Mediterranean Turkey Skillet
TOTAL TIME: Prep/Total Time: 30 min.
YIELD: 6 servings.
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
Ingredients
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1 tablespoon olive oil
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1 package (20 ounces) lean ground turkey
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2 medium zucchini, quartered lengthwise and cut into 1/2-inch slices
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1 medium onion, chopped
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2 banana peppers, seeded and chopped
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3 garlic cloves, minced
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1/2 teaspoon dried oregano
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1 can (15 ounces) black beans, rinsed and drained
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1 can (14-1/2 ounces) diced tomatoes, undrained
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1 tablespoon balsamic vinegar
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1/2 teaspoon salt
Directions
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1.
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
1 cup: 259 calories, 10g fat (2g saturated fat), 65mg cholesterol, 504mg sodium, 20g carbohydrate (6g sugars, 6g fiber), 24g protein. Diabetic Exchanges: 3 lean meat, 1 vegetable, 1/2 starch, 1/2 fat.
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