Fast & Low Calorie Italian Garden Veggie Turkey Skillet
This. Skillet. Is. Life. Fresh garden veggies and ground turkey, infused with Italian flavors of oregano, garlic and basil make this healthy, low-calorie dish savory and comforting. Keep reading to find out how to make this deliciousness for yourself…
This skillet is all off the following adjectives:
So lately, Matt and I have buckled down on eating healthy. We typically eat healthy by ourselves, but when we moved in together over the summer, we kind of got off track, and started eating out wayyyyyy too much.
To kick-start our weight loss and rejuvenated fitness routine, I have been attempting to make recipes for dinner that are filling, satisfying, healthy (duh) and quick to make since I’m usually tired after work. This recipe is all of those things, piled into a wonderful bowl of delicious goodness.
This skillet is comprised of very simple and easy to find ingredients sautéed in a simple tomato pan sauce. And you can pretty much use any garden veggie that you like!
This whole thing takes about 20 minutes to make start to finish, and clocks in at around 450 calories per serving. The recipe below is for one serving, which I calculated for calorie purposes, but really, it makes a lot so don’t feel bad if you can’t eat it all! (Though sometimes I do!) Also, if you want to make this for more people you can easily double or triple the recipe.
Basically all you need to do is chop up the veggies, (see pictured below) and then you throw them in a skillet with some ground turkey—-stir that around for a bit, sprinkle some cheese, and voila! You have a delicious, healthy bowl that your spirit and body will thank you for!
Here’s the Recipe.
Italian Garden Veggie Turkey Skillet:
*Adapted from: Recipe Runner
4 oz ground turkey (ie. 1/4 pound)
1 tsp. olive oil
1/4 cup diced onion
2 cloves of garlic, diced or roughly chopped
2 roma tomatoes, diced
3/4 cup zucchini, cut into half moons
3/4 cup summer squash
1/2 cup green beans cut into bit size pieces
1/2 tsp dried basil
1/2 tsp dried oregano
1/3 cup shredded mozzarella cheese (low fat or part-skim)
Kosher salt, to taste
Pepper, to taste
Place the turkey in a non-stick skillet, sprinkle with salt and pepper, and brown it, breaking it up with a spatula. Once it’s mostly cooked all the way through, add the olive oil, onion and garlic. Stir it around and let it cook for a couple minutes, until the onion gets slightly translucent and the garlic is fragrant. Then add all the rest of the veggies. Sprinkle in the basil, oregano, and additional salt and pepper to taste. Stir and then cover for 3-5 minutes on medium heat until the tomatoes break down a bit and the veggies become tender. Uncover, and continue cooking, stirring frequently until the tomato sauce reduces and all the veggies and meat are coated in the sauce ~5 minutes. Once the veggies are tender and coated in the tomatoes, turn off the heat and sprinkle the shredded mozzarella on top. Cover the skillet again and let it sit for a couple minutes so the cheese can melt. Uncover and serve.