Mexican zucchini & turkey skillet 

Posted on

Week nights are busy with homework & dance activities, so quick, healthy, and easy dinners are always great to have ready for my family! 

Ingredients: 

  • 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 

Directions:

  1. Brown ground turkey, onion, and bell pepper over medium heat until meat is browned. 
  2. Add minced garlic, tomatoes, and spices. Stir well and cover. Simmer over low heat for 10 minutes. 
  3. Add zuchinni. Stir well and cover. Simmer for another 10 minutes. 

Side notes: 

  1. Don’t over cook zucchini. Should be fork tender, but still firm.
  2. Serve as is or with brown rice or another veggie. 
  3. Reheats well for lunch the next day.
  4. If you prefer more heat you can use 2 10oz cans of rotel or spicy salsa in the place of diced tomatoes. 
  5. I don’t cook red meat, but you could substitute with lean beef.
  6. This is a quick 30 minute low carb meal! 
  7. This could be easily switched to an instant pot meal.
  8. Would also be good with zucchini & squash.
    Facebooktwittergoogle_pluspinterestFacebooktwittergoogle_pluspinterest

    Haluski recipe

    Posted on

    This time of year I always find I’m scouring the internet for new cabbage recipes, because well this is what happens when you leave the Irish Italian Islenos parade with countless heads of cabbage. A friend recently shared this one and I had to give it a try. Our family loved it and it will definitely be a repeat. This was the first Polish dish I’ve ever made!

    Ingredients: 

    • 2 1/2 cups cooked cubed ham
    • 2 cups diced white onion 
    • 1 clove minced garlic 
    • 1 1/2 lb cabbage, in bite size pieces
    • 1 1/2 tsp salt
    • 1 tsp olive oil 
    • 8 tbsp butter, divided (1 stick)
    • 8 oz dry egg noodles

    Directions: 

    1. In a large skillet, Over medium high heat, cook the ham in 3tbsp butter until the ham starts to slightly brown. About 1-2 minutes. 
    2. Add 2 tbsp butter to the pan then add the garlic and onions to sauté another 2 minutes or so. 
    3. Add the cabbage, oil, and salt. Mix then cover, reduce head to medium for 8-10 minutes. 
    4. Meanwhile, cook the noodles according to the package and drain. 
    5. Once the cabbage mixture is tender add the noodles.
    6. Add the remaining butter and cook for about another two minutes. 

    Side notes:

    • You can use any type of noodles you’d like. I’m sure I’ll always use the egg noodles because we like the consistency. 
    • You can also replace the ham with bacon, kielbasa, sausage, etc. 
    • The recipe called for white and black pepper as well. I only cook with pepper when it involves lemon pepper, so I opted to not use it. I also used a little garlic onion seasoning blend and cajun seasoning. 
    • I’m not sure that I know anyone that cooks with “1 clove of minced garlic”, if that’s your thing, by all means go for it. We however cook with a lot of garlic around here. 
    • Not sure I’d freeze these left overs, but it was delicious for lunch the next day.




    Facebooktwittergoogle_pluspinterestFacebooktwittergoogle_pluspinterest