Wednesday, February 28, 2018

Teriyaki Turkey Rice Bowl

Teriyaki Turkey Rice bowls on the menu for today, this dish is packed with flavor and low on fat and calories!  Ingredients on sale at our local grocery stores (2/28-3/7).

Teriyaki Turkey Rice Bowls

1 lb. Ground Turkey
1 cup finely chopped Broccoli
2 large Carrots peeled and grated
1/2 c diced Onion
1 TBL oil
Teriyaki sauce of choice (optional recipe at the bottom)
Rice (brown preferred)

1- Heat oil in a large skillet over medium-high heat.  Add diced onions and cook until soft.
2- Crumble ground turkey and garlic into the pan and cook until turkey is about half cooked.  Add grated carrots and chopped broccoli and continue to cook until turkey is no longer pink.
3- Pour sauce over cooked turkey and vegetable mixture and stir.  Simmer for about 5 min to combine flavors.
4- Spoon meat over brown rice or whole wheat noodles, garnish with green onions (optional) and serve immediately.

Suggested Teriyaki sauce recipe:
1/2 c Low-Sodium Soy Sauce
1/4 c Water
2 TBL Red Wine Vinegar
2 TBL Brown Sugar
2 TBL Sugar
2 tsp Minced Garlic
1 tsp Ground Ginger
1 TBL Cornstarch
2 TBL Water
1- Mix soy sauce, 1/4 cup water, red wine vinegar, sugars, garlic and ginger in a small saucepan over medium heat.
2- In a small bowl, whisk together 2 TBL warm water and cornstarch until cornstarch is completely dissolved.
3- Heat sauce over medium high heat, slowly whisk in cornstarch mixture and simmer until thickened. 

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