Ground Turkey Skillet Dinner

This ground turkey skillet dinner is a one-skillet meal that’s low-calorie, low-carb and makes clean-up a breeze! What’s not to love??

Ground Turkey Skillet Dinner

Ground Turkey Skillet Dinner

Course Main Course
Servings 6
Calories 287 kcal

Ingredients
  

  • 1 lb ground turkey*
  • 2 tbsp coconut oil
  • 4 cloves garlic, minced (4 tsp)
  • 4 dried Thai peppers (or to taste)
  • 2 cups onions, sliced (1 large onion)
  • 4 cups carrots, sliced (1 pound)
  • 4 cups Brussels sprouts, trimmed and halved (1 pound)
  • 1" knob of fresh ginger, minced or grated (1 tbsp)
  • 1 tsp salt
  • ½ tsp black pepper
  • 2 tbsp  lime juice

Instructions
 

  • Cook turkey in a skillet over medium heat until no longer pink.  Add 1 tsp of coconut oil if necessary to keep it from sticking.  
  • Remove turkey from pan and set aside. Melt coconut oil in the pan.
  • Turn heat down to medium-low.  Add garlic and Thai peppers.  Saute for 3 minutes, remove peppers from the pan and discard them.
  • Add onions, carrots, Brussels sprouts, ginger, salt and pepper.  Cook, stirring occasionally, until vegetables are tender and caramelized, 45-60 minutes.
  • Stir in turkey, heat to warm.  Toss with lime juice and serve.
  • *Feel free to use your favorite ground meat or poultry.
  • Hack:  Store leftovers in the refrigerator for up to 5 days or freeze in serving-sized portions for up to 3 months.
  • Hack:  Do you know that you can freeze fresh ginger root?  Grating it in its frozen state is easier than grating it fresh and, if you choose organic ginger, you don’t have to peel it!  Simply place it in a sealed freezer bag or container and pop it in the freezer.
Keyword Brussels sprouts, easy, fast and easy, ground beef, ground chicken, ground turkey, healthy, one pan meal, one pan recipe, one skillet meal, quick and easy, stir fry

Did you know?  Brussels sprouts are part of the cruciferous collection of vegetables that are associated with lowering the risk of some types of cancer.

Suggestion:  Try this with a side of baked rice pilaf!

Fast and Easy Pineapple Pork Chops

Pineapple Pork Chops are the perfect combination of sweet and savory with an Asian flair. This dish is super fast, super easy and super healthy so enjoy!

Pineapple Pork Chops

Pineapple Pork Chops

Course Main Course
Servings 2
Calories 215 kcal

Ingredients
  

  • 2 pork chops
  • salt and pepper to taste
  • 1 tbsp olive oil
  • 1 cup chicken broth
  • 1 tbsp soy sauce
  • ½  tbsp Chinese black vinegar
  • 1 cup fresh pineapple, cut into small tidbits
  • 1 tbsp honey
  • 1 tbsp honey

Instructions
 

  • Remove pork chops from the refrigerator and allow them to come to room temperature, about 1 hour.  Dry chops with a paper towel and sprinkle both sides with salt and pepper.
  • Heat the olive oil in a skillet over medium-high heat, and brown the pork chops on both sides, about 5 minutes. Remove chops from the skillet, and set aside.
  • Turn the heat down to medium.
  • Mix the chicken broth, soy sauce and vinegar into the skillet, and bring to a simmer.
  • Return the pork chops to the skillet and add pineapple. Reduce heat, and simmer for 10 - 20 minutes. An instant-read thermometer inserted into the center of the pork chop should read 145℉.
  • Remove chops from the skillet and set aside.
  • Mix honey and cornstarch into the skillet with the chicken broth mixture. Bring to a simmer and allow to thicken. 
  • Serve broth with cooked pork chops and pineapple.
  • Hack:  Balsamic vinegar can be substituted for Chinese black vinegar.
  • Hack:  Unsweetened canned pineapple can be used in this recipe.
Keyword Asian cuisine, Asian food, Chinese cuisine, Chinese food, easy meal, easy prep, fast and easy, one pan meal, one skillet meal, pineapple, pork, pork chop, quick and easy

Did you know?  You can plant the top of your pineapple to generate a new plant!  Fair warning:  It takes between 12 and 18 months to be ready to harvest.

