Our meals seems to come in 2 distinct colors.
In summer we eat primarily green: lettuce, spinach, green beans, courgette / zucchini, fresh herbs, pesto, etc.
In winter we eat primarily orange: butternut squash, pumpkin, tomato sauces, carrots, etc.
No one really cares – I just thought it was interesting.
This dinner was particularly orange…..
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Turkey & Pasta Skillet Dinner
Another easy, one-pan dinner for 2.
Feel free to add cheese to finish…. We’re minding our calories at the moment.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Total Time: 35 minutes
- Yield: 2 servings 1x
- Category: Turkey
- Method: Skillet
- 8oz (250gr) turkey breast meat, cut into bite-size pieces
- 8oz (250gr) butternut squash, cubed
- 1 medium onion, chopped
- 1 medium rib celery, chopped
- 2 cloves garlic, minced
- 1 tsp chili powder
- 1 tsp oregano
- 1 tbs olive oil
- 2 cups (15oz, 450gr) whole tomatoes, peeled, chopped, juices reserved
- 1 cup (8oz, 250ml) chicken broth
- 1 1/4 cup (4oz, 125gr) pasta penne, rigatoni, fusilli
- Heat oil in large skillet over medium heat.
- Add onion, celery, and sauté 5 minutes.
- Add chili powder and sauté briefly.
- Add turkey, squash, garlic, and sauté until turkey starts to brown, 3 – 5 minutes.
- Add tomatoes, their juices, oregano, broth, pasta, and bring to a simmer.
- Turn heat down if needed, cover and simmer 15 minutes.
- Stir occasionally to keep pasta from sticking, add more broth if needed.
- Serve from skillet.
Substitute chicken breasts, ground turkey, or anything you want.
- Serving Size: 1/2 recipe
- Calories: 535
- Sugar: 11.7 g
- Sodium: 643.2 mg
- Fat: 11.6 g
- Saturated Fat: 1.7 g
- Trans Fat: 0 g
- Carbohydrates: 72.6 g
- Fiber: 8.4 g
- Protein: 38.8 g
- Cholesterol: 62.6 mg
Keywords: skillet dinner, turkey, pasta, butternut squash
We’ve had an unusually cold winter with a lot of nights well-below freezing and some days not getting warm enough to dispel the frost.
It’s really not the type of weather that inspires me to think about the potager.
Luckily, the seed catalogues arrive regardless of the weather.
I’ve read a few bits about a fresh fruit and vegetable shortage in the U.S. – partially due to transport issues; partially due to greater demand by pandemic isolated people trying to eat more healthily.
That did inspire me to think about the potager….
I get my seeds from 2 local seed companies.
The first one sends the seeds in little paper packets and I can order by number of seeds…. 250 lettuce seeds (they’re tiny) or 3 butternut squash seeds or 5 tomato seeds.
The second doesn’t give me a choice of quantity, but sells in small enough packages that I’m happy.
I might get 20 tomato seeds, but it’s still not the 100 I would get at the garden store.
Plus I like to support the local growers.
I will admit that sometimes the Green Zebra Tomato has changed into a Red Beefsteak in the package.