If you know me at all, you know I will quickly bore of an apple and boneless skinless chicken breast for dinner. Actually if you know me at all, you'll realize I would never make myself eat a boneless skinless chicken breast...no matter how fat I am! So in an effort to keep things tasty, satisfying, and interesting... here we go!
Ground Turkey with Curry and Curly Mustard Greens
The pungent flavors of the curry and greens help satisfy your taste buds without using oil or fatty sauces. Plus the nutritional value of this, thanks to the greens, is through the roof! Another bonus-utilizing spices like cinnamon and cayenne boost your metabolism naturally.
1 pound extra lean all natural ground turkey
1 small diced white onion
sea or kosher salt and pepper
1 cup organic low sodium chicken stock
3 cups organic curly mustard greens (take a minute to chop them a bit smaller than they come, rinse, and wring out with your hands)
Heat a large skillet over medium-high heat, and add turkey and onions. Break up the turkey and keep mixing, to avoid any scorching. There is little to no fat in the turkey and you are not adding any to the pan, so you have to keep it moving. Season with salt, pepper, 2-3 tablespoons of curry power, a dash of cinnamon and cayenne. Mix. Slowly add the chicken stock and then the greens. Mix until the greens wilt down, then top with juice of half a lime. Mix, cover, reduce to medium heat, and allow to simmer for a few minutes- turkey should be fully cooked and greens wilted and soften a bit. Serve hot with a lime wedge.
A great side to this is a cucumber salad. Peel and slice cucumber. Add thinly sliced onion. Allow to marinate in red wine vinegar, salt and pepper (add dill if you like) for 10-15 minutes in the fridge before serving.
If you are not limiting carbs, whole wheat couscous would be a wonderful addition to the meal.
*Well wishers are welcome, but don't comment negatively on my choice of diet plan. I really don't need it. Thank you!