Here's an easy meal to make during the week. You can substitute chicken or another protein if you prefer. I bought the Honeysuckle turkey breast on the bone because that's what was available to me. I de-boned it and cut the turkey into small pieces.
Spinach and Turkey Skillet
1 turkey breast, cut into small pieces
1/8 tsp. salt
2 tsp. olive oil
1/2 medium white onion, chopped
2 cloves garlic, minced
3/4 cup uncooked brown rice
1 tsp. dried Italian seasoning
1 cup low-sodium chicken broth, divided
1 bunch fresh spinach leaves, torn
2 plum tomatoes, seeded and membrane remove, diced
3 tbsp. fresh grated parmesan
Sprinkle turkey with salt. Heat oil in skillet over medium-high heat. Add turkey pieces; cook and stir until lightly browned. Remove from skillet. Reduce heat to low. Add onion and garlic; cook until tender. Return turkey to skillet. Stir in rice, italian seasoning and pepper.
Reserve two tbsp. chicken broth. Stir remaining broth into skillet mixture. Bring to a boil. Reduce heat; simmer, covered for 14 minutes. Stir in spinach and reserved broth. Cover; cook 3 minutes or until liquid is absorbed and spinach is wilted. Stir in tomatoes; heat through. Serve with parmesan cheese. Serves four.
Source: Adapted from All-new Light Cooking Cookbook