Gluten Free Turkey and Sweet Potato Skillet

Lately I’ve been in the mood to eat things that create the least amount of dishes and require the least amount of effort.  For example, last week I had Cheerios for lunch everyday.  I have no regrets, Cheerios are delicious and have been proven to help lower cholesterol.  This week I decided I should probably get out of my cold cereal slump and make something a little heartier with a few more health benefits!  But I still didn’t want to do dishes.

This delicious dish is easy, healthy, and you can do everything with just a few dishes!  (Even fewer if you eat it straight out of the pan)  The cumin and turmeric give the dish a nice warming flavor that’s perfect for the chilly weather, and the low carb content will give your body a break between all the holiday parties.  The cheese helps keep the dish from drying out, and adds a wonderful zing of flavor.  But, if you want to keep this dairy free, a nice bit of chicken gravy would do the trick!

Something we’ve discussed in lecture lately is the stability of different oils.  Every oil has what is called a “smoking point.”  Oils like Flaxseed, and Olive Oil, have a much lower smoking point than Avocado and Peanut Oil.  When an oil reaches its smoke point the fatty acids break down and produce free radicals, which have been shown to be adverse for health.  When pan frying I always try to avoid using Olive Oil unless I’m going the low and slow route.  Advice on which oils to cook with is conflicting, but a good rule of thumb to go by is when you’re pan frying or sautéing try to choose an oil that has a smoke point of at least 400 Degrees F.

Ingredients
1 Tbsp oil
1 sweet potato
1 yellow onion
1 yellow bell pepper
1 lb ground turkey
1 tsp turmeric
1 tsp cumin
1/2 tsp black pepper
Salt to taste
1/3 C fresh grated gouda cheese
Chopped cilantro for garnish

Directions
Heat pan over medium heat, in the meantime chop the sweet potato, onion, and pepper.  Be sure to chop the sweet potato small enough so it will cook quickly.

Pour oil in the pan, and add the sweet potato.  Allow to cook for 3-4 minutes before adding the onion and pepper.

Cook for another 6-7 minutes, until sweet potato is almost done.  Add turkey and seasonings, cook until all the meat is browned, and sweet potatoes are tender.  If the mixture seems a little dry, add a bit of water or broth to moisten it.

Sprinkle cheese over top and cover with a lid for a few minutes to allow the cheese to melt.  Upon serving, top with chopped cilantro.

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

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