Thanksgiving in a bowl
- Servings Per Recipe: 4
- Amount Per Serving
- Calories: 245.0
- Total Fat: 7.9 g
- Cholesterol: 44.4 mg
- Sodium: 999.5 mg
- Total Carbs: 27.7 g
- Dietary Fiber: 4.5 g
- Protein: 18.2 g
IntroductionThis is my quick and dirty high-protein thanksgiving-dressing-flavoured all-purpose one-bowl meal. This much makes about enough for a week of lunches (I freeze it). This is my quick and dirty high-protein thanksgiving-dressing-flavoured all-purpose one-bowl meal. This much makes about enough for a week of lunches (I freeze it).
Chicken Broth, 3.5 cup (8 fl oz)
Wild Rice, 2 cup
Turkey, Ground turkey, 93% lean, 8 oz
Peas, frozen, 1 cup*
Savory, ground, 1 tbsp
Thyme, ground, 1 tsp
Sage, ground, 1 tsp
Margarine, soft (lactose free) 3 tsp
Celery, cooked, 1 cup, diced
Shallots, 3 tbsp chopped
Sliced mushrooms of your choice, 1 cup
This is not a show-off dinner for company-- in fact my bf refers to it as "dog food" (he's hilarious). It is very plain and utilitarian, but I like it.
*--Basically all of the ingredients are optional or replaceable. I sometimes dry-roast butternut squash or sweet potatoes in cubes in the oven while the rice is cooking and incorporate that instead of peas.
In a separate pan cook the turkey (make sure it is browned). Remove the turkey when cooked thoroughly, and then in the pan melt the margarine. Add shallots, celery, mushrooms, and the other 1/2 of the herbs. Cook until soft (or to your desired doneness).
Cook the peas according to the instructions on the package (I do mine in the microwave to save space).
Add the turkey and peas back into the mushroom mix, then when everything is warm and incorporated the rice should be ready. Mix and eat.