Let's Get Cookin'

BBQ Ranch Turkey Veggie Skillet

  • Author: Stacie Hassing
  • Prep Time: 20 min
  • Cook Time: 30 min
  • Total Time: 50 minutes
  • Yield: 5 servings 1x
  • Category: Entree


  • 1 lb. organic ground turkey (may sub ground chicken or pork)
  • 1 Tbsp. coconut oil or cooking fat of choice
  • 1 large (~16 oz.) sweet potato sweet, cubed 1/2 inch
  • 2 cups (~10 oz.) Brussels sprouts, halved or quartered
  • 1 medium zucchini, sliced into half moons
  • 2 cups (~8 oz.) baby bella mushrooms, sliced
  • 1 yellow onion, diced
  • 46 cloves garlic, minced (may sub 12 tsp. garlic powder)
  • 1/3 cup Tessemae’s Matty BBQ Sauce
  • 1/2 cup Tessemae’s Ranch of choice
  • 1/4 cup golden raisins or raisin (optional)
  • Optional toppings: avocado, cilantro, lime, thinly sliced green onion, shredded cheese (not Whole30 or dairy-free) and/0r crushed blue corn chips (not Whole30).


  1. In a small bowl, combine the BBQ Sauce and Ranch and set aside.
  2. In a large 12-inch skillet over medium heat, brown the turkey. Once browned, remove turkey from pan and set aside.
  3. Next add 1 tbsp. cooking fat to pan. Add cubed sweet potatoes and sauté for 10 minutes tossing every once in awhile.
  4. Next, add the Brussel sprouts and sauté for another 5 or so minutes. (Cooking time will really depend on heat, pan and your stove.)
  5. Then add the remaining veggies, zucchini, mushrooms, onion, and garlic and sauté for another 8-10 minutes or until all veggies or soft and tender.
  6. Lastly add the browned turkey, BBQ Ranch sauce and optional golden raisin and stir to combine. Let cook for 3-4 minutes longer or until nice and hot.
  7. Serve with optional toppings.


  • Serving Size: 1/5 of recipe (2 cups)
  • Calories: 415
  • Sugar: 10 g
  • Sodium: 450mg
  • Fat: 24 g
  • Carbohydrates: 31 g
  • Fiber: 6 g
  • Protein: 23 g