This was a hit at my house last night so I thought I’d pass on the recipe. Another very easy, quick recipe for a delicious dinner. I recommend serving it with a small side salad! Serves 4.
In a high-sided 10″ skillet, heat over medium high heat:
1 tablespoon olive oil
When shimmering add:
1 small onion, diced
1 small sweet pepper, diced
2 teaspoons minced garlic (roughly 2 cloves)
Cook until the onions soften, about 4-5 minutes. Push the onions and peppers to the side and add:
1 pound ground turkey (94% preferably)*
Salt and pepper to taste (1/2 teaspoon sea salt, 1/4 teaspoon ground pepper)
Cook, breaking up the turkey and stirring frequently until the turkey is cooked (no longer pink), about 5 minutes. In a small bowl combine:
1/2 cup sugar-free ketchup (I use Organicville made with agave nectar)
1/4 cup sugar-free barbecue sauce (again, I use Organicville made with agave nectar)
1/2 tablespoon sriracha sauce (sugar-free preferable, I use Yellowbird Blue Agave Sriracha)
1/2 tablespoon vinegar
2 teaspoons mustard (I used stone ground)
1/2 teaspoon chili garlic sauce (Optional)
1/2 teaspoon fish sauce (Optional)**
When turkey is cooked, pour the sauce into the pan and stir to combine. Reduce heat to low, cover and simmer for about 10 minutes. Serve on gluten-free buns, dairy-free cheese optional.
*This recipe could easily be made vegan by substituting a large can of any type of beans, such as Great Northern, kidney, etc. or some diced firm tofu.
**The recipe I used as a template called for Worcestershire Sauce which has soy in it so for flavor and spice I substituted the sriracha, chili garlic and fish sauces. If your family has no problems with Worcestershire Sauce, go ahead and use that instead.
cookingwithoutallergens 
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