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
- 1 tablespoon olive oil
- 1 package (20 ounces) lean ground turkey
- 2 medium zucchini, quartered lengthwise and cut into 1/2-inch slices
- 1 medium onion, chopped
- 2 banana peppers, seeded and chopped
- 3 garlic cloves, minced
- 1/2 teaspoon dried oregano
- 1 can (15 ounces) black beans, rinsed and drained
- 1 can (14-1/2 ounces) diced tomatoes, undrained
- 1 tablespoon balsamic vinegar
- 1/2 teaspoon salt
- 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.
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.
Apr 3, 2020Picky wife loved it!
Dec 21, 2019My family liked this better than a more complicated turkey meatsauce I was making. Very easy and quick, insanely healthy, and even my picky eater was asking for thirds and ate more than he had of my food in weeks. Great addition. I used a frozen bag of Chopped onions, and frozen bell peppers in place of banana- i think you could use green beans or whatever. Served with brown rice but could picture pasta too. Great!
Jun 25, 2018This one is a keeper for our house full of teenagers. It has lots of flavor and texture. I like that it includes the so many healthy food groups in one dish. I can't get fresh banana peppers, so we add jarred ones at the end, which everyone loves. I usually serve it on top of egg noodles or plain rice.
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