Harvest Turkey Skillet

I can honestly say that I love easy 1 skillet recipes! You’re telling me I’m only going to dirty 1 skillet?? What??! I’m hooked! I decorated the house for fall today, so I needed some sort of dish to go along with my decorations! This is so yummy! Honestly the hardest part of this dish is diving the butternut squash. (I will put a link below to help you know how to dice the squash) if you don’t want to take time to dice it yourself; you can buy butternut squash pre diced and pay extra money for convenience! Let me know how you liked this dish in the comments! Enjoy!! 😍

How to Dice Butternut Squash

Serves: 4

Macros (1 serving): 315 calories 15C/ 13F/ 33P

Ingredients:

2 cups spinach

1 can black beans

1 lb Jennie-O lean ground turkey

1 medium onion (diced)

1 small/ medium butternut squash (diced) Or 1-2 cups pre diced

1 cup low fat shredded mozzarella

Seasonings are optional (the seasonings I used are in the directions)

Directions:

  1. In a LARGE skillet start cooking the diced butternut squash, ground turkey, and diced onion on medium high heat. I sprayed the veggies and meat lightly with an organic olive oil spray. Seasonings are optional depending on what you prefer. I decided to use (2 tsp garlic powder, 2 tsp dried parsley, 2 tsp mojito rum and sweet heat by feast mode). Cook on medium high heat for about 25 min- breaking up the turkey and stirring occasionally.
  2. After moisture from the meat and veggies has cooked out (meat should be a nice brown color and you should be able to fork the squash easily)- add spinach and let it cook until they become small and dark green.
  3. Drain the can of black beans and add to the skillet. Cook for 1 minute.
  4. Remove skillet from heat and top with shredded mozzarella. Wait two minutes or until mozzarella is melted! Happy feasting!

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