Every once in awhile, some of my favorite creations come from desperation, lack of time, or in this case, pure laziness. I like to start my week with a meal that is packed with nutrition, easy to put together and to reheat. This simple ragú is just such a dish, using quick cooking, lean ground turkey and some frozen organic kale and butternut squash. Kale and butternut squash are two of my favorite vegetables, but both require a bit of patience and time, when prepping them fresh. I was really happy with the chopped kale and butternut squash cubes that I found in the frozen foods section. They were delicious and quick additions to my skillet meal. I served this on top of smoked basmati rice, but it would be just as good on quinoa, brown rice or whole grain pasta. I seasoned the mixture with my new favorite spice mixture, Bragg's Organic Sprinkle. Herb blends are a terrific item to have on hand, and Italian seasoning or herbs de Provence would work equally as well in this recipe. Normally, I don't use granulated garlic or onion, but today I could not even be bothered with chopping a fresh onion or garlic clove. Just because one is being lazy, does not mean that you have to compromise on flavor, so I added a little dash of organic onion and garlic granules to punch up the flavor. Canned, fire roasted tomatoes and tomato paste rounded out the dish. Tomato paste is one of my pantry staples and my favorite ways to add a rich depth of flavor to a quick cook sauce or stew.
So here's to a delicious and nutritious week!
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| My new favorite seasoning blend |
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| This rice is amazing and as luck would have it, buy one get one free at Publix this week!! |
Lazy Girl's Ragú:
1 teaspoon extra virgin olive oil
1 pound ground turkey
2 tablespoons organic tomato paste
1 teaspoon Bragg's Sprinkle
1/2 teaspoon organic garlic granules
1/2 teaspoon organic onion granules
1/2 teaspoon red pepper flakes
1 10 oz bag frozen organic kale, thawed and drained
1 15 oz bag of frozen, cubed organic butternut squash, thawed and drained
1 can of organic fire roasted diced tomatoes
Salt and pepper to taste
1) Brown turkey in a non-stick skillet coated with olive oil, over medium high heat. Breaking up the meat with a wooden spoon and cooking until browned and liquid has evaporated
2) Add tomato paste and spices and stir to combine.
3) Add kale, squash and tomatoes. Stir to combine, reduce heat and allow to simmer for 5-10 minutes
4) Serve warm on top of rice, quinoa or pasta.
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| Time to dig in!! |
