Last night, my mom and I made plans for a girl’s night.
She was coming over, and I was all geared up to make Turkey Burgers and roasted Red Kuri Squash Fries. The meat was even thawing on the counter.
Then, in our typical fashion, plans changed.
We went on a grand caper the likes of which would only happen to us. I can’t really go into detail due to privacy concerns. Just imagine 2 little white women in a sketchy area of town, a bingo hall, 2 bouncers, and a broken GPS.
It was “AWESOME”!
By the time we were safe and sound back on our side of town it was late and food was an immediate necessity.
…Enter: The Gourmet Pizza Company…
Thank goodness for this little pizza place! They have an amazingly safe restaurant with Gluten-Free, Vegan Pizza, breadsticks, salads, etc…. They use Daiya Cheese & buy their crusts from Ivan over at Viitals. Ivan trained the entire staff on how to avoid cross contamination. Their kitchen is so safe it’s almost ridiculous!
But I digress….
We each ordered a half salad and split a delicious pizza topped w/ Portobello Mushrooms, Caramelized Onions, Spinach, and Red Cabbage. It was perfection! Then we headed back to my place to chat. All in all it was a lovely evening!
However, we returned home to find thawed turkey on the counter. It needed to be cooked… TODAY! Not wanting to go to the grocery store after church tonight, I whipped this together with whatever I had on hand. Feel free to add whatever veggies you have that need to be used. Bon Appetit!
Creamy Skillet Turkey & Kale
- 1-2 Tblsp. Extra Virgin Olive Oil
- 1 lb. Lean Ground Turkey
- 1/2 Yellow Onion, chopped
- 5 cloves Garlic, minced
- 1/2 Red Bell Pepper, chopped
- 2 handfuls Kale
- 1 Tomato, chopped
- Salt & Pepper, to taste
- Rosemary, Thyme, Sage, & Poultry Seasoning, to taste
- splash Organic Chicken Stock
- 1/4 cup Tofutti Better Than Sour Cream
- In a large skillet, heat oil.
- Add turkey, onion, & garlic, and cook until turkey is almost done.
- Add spices and thoroughly combine.
- Add pepper, kale, tomato, and dash of chicken stock. Cook down slightly.
- Stir in sour cream, remove from heat, and allow to rest about 5 minutes before serving.
Do you have one person you always seem to get into shenanigans with? What was your last caper?
P.S.- Dickens says “hi!”
*This post is linked to The Crazy Kitchen Recipe Round-up.