Turkey and Potato Skillet

Mar 28, 2012 by

I’ve wanted to do a one-pot dish for some time now. I was tired of using ground turkey the same way all the time. Needless to say, it gets a little boring for everyone. Something new was definitely needed! Balance is always my goal, so there’s a good ratio of protein, starch and greens… and some sweet corn too, to brighten it up a bit. I love that the ingredients are what we know and love and that the recipe can be tweaked as needed. A versatile recipe is a good recipe. I also wanted a sweet sauce in the mix, to give a constant flavour throughout the entire dish, but not overpowering it. I’ve made this dish twice and I’m happy enough with the result to share with you here. It’s funny – when I’m freestyle cooking, I really need to write down what I do. The second time I made this I was hoping I got it right so that it would turn out just as good as it did the first time!

 

Turkey, White Potato, Sweet Potato, Sweet Peas

 

 

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Turkey and Potato Skillet

Prep Time: 20 minutes

Cook Time: 30 minutes

Ingredients

  • 1 1/2 lb Lean Ground Turkey
  • 1 Onion, finely diced
  • 2 Cloves garlic, minced
  • 2 Tbsp Olive Oil
  • 1 Tbsp Oregano
  • 2 Tsp Dried Thyme
  • Salt & Pepper
  • 1/2 Cup Organic Ketchup (Or regular Ketchup is fine)
  • 3 Tbsp brown sugar
  • 1 Tbsp White Vinegar
  • 1/4 Cup Chicken Broth
  • 1 Large sweet Potato, cut into 1-inch cubes
  • 1 Large While Potato, cut into 1-inch cubes
  • 1 Cup Sweet Peas, thawed from frozen (or canned if you like)
  • 1/2 Cup Sweet Corn, thawed from frozen (or canned if you like)

Instructions

  1. In a hot skillet, add olive oil
  2. Add Onion, sauté until softened
  3. Add garlic, stir until softened
  4. Add Ground Turkey and use a spoon to break into small chunks
  5. Sprinkle salt, pepper, Thyme and Oregano. Stir to incorporate
  6. Brown the turkey for about 8 minutes on a medium-high heat
  7. In a small bowl or measuring cup, add ketchup, sugar, vinegar and broth
  8. Mix with a spoon until a smooth consistency is achieved
  9. Pour over the turkey, stirring to combine
  10. Add cubed potatoes, stir and cover over medium-low heat for about 15 minutes or until the potatoes are fully cooked
  11. Add the corn and peas and cover for another 5 minutes
  12. Stir to combine
https://lovelypantry.com/2012/03/turkey-and-potato-skillet/

5.0 from 1 reviews
 
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Aside from the subtle sweetness of this dish, the colours are so appealing to me. I think I’m addicted to green. There HAS to be something green in my plate. I love sweet potatoes. White potato – not so much, but each has its special place in my diet. I was happy to join the two for this Turkey and Potato Skillet dish.

 

Turkey and Potatoes in skillet

 

 

Turkey and Potato Skillet

 

 

This was so easy to make and filled with colourful goodness. Perfect for a mid-week dinner!

 

Happy Wednesday!

~Lyn

 

 

 

 

 

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Lyn’s Pastitsio

Dec 12, 2011 by

I absolutely LOVE Pastitsio.  I guess I love my particular version, as there are so many versions of it. At the end of the day, you just have to make it your own. I’ve made it a few times and its a definite keeper. I love the process. I especially love the delicate creamy Bechamel Sauce that hugs the meaty pasta goodness underneath. Aside from the fact that I like it – my kids like it too and THAT should say it all! 🙂 This is also a great dish for entertaining.

The big surprise for me, was the ingredient that I never expected… cinnamon. It added such a lovely flavour. I will warn you… don’t add more than what is specified in the recipe below. Too much cinnamon in this dish is no good. Take my word for it.

I added sweet pepper and zucchini because I like to incorporate vegetables within the dish itself. Zucchini is one of those sturdy veggies that are so versatile – you can roast, steam, sauté, blend… seriously. It’s just that good. Turkey lightens it up a bit for me since I don’t have red meat so often. I’ve made it with lamb before and it was just as good. As I always say… use what you have on hand.

 

Meat/Pasta and bechamel sauce. Ready to become one.

 

Ready to go into the oven

 

Lyn's Pastitsio

 

Lyn's Pastitsio

 

Here’s the recipe:

 

4.0 from 1 reviews
Lyn's Pastitsio
 
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A Greek inspired family meal for any day of the week. It consists of a ground meat (Lamb, Beef, Veal or Turkey), Pasta, Herbs & Spices and a Bechamel Sauce
Author:
Recipe type: entrée
Serves: 6
Ingredients
  • 450g Ground Turkey (or Extra Lean Ground Beef, Veal or Lamb)
  • 1 Onion, finely diced
  • 3 Cloves garlic, finely minced
  • 1 Medium Zucchini, gratered
  • ½ Yellow Bell Pepper, chopped
  • 1½ Cups Elbow Pasta, Cooked al dente, drained
  • ½ Cup Tomato Sauce (or a small tin tomato paste)
  • ½ Tsp Ground Cinnamon
  • ¼ Cup Low Sodium Chicken Broth
  • 1 Tsp Thyme
  • 1 Tsp Salt
  • 1 Tsp Pepper
  • 3 Tbsp Butter
  • ¼ Cup Flour
  • 1½ Cups Milk
  • ¼ Cup Gratered Parmesan Cheese
Instructions
  1. Pre-heat your oven to 375F
  2. In a large hot skillet, add turkey. Season with salt, pepper and thyme. Brown meat and add onion. Combine. After about 10 minutes, drain any oil that is released from the meat. Reduce heat.
  3. To the turkey, add broth, tomato sauce, zucchini, bell pepper, cinnamon, garlic, salt and pepper. Stir to combine. Cook for about 15 minutes.
  4. Add pasta. Stir until combined. Transfer the turkey/pasta mixture into a 9 X 13 baking dish. Or individual oven-safe bowls, like what I did. I used 2 4oz and 4 16oz bowls. Baking time is the same.
  5. Bechamel sauce - In a warm pot, add butter and allow to melt. Add flour and whisk to combine. At medium heat, gently whisk constantly and add milk gradually until a smooth consistency is achieved. Add parmesan. Stir to combine. This should take about 10 minutes. When nice and creamy, remove from heat.
  6. Gently pour the bechamel sauce over the turkey (I used a ladle), ensuring an even layer on top covers the meat completely from corner to corner.
  7. Bake for 30-40 minutes until cream sauce is puffed up and golden. Let stand for about 10 minutes before serving.

 

Want some?

 

First bite

 

Recipe adapted from Everyday Food

 

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