Suggestion:  Serve with baked rice pilaf.

Homemade Filipino Chicken Pancit

Filipino Chicken Pancit is an easy, one-skillet meal that’s low in calories and packed with nutrition! Use a tamari-style soy sauce to make it gluten-free!

Filipino Chicken Pancit

Filipino Chicken Pancit

Course Main Course
Servings 6
Calories 310 kcal

Ingredients
  

  • 12 oz rice spaghetti or other thin rice noodles
  • 2 tbsp vegetable oil, divided
  • 1 lb ground chicken
  • 1 onion, minced
  • 2" knob fresh ginger, minced 
  • 3 cloves garlic, minced (3 tsp)
  • 2 stalks celery, minced
  • 3 carrots, minced
  • 1 head green cabbage, shredded
  • 1 cup chicken broth, plus more if needed
  • 1 tbsp sesame oil
  • 1 tbsp Chinese black vinegar
  • 3 tbsp soy sauce
  • ½ tsp black pepper
  • Green onions, sliced (optional)

Instructions
 

  • Soak rice noodles in hot water for 35 minutes.  Drain noodles and set aside.
  • In a large skillet, heat 1 tbsp vegetable oil over medium-high heat.  Add ground chicken and cook until no pink remains, 3-5 minutes.  Remove from skillet and set aside.
  • Place the remaining oil in the pan along with the onion, ginger, garlic, celery and carrots.  Saute until vegetables are softened and onions are translucent, 10-12 minutes.
  • Add cabbage to the pan, cover and cook for 5 minutes.  If all the cabbage doesn’t fit into the pan, cover and cook down until you can add the remaining cabbage.
  • Uncover and add 1 cup chicken broth, sesame oil, vinegar,  soy sauce, pepper and chicken.  Cook for 5 minutes or until cabbage is softened.
  • Stir noodles into the pan and cook until noodles are cooked to the desired softness.  If it seems too dry, add additional chicken bouillon.
  • Garnish with sliced green onions, if desired.
  • Hack: Store leftovers in the refrigerator for up to 5 days or freeze in serving sized portions for up to 2 months.
  • Hack:  Leftover chicken and/or dehydrated vegetables can be used in this recipe!
  • Hack:  Do you know that you can freeze fresh ginger root?  Grating it in its frozen state is easier than grating it fresh and, if you choose organic ginger, you don’t have to peel it!  Simply place in a sealed freezer bag or container and pop it in the freezer.
  • Hack:  Check the produce department for loose carrots and celery stalks.  If you don’t see them, ask a clerk if they’re available.  
  • Hack:  Ask the produce clerk to cut a head of cabbage into wedges so you’ll only have to buy what you need.  They’ll wrap the leftover pieces and put it back on the shelf for sale.
  • Hack:  Shop the salad bar if you just need a small amount of an item that you don’t think you’ll use again before it “goes over”.
Keyword cabbage, Filipino cuisine, Filipino food, ground chicken, low calorie, one skillet meal, pancit

Did you know that cabbage is an important part of a healthy diet?  Check out the facts here!

Meatballs and Cabbage

Meatballs and cabbage is a quick and easy one-skillet meal that’s sure to be a crowd-pleaser! Make it gluten-free by using rolled oats in the meatballs instead of bread crumbs.

Meatballs and Cabbage
Meatballs and Cabbage

Meatballs and Cabbage

 

1 tbsp olive oil

1 medium onion, chopped

2 stalks celery, chopped

1 clove garlic, minced (1 tsp)

1 (14 oz) can chopped tomatoes

1 tbsp brown sugar

1 tbsp red wine vinegar

1 tsp beef bouillon powder

Salt and pepper to taste

8 Best Italian Meatballs*

6 cups coarsely chopped green cabbage (1¼ lb)

Parmesan cheese, grated (optional)

 

Heat oil over medium heat in a heavy skillet.  Add onions and celery and cook, stirring occasionally, until soft and translucent (5-7 minutes).  Add garlic and saute until fragrant, about 1 minute.

