A one-pan turkey and potato meal with vegetables and a measured cooking-fat portion.
Prep
10 min
Cook
22 min
Total
32 min
Yield · entire batch
1 serving
Difficulty
moderate
Calories / serving
596
Protein / serving
44g
Carbs / serving
66g
Fat / serving
18g
Est. cost / serving
$3.36
The entire recipe batch is shown. Yield: 1 serving. Nutrition and estimated cost above are per serving; plan portions are set separately.
6 ⅜ ounces Ground turkey
1 ⅜ medium potato Potatoes
1 cup Frozen vegetables
¾ teaspoon Olive oil
½ teaspoon Paprika
¼ teaspoon Garlic powder
1 tablespoon Salsa
10 min prep · 22 min cooking · 32 min total
Equipment
Cut the potatoes into 1/2-inch cubes. Mix the turkey with the measured paprika and garlic powder.
Heat the olive oil over medium-high. Add the potatoes, cover, and cook for 8 minutes, stirring twice.
Push the potatoes aside. Crumble in the turkey and cook for 7 to 9 minutes, breaking it into small pieces.
The turkey must reach 165°F with no pink remaining.
Stir in the vegetables and 1 tablespoon water. Cover for 4 minutes, then uncover, toss, and top with the measured salsa.
Storage
Cool leftovers promptly, refrigerate in a sealed container, and use within 3 days.
Serving notes
Cool leftovers promptly, refrigerate in a sealed container, and use within 3 days.
Reheat refrigerated portions until steaming throughout. Add fresh garnishes after reheating.
Allergen tags: none identified in mapped ingredients. This is not medical review.
Written by IntelliCart Test Kitchen for IntelliCart using verified structured foods.