NJBC Eats: Turkey & Veggie Skillet
As a busy mom of 3 teen boys, I’m always looking for a quick, healthy dinner that I can make in between sporting events and after school activities. This Turkey and Veggie Skillet is easy, customizable and family friendly.
The star of this recipe is my favorite seasoning - coconut aminos. Coconut aminos are a healthier substitute to soy sauce. It’s similar in color and consistency but significantly lower in sodium. Coconut aminos are also free from GMOs, gluten and soy, which are common allergens found in soy sauce. You can find coconut aminos in most large chain grocery stores. They’re usually in the same aisle that you’d find soy sauce. I typically pick mine up at Whole Foods or Trader Joe’s.
What’s great about this recipe is that it’s totally easy to improvise with different vegetables. After I cook the turkey, onions and garlic, I usually just throw in whatever veggies I have on hand. Sometimes it’s broccoli and cauliflower, other times it’s carrots and baby spinach. That’s what makes this dish so perfect for weeknights!
- 93% lean ground turkey
- 2 Tbsp Olive oil
- 1 onion diced
- 1 clove of garlic
- Any diced veggies of your choosing for example peppers, zucchini, squash, broccoli, etc.
- Coconut aminos to flavor
- Cauliflower rice to serve over
- Add 1 tbsp olive oil to a skillet over medium heat. Add ground turkey and brown. Remove from pan and set aside.
- In the same skillet, add 1 tbsp olive oil and cook the onion, garlic and veggies of choice. Add the cooked turkey back in and season with coconut aminos. Serve overcauliflower rice.