Creamy Turkey and Vegetable Skillet with Mashed Cauliflower

This is an example of a meal that Solin would create to include in your personalized meal plan.

Creamy Turkey and Vegetable Skillet with Mashed Cauliflower

YOUR SOLIN GENERATED RECIPE

Creamy Turkey and Vegetable Skillet with Mashed Cauliflower

Indulge in this comforting skillet dish featuring lean ground turkey and a medley of fresh vegetables, all bathed in a light creamy sauce served over a velvety bed of mashed cauliflower. The dish strikes the perfect balance between hearty flavors and smooth textures, making it a nourishing yet satisfying meal.

Try 7 days free, then $12.99 / mo.

NUTRITION

465kcal
Protein
47.8g
Fat
22.3g
Carbs
32.4g

SERVINGS

1 serving

INGREDIENTS

5 oz Lean Ground Turkey

1.5 cups Cauliflower Florets

1/4 cup Nonfat Greek Yogurt

1 tbsp Olive Oil

1/4 medium Onion (quartered)

1 Garlic clove

1 small Carrot

1/2 medium Zucchini

1/4 cup Low-Sodium Chicken Broth

1 tbsp Grated Parmesan Cheese

Salt and Pepper to taste

Try 7 days free, then $12.99 / mo.

PREPARATION

  • 1

    Prepare the mashed cauliflower by steaming the cauliflower florets until tender (about 8-10 minutes). Drain and transfer to a bowl.

  • 2

    In a small saucepan, mix half of the nonfat Greek yogurt (approx. 2 tablespoons) with a pinch of salt and pepper. Add a splash of low-sodium chicken broth if desired for extra creaminess. Stir well and set aside.

  • 3

    Heat olive oil in a large skillet over medium heat. Add the quartered onion and garlic, sautéing for 2 minutes until fragrant.

  • 4

    Add the small chopped carrot and chopped zucchini to the skillet. Cook for an additional 3-4 minutes until the vegetables begin to soften.

  • 5

    Increase the heat slightly and add the lean ground turkey to the skillet. Break it up with a spatula and cook until browned and cooked through, about 5-6 minutes.

  • 6

    Season the turkey and vegetables with salt and pepper. Pour in the remaining low-sodium chicken broth and the rest of the Greek yogurt, stirring to combine and create a light, creamy sauce.

  • 7

    While the turkey mixture simmers, mash the steamed cauliflower with a fork or potato masher. For extra creaminess, you can mix in the remaining Greek yogurt and season with salt and pepper.

  • 8

    Plate a generous portion of mashed cauliflower and top with the creamy turkey and vegetable mixture. Sprinkle grated Parmesan cheese on top before serving.

  • 9

    Enjoy your comforting, nutrient-packed dinner!

Creamy Turkey and Vegetable Skillet with Mashed Cauliflower

This is an example of a meal that Solin would create to include in your personalized meal plan.

Creamy Turkey and Vegetable Skillet with Mashed Cauliflower

YOUR SOLIN GENERATED RECIPE

Creamy Turkey and Vegetable Skillet with Mashed Cauliflower

Indulge in this comforting skillet dish featuring lean ground turkey and a medley of fresh vegetables, all bathed in a light creamy sauce served over a velvety bed of mashed cauliflower. The dish strikes the perfect balance between hearty flavors and smooth textures, making it a nourishing yet satisfying meal.

NUTRITION

465kcal
Protein
47.8g
Fat
22.3g
Carbs
32.4g

SERVINGS

1 serving

INGREDIENTS

5 oz Lean Ground Turkey

1.5 cups Cauliflower Florets

1/4 cup Nonfat Greek Yogurt

1 tbsp Olive Oil

1/4 medium Onion (quartered)

1 Garlic clove

1 small Carrot

1/2 medium Zucchini

1/4 cup Low-Sodium Chicken Broth

1 tbsp Grated Parmesan Cheese

Salt and Pepper to taste

PREPARATION

  • 1

    Prepare the mashed cauliflower by steaming the cauliflower florets until tender (about 8-10 minutes). Drain and transfer to a bowl.

  • 2

    In a small saucepan, mix half of the nonfat Greek yogurt (approx. 2 tablespoons) with a pinch of salt and pepper. Add a splash of low-sodium chicken broth if desired for extra creaminess. Stir well and set aside.

  • 3

    Heat olive oil in a large skillet over medium heat. Add the quartered onion and garlic, sautéing for 2 minutes until fragrant.

  • 4

    Add the small chopped carrot and chopped zucchini to the skillet. Cook for an additional 3-4 minutes until the vegetables begin to soften.

  • 5

    Increase the heat slightly and add the lean ground turkey to the skillet. Break it up with a spatula and cook until browned and cooked through, about 5-6 minutes.

  • 6

    Season the turkey and vegetables with salt and pepper. Pour in the remaining low-sodium chicken broth and the rest of the Greek yogurt, stirring to combine and create a light, creamy sauce.

  • 7

    While the turkey mixture simmers, mash the steamed cauliflower with a fork or potato masher. For extra creaminess, you can mix in the remaining Greek yogurt and season with salt and pepper.

  • 8

    Plate a generous portion of mashed cauliflower and top with the creamy turkey and vegetable mixture. Sprinkle grated Parmesan cheese on top before serving.

  • 9

    Enjoy your comforting, nutrient-packed dinner!