Mix together tomatoes, brown sugar, vinegar and beef bouillon powder.  Pour into the skillet and add the meatballs.

Cover with cabbage and cook for 30-40 minutes until cabbage is tender and meatballs are cooked to an internal temperature of 160℉.  Turn cabbage and meatballs gently and occasionally to ensure even cooking.

Sprinkle with parmesan cheese, if desired, and serve immediately.

 

*To make this recipe gluten-free, use the gluten-free version option of the meatball recipe.

 

2 servings, 480 calories per serving

 

Hack:  Refrigerate leftovers for up to 5 days or freeze in serving-sized portions for up to 3 months.

Hack:  Check the produce department for loose celery stalks.  If you don’t see them, ask a clerk if they’re available.

Hack:  Shop the salad bar if you just need a small amount of an item that you don’t think you’ll use again before it “goes over”.

Hack:  Ask the produce clerk to cut a head of cabbage into wedges so you’ll only have to buy what you need.  They’ll wrap the leftover pieces and put it back on the shelf for sale.

Hack: Use leftover green cabbage to make Andouille Sausage With Fried CabbageHomemade Chinese Dumplings or Simple Healthy Coleslaw!

Summer Squash Sausage Skillet

This summer squash sausage skillet combines caramelized onions and summer squash with Italian sausage for an easy one-pan meal that’s low in carbs and calories!

Summer Squash Sausage Skillet
Summer Squash Sausage Skillet

Summer Squash Sausage Skillet

 

water

2 Italian sausage links (6 oz)

1 medium summer squash (12 oz)

½ Vidalia or sweet onion

4 tbsp butter

½ tsp dried thyme

½ tsp dried rosemary

½ tsp garlic powder

¼ tsp salt

¼ tsp black pepper

 

Pour water into a skillet until it measures ½“ and put on the stove over medium-high heat.  Add Italian sausage links and simmer, turning occasionally, until sausage reaches an internal temperature of 160℉, 12-15 minutes.

While the sausage is cooking, cut summer squash into ¼“ rounds and thinly slice the onion.

Remove sausage from skillet and turn heat to medium-low.  Put butter, thyme, rosemary, garlic powder, salt and pepper in the skillet.  Allow butter to melt and add squash and onion.  Cook, stirring occasionally, until onions and squash are soft and caramelized, about 45 minutes.  Add more butter, if necessary, to keep the food from sticking.

While the vegetables are cooking, slice sausage into rounds. Add the pan when vegetables are done and heat through.

Serve immediately.

 

3 servings, 405 calories per serving

Hack:  Leftovers can be stored in the refrigerator for up to 5 days or frozen in airtight containers for up to 12 months.

 

 

Creamy Garlic Parmesan Chicken

 

Creamy Garlic Parmesan Chicken
Creamy Garlic Parmesan Chicken

Creamy Garlic Parmesan Chicken
(Courtesy:  Arty Garland)

 

½ lb skinless boneless chicken breast, cut into 3 strips

2 tbsp olive oil

1 cup sliced mushrooms

1 tbsp butter

1 garlic clove, minced (1 tsp)

1 tbsp flour

½ cup chicken bouillon

½ cup heavy cream

½ cup Parmesan, shredded

1 tsp garlic powder

½ tsp salt

½ tsp pepper

1 cup frozen spinach, thawed and squeezed dry

1 cup grape tomatoes

 

Heat olive oil over medium-high heat. Add chicken and brown on all sides. Remove from the pan.

Add mushroom and cook until tender, 4-5 minutes. Remove from the pan.

Turn heat to medium. Melt butter in the pan, add garlic and cook until fragrant, about 1 minute. Add flour and cook until it simmers, stirring constantly. Add bouillon, heavy cream and Parmesan, garlic powder, salt and pepper. Bring back to a simmer and cook for one minute or until thickened.

