Turkey Garden Skillet

Ingredients

• Ground turkey

  Poultry food products, raw

  16 oz or 456g

• Tomatoes

  Red, ripe, raw, year round average

  2 large whole or 364g

• Zucchini

  Summer squash, includes skin, raw

  3 medium or 588g

• Red bell pepper

  Sweet, raw

  2 medium or 238g

• Onions

  Raw

  1 medium or 110g

• Parsley

  Spices, dried

  1 tbsp or 2g

• Salt

  Table

  1 tsp or 6g

• Pepper

  Spices, black

  ¼ tsp or 0.5g

• Carrots

  Raw

  2 large or 144g

• Broccoli

  Raw

  1 cup chopped or 91g

Directions

1. Preheat the broiler. Place tomatoes on a foil-lined baking sheet and broil for 5-8 minutes until the skins start to blister.
2. In a large skillet over medium-high heat, cook the ground turkey and chopped onion until the turkey is browned and the onion is tender, about 10 minutes. Drain excess grease if necessary.
3. Remove tomatoes from the oven and let them cool slightly. Peel off the skins and cut into large wedges.
4. Add the tomatoes to the skillet with the turkey and onions. Stir and chop them gently to avoid splattering.
5. Season with salt, parsley, and pepper. Stir well and cook for about 10 minutes.
6. Add remaining vegetables to the skillet. Stir and cook until they're tender, about 10 minutes.

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