Boy, it’s been far too long since I posted a new recipe! What a slacker! It’s not because I haven’t been cooking, but I guess I’ve been in a repeat slump or lacking in inspiration. Who knows? I was recently perusing Pinterest for fresh ideas and saw this recipe and was intrigued. While I bet that version is super good, I was inclined to make a bunch of changes. Shocking, I know.
First of all, the family isn’t fond of olives. So, that was an easy omission. I also opted for no feta because my day was already high in fat in other areas I didn’t want to give up – like cream in my coffee. That’s a non-negotiable in my world. Feta, while I enjoy, I can do without if I have to choose between the two. The other area I skimmed the fat content was by skipping the olive oil. I often find vegetables can simply be sautéed in the fat/grease that results from cooking the meat in the pan. No additional oil required. I also opted to skip the orzo and doubled up on wilted spinach cooked separately and then served the recipe over it. Others in the family had their’s over brown rice.
Here’s what I came up with:
1lb of ground turkey
1 red pepper, diced
1 red onion, diced
1/2 TBS of minced garlic
I – 14oz can of diced tomatoes
1 TBS Italian seasoning
- Cook ground turkey in large sauté pan until no longer pink (crumble as you cook)
- Add garlic, red pepper and red onion and continue to cook over medium heat until vegetables soften
- Add diced tomatoes, Italian seasoning and salt and pepper as desired
- Serve over wilted spinach, cauliflower rice, rice or other grain or even pasta!
1/3 of recipe had 15C, 12F and 33P