Organic Turkey with Zucchini, Squash and Kale

It’s late. I’m tired. And hungry. Not a great combination for the middle of the week.

I am home from work late tonight and was a little bummed to open my refrigerator to a jar of olives and salsa. Having no leftovers in the fridge after a long day is pretty disheartening.

However, this is not the first time I’ve been in this predicament before.

Having gone to bed hungry from sheer exhaustion on numerous occasions, I’ve learned to have a few quick, easy, yummy and still healthy meals I can make in under 30 minutes, all the while still having leftovers for breakfast and lunch for the day after. (This actually took me 34 minutes to make to be precise.)

I would love to blog more about how amazingly awesome and easy this dish is to make, but this homegirl’s got to get to bed.

So if you find yourself coming home from work late, and wiped out…give this quick and easy meal a whirl! Enjoy!

Organic Turkey with Zucchini, Squash and Kale (quick, very easy and yummy!)

Ingredients (organic):

• Organic Turkey from Misty Knolls Farms
• 1/2 red onion
• 4 garlic cloves
• 1 bunch of green kale
• 1 zuchinni
• 1 squash
• 6-7 sprigs of cilantro
• 1/2 tsp paprika
• 1/4 tsp cumin
• 1/2 tsp cayenne pepper
• 1/4 tsp turmeric
• Celtic Sea Salt
• 2 tbs. Olive oil

Directions:

1. First, I dice up the red onion and garlic.

2. Then, I add the olive oil in a large skillet or wok at medium high heat (an 8 out of 10 on my stove) and saute the red onion and garlic until golden brown. I add just a pinch of sea salt just to add flavor.

2. While the onions and garlic are sautéing, I dice up the zucchini and squash in to small 1/2 inch cubes, chop the cilantro and kale, and put these off to the side.

3. Then I add the ground turkey to the skillet (although you can use any kind of ground meat) and brown the meat for about 10 minutes. I also add all the spices at this time and stir the turkey so that it all gets incorporated.

4. Once the meat is just about cooked, I add in the cilantro, zuchini, and squash and sautee this for about another 2 or 3 minutes

5. I then add the kale at the very end for only about 1 minute because I like to keep the greens crunchy and not over cook them.

6. I do a little taste test, and add more seasoning if it needs the extra flavor.

7. Finally, I eat and enjoy!