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You are here: Home / Recipes / Ground Turkey and Basil Stir Fry

June 22, 2022 ·

Ground Turkey and Basil Stir Fry

Entrees· Recipes

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Definitely my favorite LCL recipe yet 😋 I made Ground Turkey & Basil Stir Fry with Cucumber Salad and it was sooo flavorful and the perfect meal for summer! I’m going to eat the leftovers for dinner over some brown rice too. Sooo good!

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Ground Turkey and Basil Stir Fry

Servings 4

Ingredients

  • 1 tbsp sesame oil
  • 3 green onions
  • 2 cloves garlic chopped
  • 1 lb ground turkey I used 93% lean
  • 1 tbsp soy sauce
  • 1 cup fresh basil leaves
  • 1 large carrot shredded
  • Sesame seeds to top
  • Mint to serve

Cucumber Salad:

  • 1 medium cucumber sliced
  • 1 tbsp soy sauce
  • 2 tsp sesame oil
  • 2 tsp rice wine vinegar
  • Sesame seeds to top

Instructions

  1. First make the cucumber salad by tossing the cucumbers in the ingredients listed. You can cut the cucumbers any way you like. I like to do spears or slice them super thin with a mandolin. Refrigerate for 20 min up to a few hours!
  2. Heat a medium sized skillet over medium heat.
  3. Add the sesame oil, 2 green onions and garlic. Once fragrant, about 1-2 minutes, add in the turkey.
  4. Break up with a wooden spoon or meat masher (from Amazountil almost cooked through and there’s no more pink.
  5. Add in the basil and soy sauce and stir until the basil is wilted.
  6. Next, I stir the carrots in and remove from heat.
  7. Top with the third green onion as garnish along with sesame seeds. Serve with the cucumber salad and lots of fresh mint!
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Welcome

Hi, I'm Carissa Stanton aka @broccyourbody. I run my food blog full time out of Los Angeles, CA.

My goal is to be your one stop shop for all the healthy recipes you’ll need from healthified Taco Bell menu items to brownie batter protein bites. Can't wait for you to explore and find your new favorite recipe!

