longer pink.
- Add onion, red bell pepper, green bell pepper, garlic, salt and pepper and sauté until vegetables are tender. Add salsa and remaining spices, cover, and simmer over low heat for 10 minutes.
- Add zucchini, then cover and cook for 10 more minutes over low heat or until the zucchini is tender.
- Remove lid and sprinkle cheese on top and serve.
Nutrition Facts : Calories 204 kcal, Carbohydrate 11 g, Protein 32 g, Fat 5 g, SaturatedFat 2 g, TransFat 1 g, Cholesterol 68 mg, Sodium 618 mg, Fiber 3 g, Sugar 6 g, ServingSize 1 serving
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