See that cute little zucchini noodle bow with a knot in the photo above of my Dijon Zucchini Noodle with Ground Turkey and Mushrooms recipe? I didn’t take a ‘zoodle’ strand and tie it, honest!! I must have done some pretty fancy stirring! I have to say, I did a double-take when I saw it! What are the chances of that ever happening again??!!
Ok, so how about a quick, one pot skillet meal that’s healthy (Paleo, Whole30, low carb), super flavorful and perfect for your busy fall weeknights? Just a few basic ingredients and you’re on your way in minutes to a delicious, savory, satisfying meal! I love Dijon mustard, and try to find ways to incorporate it often and was happy that it worked really well with the zucchini noodles, ground turkey, mushrooms and onions. If you love a one pot meal as much as I do, you gotta give it a try!!
- 1 tbl extra virgin olive oil or coconut oil
- 1 pound lean ground turkey
- salt and pepper to taste
- 1 tsp granulated garlic
- 1 medium onion, chopped
- Pinch of crushed red pepper
- 1 zucchini, spiraled with spiralizer or julienne slicer
- 4 baby portobello mushrooms, quartered
- ½ cup low/no sodium chicken broth
- 2 tbl Dijon mustard
- Add oil to large skillet, heat to medium high.
- Crumble in ground turkey. add the salt, pepper and garlic and stir occasionally until the turkey is no longer pink.
- Add onions and crushed red pepper. Sauté, stirring occasionally until onions are softened.
- Drain drippings.
- Add zucchini noodles, mushrooms and broth. Reduce heat to low and gently simmer for 10-12 minutes until the 'zoodles' are al dente.
- Add Dijon mustard, stir to combine and heat through. Taste for seasonings, and adjust if necessary.
- Enjoy immediately!
This is super easy, just add oil to your big skillet and heat over medium high. Crumble in the ground turkey, add the salt, pepper and garlic and stir occasionally until the turkey is no longer pink.
Add the onions and crushed red pepper. Sauté until the onions are softened, stirring occasionally. Drain the drippings.
Add in the zucchini noodles, mushrooms and broth. Reduce heat to low and gently simmer 10-12 minutes until the ‘zoodles’ are al dente.
Add the Dijon mustard, stir to combine and heat through. Taste for seasonings, and adjust adding more if necessary.
Easily swap out your favorite vegetables, and if you have more than 2 or 3 to feed, just double the recipe.
So, don’t be tempted to open up a can of ‘something’ on your busy weeknights when you can whip up a quick, easy to prepare, healthy, make-your-mouth-water meal like this!! 🙂
Enjoy your fall day! Here in south Texas it’s still summer, reaching 90° today. Again! Come on Texas, I love ya, but, get with the calendar!! 🙂