One of my favorite "healthy" meals is turkey stir fry with rice. Instead of a traditional stir fry where all the veggies are cooked in the skillet, I steam the veggies. It may take a little time for prep, and it may seem like a lot of work, but it is best to use fresh ingredients, when available.
It really is a fairly easy recipe.
GINGER TURKEY STIR FRY
Rice (your choice)
Broccoli 2 crowns
1 medium Zuchinni
1 medium Summer Squash
Asparagus 1 bunch
3 Carrots (peeled and sliced thin)
2 Tbsp. Olive Oil or Coconut Oil
1 medium Onion (sliced)
1 Package Mushrooms 12 ounces (sliced)
1 Package Turkey Cutlets 1 lb.
1 Tbsp grated Fresh Ginger
2 Tbsp. Tamari (or soy sauce)
Half bag Fresh Spinach
Cook rice. Use whatever kind of rice you prefer. I like Long Grain Basmati brown rice. I use a steamer - 1 C Rice and 1 1/4 C Water in steamer for 60 minutes.
Cut the broccoli, squash, and asparagus into bite size pieces.
Peel the carrots and slice thin.
Steam all veggies except onion and mushrooms until tender.
My steamer is two tier, so I set the rice to cook for 6o minutes on the bottom, and when there is about 15 minutes left I add the top tier with the veggies.
While the rice and veggies are cooking,
Heat oil in large skillet over medium high heat and saute onions and mushrooms until onions are clear.
Remove from pan and set aside.
Cut turkey cutlets into bite size pieces.
Add a little more olive oil to the skillet and add turkey. Cook until browned all all sides.
Return onions and mushrooms to skillet and mix together with turkey.
Add ginger and tamari. Lower heat to Low and continue to cook for about ten minutes, or until meat is cooked through.
Add Spinach to pan and stir. Simmer on Low until spinch wilts. This will only take a few minutes.
Add steamed veggies to the pan and combine with meat and spinach.
Serve over rice. Serves 3-4