One Pot Turkey Skillet Dinner (With Potatoes and Smoked Mozzarella)


I have a wonderful new recipe to share with you guys. It’s light, it’s tasty, it uses up leftover cooked veggies, and you can cook it in one pot.

Now hubby and I have what I like to call a happy-cooking-relationship. We came up with it years ago, and it’s worked really well for us. The concept is simple: I cook, he cleans. Yet, although it’s tempting to dirty up as many dishes as possible, since I don’t have to worry about clean-up, in order to maintain the healthy relationship, I like to keep things as clean as possible whenever possible. One of the easiest ways to keep things clean is to use less cookware. And who doesn’t love a one-pot meal, right?

And this one pot will be a cast iron pan!


This One Pot Turkey Skillet Dinner isn’t the fastest in the world, but it’s easy as pie and tastes like amazing.

I got the inspiration for this recipe whilst flipping through one of my favorite magazines – Clean Eating Magazine. I like turkey, I like potatoes, and I saw both in the picture. But I ended up putting quite the TCL twist on it adding fresh rosemary from my herb garden, broccolini, and subbing smoked mozzarella for the cheese in the original recipe.


Pretty much you brown ground dark meat turkey in the pan and then set it to the side. Then you add potatoes, onion, fresh herbs, salt, and pepper.


Stir to combine, put it in the oven and forget about it for a bit.


Meanwhile, you can gather up some leftover cooked veggies. Chop them into bite-sized pieces and…


…after de-glazing the pan with some broth, add that veggie to the pot along with your cooked turkey…plus additional salt and pepper, if needed.

Stir and bake for 10 minutes longer.

Psst – Important Tip: You can set the table, get drinks together, etc. while the dinner finishes up.


Remove the pan from the oven, add small pieces of smoked mozzarella…bake just until…


…the mozzarella gets niiiiice and ooey-gooey. Yum!


Garnish with fresh parsley, if you want. I like to rip mine over the meal. The parsley adds fresh little bites as you enjoy the skillet dinner.

Doesn’t this whole thing sound simple?


One Pot Turkey Skillet Dinner (With Potatoes and Smoked Mozzarella)

This easy one-pot dinner, inspired by a recipe I saw in the latest Clean Eating Magazine, makes for light comfort food with easy clean-up. And you can even use up leftover cooked veggies. This recipe specifies broccolini, but any cooked veggie should work. Just use what you have. One bite of this cozy dish, and you’ll be hooked!

Serves 2


  • 1 teaspoon extra virgin olive oil
  • 3/4 pound ground dark meat turkey
  • 4 medium/large red-skinned potatoes, brushed and eyes/bad spots removed, cut into roughly 1 inch pieces
  • 1/2 onion, chopped large
  • 2 sprigs rosemary, stems removed, chopped fine (about 2 teaspoons)
  • 1/2 teaspoon kosher salt
  • fresh ground black pepper, dash
  • 1 cup broth/stock of choice (I used chicken)
  • 1 cup leftover cooked veggies (I used blanched broccolini, cut into 1 inch pieces)
  • Additional salt and pepper, to taste
  • 1/2 ball of smoked mozzarella, cut into small pieces (about 1/3-1/4 inch pieces)
  • fresh parsley for garnish, optional


  1. Pre-heat oven to 425 degrees F.
  2. Pre-heat a cast iron skillet (or other oven-proof pan) over medium heat. Add oil and spread. Add turkey and cook until turkey is cooked through (no longer pink). Remove to bowl and set aside for later.
  3. Add potatoes, onion, rosemary, salt, and pepper to skillet. Stir to combine and place in pre-heated oven. Bake for 15 minutes. Turn off burner.
  4. Remove skillet from oven (you can place it back on the burner you used before, but it doesn’t need to be on). De-glaze pan with broth by pouring broth into the skillet and scraping up any brown bits. Add turkey, broccolini (or other vegetable) and if needed, salt and pepper. Stir to combine. Return pan to oven and bake for 10 minutes.
  5. Remove skillet from oven, top with smoked mozzarella pieces, distributing evenly. Return skillet to oven and bake just until cheese melts, about 5 minutes.
  6. Garnish with fresh parsley, if using. Serve and enjoy!




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Reader Question: Who usually ends up doing the dishes in your house?

Stuff-Your-Face Breakfast Potatoes


Sundays are for sleeping in and taking your time making breakfast. Not that you need to cook for hours to have something delicious on your plate. But if you’re like me, you rush around during the work week whipping up whatever is relatively quick and easy. But on Sunday. Ahh…when Sunday rolls around, you can sip coffee and take your time sautéing up some tasty potatoes and onions. At least that’s what I did this past Sunday.


