What a delicious way to knock out fresh garden veggies! The picture does not do this flavorful skillet meal justice, especially since it looks like pig slop in this picture! Below is an easy trick for removing the corn kernels from the cob. Take a large bowl and invert a small bowl in the center. Place the corn cob on top of the upside-down small bowl and use a knife to cut down the length of the cob. The kernels will land in the large bowl.
- 2 tsp. olive oil
- 1.5 lbs. ground turkey
- 1/2 sweet onion, diced
- 1 tsp. garlic, minced
- 2 tsp. chili powder
- 1 tsp. cumin
- 1 tsp. salt
- 1 tsp. pepper
- 1 large zucchini, diced (I used a large Julianne mandolin piece)
- 4 oz. can diced green chilies
- 3 corn cobs, steamed and kernels cut off cob
- 2 Roma tomatoes, diced
- 1 c. uncooked white rice, steamed
- 2 c. shredded Monterey Jack cheese
- 5.3 oz. container plain Greek yogurt
- In a large skillet with high sides over medium high heat, add about 2 tsp. of olive oil. Brown the turkey until almost fully cooked.
- Season with salt, pepper, cumin, and chili powder. Add in onions and garlic. Cook for about 2 minutes.
- Add in green chilies and zucchini and cook for an additional 2 minutes.
- Add in rice, corn, and tomato and stir everything together.
- When the mixture is heated through, add in the shredded cheese and stir until melted.
- Turn off the heat and remove from the burner.
- Stir in the Greek yogurt until everything is combined.
Yields 6 servings.
Eat, Bork, and Be Merry!