For this installment of Trainer Tidbit, here is a quick and easy meal that also has a lot of flavor! This recipe is pretty easy to modify and flexible to work with using what you have available in your house. For example, we have used ground chicken/beef instead of ground turkey. Serve this over some brown rice (or white rice, whatever you prefer) and you have a delicious meal.

Keep checking back for our Trainer Tidbit series with more healthy tips, recipes and more!

Click HERE for a printable PDF of this recipe.

~Shared by Joshua Szopinski ~ FitRec Certified Personal Trainer

Turkey Skillet


1 lb lean ground turkey
1 tsp Italian seasoning
3 tbsp low-sodium tamari (Soy sauce is a good substitute)
1 tbsp of extra-virgin olive oil
2 cloves garlic, minced
1 small yellow onion, diced
1/2 medium green bell pepper, diced
1 – 14.5 oz can petite diced fire roasted tomatoes (no salt added)
8 oz baby crimini mushrooms, sliced
3 cups baby spinach
1.5 cups of cooked brown rice (Optional)
1/4 cup chopped fresh cilantro (Optional)


Heat a skillet over medium heat and add the ground turkey, breaking it into pieces. Cook until browned about 5 minutes.
Add the Italian seasoning and 1 tbsp of tamari into the ground turkey, cooking it for another 2 minutes. Transfer the turkey to a plate or bowl lined with paper towels to absorb/drain the excess fat.
Continue to keep the skillet on the heat. Add the olive oil, garlic, onion, and bell pepper. Sauté until tender, usually about 3-4 minutes.
Add in the rest of the tamari to the skillet, along with the mushrooms and tomatoes. Cook until the tomato juices begin to boil, then reduce to a simmer.
Return cooked ground turkey to the skillet. Add baby spinach and heat until the leaves begin to wilt.
Garnish with cilantro, if desired. Serve with a side of brown rice.

Recipe shared from “Zero Belly Cookbook” by David Zinczenko