I love eating breakfast potatoes, but they aren’t always the quickest thing to throw together. I typically only enjoy them at my parents’ house or when I’m out at a restaurant for brunch. While my parents make a mean batch of breakfast potatoes, they also live  almost 2 hours away. And the problem with eating them at a restaurant is that 1. they’re more expensive and 2. they’re usually doused in excess oil and butter. By making them at home, you can better control the price and fat level.

The recipe is at the end of this post, but here are some photos and tips:


You can peel all the skin off your potatoes if you like, but I prefer the texture of the potatoes with the skin on. After scrubbing my potatoes, I usually only take off the bad parts (where it’s dark or rough) and the eyes. And in case you need another good reason to leave the skins on, consider that the skins contain vitamins, phytochemicals, and most of the potato’s fiber. (source –


Anywho, after scrubbing and removing the bad parts off the potato, just cut it into roughly 1/2” cubes.


As for the onion, you can use one small onion. I happened to have two teeny-tiny onions, so I used both of those.


After tossing the potatoes in the oil and butter to coat them, spread them to an even layer.


After a few minutes, turn and spread to an even layer again.


When the potatoes are done, toss in some fresh, green parsley for color and a fresh bite.


Stuff-Your-Face Breakfast Potatoes

Unlike most restaurant breakfast potatoes, these potatoes are not overly cooked (squishy potatoes and onions…ew!) and are also not cooked in an excessive amount of butter and oil. The onions have a bit of a bite to them, so cook them for a couple minutes before adding the potatoes if you like them more tender.

By the way, while I prefer to use as few pots and pans as needed, I find the boiling step necessary. Sorry, but these potatoes are worth a little extra dish-washing! :)

Oh, and although I usually reserve my weekend mornings for making these potatoes, they actually come together pretty quickly and easily.

*Vegan options listed*

Serves 2


  • 1 teaspoon extra virgin olive oil
  • 1 teaspoon butter (or vegan substitute)
  • 1 small onion, chopped
  • 3 medium/large red potatoes, scrubbed, bad parts of skin and eyes removed, cut into 1/2” dice, about 2 1/2 cups
  • 1/2 teaspoon salt, plus extra salt for the boiling water (about 1 teaspoon total)
  • 1/8 – 1/4 teaspoon garlic powder
  • 1/4 teaspoon paprika
  • 1/4 teaspoon fresh-cracked black pepper
  • 1 tablespoon fresh parsley, chopped


  1. Boil potatoes for 3 minutes in salted water. Drain potatoes and place back into the same pot you just used to boil the potatoes. Place the pot back on the burner, but make sure the burner is turned off. Note: the residual heat will help the potatoes dry out.
  2. Pre-heat a saute pan over medium heat. Add oil and butter and stir butter to melt. Add onions and potatoes to the pan. Sprinkle mixture with salt, garlic powder, paprika and pepper, and toss until well-coated and spices are evenly distributed.
  3. Spread mixture to an even layer and let brown on bottom, about 3-5 minutes.
  4. Flip potatoes (it’s ok if you don’t flip every single piece over), spread to an even layer and let brown, about 3-5 minutes.
  5. If needed, toss again and continue cooking to desired doneness. (I didn’t need this step, but everyone likes their potatoes a little more or less crispy, so just cook to your liking)
  6. Stir in parsley just before serving.
  7. Enjoy!


What foods do you cook on the weekend that you don’t normally make during the week?

On Organizing + Homemade BBQ Sauce


Just as I thought my work schedule was starting to calm down a bit, it’s actually going to get worse than ever…at least for a little while. Even still, I’m going to try even harder than ever to work some time for organization into my already-hectic schedule. Over the last year or so, I’ve sort of let my schedule get the best of me lack-of-organization-wise, but I function best when there is order around me. So, I need to put some attention to getting a handle on a few house projects. Lack of money is also an issue, but we’re going to make the best with what we already have and what we can afford.

I considered putting together an organization challenge for the month of June. I started to plan one today and began jotting notes down on different categories. What I realized is that there are far more categories and topics than there is time in the month of June. So, instead, I will have a different June-challenge and I will work on mini-organization projects throughout the year!

Any guesses what the June challenge will be about? Hint: it’s related to eating healthier. No cheating twitter and Facebook friends!


Anywho, as far as organization, some of ours crosses into the decoration realm. Either way, check out this new clock we got at Crate and Barrel for the kitchen area. Hubby put it up this weekend, and it’s already made such a big difference. No more squinting at the microwave (which may be getting it’s own “organization” soon).


And since we have more projects than time/money, Sis suggested we stick to just one. We wrote down and reviewed several and decided that the patio would be the easiest and wouldn’t cost anything.

