Joan’s Turkey Veggie Ghoulash

§ Ingredients

  • One (1) pound lean ground turkey breast.

  • Two (2) 14.5 oz. cans diced tomatoes. (consider using flavored or low sodium varieties.)

  • 8 oz. frozen spinach (still frozen).

  • 2 – 3 shallots or small cooking onions, peeled and diced.

  • 1 – 2 small to medium zucchini, diced,with or without peels and seeds.

  • 1 – 2 bell peppers, any color, diced.

  • 1 teaspoon garlic powder or two (2) cloves fresh minced garlic.

  • 10 or more leaves of fresh chopped basil. Substitute 1 tablespoon dried basil if fresh is not available.

  • 1/2 teaspoon black pepper, modify to taste.

  • Olive or avocado oil sufficient to coat bottom of frying pan.

  • Optional: Mushrooms, peeled and chopped eggplant or frozen artichoke hearts.

§ Method

Preheat a deep frying pan on stove top, bottom coated with olive or avocado oil. Add onions or shallots, garlic and ground turkey meat. Cook until browned, stirring while cooking. Add peppers, zucchini, diced tomatoes. Cook until veggies are soft or to your liking, approximately 10 – 20 minutes on low heat with pan covered. Add fresh basil, black pepper and frozen spinach. Cook until spinach is soft. Yields approximately 5-6 servings.

§ Notes from Joan

  • May store left overs in refrigerator 2-3 days. Reheat as desired.

  • Serve on bed (1/2 – 3/4 cup) of cooked grain like quinoa, kaniwa, brown rice, oat groats.

  • Serve a green salad on the side for big appetites.



Speak Your Mind