Turkey Veggie Skillet Casserole

Prep Time: 5 mins
Cook Time: 35 mins
Total Time: 40 mins
Serves: 4

Ingredients:
3/4 pound ground turkey breast (99% lean)
2 tablespoons olive oil
1 onion, chopped
2 cloves garlic, minced
1 medium yellow squash, halved and sliced
1 tomato, chopped
1 green bell pepper, chopped
1 carrot, chopped
1 cup instant brown rice
1 1/2 cups reduced-sodium chicken broth
4 cups baby spinach

Directions
1.Cook the turkey in a large nonstick skillet over medium-high heat, stirring to breaking up the meat, for 8 minutes or until no longer pink. Remove the turkey to a medium bowl.
2.Heat the oil in same skillet over medium heat. Cook the onion and garlic, stirring, for 5 minutes or until tender. Add the squash, tomato, pepper, and carrot. Cook, stirring, for 5 minutes or until vegetables are crisp-tender.
3.Return the turkey and any juices to the pan. Stir in the rice and broth. Bring to a boil. Reduce the heat to low, cover, and simmer for 15 minutes or until the rice is tender. Stir in the spinach. Cook, stirring, for 1 minute or until the spinach is wilted.

Nutritional Facts per serving - 7 PP+ per serving
CALORIES 289.8
CALFAT8.9 G
SATURATED FAT 1 G
SODIUM 315.6 MG
CARBOHYDRATES 28.7 G
TOTAL SUGARS 4.7 G
DIETARY FIBER 4.5 G
PROTEIN 26.5 G