Plan Ahead! Double recipes and freeze some for a second time around. Pack up individual portions for a swift thaw.

Ingredients

• 1 tablespoon olive oil
• 12 ounces 93% lean ground turkey
• 1 tablespoon chopped fresh oregano
• 4 ounces sliced cremini mushrooms
• 5 garlic cloves, chopped
• 3 cups unsalted chicken stock (such as Swanson)
• 2 cups water
• 1/2 teaspoon kosher salt
• 1/2 teaspoon crushed red pepper
• 1 (15-ounce) can petite diced tomatoes, drained
• 3/4 cup uncooked whole-wheat orzo pasta
• 3 cups spinach
• 1/2 teaspoon grated lemon rind

Preparation

1. Heat a large Dutch oven over medium-high heat.
2. Add oil; swirl to coat.
3. Add turkey; cook 6 minutes or until lightly browned, stirring to crumble.
4. Add oregano, mushrooms, and garlic; sauté 5 minutes.
5. Add stock, 2 cups water, salt, red pepper, and tomatoes, scraping pan to loosen browned bits; bring to a boil.
6. Add orzo; cook 7 minutes.
7. Stir in spinach and rind; cook 2 minutes.