First up, we swept all the leaves away.


And then we organized my herbs. I told my sister that I wanted to put a shelf on the porch somewhere so I could get my herbs off the ground to help protect them from pests. We actually had a small shelf on the porch already but were using it to store garden supplies, citronella candles, and other yard randomness. We re-organized some of the tools to the garage and cleared the whole thing off. Then, we moved it closer to the natural sunlight and placed the plants on it.

I still have some temporary plastic pots that need to be replaced with nicer ceramic ones, but it looks a lot better already.


Bailey even got to hang out for the cleaning action.


And then hubby played frisbee with him and chased him around with a sprinkler.








After a quick breather and lots of water, we got started on dinner. First up, Sis and I worked on a new Cake Mini flavor – an idea we came up with together.


And we also worked on something fun…


Homemade BBQ sauce! We used this version, which came out pretty tasty.

I’d really like to test out a few different ones and then figure out our own special formula. This was a good start. Do you have any BBQ sauce recipes you recommend?


We ended up inviting the neighbors over for dinner. It was awesome having the porch all nice, clean, and ready to go. We just had to add food!


We made grilled BBQ chicken breasts using our homemade BBQ sauce and Earthfare chicken.


Hubby has come up with his own grilled potato wedge recipe! I’m so proud. Once he perfects it, I’ll help him write it and publish it here on TCL so you guys can check it out.


We had quite the feast.


We had the chicken, potato wedges and also corn on the cob and steamed broccoli.


And as for those Cake Minis…we made…


Pineapple Upside Down Cake Minis!! Aren’t they cute? The pineapple rings are almost the perfect size for the 3 inch ramekins I use. The recipe will be publishing soon. I think so far the Carrot Cake Minis are my fave flavor, but there are lots of fun ones ahead! ;)


Lookie! I’m organizing the blog, too. I’m making TCL easier to use! ;)

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I’ve added a list of my 5 most recent recipes where you can get the newest TCL recipes. You can find the others on my Recipes page.

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I’ve also added a archive calendar for searching for old/archived blog posts. It will display whatever the month is for the current post you’re viewing (so if you’re viewing a post that was published on 2/20/11, it will display February 2011). You can click on a particular day to see a list of posts published on that day.


Like this post? Then click here to get free updates!


Next time on TCL – another mini organization project (on clothes!) and a preview of the June Challenge.


What are your organization strategies? Do you use any particular plans, guides, checklists, etc.?

Southwest Quinoa Veggie Burgers Recipe (Vegan)


Finally! I have a quick minute to type up my uber-yummy Southwest Quinoa Veggie Burgers Recipe (Vegan) (the ones I made for that cookout awhile back) recipe for you!

Southwest Quinoa Veggie Burgers Recipe (Vegan) #healthy #recipe #vegan

Ready for a veggie burger that won’t crumble apart on you? Ready for a veggie burger full of flavor? I’ve got the perfect recipe…Southwest Quinoa Veggie Burgers Recipe (Vegan).

Southwest Quinoa Veggie Burgers Recipe (Vegan) #healthy #recipe #vegan

This recipe uses cooked quinoa. So, you can either use leftover quinoa or cook some for this recipe. It’s fast and easy.

Southwest Quinoa Veggie Burgers Recipe (Vegan) #healthy #recipe #vegan

This recipe also uses lots of yummy fresh veg!

Southwest Quinoa Veggie Burgers Recipe (Vegan) #healthy #recipe #vegan

And this recipe also uses a micro-baked potato, which is easy to make…

Micro-Baked Potato Directions:

  • wash potato
  • pierce skin in several places
  • loosely wrap with paper towel
  • microwave 5-7 minutes, till a fork easily pierces through and center is tender

Southwest Quinoa Veggie Burgers Recipe (Vegan) #healthy #recipe #vegan

After your prep (quinoa, veg, potato), you’re pretty much just a whirl away in the food processor.

I like this Southwest Quinoa Veggie Burgers Recipe (Vegan) because you can easily prep it ahead. If you’re entertaining, you can make the burger mixture in the morning or the day before. Day-of, you just have to form patties and bake away.

Southwest Quinoa Veggie Burgers Recipe (Vegan) #healthy #recipe #vegan

Baking is only the main cooking method. If you’re grilling out, follow the baking directions for cooking and re-heat the veggie quinoa burgers on the grill.

Southwest Quinoa Veggie Burgers Recipe (Vegan) #healthy #recipe #vegan

Get some fresh vegetables prepped for toppings. I used organic romaine and heirloom tomatoes from my garden.

Southwest Quinoa Veggie Burgers Recipe (Vegan) #healthy #recipe #vegan

Serve on buns or not – your choice.