Add spinach, tomatoes and mushrooms to the cream mixture and bring to a simmer. Add chicken and cook until it registers an internal temperature of 160℉, 7-10 minutes.

Serve over hot egg noodles or rice, if desired.

 

3 servings, 450 calories per serving

 

 

Smothered Pork Ribs

 

Smothered Pork Ribs
Smothered Pork Ribs

Smothered Pork Ribs

 

2 boneless pork ribs (3 oz each)

Salt and black pepper

2 tbsp olive oil

1 clove garlic minced (1 tsp)

½ onion, sliced

½ green bell pepper, sliced

½ red bell pepper, sliced

1 small tomato, chopped

1 jalapeño pepper, minced

3 tbsp tomato paste

¼ cup red wine

½ cup chicken stock

 

Heat 1 tbsp olive oil in a heavy saute pan over medium-high heat. Dry pork ribs with paper towels and sprinkle pork ribs with salt and pepper.

When oil is heated, brown ribs on all sides (3-4 minutes). Remove from the pan and set aside.

Add remaining tbsp olive oil to the pan. Add garlic, onion, peppers and tomatoes. Saute until softened, about 5 minutes.

Add tomato paste and saute for 1 minute. Add wine and scrape the bottom of the pan to deglaze. Add stock, stir and then move vegetables to create a well in the center of the pan. Turn heat down to medium.

Place ribs in well and cook until they reach an internal temperature of 160℉ (about 10 minutes)

Allow to rest 5 minutes before serving.

 

2 servings, 350 calories per serving

 

 

 

Creamy Beef and Shells

Creamy beef and shells is a hearty combination of beef, tomatoes and pasta shells that cooks up in one skillet and is guaranteed to hit the spot!

Creamy Beef and Shells
Creamy Beef and Shells

Creamy Beef and Shells

 

2 tbsp olive oil, divided

½ lb chuck beef, cut into 1” cubes

1 onion, minced

2 cloves garlic, minced (2 tsp)

1¼ cup water, divided

1 tsp Worcestershire sauce

¼ cup red wine

1 red bell pepper, cut into ½ slices

1 green bell pepper, cut into ½ slices

1 cup grape tomatoes, cut in half

¾ tsp Italian seasoning

⅓ cup tomato paste

1 cup beef bouillon

1 tbsp cornstarch

½ cup heavy cream

2 cups pasta shells

 

Heat 1 tbsp olive oil in a large heavy skillet or pan over medium-high heat. Dry stew beef on paper towels and add to hot oil. Brown on all sides and remove from pan.

Add onion and saute until softened, about 5 minutes. Push onion to the sides of the pan to make a well. Add garlic to well and saute until fragrant, about 1 minute.

Add beef back to pan, add 1 cup water and Worcestershire sauce. Bring to simmer, cover and turn heat to low. Simmer for 2½ hours.

While beef is simmering, bring a large pot of water to a boil.  Cook shells according to package directions.

Add red wine to pan and stir to deglaze.  Remove beef and juices from pan and set aside.

Heat 1 tbsp olive oil in pan over medium heat.  Add peppers and tomatoes.  Saute until peppers are soft, 5-7 minutes.

While peppers are cooking, use your fingers or a fork to pull beef apart into small pieces.

Add Italian seasoning and tomato paste to peppers and mix well.  Stir in broth and bring to simmer.

Mix ¼ cup water with cornstarch in a small bowl or glass.  Add to pepper mixture and bring back to a simmer, stirring constantly.  Simmer until broth thickens.

Add beef, cream and shells into the pan.  Heat through and serve immediately.

 

4 servings, 595 calories per serving

Hack:  Pasta can be stored in the refrigerator for up to 5 days or frozen for up to 3 months.

Hack:  Dehydrated vegetables can be used in this recipe.

 

Authentic Chinese Pork Fried Rice

Chinese pork fried rice is another authentic Asian dish from Yuhong’s Country Kitchen! Make sure you subscribe so you don’t miss any of her delicious recipes.

