Turkey Garden Skillet
Makes 6-8 servings
2 lbs ground turkey (the original recipe calls for beef, which I'm sure would be great too)
3 medium zucchini, julienned
4 medium carrots, julienned
1 can bean sprouts, drained (I omitted these)
1 medium onion, cut in wedges
1 cup julienned green pepper
2 garlic cloves, minced
1 medium tomato, cut in wedges
1 tsp. salt
2 tsp. cumin (or slightly less, to taste)
1 1/2 cups shredded Monterey Jack cheese
1. In a skillet, cook beef over medium heat; drain.
2. Add the zucchini, carrot, sprouts, onion, green pepper, and garlic. Cook and stir for 3-4 minutes or until veggies are crisp-tender.
3. Add the tomato, salt and cumin. Cook 2 minutes longer or until tomatoes are heated through.
4. Turn heat down to low, sprinkle cheese over whole dish and let stand to melt.
5. Serve immediately.
(I halved this for our little family of three. We had some yummy cheddar muffins alongside this dish, and that made for a very satisfying dinner!)
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