Hi! I’m so glad to be here today. Melissa and I have been friends for years and it is really special for me to join her here on Culinary Craftiness (CC). We are very in tune with our thoughts on eating healthy, tasty food. I also have a blog called Charlee – Jolie about the changes I’m making to live a healthier, happier, more beautiful life. I’d love for you to visit me there to learn more about me and my journey. But for recipes, you have a great resource here with CC!
Today I’m sharing a super-fast recipe that is becoming my go to on days when I’m pressed for time.
Ground turkey breast is the base for this tasty, filling meal. It is super lean so you can make the whole dish in a single skillet without having to drain off fat. It is so lean that I start by lightly coating my big, deep frying pan with a light spray of olive oil. After setting the skillet on medium-high heat, add the ground turkey and immediately start to break up the meat into smaller chunks. It’s easier to break apart before the meat browns.
As soon as most of the meat is changing color, mix in about a tablespoon of Sweet Thai Chili sauce. This sauce will help flavor the meat. I find that ground turkey a bit like a blank slate—it takes on whatever flavor you add. This initial addition of sauce will lose much of its signature spicy bite, but I add more later for that.
When the sauce is thoroughly mixed, reduce the heat to medium and cover for about eight minutes. This lets the turkey quickly cook through and locks in the moisture.
Next add a can of whole kernel corn and one of kidney beans. I always go for the low or no salt options. The dish will have plenty of flavor without the added salt. Stir in these ingredients then cover and let cook for another 3 – 5 minutes. The beans and corn just needs to be heated.
Turn off heat and add Sweet Thai Chilli Sauce to taste. This will depend on the brand or recipe you use for the sauce—some are stronger than others. I use a tablespoon of Iron Chef brand, but I am looking for a DYI recipe so I can make my own at home with less added sugar and none of the preservatives.
By adding the sauce at the end, you get the full flavor of the sauce. As you serve, add unsalted sunflower seeds for crunch and sliced avocado to balance the heat. That is it. Super easy. I recommend serving with a dark green vegetable like broccoli, Kale, or Brussel sprouts to get a nutritionally balanced meal.
- 1 lb. ground turkey breast
- 1 can whole kernel corn (no salt added)
- 1 can dark red kidney beans (reduced sodium)
- 2 tbsp. of sweet Thai chili sauce
- 1 avocado, sliced
- ¼ cup unsalted sunflower seeds
- Olive oil sprayed or drizzled in pan
- Lightly coat large skillet with olive oil.
- Add ground turkey and cook on medium high heat until meat changes color.
- Add one tablespoon of sweet Thai chili sauce and stir.
- Reduce heat to medium, cover, and simmer for eight minutes.
- Add corn and kidney beans, cover, and simmer for 5 minutes.
- Remove from heat and add one tablespoon (or to taste) of sweet Thai chili sauce.
- Serve garnished with sunflower seeds and avocado slices.
I hope you enjoy the dish! If you give it a try, be sure to let us know how it turned out.