I am not particularly inspired to write or cook lately. I haven’t done a full in grocery shop in several weeks so I am running out of everything. I even ran out of salt. What kind of cook runs out of salt? The weather is so cold all I want to do go back to bed and sleep the day away.
I am posting today anyway because last year with all the things going on in my life I wasn’t posting much or as regularly as I used to and I want to get back into the habit.
This is a simple breakfast casserole from the Whole Kitchen Sink. I made some substitutions because I am not particularly fond of sweet potatoes and I already had some cooked red potatoes on hand. I also subbed orange bell pepper for green because I already had those on hand too. If you wanted to get fancy, you could serve this with a fried egg on top. I just put it over greens with just a touch of ranch dressing.
Turkey Breakfast Skillet
Adapted From The Whole Kitchen Sink
1/2 lb ground turkey
1 cup diced potato
1/2 bell pepper, diced
1/4 cup onion, chopped
1 TBS olive oil
1 1/2 tsp garlic, minced
1/2 tsp basil
1/2 tsp oregano
1/2 onion powder
1/4 tsp salt
1/4 tsp black pepper
In a medium skillet, heat the olive oil. When the oil is hot, add the garlic and diced potatoes. Cook 5-7 minutes, stirring occasionally, until they are browned but not cooked through. Add the turkey and spices, brown the turkey for 5 minutes. When the turkey is cooked halfway through, add the green pepper and onion, cook 5-7 more minutes or until the peppers and onions are done to your liking.
A Cuppa And Conversation 