Turkey with Buckwheat and Vegetables

1. 1 Turkey breast filletpack 600 g ≈ $6.07 140 g
2. 2 Buckwheat groatspack 800 g ≈ $5.00 70 g
3. 3 Zucchini≈ $3.00 per kg 100 g
4. 4 Bell peppers≈ $6.00 per kg 70 g
5. 5 Onions≈ $1.60 per kg 40 g
6. 6 Olive oil 10 ml
7. 7 Paprika 1 g
8. 8 Salt 2 g

Grey rows are pantry staples: salt, oil, spices. They are not counted in the serving price.

Method

1. Preparation: rinse the buckwheat² in cold water; peel the onion⁵ and dice it into about 1 cm cubes; cut the zucchini³ into roughly 2 cm cubes; cut the pepper into strips about 2 cm wide; heat a large skillet (about 28 cm) over medium heat.

2. Sauté the turkey¹ cubes over medium heat for 6 minutes until the meat is golden and edges are cooked, stirring as needed.

3. Add the onion⁵ to the turkey¹ and continue frying for 2 minutes, then add the zucchini³ and pepper and fry for another 7 minutes, stirring as needed; sprinkle with paprika and salt in the last 1–2 minutes.

4. Cook the buckwheat² in a separate pot: bring water to a boil, add buckwheat and simmer over medium heat for 15 minutes until soft and the water is absorbed.

5. Remove from heat and let stand, covered, for 5 minutes.

6. Combine the cooked buckwheat² with the turkey¹ and vegetables in a large skillet, mix and warm together over low heat for 2 minutes; serve hot.

In short

• Marked healthy: the planner picks it more often for the goals “lose weight” and “eat well”.