Cooking Broke

One-Dish Ground Turkey Sweet Potato Skillet

Ingredients

• 1 pound ground turkey
• 1 medium onion, chopped
• 1 shallot, finely chopped
• 3 garlic cloves, minced
• 1/4 cup tomato paste
• 1 medium sweet potato, peeled and cubed
• 1 cup chicken broth
• 2 teaspoons smoked paprika
• 1/2 teaspoon salt
• 1/4 teaspoon pepper
• 3 cups chopped fresh kale
• Dash crushed red pepper flakes
• 1 medium ripe avocado, peeled and sliced
• Minced fresh mint, optional

Directions

1. In a large skillet, cook turkey, onion, shallot and garlic over medium heat until turkey is no longer pink and vegetables are tender, 8-10 minutes, breaking up turkey into crumbles; drain. Add tomato paste; cook and stir 1 minute longer.
2. Add sweet potato, broth, smoked paprika, salt and pepper. Bring to a boil; reduce heat. Simmer, covered, until sweet potato is tender, about 10 minutes, stirring occasionally. Add kale and red pepper flakes; cook and stir until kale is wilted, about 2 minutes. Serve with avocado and if desired, mint.

Can you freeze One-Dish Ground Turkey Sweet Potato Skillet?

Freeze cooled mixture in freezer containers. To use, partially thaw in refrigerator overnight. Heat through in a saucepan, stirring occasionally; add broth or water if necessary. Serve with avocado and, if desired, mint.

Nutrition Facts

1-1/3 cups: 318 calories, 14g fat (3g saturated fat), 76mg cholesterol, 628mg sodium, 24g carbohydrate (8g sugars, 5g fiber), 26g protein. Diabetic Exchanges: 3 lean meat, 2 fat, 1-1/2 starch.

Lemon Mushroom Chicken

Ingredients

• 4 boneless skinless chicken breast halves (4 ounces each)
• 1/4 cup plus 2 teaspoons all-purpose flour, divided
• 1/2 teaspoon salt
• 1/4 teaspoon pepper
• 2 tablespoons butter
• 1/3 cup plus 3 tablespoons reduced-sodium chicken broth, divided
• 1/2 pound sliced fresh mushrooms
• 1 tablespoon lemon juice

Directions

1. Flatten chicken to 1/2-in. thickness. In a large shallow dish, combine 1/4 cup flour, salt and pepper. Add chicken, 1 piece at a time; turn to coat.
2. In a large nonstick skillet over medium heat, cook chicken in butter for 5-6 minutes on each side or until no longer pink. Remove and keep warm.
3. Add 1/3 cup broth to the pan, stirring to loosen browned bits. Bring to a boil. Add mushrooms; cook and stir for 3-5 minutes or until tender.
4. Combine the remaining flour and broth until smooth; stir into the mushroom mixture. Bring to a boil; cook and stir until thickened, about 2 minutes Stir in lemon juice. Serve with chicken.

Nutrition Facts

1 chicken breast half with 1/4 cup sauce: 213 calories, 9g fat (4g saturated fat), 78mg cholesterol, 368mg sodium, 8g carbohydrate (1g sugars, 1g fiber), 26g protein. Diabetic Exchanges: 3 lean meat, 1-1/2 fat, 1/2 starch.