I should first explain why I entitled this post, "Everything But the Kitchen Sink"... Well, my health-conscious aunt, who is the epitome of hostess with the mostess regularly makes a breakfast dish with organic turkey sausage, and an array of organic vegetables. My father dearingly calls it, "Everything But the Kitchen Sink" because you never know what combination of veggies and spices will be found within it, but you are never disappointed.
|Everything But the Kitchen Sink|
- Fresh Spinach
- 2lbs Ground, Organic Turkey
- White Onion, Diced
- 1/2 Zucchini, Diced
- 1/2 Yellow Squash, Diced
- 1/2 Bell Pepper (I used a combination of yellow, red, and orange)
- Mushrooms (one carton)
- Steak Tomatoes
- 1/2 C. low-sodium, organic tomato sauce
- 2 tbsp. Coconut oil
- Bragg's Liquid Amino's
1. In a large skillet, place 2 tbsp. of coconut oil in pan, and allow to coat entire pan on medium heat.
2. Saute 1/2 onion, zucchini, yellow squash, and peppers until softened.
3. Add the ground turkey.
4. In another saute pan, place a small amount of water in pan and allow to get hot on medium heat. Once hot, place 1/4 white onion and sliced mushrooms (I bought the pre-washed and sliced ones).
5. Once the turkey has cooked, then pour the 1/2 cup tomato sauce over and coat well. I simply placed enough tomato sauce to have a light coat over meat and vegetables.
6. While the onion and mushroom mixture is cooking, place fresh cilantro and parsley into the pan, and allow to saute.
7. To serve, place a handful or two of fresh spinach in bowl/plate, then add meat mixture, followed by mushrooms. Spray 1-2 pumps of Bragg's on top, and then adorn with 1/2 steak tomato!
In the past I have also added squash, mushrooms, green beans, and corn to my turkey mishmash. If you have someone in your family who doesn't like ground turkey, then use lean beef or pork. Honestly, the options are endless.
Also, don't like spinach! Try sautéing green cabbage instead. Super easy, directions below:
- 1/2 medium head green cabbage, Shredded
- 1/2 C low-sodium organic chicken broth
- In a large skillet, sear the cabbage until it starts to brown
- Toss and add a small amount of chicken broth, enough to "wet" the pan
- Saute until the cabbage is very soft