I took the boys to visit my mom this past weekend. As per usual (now you know where I get it from), she prepared a crap-ton of food. Every summer salad you can think including my favorite, Italian pasta salad, burgers, hot dogs, sausage, chicken, and our first corn on the cob of the season. Funny enough she bought even more food than she could prepare so she packed up a bag of fresh veggies for me to take home.
“Will you eat a bag of coleslaw mix?” She said.
“Of course!” I said.
And that was the inspiration for yesterday’s lunch.
I used the bag of cabbage and carrots to make a quick lunch. Inspired by traditional Asian flavors, I used soy sauce and ginger to flavor the dish and then gave it a punch of heat with red pepper flakes. I always find spicy food more satisfying.
The result was tasty and quite filling. Here’s what I did…
- 1 onion, chopped
- 1 lb ground turkey breast
- 3 garlic cloves, minced
- 1 inch of ginger root (I keep mine in the freezer for easy grating)
- 1 14oz bag of coleslaw mix (cabbage and carrots)
- 1 tbsp honey
- 2 tbsp soy sauce
- 1 tsp sesame oil
- 1/2 tsp red pepper flakes
- 3 cups baby spinach, chopped
Heat a large skillet over medium-high. Spray with non-stick cooking spray and add the onion. Let it cook for a minute before adding the ground turkey.
After you add the turkey add the garlic and grate the ginger into the skillet.
Cook until you no longer see pink.
Add the cabbage mix.
Mix it in. While the cabbage is cooking down, add the honey, soy sauce, sesame oil and red pepper flakes. Stir and cook everything for a few minutes allowing the flavors to merge.
At the very end add the spinach.
Stir in until just wilted and BAM! You’re done…
Pictured above is 2 cups. I measured out exactly 6 for the entire recipe. I think splitting it in half made a great meal but I’ll give the nutritional info per cup so you can decide.
|Servings||Amt per Serving|
|145||2g||2g||old: 3||new: 3|