INGREDIENTS

1 lb lean ground turkey, Can use lean ground beef if preferred.

  • 1 tsp salt

  • 1/2 tsp black pepper

  • 1/2 tsp dried oregano

  • 1 T garlic, minced


VEGGIES

  • 1 1/2 tbsp olive or avocado oil

  • 2 medium zucchini, cubed

  • 1 bell pepper, any color, cut into 3/4 inch pieces (close to same size as zucchini)

  • 1 white or yellow onion, cut into 3/4 inch pieces (close to same size as zucchini)

  • 2 carrots cut into chunks

  • A handful of mushrooms portobello 

  • 1/2 tsp salt

  • 1/2 tsp garlic powder

  • 1/2 tbsp onion powder

  • 1/2 tsp dried oregano

  • 1/2 t dried basil or lots of fresh

  • Handful of parsley chooped

  • 1/4 tsp black peppe

  • 1 15 oz can tomatoes sauce

  • 2 tbsp tomato paste

  • 5 oz fresh baby spinach

Serve with chickpea pasta or veggie pasta and Parmesan 

Turkey skillet

Prep Time	
 Cook Time	
 Passive Time

Servings

INSTRUCTIONS

Add your ground turkey (or beef) to a large skillet on the stovetop. Use a spatula to crumble the meat. Cook on medium-high heat, stirring occasionally, until browned. 

  • Stir in salt, pepper, , oregano, , and minced garlic. Saute for one more minute so garlic is golden in color. Remove turkey and garlic from pan and set aside.

  • Reduce heat to medium. Add the oil to skillet with the zucchini, onion, carrots, mushrooms , and bell pepper. Sprinkle with salt, garlic powder, onion powder, oregano, basil, parsley, and pepper. Stir. Sauté, stirring occasionally, until the onion is translucent and peppers and zucchini are close to tender, about 5 to 10 minutes.

  • Return the cooked ground turkey and garlic to the skillet. Add the tomato sauce , tomato paste, and fresh spinach. Add water if the sauce seems too thick Stir. Cover and simmer everything for 5 to 10 minutes or until it's all warmed through and spinach is wilted.