Week nights are busy with homework & dance activities, so quick, healthy, and easy dinners are always great to have ready for my family!
- 4 small to medium zucchini (quartered)
- 1 – 1 1/2 lbs lean ground turkey
- 1 yellow onion (diced)
- 1 red or green bell pepper (diced)
- 1 tbsp minced garlic
- Large can petite diced tomatoes
- 1 tbsp chili powder
- 1 tsp cumin
- 1 tsp salt
- 1/2 tsp garlic powder
- 1/2 tsp onion powder
- Brown ground turkey, onion, and bell pepper over medium heat until meat is browned.
- Add minced garlic, tomatoes, and spices. Stir well and cover. Simmer over low heat for 10 minutes.
- Add zuchinni. Stir well and cover. Simmer for another 10 minutes.
- Don’t over cook zucchini. Should be fork tender, but still firm.
- Serve as is or with brown rice or another veggie.
- Reheats well for lunch the next day.
- If you prefer more heat you can use 2 10oz cans of rotel or spicy salsa in the place of diced tomatoes.
- I don’t cook red meat, but you could substitute with lean beef.
- This is a quick 30 minute low carb meal!
- This could be easily switched to an instant pot meal.
- Would also be good with zucchini & squash.
I love seeing a recipe and giving it my own spin. I recently saw a recipe floating around on Facebook for a beef and cabbage soup. It looked delish, only I don’t cook beef. So I decided to try a different twist. The outcome was a house full of family that loved it.
This could be made in an instant pot or on the stove. I went the instant pot route because I jump on any chance to cook with it.
- 1 lb lean ground turkey
- 1 small head of cabbage (chopped up)
- 1 small onion (diced)
- 4-6 stalks of celery (sliced)
- 1 1/2 cups carrots (sliced)
- 2 bay leaves
- 1 1/2 tsp salt
- 1 tbsp creole seasoning
- 1 tbsp minced garlic
- 28 oz petite diced tomatoes
- 4 cups turkey stock
- 2 tbsp olive oil
Going the instant pot method, put the instant pot on the saute setting. Pour olive oil in. When heated (happens quickly) add ground turkey and cook until browned. Just a few minutes. Add onion, carrots, & celery and saute a few more minutes. Add minced garlic, salt, creole seasoning, turkey stock, and diced tomatoes. Stir well. Add cabbage and stir again. Then add Bay leaves and put lid on and close valve.
Manually set to pressure cook on high heat for 20 minutes and use natural release. Remove bay leaves and stir. Ready to serve!
- Can be served over rice or as is. We liked it as is.
- Can do it with ground beef and beef stock if you prefer. Or ground chicken and chicken stock. Or maybe no meat at all with a veggie broth. Can virtually change it up any way you’d like to your preferece.
- I save all veggie scraps and peels and freeze in a gallon zip lock until it’s full and then make a veggie broth with it.
- For stove top method, follow all of the above instructions and then simmer on low for 45 minutes to an hour.
- The turkey stock I used was the stock I made from our cajun turkey we cooked for Thanksgiving. So it was full of flavor already. Can use store bought broth, but may need to add more seasoning to taste.
If you’re looking for something quick, easy, & healthy for a busy weeknight dinner this is the perfect dish!
-Korean egg roll bowl-
*1 medium cabbage (shred or buy it bagged)
*4-5 carrots (shred or buy it bagged)
*1 lb ground pork (can also use chicken or beef to change it up)
*sesame oil -or- extra virgin olive oil
*Korean teriyaki stir fry sauce (I used House of Tsang brand, but whatever brand you’d like would work)
*low sodium soy sauce
Shred the cabbage and carrots seperately. I just used the attachment on our food processor. In a large skillet or wok brown the meat in a little sesame oil or olive oil. Once browned add the shredded cabbage and a little more oil. Cook for about five or ten minutes. Add the carrots and cook for another five or so minutes. Then add the Korean teriyaki stir fry sauce and soy sauce to taste.
It’s really that quick and simple. Our little monsters love rice so we made a little for them to eat with it. You could also add different veggies.