This simple skillet dinner is great when you're short on time and want a dinner that's good, nourishing, and won't break the bank. With ground turkey, chopped fresh pears, and a bag of frozen butternut squash, the meal comes together quickly and includes plenty of fall flavors. I usually add a few handfuls of fresh spinach to the skillet at the end of the cooking time to add extra flavor, nutrition, and color to the dish. Dried cranberries add a pop of sweetness, and feta cheese provides a bit of creaminess and saltiness. Low in saturated fat, high in protein and fiber, and low in added sugars, the dish is great if you're on a diabetic diet or want to "eat healthy." You won't need to serve much with the skillet meal. A salad and/or fruit would be plenty. Enjoy!

Ground Turkey, Pear, and Butternut Squash Skillet Dinner (Diabetic Friendly) -- Serves 4
2-3 teaspoons of canola oil
1 medium onion, chopped (about 3/4 cup)
1/4 cup of chopped celery
16 ounces of lean ground turkey (93 percent)
1/2 teaspoon of salt or to taste
1/4 teaspoon of pepper
1/2 teaspoon of garlic powder
1/2 teaspoon of dried thyme
1/2-1 teaspoon of poultry seasoning (depending on how much you like it)
12-ounce bag of frozen butternut squash
2 medium pears, cored and chopped into 1/2-inch or so pieces (no need to peel)
1 cup of water
1 teaspoon of reduced sodium chicken base (I use "Better Than Bullion")
1 tablespoons of dried cranberries (or use raisins)
2-3 handfuls or cups of fresh spinach
2 tablespoons of chopped green onions
2-3 tablespoons of crumbled feta cheese
Heat the oil in a large, non-stick skillet over medium heat and add the onion and celery. Saute them for 5-8 minutes or until they begin to soften. Crumble in the ground turkey and sprinkle on the 1/2 teaspoon of salt, pepper, garlic powder, thyme, and poultry seasoning. Saute the meat/veggie mixture for about 10 minutes or until the turkey has cooked through. Add the butternut squash, pears, water, chicken base, and dried cranberries to the pan and stir them into the turkey mixture. Bring the mixture to a boil, stir it, reduce the heat to medium low, and partially cover the pan. Let the mixture cook for about 5 minutes or until the squash is soft and the liquid in the pan has reduced down by about half. Stir in the spinach a little at a time, letting it melt down into the mixture. Stir in the green onions and half the feta. Taste the mixture and add a bit more salt if you think it's necessary. Sprinkle a little more feta over the top of the mixture before serving it.

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