This quick dinner idea is to die for! And before you go “Oh my gosh, potatoes are starch, carbs and make me fat!” I have BIG news for you: potatoes are good for you, especially with skin on. They are full of fiber and complex carbs, combined with lean protein like turkey and stalky/filling greens like broccolini, and you got yourself a bikini body meal! Yes, that’s right – 216 calories, 4 g of fat, 19 g of carbs and 22 g of protein.
I totally understand my healthy potatoes and “boring” greens can’t compete with all that cheese and simple carbs craziness happening on foodgawker, but I could care less. I’m in for a long haul of healthy and happy life. Haha, I hope you are with me. Then I have an easy stovetop dinner for you, that you can quickly throw together after work. And kids will love it too, unless they don’t like broccoli. There I can’t help you.:)
Maybe your kids will like broccolini. Mine love both! If you are not familiar with this skinny green vegetable, let me tell you it’s not baby broccoli. Broccolini is a cross between Chinese broccoli and regular broccoli, resulting in less bitter than broccoli with a sweetness similar to asparagus’ vegetable. When cooked, broccolini has a chewy texture and is super filling without extra calories. You can often find organic broccolini at a reasonable price. I buy mine at Costco for $7 a bag, that lasts a while. If you can’t find broccolini, feel free to replace it with broccoli.
Using quick searing method results in crispy and tender veggies. The key is to have garlic, onion, broccolini and seasonings ready to go. Lately, I love using tamari or low sodium soy sauce as a seasoning for poultry and Tofu “Scrambled Eggs”. Feel free to substitute with extra salt.
This was one of the fastest and tastiest dinners I have on the blog. Frankly, sweet ground turkey makes anything tasty. Just pair it with some complex carbs, right veggies (not carrots) and proper amount of seasoning, and you got a quick dinner-winner. A must for us, busy moms.
Speaking of moms, Mother’s Day is just around the corner. I teamed up with my some of my blogger friends to share an advice on a work from home mom and life balance. In other words, how to survive a total craziness. Yes, I think being a mom of 2 little kids is insane and crazy. I got no help besides Alex though. Moms with helping grandparents, aunts and uncles might have a different opinion.:)
If I could give you only one tip on how to stay sane, I would say Ignore the Mess! It might be nothing new to you but its’ something I discovered for myself recently, as I was used to living in a show home and driving a car with polished steering wheel. Those days are long gone, for now. It’s a temporary thing, I want to believe.
I’m not saying stop cleaning but rather pick your battles. I call it a survival mode. My goal is to build a career, make money for a comfortable living (not that Alex doesn’t do that), feed the kids nutritious meals, educate them, raise good citizens AND not to forget about myself amidst this insanity. I honestly feel life with 2 kids is insane. No idea how is life with 3 kids and don’t want to know.:)
So, I chose to ignore, to a certain extent, sticky fingerprints on the walls, crumbs all over the floor, dirty tablecloth and you don’t want to know what’s in my car. I mean I clean of course (I used to be a clean freak) but not as much. On weekends we go out and have fun while floors are messy and laundry isn’t done! Why? Because I can’t keep up and my kids are little only once and Alex works weekdays, so I want to have fun with my family.
I also want to point out a BIG advantage of a food blogger – working from home. Many things can be done while you work. For example, loading the dishwasher and laundry. I honestly think if I were to work from the office 9 – 5, my house would have been way dirtier and kids wouldn’t do any sports. Plus they have me here, with them, raising them. How cool is that?!
I honestly don’t think life of a mom blogger is hard. It ain’t easy but not the hardest. I’ve done and seen much harder work and am blessed to be doing what I love! I’m not in Ukraine, I’m not a Malaysian airplane mystery relative, I’m alive and I’m here! Life is full of challenges, it’s about how we deal with them. Some days are better, some day are worse. Overall, we got a good life in North America. We got an online dating service for dogs, for goodness sake. So, really…Trust me, I lived in Ukraine for 19 years.
So yes, Ignore the Mess and Happy Mother’s Day!
Here are a few recipe ideas for Mother’s Day and I’m sure some sound advice on a mom’s work/life balance:
Spinach Salad with Steak Onion and Date Kebabs with Orange and Blue Cheese from Katie @ Healthy Seasonal Recipes
Crispy Duck Legs with Braised Vegetables from Carolyn @ All Day I Dream About Food
Taco Egg Stuffed Tomatoes from Brenda @ Sugar Free Mom
- 1 tbsp extra virgin olive oil, divided
- 7 large garlic cloves, thinly sliced & divided
- 4 cups broccolini or broccoli, cut into 2" pieces
- 1/3 lemon, juice of
- 1/4 tsp salt
- 1/4 tsp black pepper, ground
- 1 medium onion, chopped
- 1 lb ground turkey, extra lean
- 2 tbsp soy sauce or tamari, low sodium
- 4 cups baby potatoes, cut into even sizes
- 1 cup water, boiling
- 2 green onion sprigs, chopped
- Preheat dutch oven, large deep skillet or heavy bottom stainless steel pot on medium-high heat. Add 2 tsp olive oil, 5 garlic cloves and broccolini. Cook for 4 - 5 minutes, stirring every 45 seconds or until garlic and broccolini get a nice char on each side. Add lemon juice, 1/4 tsp salt, 1/4 tsp black pepper, stir and transfer to a medium bowl. Set aside.
- Return the dutch oven to medium heat and add 1 tsp olive oil. Add 2 garlic cloves and onion. Saute for 2 minutes, stirring frequently. Add ground turkey and cook for 5 more minutes, breaking meat into pieces with a spatula. Add soy sauce/tamari, potatoes, water and stir gently to combine. Bring to a boil, cover and cook on low-medium heat for 20 minutes. Check potatoes for readiness and if necessary cook a bit longer. Then add previously cooked broccolini and green onion. Stir gently and serve hot.
Servings Per Recipe: 6
Amount Per Serving = 1 + 2/3 cups:
Total Fat: 4.7 g
Cholesterol: 43.3 mg
Sodium: 366.7 mg
Total Carbs: 19.1 g
Dietary Fiber: 4.8 g
Protein: 22.2 g
WW Points+: 5