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
- 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
- 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.
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!