Healthy Recipe: Skillet Ground Turkey & Snap Peas

This easy one-pan meal is lightly adapted from one by Melissa Clark on the New York Times cooking app. Inspired by the vibrant Thai meat salad called larb, it starts with crumbled ground turkey and red onions that sizzle together until browned and crispy.

It’s low in fat, high in protein and fiber, inexpensive, and lightning-fast to make. Serve it warm or room temperature with rice, Asian noodles, or flatbread. Or skip the carbs and scoop it up with crisp lettuce leaves. Serves 4. – Susan Puckett

Ingredients

·         3 tablespoons olive or avocado oil

·         1 medium red onion, halved and sliced thinly in half-moons

·         1 pound ground turkey (crumbled tofu will also work)

·         Salt

·         ¼ cup fresh lime juice (from 2 to 3 limes, plus lime wedges for serving

·         2 tablespoons fish sauce (or soy sauce), plus more, to taste

·         ¼ teaspoon red pepper flakes, or to taste

·         1 cup coarsely chopped fresh herbs (cilantro, mint, basil, or combination), plus extra for topping

·         3 scallions, thinly sliced (reserve dark green parts for topping)

·         1 pound sugar snap peas, trimmed

·         2 tablespoons chopped roasted peanuts or cashews

Directions

1.      Heat a large skillet with a lid over medium-high. Add the oil and onion slices and cook until the onions are soft and browned, 7 to 10 minutes.

2.      Crumble in the ground turkey and add ½ teaspoon salt, breaking up the meat with a wooden spoon. Cook until the turkey is browned and crisp around the edges, about 8 minutes.

3.      While the turkey is cooking, stir together the lime juice, fish sauce or soy sauce, herbs, and white and light green parts of scallions in a medium bowl. Pour the mixture into the skillet along with the sugar snap peas and toss until combined.

4.      Cover the skillet with a lid and let the peas steam until tender and cooked through, but still with some crunch, 3 to 5 minutes.

5.      Taste and adjust seasonings as you like. Stir in the nuts and top with more herbs and scallion tops. Pass extra lime wedges at the table.

Susan Puckett is an Atlanta-based food writer and cookbook author.