Recipe Runner

Eat Well - Run Happy

Turkey and Vegetable Skillet

by 20 Comments

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.

Turkey and Vegetable Skillet |Recipe Runner | My go to easy dinner when I don't feel like cooking! #turkey #glutenfreeHave 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.

Turkey and Vegetable Skillet |Recipe Runner | My go to easy dinner when I don't feel like cooking! #turkey #glutenfreeThis 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.

Turkey and Vegetable Skillet |Recipe Runner | My go to easy dinner when I don't feel like cooking! #turkey #glutenfreeTo 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!

Turkey and Vegetable Skillet |Recipe Runner | My go to easy dinner when I don't feel like cooking! #turkey #glutenfree

Yields 4-6 servings

10 minPrep Time

10 minCook Time

20 minTotal Time

Recipe Image

Ingredients

  • 2 t. olive oil
  • 1/2 pound lean ground turkey
  • 1/2 cup onion, diced
  • 2 cloves of garlic, minced
  • 1 cup zucchini or summer squash, diced
  • 1 cup fresh green beans, end trimmed
  • 1 cup cherry tomatoes, halved
  • 1/2 cup fire roasted tomatoes
  • 1 t. kosher salt
  • 1/2 t. dried basil
  • 1/2 t. dried oregano
  • 1/4 t. black pepper
  • 1/2 cup smoked mozzarella, shredded (regular mozzarella, gouda, or smoked gouda may also be used)

Instructions

  1. Preheat oven to broil.
  2. In a large oven proof skillet over medium high heat, heat the olive oil.
  3. When the oil is hot add in the ground turkey and break it up until it's in small pieces.
  4. Once the turkey is almost cooked through add in the onion and garlic.
  5. Cook for 1 minute and then add in the rest of the vegetables.
  6. Cook for another 4-5 minutes or until the vegetables have softened slightly.
  7. Top the turkey and vegetable mixture with the shredded cheese.
  8. Put the skillet in the oven and broil it just until the cheese is melted and golden brown.
7.8.1.2
894
https://reciperunner.com/turkey-vegetable-skillet/

You may also like:

Reader Interactions

Comments

  2. marcie

    September 12, 2014 at 10:06 pm

    I have plenty of those days where I don't want to deal with dinner, especially when I slaved over a dessert for my blog. haha This is such a great healthy, one pot meal that I'd have no excuse not to make. I love how quick and easy it is! Pinning!
    Reply

    • Danae

      March 6, 2015 at 3:23 pm

      Hi Marissa. I don't typically count calories, but there are many tools out on the internet to help you calculate them out. I think My Fitness Pal has a good one.
      Reply

  5. CIndy

    March 29, 2015 at 2:57 pm

    this was very good I added white rice and shredded pepper jack cheese for a kick. I might add a very small can of tomato sauce next time! :)
    Reply

  6. April

    July 5, 2015 at 3:39 pm

    My son and I just having this for supper, and we both really enjoyed it. I was a wee bit (read "a lot") more generous with the cheese, but that was my only modification. Thanks!
    Reply

  7. leanne

    August 3, 2015 at 12:14 pm

    I just put this into myfitnesspal, using part skim mozzarella and hunt's fire roasted diced garlic tomato, and no cherry tomatoes, this is what I got per serving (4 servings total) 156 cal 8g fat 3g sat fat 48mg cholesterol 783mg sodium 6g carbs 2g fiber 3g sugar 16g protein
    Reply

  9. Sara

    April 29, 2017 at 11:34 pm

    Just tried this for lunch and it was delicious! Although I guess I'm a bigger eater since I nearly doubled the recipe and only came out with 3 servings. Will definitely be making this one again. Thank you!
    Reply

  10. Terry Major-Holliday

    June 13, 2017 at 10:20 am

    I made a version of this last night, but using ingredients I already had, including bell pepper, vidalia onion, red potatoes, canned corn, and none of the other main ingredients. I also did not put it under the broiler to melt the cheese and brown it as it was to hot to turn the oven on. It was so good, and a nice change from things I usually make. I get in a rut sometimes, and make the same things over and over.
    Reply

  11. Olivia

    February 15, 2018 at 12:23 pm

    I have made this before and loved it. I wanted to make it for meal prep meals next week and I see that it serves 4. But what is the exact serving or roughly the right portion... Is it 1 Cup per person or is is little more or less? I also used 1-Pound of meat when I made it last time, I couldn’t buy just half a pound but was looking to see what the serving size was.
    Reply

Leave a Reply

Your email address will not be published. Required fields are marked *