Italian Turkey Vegetable Skillet

Brief Description

Another delicious Italian inspired, one-pot meal ready in minutes!

Phase 2 approved with the omission of the cheese.



  • 2 tablespoons coconut oil
  • 1 - 1.5 lbs organic ground turkey or grass fed beef
  • 1 medium onion, diced
  • 4 cloves garlic, minced
  • 2 cups broccoli florets
  • 1 pint mushrooms, sliced
  • 1 14 oz. Fire Roasted tomatoes (Trader Joes)
  • 1 14.5 oz can organic no sugar added tomato sauce
  • 1 tablespoon each dried Italian seasoning, parsley, basil, oregano
  • 1 teaspoon smoked sea salt
  • 1 teaspoon freshly cracked black pepper
  • 2 cups zucchini rounds, 1/3" thick
  • 1 cup grape tomatoes, halved
  • 1 cup optional-shredded Swiss & Gruyere cheese (Trader Joes)


1. In a large skillet over medium-high heat, begin to brown meat.
2. Add onion, broccoli, mushrooms and garlic stirring to blend. Cook for several minutes to soften vegetables slightly.
3. Stir in fire roasted tomatoes, tomato sauce and spices. Return to a simmer.
4. Add zucchini rounds and continue cooking until vegetables are tender.
5. Stir in halved tomatoes. Cook for 1 minute.
6. Portion out into individual microwaveable bowls for your busy week. Optional: top each with shredded cheese. Allow cheese to melt when meal is heated in the microwave.

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Recipe Written by

Jaki Ryan

Jaki Ryan

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