One of my favorite "healthy" meals is turkey stir fry with rice. Instead of a traditional stir fry where all the veggies are cooked in the skillet, I steam the veggies for a healthier version. 
It may take a little time for prep, and it may seem like a lot of work, but it is best to use fresh ingredients, when available.
It really is a fairly easy recipe.
GINGER TURKEY STIR FRY
Rice (your choice)
Broccoli 2 crowns
1 medium Zuchinni
1 medium Summer Squash
Asparagus 1 bunch
3 Carrots (peeled and sliced thin)
2 Tbsp. Olive Oil
1 medium Onion (sliced)
1 Package Mushrooms 12 ounces (sliced)
1 Package Turkey Cutlets 1 lb.
1 Tbsp grated Fresh Ginger
2 Tbsp. Tamari (or soy sauce)
Half bag Fresh Spinach
Cook rice. Use whatever kind of rice you prefer. I like Long Grain Basmati brown rice. I use a steamer - 1 C Rice and 1 1/4 C Water in steamer for 60 minutes.
Cut the broccoli, squash, and asparagus into bite size pieces.
Peel the carrots and slice thin.
Steam all veggies except onion and mushrooms until tender.
My steamer is two tier, so I set the rice to cook for 6o minutes on the bottom, and when there is about 15 minutes left I add the top tier with the veggies.
While the rice and/or veggies are cooking,
Heat oil in large skillet over medium high heat and saute onions and mushrooms until onions are clear.
Remove from pan and set aside.
Cut turkey cutlets into bite size pieces.
Add a little more olive oil to the skillet and add turkey. Cook until browned all all sides.
Return onions and mushrooms to skillet and mix together with turkey.
Add ginger and tamari. Lower heat to Low and continue to cook for about ten minutes, or until meat is cooked through.
Add Spinach to pan and stir. Simmer on Low until spinch wilts. This will only take a few minutes.
Add steamed veggies to the pan and combine with meat and spinach.
Serve over rice.
Serves 3-4
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Leave out the turkey and make the rice
brown and you're eating at my house.
Aloha Sharon,
Mmmmm. Looks and sounds yummy. Thanks for the pictures you really got my appetite going. I'll have to try the recipe this weekend.
Peace,
Lenn: My Basmati is brown and I often leave out the meat. I love veggies and rice with lots of olive oil.
Kimo: Let me know how it turns out! Thanks for the comment.
Sharon, now I am not the expert on this, but they say Ginger is very good for you. Your recipe sounds very tasty.
Gary: Ginger is extremely good for you. It is very good for digestion. If you ever have an upset stomach or nausea...ginger tea is wonderful. I not only use fresh ginger, I have ginger capsules I take every day. I remember my mom giving me ginger ale when I was sick as a kid.
Wow that looks awesome, i will have to print this one out. Thank you so much.
Tom: I hope you get a chance to give it a try. Let me know how it turns out!
Just a question - why do you consider steaming the veggies a healthier version? If veggies are cooked in the stir fry pot, not drained, everything stays within the pot as far as nutrients. Heat I believe might break down nutritional values in food regardless of the source of the heat, be it via steam or by stir fry pan. Boiling and tossing the water throws the nutrients right out with the water.
Nevertheless, this recipe sounds awesome!
Rene'e: Cooked in true stir fry fashion, the veggies would be healthy. But, American style, pan fried with oil over high heat...not so healthy. I was thinking steaming vs. cooking in unhealthy oil. Steaming for a minimal amount of time, so your vegetables emerge "al dente," is the way to maximize their nutritional value. Thanks for the comment. Enjoy!