This quick ground turkey and potatoes 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 ground turkey and potatoes skillet 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 and proper amount of seasoning, and you got a quick dinner-winner: ground turkey stew with quinoa, kale turkey pasta bake or healthy turkey chili. A must for us, busy moms.
Ground Turkey and Potatoes
- 2 tbsp avocado or coconut oil divided
- 7 large garlic cloves thinly sliced & divided
- 4 cups broccolini or broccoli cut into 2" long pieces
- 1/3 lemon juice of
- 1/4 tsp salt
- Ground black pepper to taste
- 1 medium onion chopped
- 1 lb ground turkey lean
- 2 tbsp soy sauce I used Bragg liquid aminos
- 2 lbs baby potatoes 4-5 cups, 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 1 tbsp 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, salt and pepper; stir and transfer to a medium bowl. Set aside.
- Return dutch oven to medium heat and add remaining 1 tbsp of oil. Add remaining 2 garlic cloves and onion; sauté for 2 minutes, stirring frequently. Add ground turkey and cook for 5 more minutes, breaking meat into pieces with a spatula.
- Add soy sauce, 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.
Store: Refrigerate covered for up to 3 days.
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