Turmeric Turkey and Veggie Skillet

Name: Turmeric Turkey and Veggie Skillet
Total time: 25 min
Yield: 2 servings
Ingredients: 12 oz ground turkey (336 g); 1 tbsp ghee (12.8 g); 2 cups, chopped kale (42 g); 3 medium carrots (peeled and chopped) (183 g); 2 cups cauliflower (florets chopped) (200 g); 1 1/2 tbsp slivered almonds (11.25 g); 1/4 tsp turmeric (ground) (0.55 g); 1 dash black pepper (0.1 g); 1 dash salt (0.4 g); 1/2 tsp garlic powder (1.4 g)

Ground turkey, kale, carrots, cauliflower, and toasted almonds make a colorful 25-minute dinner skillet.

25 minServes 2dinner high-protein low-carb quick

400

Calories

38g

Protein

17g

Carbs

21g

Fat

Per serving, calculated from exact quantities.

Printable recipe sheet

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Gather

Ingredients

Tap to check off as you gather · serves 2

Cook

Method

1
Melt half of the ghee over medium/high heat in a large skillet.
2
Add the ground turkey and cook for approximately 7 minutes, crumbling as it cooks. Once cooked through, transfer to a plate and remove from heat. Confirm the poultry reaches 165°F (74°C) as measured with a food thermometer.
3
Add the remaining ghee to the skillet to melt. Then add the kale, chopped carrots, chopped cauliflower, slivered almonds, turmeric, garlic powder, salt, and pepper.
4
Mix all together and cook for 5-10 minutes, stirring occasionally, until vegetables reach desired consistency.
5
Add the turkey back to the skillet for 1-2 minutes and serve warm.

Renee's note

“Keep the vegetables moving over medium-high heat so the kale wilts and the carrots soften without turning everything watery.”

Renee's tweak

Keep the almonds moving with the vegetables so they toast evenly without catching on the hot skillet.

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