Italian Turkey Bowls. I made this meal on Sunday when I got home from the Lake of the Ozarks. I didn’t want to spend any time in the kitchen as it was almost 9PM by the time I got home. This one took me 30 minutes exactly from start to plated. If you’re in need of a quick and easy meal to prep, look no further.
INGREDIENTS
2 lbs (908g) ground turkey
1 lb (454g) rozen green beans
2 medium (600g) sweet potatoes
Basil (optional)
1 tbsp (15mL) olive oil
FOR THE DRESSING
1/4 cup (60mL) red wine vinegar
1 tbsp (15mL) olive oil
1 tsp (5mL) lemon juice
1 tsp (4g) garlic powder
1/2 tsp (2g) onion powder
1 tsp (1g) dried basil
Pinch of salt and pepper
PREP
1. Preheat your oven to 450F.
2. Cut your potatoes into thin (1/4” or less) half moon shaped pieces. Toss in 1/2 tbsp olive oil and spread on a sheet pan.
3. Bake for 10 minutes and flip. Cook an additional 8-10 minutes.
4. While the potatoes are cooking, heat a skillet over medium high heat. Add in the turkey and brown.
5. Mix all of the ingredients for the dressing together. Mix into the meat.
6. Microwave the green beans until they are no longer frozen.
7. Divide your ingredients evenly between 5 containers. The nutrition information above is obviously for one serving. Somehow, some way, there is always someone who can’t figure that out.
If you have to swap something, swap it. I don’t care. This isn’t baking. I think adding feta to the turkey after reheating would be a nice touch.
❓What is the fat content on the turkey?
❗️I always use 93/7. Use whatever you have.
❓Can I use bottled Italian dressing?
❗️Who is going to stop you?
❓Why didn’t you use bottled Italian dressing?
❗️Because I wanted a more vinegar heavy flavoring to be more macro friendly.
❓I made this and it took me more than 30 minutes.
❗️Well you should be faster then. Slow ass.
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