broccyourbody

Carissa Stanton
PEACHES & GREENS IS BACK @ @eatalfalfa !!!! 🍑🍑
Your favorite salad has returned for summer and a portion of the proceeds are going to @bringchangetomind, an organization dedicated to bringing more awareness and dialogue around mental health 🤍 I’m going to be at the Santa Monica location this Friday from 12-2 enjoying a salad and a nice cold bev, so come stop by to say hi, order a salad and support an amazing cause that is near and dear to my heart 🥰
#broccyourbody
bestie day @olivianoceda 🍔 bestie day @olivianoceda 🍔
Back in my happy place 🤍 All of my appliances Back in my happy place 🤍 
All of my appliances are @smegusa, details below! #smegpartner 
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Fridge: Smeg FQ55UFX- 36 Inch Freestanding Counter Depth 4 Door French Door Refrigerator
Range & Hood are both from the SMEG Portofino Collection. 30” and in Stainless Steel
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When I tell you that people were literally fightin When I tell you that people were literally fighting over the last Strawberry Cake Bar at my BBQ last night… 👀 They’re the only dessert you need this summer and I will guarantee that once you make them once, you’ll be hooked 👌🏼
.
Strawberry Cake Bars
Ingredients:
1 cup butter, softened 
1/2 cup sugar 
1 egg 
1/2 cup milk, I used oat 
2 lemons, juiced 
2 1/4 cups all purpose flour 
1/2 tsp baking powder 
1 cup strawberries, chopped 
Strawberry Lemon Glaze:
3/4 cup powdered sugar 
1 lemon, juiced 
2 tsp dried strawberries, finely crushed or blended into powder 
Instructions:
Preheat the oven to 350 degrees.
Best together the butter, sugar and egg. Add in the lemon juice and milk to combine. 
In a separate bowl, mix together the flour and baking powder. Add to the wet mixture and stir until just combined. Gently fold in the strawberries.
Pour the mixture into a well greased, parchment paper lined 9x9 baking pan. Spread evenly in the pan and bake for 30 minutes.
Let it cool while you make the icing. Combine all ingredients with a whisk or fork, adding more sugar to thicken or more milk to thin it out. 
Pour the icing over top and serve! 
#broccyourbody #springbaking #easyrecipes
This gloomy day calls for Chicken Tortilla Soup! I This gloomy day calls for Chicken Tortilla Soup! I can promise you that if you make this soup, you’ll never use any other recipe ever again. It’s SO good and super healthy! You must try.
.
Ingredients:
1 tbsp olive or avocado oil
1 lb organic chicken breasts, substitute 1 cup uncooked quinoa for vegetarian
2 10 oz cans tomatoes with roasted green chiles
1 15 oz can black beans drained & rinsed
1 4 oz can diced green chiles
2 bell peppers chopped
1 small jalapeno chopped (optional)
1 small red onion finely diced (white onion works too)
2 zucchinis chopped
4 cups chicken broth or sub vegetable
2 tsp salt
2 tsp garlic powder
2 tsp chili powder
1 tsp black pepper
1 tsp cumin
1 tsp dried oregano
1 tsp paprika
1/2 cup coconut milk
2 limes juiced
1 cup tortilla chips
Toppings:
Greek yogurt or sour cream
Shredded Mexican Cheese
Tortilla chips a must
Avocado
Cilantro
Jalapeno
Hot sauce
Instructions:
Heat a large soup pot over medium heat. Once hot, add the chicken and sear for 2 minutes on each side. Then add the veggies and saute for 5 minutes.
Add remaining ingredients except coconut milk and tortilla chips, bring to a boil and then turn heat to low and let simmer while covered for 30.
Remove chicken and shred it with two forks. With the chicken removed, add the coconut milk and tortilla chips then blend the soup & veggies with an immersion blender or in small batches with a regular blender.
Add the chicken back in and serve with your toppings.
*Makes 4-6 servings!
#broccyourbody #byb #chickentortillasoup #tortillasoup #healthyrecipes #mealpreprecipes #realfood
@amanda_stantonn went dark, so naturally I went li @amanda_stantonn went dark, so naturally I went lighter 👯‍♀️ Thanks for capturing me in my natural habitat @freckledfoodie I miss you already!
NEW RECIPE: Crispy Sautéed Miso Eggplant! I will NEW RECIPE: Crispy Sautéed Miso Eggplant! I will never not order miso eggplant when I see it on a menu but I’ve never thought I could recreate it so easily at home! I used @pompeian Smooth Extra Virgin Olive Oil to sauté the eggplant because it has a smooth, delicate taste and gets it nice and crispy. I love that their high-quality olive oils have the best way to use them labeled right on the front of the bottle to take out any guesswork when it comes to cooking! #ad #pompeiandifference
.
Ingredients:
2 small or 1 medium eggplant, cut into 1 in chunks
Sprinkle of Salt 
3-4 tbsp @pompeian Smooth Extra Virgin Olive Oil
1/4 cup soy sauce
2 tbsp white miso paste
1 tbsp + 1 tsp honey
1 tbsp + 1 tsp rice wine vinegar
1 tsp chili sauce
3 tbsp green onion
Instructions:
Place the chopped eggplant on a large plate or cutting board and sprinkle with salt. Let it sit for about 10 minutes to draw out any excess moisture. Pat dry with a paper towel.
Make the sauce by combining the soy sauce, white miso paste, honey, rice wine vinegar and chili sauce in a small bowl.
In a large skillet or wok, heat the oil over medium heat. Once the pan is hot, add the eggplant. Make sure not to overcrowd the pan- it may need to be done in 2 batches. Sauté until the eggplant is soft and crispy on the outside, about 5-7 minutes. 
Add in the sauce and green onion and sauté for an additional 1-2 minutes.
Serve right away over rice or as a side dish.
Having a very mediocre time!! Having a very mediocre time!!
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