Summer inspired lunch for 4 days!

It has been a beautiful week here in fabulous northern Wyoming. Which I sort of feel I deserve after freezing my butt off in Disney World last week. Seriously 45 degrees in South Florida = NOT FUN (well maybe a little fun, but brrrr, it was a chilly ride on the log flume).  
So today I put my lunch together for the next few days and was inspired by many of the veggies I pull out of the garden in summer.
I browned up a pound of ground turkey and then removed the turkey to another dish.
Then (to the empty pan) I added Zuchini, Eggplant (peeled), onions, mushrooms, and diced tomatoes (with the juice) and cooked for about 8 minutes.

I added the turkey back to the cooked vegetables...

And then added these spices to my taste (the beauty of it being MY lunch for the week).

Voila! This makes a tasty hot lunch that I can grab and go with in between clients!

Serves  people
Harvestland - Fresh Ground Turkey - Lean, 1 container (16 oz. (112g) ea.)640032843000Ico_delete
Eggplant - Raw, 0.5 eggplant, peeled (yield from 1-1/4 lb)55130255Ico_delete
Fresh Raw - Zuchini, 1 cup3680340Ico_delete
Del Monte - Diced Tomatoes, No Salt Added, 1 container (1 4/5 cups ea.)88210417514Ico_delete
Mushrooms - Raw, 2 medium810111Ico_delete
Generic - Braggs Liquid Amino Acids- Correct Info, 4 tsp.00001,2800Ico_delete
Veggie - Yellow Onion, 0.25 large (3", 8.5 oz, 230 g, c)1540122Ico_delete
Add Ingredient      

Per Serving:211128244426


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