Mexican Meal Prep: Picadillo en Salsa Verde (Weight Loss Friendly)

1. Roast tomatillos, 3 garlic cloves, 1 poblano pepper, 2-3 jalapeños (if you like it spicy), and 1/4 onion using your preferred method (e.g., air fry at 390°F for 10 minutes with avocado oil spray).
2. While vegetables roast, chop the remainder of the vegetables (potatoes, zucchini, remaining onion) into bite-sized pieces.
3. Let the roasted poblano pepper "sweat" for 10 minutes (e.g., in a sealed bag or bowl), then remove its skin, stem, and seeds.
4. Add the roasted vegetables to a blender with 1/2 cup water, a handful of cilantro, and seasonings to taste. Blend well to create the salsa verde.
5. Grease a pan and brown the ground turkey for 4-5 minutes. Season with salt, 2 minced garlic cloves, and pepper.
6. Add the chopped onions, potatoes, and the prepared salsa verde to the pan with the ground turkey. Mix well.
7. Cover and cook for 6-10 minutes, adjusting time based on the size of the potato pieces (larger pieces will need more cooking time) until potatoes are tender.
8. Bring the heat down to a simmer and add the chopped zucchini.
9. Cover and cook for another 12-15 minutes, or until zucchini is tender.
10. Divide the picadillo into 4 equal servings (approximately 1.33 cups each) and serve with topping(s) of choice, such as 28 grams of queso fresco, avocado, or non-fat Greek yogurt.