I often make quick skillet meals with whatever I have on hand. Right now, that includes A LOT of yellow and red pear tomatoes from my garden!
I kind of throw them in everything I can get away with! If they’re slightly blemished, they are “cookers”. If they’re whole, they’re “snackers” and “cookers”. If they’re extra pretty, they’re going in a salad (or snackers or cookers) 😉
So tonight I decided on a quick and easy skillet casserole.
I like to use V-8 or vegetable juice for added nutrition and a taste boost! If you never cooked with it, take a second now to slap your forehead and say, “I could have used a V-8 or other vegetable juice cocktail!” 😮
For a vegan dish, you could make this without the turkey too!
- Ingredients
- 1 lb ground turkey
- 1 Tbsp olive oil
- 2 cups cherry tomatoes, halved
- 2 cups spinach leaves
- 1 can (11.5 oz) V-8
- 1 cup acini di pepe
- 1 Tbsp Italian seasonings
1. Add oil ground turkey, tomatoes, spinach and V-8 to skillet. Cook over medium heat, stirring to break up turkey for about 3 to 4 minutes.
2. Add seasoning and pasta. Stir. Cover and reduce heat to simmer about 10 minutes. Check frequently and stir to avoid sticking. Dinner is ready when pasta is al dente and turkey is thoroughly cooked.
3. Serve with salad or bread. I cut a slice off my homemade olive bread and gave it a quick, light toast and some butter! Delicious!
Servings: 4
Cooking Times
Preparation Time: 10 minutes
Cooking Time: 15 minutes
Total Time: 25 minutes
Nutrition Facts
Nutrition (per serving): 388 calories, 117 calories from fat, 13.1g total fat, 78.3mg cholesterol, 193.1mg sodium, 710.3mg potassium, 38.5g carbohydrates, 2.8g fiber, 2.1g sugar, 29.3g protein, 2465.4IU vitamin a, 37mg vitamin c.
