Teriyaki Turkey Bowls

Freezer/pantry clean out led to this recipe. I had some stirfry vegetables and ground turkey in the freezer...and then magically a slow cooker teriyaki mix (thank you Susan Lawson) appeared in my pantry. I usually have a lot of rice on hand, so this dinner didn't take much thought. It was a hit with everyone, and I will probably double the recipe next time. You can use ground beef or ground chicken here, and if you prefer less carbs, use the filling in lettuce wraps. 

Ingredients:

1 T vegetable oil

1 pound ground turkey

1cup frozen stir fry vegetables (you can also use fresh veggies such as onions, carrots, peppers, etc.)
1 packet slow cooker teriyaki chicken mix 

2 cups dry rice (cook according to package directions)

Sliced green onions for topping

Lettuce (optional for lettuce wraps)

Method:

Brown turkey in oil over medium heat. Add vegetables and cook until defrosted. Transfer mixture to slow cooker or instant pot. Add teriyaki chicken mix (don't forget to follow the packet instructions and mix with water first). In slow cooker, cook for 4 hours on low. In Instant Pot, cook for 5 minutes at high pressure. Serve over cooked rice or in lettuce wraps. Top with green onions.

Happy Cooking!