On My Plate: Turkey and Potatoe

Turkey and Potato Dish

This is a very filling, hearty turkey dish.  This can be used with either leftover turkey (etc. Christmas, Thanksgiving) or ground turkey.  

Small Bag of Yellow Baby Potatoes

1 lb. Cooked Ground Turkey or Turkey Leftovers

1 Onion, chopped

1 Celery, chopped

1 Carrot, sliced

1/2 Red Bell Pepper, chopped

1/2 Yellow Bell Pepper, chopped

1/2 Zuchinni, cut in halves

Olive Oil

Lemon and Dill Spice

Cut baby potatoes into halves and place them in a big Ziploc bag.  Sprinkle in lemon & dill spice with 2 tbsp. olive oil and shake bag until well-coated.  Spread on a well-greased baking sheet.  Bake at 400 F for 30 minutes or until potatoes are soft.

In a cooking pan, cook a medium heat onions, celery, bell peppers and zuchinni for about 5 -10 minutes, until vegetables are slightly soft.  Turn heat to low and add cooked turkey to the pan to warm up.  Once potatoes are finished, mix in with the turkey and vegetable mixture.  Enjoy!

Extra Nutritional Info:

• Great for those on a yeast-free diet, if you are allowing potatoes in your diet.  Potatoes can be replaced with more variety of vegetables.
• Good Pitta and Kapha types on a Ayurveda diet (Vata types are sensitive to potatoes and turkey)
• Now added sugars or sauces.  You can add extra spices if tolerated