Meals like this make mindful eating easy. Ground turkey, warm veggies and and a tangy dressing bring it all together. Click here for more quick, healthy and delicious recipes from Jennie-O Turkey Store.
4 c peeled, diced butternut squash
1 c peeled, diced beet
1 red bell pepper, diced
3 tbsp olive oil, divided
1 tbsp maple syrup
salt and freshly ground black pepper, if desired
1 (16-oz) package Extra Lean Ground Turkey Breast
8 c chopped kale
2 tsp minced garlic
¼ tsp crushed red pepper flakes
½ c dried cranberries
¼ tsp salt
½ c chopped walnuts, toasted
¼ c olive oil
1 tbsp apple cider vinegar
1 tsp maple syrup
1 tsp Dijon mustard
¼ tsp salt
⅛ tsp black pepper
Heat oven to 400°F. Place squash, beets and bell pepper on rimmed baking sheet. Drizzle with 2 tablespoons olive oil, maple syrup and salt and pepper, if desired. Toss to coat. Roast 15 to 20 minutes or until tender, turning once.
In large skillet, crumble turkey. Cook turkey as specified on the package. Always cook to well-done, 165°F as measured by a meat thermometer. Remove from skillet. Set aside.
In same large skillet, heat 1 tablespoon olive oil over medium heat. Add kale. Cook 5 minutes or until wilted, stirring frequently. Stir in garlic and crushed red pepper flakes. Cook 1 minute.
Stir turkey, roasted vegetables and dried cranberries into skillet with kale. Pour vinaigrette over turkey mixture; toss to coat. Sprinkle with walnuts.
Apple Vinaigrette: In small jar with tight fitting lid, combine olive oil, apple cider vinegar, maple syrup, Dijon mustard, salt and pepper. Cover tightly. Shake vigorously.
Saturated Fat 2g