Dinner is served! Sweet potato, turkey with squash and bell pepper, green beans with tomato in EVOO and balsamic, Brussel sprouts with balsamic and garlic. This balanced meal is a crowd pleaser.
4 medium sweet potatoes
2 medium squash
seasoned salt to taste
1 pound organic turkey ground meat
2 cups brussel sprouts
2 cloves garlic
Fresh Green beans
Wash, dry, and pierce your sweet potatoes several times with a fork. Wrap each one in aluminum foil sealing the ends. Place on a baking sheet. Bake your sweet potatoes at 450 degrees for about an hour or until a fork pierces them effortlessly.
While your potatoes are baking, dice ½ a large onion and 2 medium squash. In a large pan add the onion, squash and turkey. Season with seasoned salt or salt and pepper, cook until turkey is no longer pink and vegetable are soft. Drain all liquid and put aside in a covered dish to keep warm.
Cut brussel sprouts in half and mince garlic. Place them in an 8×8 baking dish. Drizzle with balsamic reduction and oil, toss to coat. Bake on 350 for 10-15 minutes or until sprouts are soft. Remove from oven and drizzle with more balsamic.
In a medium pot add water, amount will depend on how much green beans you’ll be making. After the water boils, add the green beans for 1-2 minutes to blanch, not fully cook. Drain the green beans in a colander and rinse with cold water. Slice tomatoes in half. Add both to a bowl and drizzle with EVOO and balsamic. Season with salt and pepper to taste.
When the sweet potatoes are done cut open and top with ½ cup turkey mixture. Plate your meal and enjoy!