One-Skillet Creamy Tomato Garlic Turkey Melt
A rich, comforting, and low-carb one-skillet dinner ready in just 15 minutes! This anti-inflammatory recipe combines lean ground turkey and fresh baby spinach in a velvety, rose-colored tomato cream sauce made secretly dairy-free using creamy almond butter. Finished with a gooey, bubbly blanket of melted mozzarella cheese!
Equipment
- 1 Large Skillet
- 1 Wooden Spoon For breaking up the ground meat and blending the almond butter smoothly
- Measuring cup and spoons
Ingredients
- 1 lb lean ground turkey 93% lean preferred
- 1 cup low-sugar marinara sauce regular can be used if preferred/necessary
- 1/2 cup plant-based or regular milk
- 1 tbsp creamy almond butter
- 2 large handfuls fresh baby spinach
- 1/2 cup shredded mozzarella cheese
- 1 tbsp olive oil extra virgin
- 1 tso garlic powder
- 1 tsp dried Italian seasoning
- 1/2 tsp salt
- 1 pinch of black pepper
Instructions
- Heat the extra virgin olive oil in a large skillet over medium-high heat. Add the ground turkey, breaking it up with your wooden spoon. Sprinkle in the garlic powder, Italian seasoning, fine sea salt, and black pepper. Cook for 6 to 8 minutes until fully browned and no pink remains.
- Turn the heat down to medium. Pour the tomato marinara and the milk directly into the skillet with the turkey. Add the 1 tablespoon of creamy almond butter and stir everything together for 2 minutes until the butter melts and thickens into a rich, velvety, rose-colored cream sauce.
- Add your fresh baby spinach straight into the bubbling sauce and stir gently for 60 seconds until the leaves start to wilt right into the meat mixture.
- Sprinkle the shredded mozzarella cheese evenly over the top of the skillet. Turn off the heat and cover the pan with a tight lid for 2 minutes, to let the steam melt the cheese into a bubbly, gooey texture. Serve warm right out of the skillet.