Most days, I get home around 7pm and I really don’t have time to make dinner. These days, Gary has been working OT as well, so by the time we get home, we just want to order takeout and call it a day. Of course, if we did that, we’d be broke (not to mention a lot heavier). Not only does our regular dinners allow us to save, it’s a lot healthier than some options out there. Of course, Gary wouldn’t mind eating at his favorite Hawaiian takeout place every day if I let him.
I looked in the pantry and fridge and came up with this dish. It was great over rice. Of course, we eat everything with rice, even if there are potatoes in the dish already. It can be eaten as is because it’s a hearty enough dish to do so.
Ground Turkey Potato Skillet
1/2 lb ground turkey
1-2 TBSP oil
1 small onion, diced
3 cloves garlic, minced
2 potatoes, cubed
1 stalk celery, finely diced
1/4 cup dry white wine
1 tsp dried oregano
1 tsp dried basil
salt and pepper to taste
1/2 cup sliced baby bella mushrooms
8 oz can of tomato sauce
In a large skillet on medium heat, add oil, garlic, and onions. Sauté until onions are clear.
Add celery and potatoes, continue to cook for 5-10 minutes, stirring occasionally. Add wine to deglaze the pan and cook out the wine.
Meanwhile, in another skillet, brown the ground turkey. Once done, combine the turkey with the veggies in the large skillet.
Add seasonings, mushrooms and tomato sauce. Cover, lower heat to medium low, and allow to simmer for about 10-15 minutes or until potatoes are tender.