OMG, yum, yum, yum! This recipe will be a new favorite! Due to my busy schedule, I’ve been obsessed with the one-pot meals and skillets lately, so I decided to make the Greek Turkey and Rice Skillet. It’s an uncooked recipe for Greek Turkey Burgers. The formula is straightforward and only requires a small amount of highly flavorful ingredients, such as feta or Kalamata olives, which deliver an enormous flavor punch without driving the cost up.


I went a bit lower in the carb-to-the- meat proportion than I usually do, which meant that the cost per serving was slightly more expensive; however, it suited my current needs. You can make this into a highly low-carb meal by removing the broth and rice dou, bling the spinach, and adding freshly diced tomatoes towards the end (you don’t have to simmer as there’s no rice cooking; simply stir it in and cook until cooked to the desired temperature). White beans, or Garbanzo beans, might also work well in this dish.


I love tiny quantities of feta (and I’m talking small amounts, like 1 ounce.) to add a punch of flavor to recipes; however, it’s not common to purchase just one ounce of feta per. So, I get an eight oz. Block of feta cut into 4 2 8 oz. cubes, and then freeze the cubes. They can thaw quite quickly at room temperature, and then I can use just one or two ounces whenever I need. Like all cheeses, feta tends to become more brittle after the freeze/thaw cycles, but I like to crumble it onto my food, so it’s not an issue.


A couple of additional tips on this one skillet cooking technique. You need a high-quality, large-sized pot with a thick bottom to make this work. If it is not heating evenly, you could have scorching rice, and the rest remains uncooked. If you have difficulty cooking rice or using these methods in one pot, attempt cooking the rice independently in broth and then mixing it with all the skillet ingredients following cooking.


1 Tbsp New Windowolive oil ($0.13)

Two cloves of garlic, minced ($0.16)

19 oz. Ground turkey 97 percent lean ($4.59)

One teaspoon dried oregano ($0.10)

1/4 tsp salt ($0.02)

A New WindowFreshly cracked pepper($0.03)

1 cup white rice uncooked ($0.66)

1/4 lb of frozen cut-leaf spinach ($0.42)

1/3 cup of sun-dried tomato pieces (about seven pcs) cut into slices ($1.00)

1/2 cup Kalamata olives cut into slices ($1.08)

1.5 cups chicken broth* ($0.21)

aAhandful of freshly chopped parsley ($0.25)

Fresh lemons cost $0.75. ($0.75)

1 oz feta ($0.56)


Add the garlic and olive oil to the large skillet. Cook over medium-high heat for 1-2 mins until garlic becomes fragrant. Add the turkey ground and salt, oregano, and pepper to the pan. Continue to sauté till the turkey has fully cooked (about 5 mins).

While the turkey cooks, cut the olives into slices and the sun-dried tomatoes. After the turkey has cooked, you can add rice, the spinach that has been frozen (no need to defrost first), olives, and sun-dried tomatoes into the pan.

Pour in the chicken broth and stir until it is well combined. Put a lid on the skillet, raise the heat to medium-high, and let it boil. Once it has reached a spot, reduce the heat to medium or low and allow the mixture to simmer for about 15 minutes. Utilize the lowest aeat to maintain a steady simmer in the pan.

Within 15 minutes, stir the pan quickly, remove the lid swiftly, turn off the heat, and let it rest for another 10 minutes.

While the skillet is cooling, ensure ensureyou zest the half lemon, then slice in wedges. Chop the parsley roughly. Make sure the dish is given a good flutter and stir. Top with lemon juice, parsley, and crumbled feta. Serving with lemon wedges that you squeeze over the top.