Entrees

Ground Turkey with Artichokes, Red Peppers, Sun-Dried Tomatoes and Spinach (serves 4)

Another medley of textures and flavors – all healthy and light. Easy because some of the ingredients come from jars or cans. All goes in one pot and is ready in about half an hour.
Quite often, I substitute ground turkey for any other ground meat – Shepherd’s Pie, Bolognese Sauce, meatballs. It is a low fat alternative and certainly, when it is mixed with other ingredients, it is tasty.

1 tbsp. olive oil seasoned with salt and freshly ground black pepper
1 medium onion – finely chopped
2 large cloves of garlic – grated
1 pound of ground turkey
1 x 14 oz. can of baby artichokes – roughly chopped
6 oz. roasted red peppers – roughly chopped
2 oz. sun-dried tomatoes – roughly chopped
1 1/2 cups of chicken broth
10 oz. baby spinach

Heat the oil in a cast iron casserole dish and, when sizzling, add the onion and let soften and brown. Then add the garlic and cook for a further few minutes before putting in the ground turkey and searing.
After that tip in the artichokes, red peppers, sun-dried tomatoes and broth and cook for a few minutes then pour in the broth and finally add the spinach.
Bring to a boil, turn down to a simmer and cook for 30 minutes.

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