Ground turkey & Orzo skillet

Picked up a couple of pounds of ground turkey today and then when it was time to cook, I wanted to find something easy. This is pretty good and you could change it up pretty easily to incorporate the things you like most. The best part? One large family sized skillet to clean. Even with the spinach and tomatoes, everyone had seconds - probably because it looked so pretty with the dark green of the spinach and deep red of the tomatoes.

This recipe is written to feed 8.

Ground Turkey & Orzo Skillet

2 lbs ground turkey
30 oz. diced tomatoes (approx. two cans or one box)
4-5 cloves of garlic, minced
1 large onion, diced
2 Tbsp. EVOO
1 tsp. dried oregano, basil & rosemary
2 c. frozen spinach, thawed
2 c. chicken broth
1 lb orzo
salt & pepper to taste
Parmesan cheese

In large skillet or pan, heat EVOO and add in turkey. Cook for a few minutes and then add in salt, pepper, garlic & onion. Cook mixture until turkey is fully cooked. Add in tomatoes, herbs, spinach and chicken broth. Bring to a boil and then add in orzo. Cover and lower heat to simmer for about 10 minutes or until orzo is tender. Serve with grated parmesan.

Orzo Salad

Made this up yesterday for my FIL's birthday. Tastes even better the 2nd day!


Cold Orzo Salad

1lb orzo, cooked according to package
1 package grape tomatoes, halved or quartered if very large
1 block mozzarella cheese, cubed
2 small jars of marinated artichoke hearts
1/2 red & green bell pepper, finely diced
2 stalks celery, finely diced
EVOO
red wine and/or apple cider vinegar
1 tbsp. honey
oregano
basil
flat leaf parsley
Salt & pepper


Drain cooked orzo and cool by rinsing with cold water.

Cube cheese and place in bowl. Drain artichoke brine into cheese. Dice artichoke and place in with cheese. Cut tomatoes, add to bowl along with peppers and celery. Mix together oil, vinegar & honey.

Place orzo into a large bowl and add bowl of cheese & veggies. Add in herbs, salt, pepper, oil & vinegar mix.

Chill for at least a few hours - even better overnight.

Cook's Notes:

I used both fresh & dried oregano & basil. I also used white pepper along with the freshly cracked black pepper. I think I added a bit of dried thyme too. Basically, I played with it until I thought it tasted good (although because it was being chilled, I over-salted just a little bit). I also used the Good Season's cruet I have to mix the oil & vinegar. The ratio seems to work well. I filled the vinegar to the water line and then added oil.

I really think black olives would be an awesome accompaniment to this salad or even some pepperoni. Great summer time dish and when it is really hot, a great evening meal.