Veggie Skillet Casserole |
| Name: |
Michelle S |
| Base: |
Camp Pendleton |
| Recipe: |
3/4 pound ground turkey breast (99% lean)
2 tablespoons olive oil
1 onion, chopped
2 cloves garlic, minced
1 medium yellow squash, halved and sliced
1 tomato, chopped
1 green bell pepper, chopped
1 carrot, chopped
1 cup instant brown rice
1 1/2 cups reduced-sodium chicken broth
4 cups baby spinach
DIRECTIONS
Cook the turkey in a large nonstick skillet over medium-high heat, stirring to breaking up the meat, for 8 minutes or until no longer pink. Remove the turkey to a medium bowl.
Heat the oil in same skillet over medium heat. Cook the onion and garlic, stirring, for 5 minutes or until tender. Add the squash, tomato, pepper, and carrot. Cook, stirring, for 5 minutes or until vegetables are crisp-tender.
Return the turkey and any juices to the pan. Stir in the rice and broth. Bring to a boil. Reduce the heat to low, cover, and simmer for 15 minutes or until the rice is tender. Stir in the spinach. Cook, stirring, for 1 minute or until the spinach is wilted.
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