Mediterranean Turkey Skillet

Dinner

I've always heard that it’s important to eat a rainbow of colors to get all of the nutrients we need. Thanks to my garden-grown veggies, this dish certainly fits the bill.

Average Rating: 5

TOTAL TIME: Prep/Total Time: 30 min.
YIELD: 6 servings.

Ingredients

1 tablespoon olive oil
1 package (20 ounces) lean ground turkey
2 medium zucchini, quartered lengthwise and cut into 1/2-inch slices
1 medium onion, chopped
2 banana peppers, seeded and chopped
3 garlic cloves, minced
1/2 teaspoon dried oregano
1 can (15 ounces) black beans, rinsed and drained
1 can (14-1/2 ounces) diced tomatoes, undrained
1 tablespoon balsamic vinegar
1/2 teaspoon salt

Instructions

1. In a large skillet, heat oil over medium-high heat. Add turkey, zucchini, onion, peppers, garlic and oregano; cook 10-12 minutes or until turkey is no longer pink and vegetables are tender, breaking up turkey into crumbles; drain. Stir in remaining ingredients; heat through, stirring occasionally.

Nutrition Facts

1 cup: 259 calories, 10g fat (2g saturated fat), 65mg cholesterol, 504mg sodium, 20g carbohydrate (6g sugars, 6g fiber), 24g protein.
Diabetic Exchanges:
3 lean meat, 1 vegetable, 1/2 starch, 1/2 fat.