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Author:
Kevin Curry
Meal Prep Quickie: Turkey & Squash Mix
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Meal Prep Quickie: Turkey & Squash Mix
Ingredients for 5 servings
Substitution
Note
- 1 large (or 2 medium) zucchini, diced
- 1 large (or 2 medium) squash, diced
- spray olive or avocado oil
- 1 1/2 lb 93% lean ground turkey
- 1/2 medium white onion, chopped
- 1 garlic clove, minced (OPTIONAL)
- 1 1/2 tablespoons The Fit Cook Everyday blend
- 1 tablespoon chili (or chipotle) powder
- 8oz (mild) red enchilada sauce
- sea salt & pepper to taste
Steps
Step 1
Set a large carbon steel skillet on medium high heat. Once hot, spray with oil then add the squash and zucchini. Season with sea salt & pepper as it cooks in the pan. Cook until the veggies slightly soften and you see sear marks. Then remove the veggies and place the pan back on the heat.
Step 2
Lightly spray again then add the turkey and chop it up as it cooks. Add the onion and the seasonings and continue cooking until it’s about 85% cooked, there should be a few visible pink pieces, about 8 minutes. Add the enchilada sauce and stir, making sure the meat is chopped evenly.
Step 3
Add the squash back, stir and serve!
Step 4
Enjoy with your choice of grain, cauliflower rice or even enjoy it cold over a bed of lettuce for a taco salad.
Meal Prep Quickie: Turkey & Squash Mix
Kevin Curry
INGREDIENTS
- 1 large (or 2 medium) zucchini, diced
- 1 large (or 2 medium) squash, diced
- spray olive or avocado oil
- 1 1/2 lb 93% lean ground turkey
- 1/2 medium white onion, chopped
- 1 garlic clove, minced (OPTIONAL)
- 1 1/2 tablespoons The Fit Cook Everyday blend
- 1 tablespoon chili (or chipotle) powder
- 8oz (mild) red enchilada sauce
- sea salt & pepper to taste
INSTRUCTIONS
-
Set a large carbon steel skillet on medium high heat. Once hot, spray with oil then add the squash and zucchini. Season with sea salt & pepper as it cooks in the pan. Cook until the veggies slightly soften and you see sear marks. Then remove the veggies and place the pan back on the heat.
-
Lightly spray again then add the turkey and chop it up as it cooks. Add the onion and the seasonings and continue cooking until it’s about 85% cooked, there should be a few visible pink pieces, about 8 minutes. Add the enchilada sauce and stir, making sure the meat is chopped evenly.
-
Add the squash back, stir and serve!
-
Enjoy with your choice of grain, cauliflower rice or even enjoy it cold over a bed of lettuce for a taco salad.
