Ground Turkey is an item that has become essential to our grocery list. It’s healthy, easy to transition the flavor, and it cooks quickly. Turkey is a rich source of protein, as well as iron, zinc and potassium. By adding the fresh herbs and the cherry & sun dried tomatoes, the turkey develops a real depth of flavor in a very short cook period. The red wine vinegar also adds complexity to the taste without adding calories. Therefore, we don’t feel guilty when we start making our second turkey-stuffed pita!
Be sure not to over-cook the ground turkey as it can dry out due to it’s low-fat content. I often add olive oil to it during the cooking process to keep it moist.
Serve this dish with pan-seared baby bell peppers, olives, a cold cucumber salad and Lemon Zest Quinoa.
- 1lb Ground Turkey
- 1 pint Cherry Tomatoes, halved
- 1/2 cup Sliced Dried Tomatoes
- 2 tsp+ Dried Oregano
- 2 tsp+ Fresh Basil or Mint, chopped
- 3 tbsp+ Olive Oil
- 3 tbsp+ Red Wine Vinegar
- 1 package of Pitas
- Tzatziki Sauce, homemade or store-bought, as desired for topping
- Feta Cheese, crumbled, as desired for topping
- 1 Bag Fresh Spinach, steamed
- 1 small Jalapeño Pepper, chopped small
In a large skillet over medium heat, drizzle olive oil and add the chopped jalapeño pepper and the sliced cherry & sun dried tomatoes. Once the cherry tomatoes have wilted, place the mixture into a side mixing bowl. Add the turkey to the skillet; break-up the meat to ensure it is cooking evenly. Add the red wine vinegar & herbs, and a small drizzle of olive oil. When the turkey is cooked through, add the tomato mixture back into the skillet and mix well. Season with Salt & Pepper.
Create a Make-Your-Own Pita platter by placing the turkey mixture in a large bowl, along with a bowl of the cooked spinach, tzatziki sauce, feta cheese, olives, and the pita. You can serve this dish with pan-seared baby bell peppers, a cold cucumber salad and Lemon Zest Quinoa.