black and gold toes

BAKED POTATO CASSEROLE WITH BROCCOLI AND BACON

If you’re a fan of one-pan meals, baked potato casserole is a must-try! It packs all the flavors of a classic baked potato but comes together in half the time. Loaded with crispy bacon, hearty veggies, and topped with a layer of gooey melted cheese, this easy and family-friendly dish is perfect for any night of the week!

INGREDIENTS

  • 5 tbsp unsalted butter
  • 6 medium Yukon gold potatoes, cubed
  • 1 red bell pepper, chopped
  • 1 tsp salt
  • 1 tsp ground black pepper
  • 1 tsp paprika
  • 6 slices turkey bacon, chopped
  • 1 head broccoli, cut into bite-sized florets
  • 1 cup shredded cheddar cheese

INSTRUCTIONS

  • Preheat your oven to 400°F and melt the butter in a casserole dish.
  • Add the cubed potatoes and chopped bell pepper to the dish. Season with salt, black pepper, and paprika, then toss to coat. Bake for 20 minutes.
  • While the potatoes cook, prepare the broccoli by cutting it into bite-sized florets. You can include the stems if you prefer.
  • Stir the chopped turkey bacon and broccoli into the casserole dish, then return it to the oven for another 15-20 minutes, or until the potatoes are tender and the broccoli is cooked through.
  • Sprinkle the shredded cheddar cheese over the top. It will begin to melt on its own, but for a quicker melt, bake for an additional 5 minutes.
  • Serve hot and enjoy!

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TURKEY AND VEGETABLE SKILLET

The Turkey and Vegetable Skillet is a quick and healthy one-pan meal perfect for busy weeknights! Ready in 30 minutes or less, this dish features lean ground turkey, crisp green beans, zucchini, summer squash, and fire-roasted tomatoes. Finish it off with

INGREDIENTS

  • 1 tablespoon olive oil
  • 1 pound lean ground turkey
  • ½ cup diced onion
  • 2 cloves garlic, minced or grated
  • 1½ teaspoons dried oregano
  • 1 teaspoon dried basil
  • ¾ teaspoon Kosher salt
  • Freshly ground black pepper, to taste
  • 1½ cups diced zucchini and/or summer squash
  • 1 cup fresh green beans, trimmed and cut into 1–2 inch pieces
  • 14.5 ounces fire-roasted tomatoes
  • ½ cup shredded smoked mozzarella or regular mozzarella cheese

INSTRUCTIONS

  • Preheat the oven to broil.
  • Heat the olive oil in a large oven-safe skillet over medium-high heat. Once hot, add the ground turkey, breaking it apart with a wooden spoon.
  • Season the turkey with onion, garlic, oregano, basil, salt, and black pepper. Cook for about 1 minute until fragrant.
  • Add the zucchini, summer squash, and green beans. Sauté for 4–5 minutes until the vegetables begin to soften.
  • Sprinkle the shredded cheese evenly over the turkey and vegetable mixture.
  • Broil in the oven until the cheese is melted and lightly golden brown.
  • Serve immediately and enjoy!

NUTRITION (PER SERVING)

  • Calories: 270 kcal
  • Carbohydrates: 11g
  • Protein: 43g
  • Fat: 7g
  • Saturated Fat: 1g
  • Polyunsaturated Fat: 5g
  • Cholesterol: 83mg
  • Sodium: 219mg
  • Fiber: 4g
  • Sugar: 6g