I spent Sunday working in the emergency department doing COVID-19 patient screenings. The time went fast and the extrovert in me is L.O.V.I.N.G meeting all these new people that I wouldn’t cross paths with otherwise. My new girl, Bessie in Patient Accounts – we bonded this weekend. And you guys…in my next life, I want to work in the ED. The stories…you just can’t make this stuff up. Also, thank goodness for plentiful and readily available security officers in the ED…
What I can tell you is that Mark called during my shift. He never calls, so I knew I needed to pick-up. Piper had stuck a bead up her nose and he couldn’t see it after he’d shined a flashlight up there. Shea confirmed that the bead went up and had not come back out and Mark was calling asking me what to do.
With all that’s going on in the world, I first said, “DO NOT bring her here unless she’s having difficulty breathing.” I then said, “It’s all connected – she’ll either blow it out or cough it up.” Well, the former happened just a moment after we hung up. I got the photo confirmation as proof. Crisis and COVID exposure averted.
I’ve got to tell you, though…the grocery store has GOT to be a more “dangerous” place than the ED, it seems. I’ve been to both during this pandemic and for me, personally, at this stage of the emergency anyway, the grocery store scares me more than screening patients for COVID. I hate to share the few grocery delivery slots that are available…but please, stay home.
The soonest grocery delivery is tomorrow and so tonight I’m making the one recipe I don’t need an ingredient for. Poor planning on my part, but it works. We certainly won’t go hungry in this house. I took inventory of our freezers today and I’m going to get to work on clearing them out, just a bit at a time.
Just today, Mark was giving me a hard time about all the “random frozen vegetables” we have on hand. I mean, hellooooo, I am a dietitian. Vegetables are LYFE. Beside that obvious fact, having things on hand, like frozen corn, makes recipes like this full of staple ingredients – canned/frozen goods and just a bit fresh. This meal is ready fast, big on flavor, and uses lots that you likely stock in your pantry, on your shelves, and in your fridge. I served this as-is with avocado slices and it was devoured!
- 2 tsp olive oil
- 1 onion, diced
- 1 lb ground turkey breast
- 2 cloves garlic, minced
- 1 (4 oz) can diced green chiles
- 1 Tbsp chili powder
- 2 tsp cumin
- ½ tsp salt
- black pepper, to taste
- 1 (15 oz) can black beans, drained and rinsed
- 1 (14.5 oz) can diced fire roasted tomatoes
- 1 cup frozen corn
- ½ cup mild jarred salsa
- ½ cup rinsed quinoa
- ½ cup water
- ½ cup shredded Monterey Jack cheese
- ½ cup shredded cheddar cheese
- ½ cup chopped cilantro, for garnish
- Heat oil in a large, deep skillet over medium heat. Once hot, add the onion and cook for 2-3 minutes or until softened. Add in the ground turkey and cook until the meat is almost cooked through, breaking it into crumbles with a spoon as it cooks, about 5-6 minutes. Add garlic and stir, allow to cook for 30-60 seconds or until fragrant.
- Stir in the diced green chiles and all the spices (chili powder through salt), cooking for another minute. Add in the black beans, fire roasted tomatoes, corn, salsa, and quinoa, stirring until everything is combined.
- When the mixture starts to bubble add in the water, cover the skillet with a lid and lower the heat to medium-low. Simmer for about 25-28 minutes or until the quinoa is cooked.
- Sprinkle the shredded cheese on top and cover with the lid cooking until the cheese is melted. Garnish with cilantro and serve.
Weekly Menu: March 29th – April 4th
- Sunday: leftover lasagna (from the freezer) with green beans and salad
- Monday: pizza on cauli-crust with salad
- Tuesday: Sheet Pan Hawaiian Shrimp Tacos
- Wednesday: Tofu Stir Fry with Peanut Sauce
- Thursday: carry-out
- Friday: Creamy Garlic Tuscan Salmon with linguine and asparagus
- Saturday: carry-out
- Sunday: pork carnitas tostadas (from freezer) with guacamole and pintos