Maybe you're not as easily impressed as I, but let me tell you, this meal was a home run, especially for how little effort it took. Seasoned with cinnamon, salt and pepper, the veggies were simple and light, while the turkey remained classic with just oregano and some broth. Definitely something I'll be making again in the very near future. What are your easy go-to meals?
Ingredients for Turkey Medallions with Veggie Medley
500 g turkey medallions
6 carrots, diced
2 zucchinis, chopped
1 pumpkin, diced
1 onion, diced
1c homemade broth (optional)
2 cloves garlic, minced
a shake or two of oregano
salt and pepper to taste
Directions for Turkey Medallions with Vegetable Medley
Rinse the turkey. In a pan over medium heat, add 1/4 c broth (this just makes it "GAPS legal" - you could just use butter or ghee) and the turkey and a shake of oregano. Cover the pan, and set a timer for ten minutes.
On a separate hot pan over high heat, add ghee, garlic and the onion. Sauté until the onion is transluscent and add the pumpkin and carrots and continue to sauté.
When the timer goes off for the turkey, flip each medallion, shake oregano on the other side, and set another time for ten minutes.
Then, add the rest of the broth to the veggie pan, and add the zucchini. Continue to stir while the veggie medley cooks. When the timer goes off for the turkey, check it by cutting into it, and see how much longer you'll need to cook (there shouldn't be any pink). After about ten more minutes, or when you can pierce through the veggies easily with a fork, add the spices and remove from heat. Check the turkey, and when it's ready, you can plate it. Enjoy!