ground turkey skillet

Full of flavor and packed with veggies like kale, jalapeno, onions and peppers, this Chipotle Ground Turkey Skillet Meal Prep is a one-pan make-ahead lunch dream! Serve with rice or keep it low-carb with cauliflower rice!

Chipotle Ground Turkey Skillet Meal Prep

avocado oil or olive oil

ounces) turkey

salt

red bell pepper, seeds

yellow bell pepper, seeds

large onion, diced

jalapenos, seeds and stem removed, diced

garlic,

cumin powder

mild salsa

chipotle pepper hot sauce

kale leaves,

white rice,

Cook the meat: In a Dutch Oven or 12 inch skillet, heat oil over medium heat. When hot, add ground turkey and salt. Use a wooden spoon or spatula to break the meat into small pieces as it cooks. Cook the meat for about 5-6 minutes or until just barely cooked through, stirring occasionally.

Cook the veggies: Next, add bell peppers, onion, jalapeno, garlic, cumin, salsa and hot sauce to the pan. Cook for 7-8 minutes, stirring occasionally, until the vegetables have softened and the liquid has reduced. Finally, add kale leaves and stir until bright green and slightly wilted, about 1 minute. Remove the pan from heat.

Meal prep it: Add about 1/2 cup cooked rice to each meal prep container. Portion the ground turkey veggie mixture evenly between 4 meal prep containers. Garnish with cilantro and serve with guacamole if you wish. Store in an airtight container for up to four days in the refrigerator, or up to 3 months in the freezer.

This quick, one-pot Ground Turkey Skillet with zucchini, corn, tomatoes, and black beans is great for weeknight dinner or meal prep!

Ground Turkey Skillet with Zucchini, Corn, Black Beans and Tomato

turkey

onion

tomato paste

black beans

corn kernels (fresh

tomato

jalapeño (diced)

garlic (minced)

tbsp chopped cilantro (plus more for garnish)

cumin

water

lime wedges (optional)

Spray a large skillet over high heat with oil and brown the turkey, season with 1 teaspoon salt and 1 teaspoon cumin.

Cook breaking the meat up until the turkey is cooked through, about 5 minutes.

Push the meat to the side, add the onion and tomato paste and cook 1 minute.

Add the black beans, corn, tomato, jalapeño pepper and corn and stir with 1/4 cup water.

Add the zucchini remaining 1/4 teaspoon salt and cumin.

Mix and cover, cook low 4 to 5 minutes or until the zucchini is tender crisp.

Serve with lime wedges and more cilantro if desired.

Lean ground turkey and vegetables cook up fast with taco seasoning and salsa to create a delicious, low-carb taco skillet.

Easy Ground Turkey Taco Skillet

turkey beef

red bell pepper (diced)

garlic

zucchini

jalapeno

taco seasoning

salsa

lime (juiced)

cheddar cheese (shredded)

(optional)

corn tortillas

ground turkey

Red Bell Pepper

It has a rich onion taste and is fit for food dishes like French onion soup. Yellow onions are typically available throughout the year. This onion is higher in sulphur than the white onion, which gives it a stronger, more complex flavour. A dozen varieties of yellow onion are grown, following the time of year....

yellow onion

Brown

Add the oil to a large saute pan, and heat over medium-high heat. Once the oil is heated, add in the ground meat and cook until no longer pink, crumbling well while cooking.

Saute

Once the turkey has fully cooked, drain off any excess grease if needed (this is rarely needed when cooking with lean ground turkey.) Add in the onion, pepper, zucchini, and jalapeno if using, and saute for 3-5 minutes or until the onion begins to become translucent. Add in the garlic, if using, and saute for 30-60 seconds, just until you begin to smell the garlic.

Add in the salsa, and taco seasoning to the skillet and stir well.

Simmer

Bring to a gentle simmer and then reduce the heat to medium-low. Simmer for 10 min, stirring occasionally, until the vegetables are softened.

Turn off the heat and add in the lime juice, stirring to incorporate.

Warm

Generously sprinkle the skillet mixture with the shredded cheese and let it sit for a few minutes until the cheese is melted.

Serve

Serve warm with cilantro, sour cream, and/or avocado as desired.

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