Saturday Superfoods

Very Veggie Skillet Casserole

Ingredients

• 3/4 pound lean ground turkey breast
• 2 tablespoons olive oil
• 1/2 cup chopped onion
• 2 cloves garlic, minced
• 1/2 cup finely chopped yellow summer squash
• 1/2 cup finely chopped tomato
• 1/2 cup sliced celery
• 1/2 cup sliced carrot
• salt
• ground black pepper
• 1 cup instant brown rice
• 1 1/2 cups water
• 1 teaspoon reduced-sodium chicken bouillon granules
• 4 cups baby spinach

Directions

1. In a large, deep nonstick skillet over medium-high heat, cook the ground turkey, breaking it up with the back of a spoon, for 8 to 10 minutes, or until no longer pink. With a slotted spoon, transfer the turkey to a medium bowl.
2. In the same skillet over medium heat, warm the oil. Add the onion and garlic. Cook, stirring often, 5 minutes, or until the onion is softened. Add the squash, tomato, celery, and carrot. Cook, stirring often, about 5 minutes, or until the vegetables are crisp-tender.
3. Return the turkey and any juices to the pan. Season to taste with salt and pepper, and stir to combine. Stir in the rice, water, and bouillon granules. Bring to a boil. Reduce the heat to low, cover, and cook about 15 minutes, or until the rice is tender. Stir in the spinach, cover, and cook about 1 minute longer, or until the spinach is wilted.

Nutritional Facts per serving

CALORIES 245.3 CAL
FAT 9.1 G
SATURATED FAT 1.1 G
CHOLESTEROL 33.8 MG
SODIUM 159.1 MG
CARBOHYDRATES 19.6 G
TOTAL SUGARS 3 G
DIETARY FIBER 2.9 G
PROTEIN 23.8 G

Recipe from Prevention.com