Vegetables offer help with ground turkey

DINNER TONIGHT

April 04, 2007|By Joe Gray. | Joe Gray.,CHICAGO TRIBUNE

Hamburger Helper, that Betty Crocker standard of the '70s, fascinated me as a child. What was it? How did it help?

When faced with some ground turkey for dinner, and tired of my usual turkey burgers, I decided the turkey would be easier to cook up in a skillet with a little help. To me, that meant whatever vegetables I had on hand: some onions and a couple of zucchini.

After I threw in a red bell pepper for color, my dish was nearly done. You can adapt the idea to whatever vegetables you have in the refrigerator.

Joe Gray writes for the Chicago Tribune, which provided the recipe analysis.

Menu

Turkey `Helper' Saute, spinach salad with pears and walnuts, brownies with vanilla ice cream

Turkey `Helper' Saute

Serves 4 -- Total time: 40 minutes

2 tablespoons olive oil

1 each, chopped: red onion, red bell pepper

2 zucchini, chopped

1/2 teaspoon salt

freshly ground pepper

1 pound ground turkey

1/2 cup pitted green olives, chopped

2 tablespoons balsamic vinegar

Heat the oil over medium-high heat in a large skillet. Add onion; cook, stirring occasionally, until onion softens, about 3 minutes. Add bell pepper, zucchini, salt and pepper to taste; cook, stirring occasionally, until vegetables begin to soften, about 5 minutes. Transfer vegetables to a bowl; keep warm.

Add turkey to the skillet; cook, stirring and breaking up, until almost cooked through, about 10 minutes. Return vegetables to skillet; stir in olives and vinegar. Reduce heat to medium-low; cook until flavors come together, about 5 minutes. Serve over rice or egg noodles, if you like.

Per serving: 300 calories, 20 grams fat, 4 grams saturated fat, 82 milligrams cholesterol, 6 grams carbohydrate, 23 grams protein, 642 milligrams sodium, 2 grams fiber

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