Having this pre-made in your fridge will keep you from opening that pantry door that is filled with empty calories that will only require you to do more Mise-En Exercise rounds and being hungrier. TRUST ME, that is why I came up with this quick meal-prep recipe.
- 1 Package of Lean Turkey Chop Meat
- 1 Green Pepper (chopped)
- 1 Red Pepper (chopped)
- 1 Small Yellow Onion (chopped)
- 3 Cloves of Garlic (minced)
- 2 Tbsp of Coconut Oil
- Salt & Pepper to Taste
- 1/2 of a Fresh Lemon (save the other half of that wonderful lemon for when you warm up your food)
More flavor options if you get bored of the same old recipe above. You can add any one of these dried spices after the + turkey chop meat step below.
- 1 Tsp of Dried Oregano
- 1 Tsp of Italian Seasonings
- 1 Tsp of Turmeric
- 1 Tsp of Smoked Paprika
Heat up your coconut oil, salt and pepper in a low heated frying pan until your coconut oil starts to melt, but not sizzle.
Add your garlic and onion to the oil and season with salt and pepper.
Add your red and green peppers to the pan (you should start hearing the sizzle now) and cook for about 1-2 minutes on medium heat (just enough to take the bite out).
Add your turkey chop meat to your pepper goodness. Keep mixing and breaking apart the turkey meat clusters. The meat will start to turn a pale white color. Keep mixing and breaking apart the meat until the meat is mostly white with very little pink.
*At this point you can add any of the additional flavor options mentioned above to the cooking turkey meat.
Now squeeze lemon juice all over the cooking turkey/veggie mixture. Lower the heat and cover for about 5 minutes to start the steam process.
Turkey doesn't take long to cook, so keep an eye on it and every so often, give it a little stir. The little fat that is from the turkey will start to mix with your lemon juice and the natural juices from your veggies, creating a very HEALTHY and full of flavor dish.
You will know that your turkey chop meat is completely cooked when the pink is completely gone and you are left with all white meat.
Place your cooked turkey mixture in a glass container with the other lemon half on top. Cover and store in your refrigerator for 3 days. *When re-heating. I like to squeeze fresh lemon juice on my turkey meat while it is warming up in the microwave. The warming up process creates a steam, and lemon juice helps make the re-heated dish come alive.