Serves 4–6 / Colorful veggies surround tryptophan-rich turkey in this healthy dinner. Ingredient tip: Look for tamari-roasted almonds in the bulk section.
1 tablespoon canola oil 1/2 medium yellow onion, thinly sliced 1 cup sliced cremini mushrooms 1 pound turkey, cut into thin strips 2 small carrots, cut on the diagonal 2 cups broccoli florets 1/4 cup low-sodium chicken broth 2 tablespoons low-sodium tamari 1-2 tablespoons toasted sesame oil, to taste 1 small yellow bell pepper, cored and cut into strips 1 1/2 cups thinly sliced red cabbage 1/2 cup tamari-roasted almonds, chopped
1. In a large skillet or wok, heat oil and sauté onion and mushrooms for 2 minutes, until tender. Slide to one side of pan and add turkey strips, turning to brown both sides. Add carrots and broccoli; stir to coat with oil. Stir in broth, tamari, and sesame oil. Cover, reduce heat, and cook for 4 minutes.
2. Add bell pepper and cabbage. Cover and cook for 2–3 minutes, until vegetables are tender and turkey is cooked. Remove from heat, transfer to serving plates, sprinkle with almonds, and serve.