I grew up loving all the “meal helper” products that were introduced in the 70’s. If you’re old enough to remember the introduction of Hamburger Helper, you may recall how innovative it seemed back then. But after college when I started cooking for myself, I realized that some of the “cheesy powders” and other processed foods probably weren’t the healthiest things to eat – especially because I couldn’t tell what was really in them. I also love the convenience of cooking everything in one skillet (I HATE doing dishes). So I created my own homemade version of a “helper” dish which has become my go-to entree to make any day of the week. It’s hearty, healthy, satisfying and filled with ingredients that everybody in the family loves – even my 13 nieces and nephews! —Harvey Morris
ground turkey (93% lean)
fresh basil, shredded
fresh oregano, chopped
vegetable or chicken broth
1 1/2 cups
instant brown rice
10 3/4 ounces
cream of mushroom soup (low-sodium, low-fat)
In a large skillet, begin to brown the ground turkey on medium-high. Pour in the broth and, using a cooking spoon or spatula, start to break up the meat. Add in the onion, basil and oregano. Stir regularly until the skillet starts to boil.
Then add in the edamame and brown rice. Stir until well mixed, making sure there is still enough broth to cover the ingredients. If necessary, turn down the heat to allow for the dish to simmer. It should take about 15 minutes for the rice and edamame to cook and absorb the broth. Stir regularly to ensure even cooking.
Watch the level of broth in the skillet. As soon as it almost disappears, remove the skillet from the burner and stir in the cream of mushroom soup until well blended.