As I am writing up this ground turkey stew recipe and finishing the last bowl of it, I’m thinking I should make stews more often. Definitely! Stew is healthy and quick stovetop meal that keeps well refrigerated for days. Plus, it’s so easy to control the macros: want more protein=> add more meat, want more veggies=> add greens, less carbs=> no problem, don’t add any if you wish. Try my slow cooker pumpkin stew with chicken and quinoa stew with beef.
As I keep doing Insanity, I have to be creative with my meals. Believe it or not, the main challenge is to keep it simple and balanced. I constantly have to remind myself not to overdo it. In the back of my mind, I keep thinking “Oh, add this…What’s the rule for that type of dish? How do they do it in Italy?”. Who cares?! In Italy, they eat pizza and drink wine every day. Nothing wrong with that. It’s just not what I’m doing right now.:)
So, I kept this ground turkey stew simple – ground turkey (93% lean & organic), cannellini beans (I cook my own), curly kale, Kalamata olives and fresh herbs. The flavours are much of a Mediterranean decent here. Sweet pieces of turkey meat, “popping” in your mouth white beans, chewy kale, salty Kalamata olives in a savoury tomato broth – this dish came out delicious! And the older it is, the better it gets. Just like wine.
Enjoy, and have you tried my ground turkey quinoa casserole yet?
- 1 large onion, finely chopped
- 5 garlic cloves, minced
- 1 tsp olive oil, extra virgin
- 1 lb ground turkey, extra lean
- 14 oz can diced tomatoes
- 1 cup water, boiling
- 14 oz can cannellini beans, drained & rinsed
- 2 tsp oregano or thyme, dried
- 3/4 tsp salt
- 1/2 tsp black pepper, ground
- 2 bay leaves
- 1/2 lemon, juice of
- 3/4 cup kalamata olives, pitted and sliced in halves
- 4 cups kale, coarsely chopped & packed
- 1/2 cup basil, chopped
- 1/2 cup parsley, chopped
- Preheat dutch oven or large heavy bottom pot on medium heat and add olive oil. Add onion and garlic, saute for 5 minutes or until translucent, stirring occasionally. Add turkey and cook for 12-13 minutes, breaking into pieces and stirring every few minutes.
- Add diced tomatoes, water, beans, thyme, salt, pepper, bay leaves, then stir and bring to a boil. Reduce heat to low, cover and simmer for 20 minutes. Turn off the heat and add lemon juice, olives and kale, then stir, cover and let stand a few minutes or until kale is wilted. Add basil and parsley, stir again and it's best to let the flavours "marry" each other for 10 minutes or so. Discard the bay leaves and serve hot.
Servings Per Recipe: 6
Amount Per Serving = 1.33 cup:
Total Fat: 12.5 g
Cholesterol: 53.3 mg
Sodium: 704.8 mg
Total Carbs: 26.1 g
Dietary Fiber: 4.3 g
Protein: 22.8 g
WW Points+: 8