I cannot begin to tell you where I got this recipe, whether I made it up myself or if I saw it in a magazine...I just don't know. I do, however, know that it was the first dish I ever made using ground turkey. It has become the most popular menu item in our household....both the kids love it and it has served us well over the years. It was also one of the first meals my son learned to cook once he moved out on his own. This makes a mama proud!
There is so much you can do with this, so don't feel confined to follow this recipe precisely, but try it this way once and then see where your mind takes you. Not only is it satisfying, it's HEALTHY! Very low in fat and very high in all the fiber, nutrients and other stuff we need. Sorry I don't have pictures of the final product, to me, it really is as simple as making a PB&J, so I just never shot pictorial proof.
Try it and let me know what you think!
Ingredients
There is so much you can do with this, so don't feel confined to follow this recipe precisely, but try it this way once and then see where your mind takes you. Not only is it satisfying, it's HEALTHY! Very low in fat and very high in all the fiber, nutrients and other stuff we need. Sorry I don't have pictures of the final product, to me, it really is as simple as making a PB&J, so I just never shot pictorial proof.
Try it and let me know what you think!
Ingredients
-1 pkg Jennie-O Extra
Lean Ground Turkey Breast
-2-3 zucchini
-2-3 yellow (summer)
squash
-3 bell peppers
(assorted colors)
-1 white onion
-3 cloves fresh
garlic, crushed
-1 TBS extra virgin
olive oil
-2 tsp onion powder
-½ tsp kosher salt
-½ tsp coarse ground
black pepper
-1 TBS Italian
seasoning
-1 TBS low or
sodium-free soy sauce
-1 pkg couscous
-1 tsp curry powder
-1 tsp celery seed
-2 TBS fresh Italian
(flat-leaf) parsley, finely chopped
Preparation
Vegetables:
- Preheat oven to 400° F
- Thoroughly wash vegetables
- Cut zucchini and squash into ¼-inch slices
- Core, seed, and cut bell peppers into 1-inch strips
- Peel and cut onion into wedges (Cut in half, halve
again, and halve each remaining piece)
- In large mixing bowl combine vegetables, onion powder,
salt, pepper, Italian seasoning, garlic and olive oil
- Toss until vegetables are evenly coated with oil and
seasonings
- Spread over large baking sheet
- Bake for 25-30 minutes, stirring once for even
roasting.
Turkey
- Begin turkey preparation as soon as vegetables are in
oven
- In skillet, brown turkey on medium heat
- Once turkey is crumbled, after 5 minutes or so, add
marinade and soy sauce, stirring well to coat meat
- Stir often and remove from heat when
most liquid has evaporated, but don’t overcook, or turkey will be dry and
hard.
Couscous
- While turkey is browning, start couscous.
- Following package directions, bring water to boil on
high heat.
- Add curry powder, celery seed, and parsley to water as
it heats.
- Once water is boiling, add couscous, and stir
thoroughly to incorporate spices.
- Do NOT leave on heat, as couscous will boil and
explode.
- Remove from heat, and cover. Let sit until ready to
serve, then fluff with a fork to combine all the added ingredients.
Presentation
You can combine turkey
and vegetables, or plate them separately. Here, we just pile everything on top of the cous cous and leave the fancy presentations to the gourmet chefs. However, roasted vegetables quickly
lose heat so it’s best not to remove them from oven until you are ready to
eat. Serve with soy
sauce.
This dish serves four
to five people. Very low in fat, yet packed full of flavor, this is a quick,
easy and versatile meal that you can use often. For different variations,
change up the vegetables used for roasting, use any other flavor of Mrs. Dash
Marinade, or serve with sticky rice instead of couscous.
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