Do you ever have those nights where you get home from work or have just had a busy day and really don’t feel like cooking. Well as hard as it may be to believe, food bloggers have those days too. Sure we love food and are constantly in the kitchen creating new recipes to share with the world, but sometimes it’s those days that we least feel like making dinner for our own families. This is where the Turkey and Vegetable Skillet comes in handy.
Have I ever told you that on top of food blogging I also cook meals weekly for a woman and her husband? I started doing this about a year ago when we moved to Colorado and have enjoyed every minute of it. Over the past year I have gone from cooking meat dishes, to vegetarian, and now I even cook vegan meals for them. Cooking vegan meals has actually allowed me to experiment with a lot of different dairy and meat alternatives that I might not have normally tried. Being able to experiment with different foods and cooking techniques keeps the job fun and exciting.
This however brings me back to busy days and not feeling like cooking dinner. The tendency when you don’t feel like cooking is to either go out or pop something in the microwave. Both of these options are of course fast and convenient, but not necessarily the most healthy of choices. That’s why on days when I’ve spent half the day standing in the kitchen cooking and the other half hovering over the table taking pictures of food I want something that I can throw together easily and that I won’t have to do a bunch of clean up for afterwards. This Turkey and Vegetable Skillet fits the bill for both of these dilemmas.
To make this hearty and tasty skillet dinner I simply browned some ground turkey in my cast iron skillet (a nonstick skillet works as well), chopped up several of my favorite vegetables and added them to the turkey, then topped everything with some shredded cheese. Now don’t tell me you don’t have 20 minutes to throw this meal together. I chose to use zucchini, summer squash, green beans, and tomatoes as the vegetables in this skillet dinner, but you could definitely mix it up and use whatever you have on hand. The shredded cheese on top of everything was probably my favorite part. I used smoked mozzarella. Have you ever had this stuff? Life changer, give it a try! If you can’t find smoked mozzarella, regular mozzarella, smoked gouda, or regular gouda would all work great. After you top the vegetables and turkey with the shredded cheese, put it in the oven set on broil. Doing this not only melts the cheese, but creates a nice cheesy crust. I may or may not have ripped half of the smoky, cheesy crust off the top and made that my dinner. No regrets, it tasted awesome! The next time you come home from a busy day, think twice about stopping through that drive thru or grabbing a microwave meal out of the freezer. Instead, try making this fresh and easy to make Turkey and Vegetable Skillet!
- 1 tablespoon olive oil
- 1 pound lean ground turkey
- 1/2 cup diced onion
- 2 cloves of garlic, minced or grated
- 1 teaspoon dried basil
- 1 teaspoon dried oregano
- Kosher salt and fresh ground black pepper to taste
- 1 1/2 cups diced zucchini or summer squash
- 1 cup fresh green beans, ends trimmed and cut into 1-2 inch pieces
- 1 cup cherry tomatoes, halved
- 3/4 cup fire roasted tomatoes
- 1/2 cup shredded smoked mozzarella cheese or regular mozzarella cheese
- Preheat oven to broil.
- In a large oven proof skillet over medium high heat, heat the olive oil. When the oil is hot add in the ground turkey and crumble it with a wooden spoon.
- Once the turkey is almost cooked through add in the onion, garlic, basil, oregano and season with salt and pepper. Cook for 1 minute and then add in the rest of the vegetables. Cook for another 4-5 minutes or until the vegetables have softened slightly.
- Top the turkey and vegetable mixture with the shredded cheese. Put the skillet in the oven and broil it just until the cheese is melted and golden brown.
Nutrition Information:Yield: 4 Serving Size: 1
Amount Per Serving: Calories: 270Total Fat: 7gSaturated Fat: 1gTrans Fat: 0gUnsaturated Fat: 5gCholesterol: 83mgSodium: 219mgCarbohydrates: 11gFiber: 4gSugar: 6gProtein: 43g