Italian Ground Turkey & Veggie Skillet

Serves 8
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Directions

  1. 1Brown ground turkey over medium/high heat and drain any excess water/fat.
  2. 2Brown ground turkey over medium/high heat and drain any excess water/fat.
  3. 3Brown ground turkey over medium/high heat and drain any excess water/fat.
  4. 4Add turkey seasonings & stir to combine.
  5. 5Add turkey seasonings & stir to combine.
  6. 6Add turkey seasonings & stir to combine.
  7. 7Remove & set aside.
  8. 8Remove & set aside.
  9. 9Remove & set aside.
  10. 10Drizzle olive oil in the pan and add the onion and garlic.
  11. 11Drizzle olive oil in the pan and add the onion and garlic.
  12. 12Drizzle olive oil in the pan and add the onion and garlic.
  13. 13Cook until fragrant and then add in the zucchini & bell pepper.
  14. 14Cook until fragrant and then add in the zucchini & bell pepper.
  15. 15Cook until fragrant and then add in the zucchini & bell pepper.
  16. 16Add veggie seasonings.
  17. 17Add veggie seasonings.
  18. 18Add veggie seasonings.
  19. 19Cook until desired veggie doneness.
  20. 20Cook until desired veggie doneness.
  21. 21Cook until desired veggie doneness.
  22. 22Add the ground turkey back into the skillet & turn the heat down.
  23. 23Add the ground turkey back into the skillet & turn the heat down.
  24. 24Add the ground turkey back into the skillet & turn the heat down.
  25. 25Add tomato paste and water, mix well simmer 5 min and enjoy.
  26. 26Add tomato paste and water, mix well simmer 5 min and enjoy.
  27. 27Add tomato paste and water, mix well simmer 5 min and enjoy.

Ingredients

  • 2.5 lbs 93% lean ground turkey
  • 2.5 lbs 93% lean ground turkey
  • 2.5 lbs 93% lean ground turkey
  • 1 tsp salt
  • 1 tsp salt
  • 1 tsp salt
  • 1 tsp pepper
  • 1 tsp pepper
  • 1 tsp pepper
  • 1 tsp chili powder
  • 1 tsp chili powder
  • 1 tsp chili powder
  • 1 tsp oregano
  • 1 tsp oregano
  • 1 tsp oregano
  • 0.5 tsp paprika
  • 0.5 tsp paprika
  • 0.5 tsp paprika
  • 1 tsp onion powder
  • 1 tsp onion powder
  • 1 tsp onion powder
  • 0.5 tsp dried basil
  • 0.5 tsp dried basil
  • 0.5 tsp dried basil
  • 0.5 yellow onion
  • 0.5 yellow onion
  • 0.5 yellow onion
  • 2 tsp minced garlic
  • 2 tsp minced garlic
  • 2 tsp minced garlic
  • 2 medium zucchini, cut into quarters
  • 2 medium zucchini, cut into quarters
  • 2 medium zucchini, cut into quarters
  • 2 bell peppers color of choice, chopped
  • 2 bell peppers color of choice, chopped
  • 2 bell peppers color of choice, chopped
  • 1 tsp garlic salt
  • 1 tsp garlic salt
  • 1 tsp garlic salt
  • 0.5 tsp garlic powder
  • 0.5 tsp garlic powder
  • 0.5 tsp garlic powder
  • 1 tsp onion powder
  • 1 tsp onion powder
  • 1 tsp onion powder
  • 1 tsp oregano
  • 1 tsp oregano
  • 1 tsp oregano
  • 0.5 tsp basil
  • 0.5 tsp basil
  • 0.5 tsp basil
  • 0.5 tsp chili powder
  • 0.5 tsp chili powder
  • 0.5 tsp chili powder
  • 0.25 tsp paprika
  • 0.25 tsp paprika
  • 0.25 tsp paprika
  • 6 oz. tomato paste
  • 6 oz. tomato paste
  • 6 oz. tomato paste
  • olive oil
  • olive oil
  • olive oil
  • water
  • water
  • water
  • shredded Parmesan cheese
  • shredded Parmesan cheese
  • shredded Parmesan cheese

Equipment

panskillet

Tips

  • You can use any veggies that you have on hand.
  • You can substitute the turkey for chicken or beef.
  • You can serve this on its own, over a bed of rice, or with a piece of garlic bread.
  • A great addition to top this dish off is some shredded Parmesan cheese if you are not dairy free.