Chinese Pork Fried Rice

Chinese Pork Fried Rice

(Courtesy: Yuhong Sun)
Course Side Dish
Cuisine Chinese
Servings 6
Calories 310 kcal

Ingredients
  

  • 5 tbsp vegetable oil, divided
  • ¼ cup pork, cut into small cubes
  • 2 cloves garlic, sliced (2 tsp)
  • ½ cup frozen corn
  • ½ cup frozen peas and carrots
  • 3 eggs, beaten
  • 3 cups cooked rice, cold*
  • Salt to taste
  • 3 tbsp soy sauce
  • 2 green onions, sliced

Instructions
 

  • Heat 2 tbsp oil in a wok or saute pan over high heat. 
  • Add pork and garlic.  Saute, stirring constantly, until pork is no longer pink. 
  • Add corn and peas/carrots and saute for 3 minutes.  Remove the contents from the pan and set them aside.
  • Pour the remaining vegetable oil to the pan.  When it’s heated, add eggs and stir until cooked.
  • Push eggs to one side and add rice and pork mixture. Stir to combine.
  • Make a well in the middle of the pan and add soy sauce.  Add green onions and heat through.
  • Serve hot.
  • *Leftover, day-old rice works best for this recipe, as it’s less sticky.
  • Hack:  Store leftovers in the fridge for up to 5 days or freeze in serving-sized portions for up to 3 months.
  • Hack:  Chop leftover green onions and freeze in a sealable freezer bag or container for future use. While they won’t retain the crispness that would make them suitable for salads or garnish, they will be fine for cooking.
Keyword asian cooking video, Asian cuisine, Asian food, Asian side dish, Chinese cooking video, Chinese cuisine, Chinese food, Chinese side dish, cooking video, fried rice, homemade Asian cuisine, Homemade Asian food, homemade Chinese cuisine, Homemade Chinese food, instructional video, one pan meal, one pan recipe, one skillet meal, rice dish, rice side, Traditional Asian Food, Traditional Chinese Food

For more instructional videos for making traditional Chinese cuisine, visit Yuhong’s Country Kitchen on YouTube!

Suggestion:  Any cold, cooked rice can be used in this recipe but I like to use this easy vegetable rice to kick up the nutritional value!

Tangy Sweet and Sour Meatballs

There are plenty of people who have strong opinions on pineapple in hot dishes (my children included) but I love it in these tangy sweet and sour meatballs!

Tangy Sweet and Sour Meatballs

Tangy Sweet and Sour Meatballs

Course Main Course
Servings 3
Calories 560 kcal

Ingredients
  

  • ¼ cup water
  • 3 tbsp apple cider vinegar
  • 1 tbsp soy sauce
  • ½ cup brown sugar
  • 3 tbsp cornstarch
  • 2 tbsp olive oil
  • 9 meatballs (thawed)
  • 1 cup pineapple juice
  • 1 each red, orange and green pepper, cut in 1” pieces
  • 1 can crushed pineapple, drained (8 oz)

Instructions
 

  • Mix water, vinegar, soy sauce brown sugar and cornstarch in a bowl.  Set aside.
  • Heat olive oil in a heavy pan.  Add meatballs and brown on all sides.
  • Pour in pineapple sauce and simmer meatballs, uncovered, for 10 minutes. 
  • Add peppers and pineapple. Simmer, uncovered, for 20 minutes or until the meatballs have an internal temperature of 165℉.  Stir occasionally but gently so meatballs don’t break up. 
  • Add cornstarch mixture and heat until sauce thickens.
  • Hack:  Store leftovers in the refrigerator for up to 5 days or freeze leftovers in serving-sized portions for up to 3 months.
Keyword easy, fast and easy, ground beef, meatballs, one pan meal, one pan recipe, one skillet meal, pineapple, quick and easy, sweet and sour

Did you know?  Beef has gotten a bad rap due to its high fat and cholesterol content but the health benefits make it a healthy addition to a balanced diet!

Suggestion:  Serve this over easy herbed Jasmine rice!

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