1. Heat the olive oil in a large skillet over medium-high heat for 30 seconds. Add the ground turkey and cook until brown, adding the minced garlic half way through cooking time.
2. Add the chicken broth to the skillet and bring to a boil. Reduce heat to low and simmer for 5 minutes. Stir in the zucchini slices, spinach and cannellini beans (and chopped basil, if using) and continue simmering for another 10 minutes. Season with salt and pepper if needed.
3. Optional: Serve garnished with Parmesan cheese AND/OR over brown rice or pasta AND/OR with a fresh green salad!
Wednesday, May 11, 2016
It's one of those days where I need to use what I already have in the fridge/freezer, and make something healthy, delicious, and very easy - easy as in 'cook everything in one pot and serve it on paper plates.'
P.s. Yay, I got to use the basil I've been growing.
Turkey Veggie Canellinni
2 Tablespoons olive oil
1 Pound ground turkey
2 cloves garlic, minced
2 Cups chicken broth
1 zucchini, thinly sliced
8 Ounce bag spinach leaves
1 15-ounce can cannellini beans, drained
Salt and pepper, to taste
Optional: 3 Tablespoons fresh basil leaves, chopped
Optional: Freshly grated Parmesan cheese