Vegetable and Ground Turkey Skillet

Ingredients

• Ground Turkey

  Extra Lean - Kirkland Signature

  14 oz or 397g

• Sweet potato

  Raw, unprepared

  200g

• Broccoli

  Raw

  200g

• Zucchini

  Summer squash, includes skin, raw

  200g

• Squash

  Summer, all varieties, raw

  200g

• Carrots

  Raw

  200g

• Seasoning mix, dry, taco, original

  2 tsp or 7g

• Salt

  Table

  1 tsp or 6g

• Ginger

  Spices, ground

  3g

• Broth, Vegetarian, Vegetable

  Progresso

  1 cup or 240g

• Olive oil

  Salad or cooking

  2 tsp or 9g

Directions

1. Add 1tbsp of oil and 1/2 vegetable broth to cast iron skillet to medium heat. Add the sweet potatoes, carrots, broccoli, and stir well. Cover and cook, stirring occasionally, until vegetables begin to soften, about 5 minutes.
2. Set the vegetables to the side. Add ground turkey to cast iron skillet.. Sprinkle with sea salt and ground ginger. Add the remaining 1/2 cup of broth. Allow beef to brown 2 minutes, then flip to the other side and continue browning another 2 minutes. Break the beef up into chunks with a spatula and stir into the vegetables so that everything is combined.
3. Add the zucchini squash and yellow squash and cover. Cook, stirring occasionally, until beef is cooked through and vegetables have reached desired done-ness, about 5 minutes. Taste the vegetable and ground beef skillet for flavor and season to taste with sea salt.
4. Serve in bowls and enjoy!

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