Southwest Quinoa Veggie Burgers Recipe (Vegan) #healthy #recipe #vegan

And see! No crumbles!

Reasons you should try this Southwest Quinoa Veggie Burgers Recipe (Vegan):

  • full flavor
  • no-crumbling factor
  • vegan
  • gluten-free if you use GF bread crumbs
  • a prep-ahead recipe so you can enjoy your guests if you’re entertaining
  • re-heats nicely and makes great leftovers


Southwest Quinoa Veggie Burgers Recipe (Vegan)
Prep time
Cook time
Total time
Here’s a delicious quinoa veggie burger recipe that is crumble-free and easy to make! Dried spices help zest up this Southwest Quinoa Veggie Burgers Recipe.
*Vegan* *Gluten-Free if you use GF bread crumbs*
makes 10-12 medium sized patties
Serves: 6
  • 1 dry cup red quinoa, rinsed & cooked
  • 1 cup dry bread crumbs
  • 1 15 ounce black beans, rinsed
  • 1 medium potato, cooked & removed from skin – you can micro-bake it (see above for directions)
  • ½ onion, chopped
  • 1 red bell pepper, chopped
  • 2 garlic cloves, chopped
  • 1 tsp salt
  • 1 tsp cumin
  • 1 tsp paprika
  • ¼ tsp chili powder
  • dash cayenne (add more or less depending on how spicy you want your burgers)
  1. Combine black beans, potato, onion, bell pepper, garlic, salt, cumin, paprika, chili powder, and cayenne in a food processor. Pulse till vegetables are chopped finely and contents are mixed.
  2. Add bread crumbs and pulse till mixed well.
  3. Add quinoa and pulse till mixed well.
  4. Move mixture to a bowl and let rest in the refrigerator for at least 1 hour (this will help the mixture to set and make it easier to form into patties. You can prep your recipe up to this point ahead of time if you’re entertaining and move on to the next step when you’re ready to cook)
  5. When ready to cook, pre-heat the oven to 350 degrees F. Line a baking sheet with parchment paper.
  6. Form the veggie burger mixture into patties (or balls) and place on the prepped baking sheet.
  7. Bake 18-22 minutes, till burgers are lightly browned on top (note: if you’re entertaining, you can also cook the burgers ahead of time and re-heat them on the grill)
  8. Serve with toppings and enjoy!
Tip: Freeze the leftovers for an easy meal later!

Southwest Quinoa Veggie Burgers Recipe (Vegan) #healthy #recipe #vegan

Enjoy these delicious quinoa veggie burgers!


You may also like these other quinoa recipes:


Be sure to share this recipe on Pinterest, twitter, or Facebook if you liked this post! Thanks for reading!

Please Sir, Can I Have Some More



Bailey is so funny during the day. He just moves from spot to spot, finding a nice place to snuggle up.



As he curled up, his foot was right in his face. :lol:



I used a slice of lemon to encourage me to drink more water for Project Hydrate. It worked! I downed 3 of these glasses today – that’s like 2 “cups” in each glass (estimate).



I broke into my new Tulsi tea flavor – India Breakfast. Mmm…so tasty with some sugar and milk.


I decided on an organic hummus sammie for lunch. Perhaps because yesterday’s was so good?



I had leftover fingerling potatoes from last night’s dinner as a side.



As for the veggies – I really piled those on! Cucumber, red bell pepper, spinach…


So refreshing. I love eating lots of veggies. I know a lot of people aren’t fans, but honestly, I LOVE vegetables! I haven’t always loved veggies, but over the years, my affection for them has really grown.






Bailey was hungry for more food, too. I could almost hear him saying, “Please Sir, can I have some more?


I’ll pose real cute for youuuuuuuu?

We should never have taught him how to pick up his food bowl. lol


I definitely gave him a wee bit more food.


I took a 15 minute break when a phone conference ended early to go outside and get some fresh air.


Hubby took Bailey out to play frisbee.


You gotta click on this photo to see the bigger version. I totally caught Bailey mid air. The frisbee had just gone by his head so he was trying to turn around to get it.


That’s my boys. :)


I had an afternoon snack.


Dakota toast with my homemade dark chocolate almond butter (click for recipe).




After work, I had some fun plans – a bloggie get-together! I love getting together with blog friends in real life. More on my bloggie get together next post.

Till then, did you see that The Chic Life is now on Facebook? Will you be a TCL Facebook fan? Please? :mrgreen:

And, if you can’t eat meat for Lent Friday, check out the guest post from Angela of Oh She Glows – her famous In a Jiffy Spelt Burgers (click for her recipe and guest post)!

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