Hello foodie friends! If you’ve noticed, lately my cooking has been having a bit more dairy added back in because curly girl seems to have outgrown her sensitivity – hallelujah!! I haven’t forgotten about my promise to make modified recipes for those of you on restricted diets, though, and have been working on a few of them coming soon.
Here is one I did the other day for dinner when we needed something quick but filling – NOT dairy free, but you could certainly omit the dairy items and instead make a roux of olive oil and flour and use almond milk or coconut milk as your “cream” base and it would still have a lovely texture and creamy taste.
I hope you enjoy it either way!
You’ll Need (for about 4 servings):
3 cloves garlic
1 pound ground turkey
1 can condensed cream of mushroom soup
2 Tbsp. sour cream
3 tbsp. milk
3 Tbsp. olive oil
½ tsp each salt, onion powder, garlic powder, cumin
1 tsp each ground marjoram, ground thyme, paprika
pinch red pepper flakes
dash of lemon juice
approximately 3 handfuls of fresh spinach
What To Do:
Heat the olive oil over medium heat in a large skillet and then place garlic in to cook, leaving skins on for a nice roasted flavor. Mince the onion and add it to the pan. Add all spices, and the ground turkey and mix thoroughly and allow the meat to brown. Fish out your garlic cloves and remove skins, smashing and finely chopping the roasted garlic and returning it to the pot.
In another bowl, whisk together soup, milk, lemon juice and sour cream until completely smooth and blended. Pour mixture into the turkey mixture and allow to simmer for about 5-10 minutes.
Roughly chop the spinach leaves so you don’t have large chunks when you’re trying to eat it and when you are about 5 minutes from being ready to eat, turn the burner off, add the spinach to the pan, and mix in, allowing the heat from the turkey mixture to wilt the spinach. This way, it retains texture and color, but is a little softer than raw spinach.
Serve over rice, quinoa or eat just as it is! I love these little ready-to-eat rice packs at Aldi — long grain and wild rice is my all time favorite rice!