Turkey and Veggie Stir-Fry
This turkey and veggie stir-fry is packed with lean protein and fresh vegetables, making it both nutritious and satisfying. It’s also quick to whip up and works well over rice or cauliflower rice.
Notes
Ingredients and Instructions
| Ingredient | Quantity | Notes |
|---|---|---|
| Ground Turkey | 1 lb | Lean |
| Broccoli Florets | 2 cups | Fresh or frozen |
| Bell Peppers | 2 | Sliced |
| Carrots | 2 | Sliced |
| Green Onion | 1/2 cup | Chopped |
| Garlic | 2 cloves | Minced |
| Soy Sauce | 3 tbsp | For seasoning |
| Olive Oil | 1 tbsp | For cooking |
| Salt and Pepper | To taste | Seasoning |
- Cook Ground Turkey: In a large skillet, heat olive oil over medium heat, then cook the turkey until it’s browned.
- Add Vegetables: Add the broccoli, bell peppers, carrots, and garlic to the skillet, stirring until vegetables are tender.
- Season with Soy Sauce: Stir in soy sauce, salt, and pepper, adjusting seasoning to taste.
Storage and Serving Tips
- Storage: Divide the stir-fry into containers and refrigerate for up to 4 days.
- Serving Suggestions: Serve over rice, noodles, or cauliflower rice. To reheat, use the microwave or stovetop until warmed through.