Turkey Tomato Rice

One plate is the amount the calories and protein above are for.

• 5 oz ground turkey
• 1 cup cooked white rice
• 1 cup cooked tomato (from about 1.5 cups diced)
• 1 cup cooked mushrooms (from about 2 cups raw sliced)
• 1 cup cooked spinach (from 10 oz raw, one bag)
• 1 cup cooked green beans (from about 1.5 cups raw, trimmed)
• 1 tbsp olive oil
• 1 tsp paprika
• parsley

• 10 oz ground turkey
• 2 cups cooked white rice
• 2 cups cooked tomato (from about 3 cups diced)
• 2 cups cooked mushrooms (from about 4 cups raw sliced)
• 2 cups cooked spinach (from 20 oz raw, 2 bags)
• 2 cups cooked green beans (from about 1.5 cups raw, trimmed)
• 2 tbsp olive oil
• 2 tsp paprika
• parsley

• 20 oz ground turkey
• 4 cups cooked white rice
• 4 cups cooked tomato (from about 6 cups diced)
• 4 cups cooked mushrooms (from about 8 cups raw sliced)
• 4 cups cooked spinach (from 40 oz raw, 4 bags)
• 4 cups cooked green beans (from about 1.5 cups raw, trimmed)
• 4 tbsp olive oil
• 4 tsp paprika
• parsley

• 30 oz ground turkey
• 6 cups cooked white rice
• 6 cups cooked tomato (from about 9 cups diced)
• 6 cups cooked mushrooms (from about 12 cups raw sliced)
• 6 cups cooked spinach (from 60 oz raw, 6 bags)
• 6 cups cooked green beans (from about 1.5 cups raw, trimmed)
• 6 tbsp olive oil
• 6 tsp paprika
• parsley

• 40 oz ground turkey
• 8 cups cooked white rice
• 8 cups cooked tomato (from about 12 cups diced)
• 8 cups cooked mushrooms (from about 16 cups raw sliced)
• 8 cups cooked spinach (from 80 oz raw, 8 bags)
• 8 cups cooked green beans (from about 1.5 cups raw, trimmed)
• 8 tbsp olive oil
• 8 tsp paprika
• parsley

1. Warm the olive oil in a skillet over medium high heat, about 1 minute, until it shimmers.

   Start timer
2. Add the mushrooms and cook, 4 to 5 minutes, until browned and their liquid cooks off.

   Start timer
3. Add the ground turkey and paprika and cook, breaking it up, 6 to 7 minutes, until no pink remains and it reaches 165°F, then spoon off the fat so the sauce does not go greasy.

   165°FStart timer
4. Pour in the tomato and simmer, 5 minutes, until it thickens and coats the meat.

   Start timer
5. Steam the green beans in a covered pan with a splash of water, 6 to 8 minutes, until tender but still bright green.

   Start timer
6. Stir the spinach through, 1 to 2 minutes, until it wilts, then fold in the rice and green beans and warm it, 1 to 2 minutes, until steaming.

   Start timer
7. Scatter the parsley over the top and serve.

• Calories660
• Protein51g
• Carbs64g
• Fat24g
• Fiber9g
• Sodium137mg

• Inflammation
• A Healthy Weight
• Steady Energy
• Eating Well

That link pays me sometimes. I'm a Digital Personal Chef, not a saint. No spam, unsubscribe anytime. Talk to your Doctor.