Servings: 5 You’ll need: 2-1/2 cups whole wheat pasta (cooked according to package directions) 20 oz. (1.25 lbs.) ground turkey 2 Tbsp. olive oil Salt and pepper, to desired taste 1-1/2 tsp. garlic powder 1-1/2 tsp. onion powder 1-1/2 tsp. basil leaves 1 tsp. parsley leaves 2 Tbsp. Parmesan cheese, grated 1-1/2 cups red pasta sauce 1/8 cup. Parmesan cheese, shredded In a large skillet add olive oil and heat to medium-high. Season ground turkey with salt, pepper, basil, parsley and grated Parmesan cheese. Cook seasoned ground turkey meat stirring continuously, until thoroughly cooked; about 12-15 minutes. Drain cooked meat mixture and add back into skillet. Set heat to medium-low heat. Stir in red pasta sauce and cooked whole wheat pasta. Heat thoroughly, while stirring; about 5-7 minutes. Top with shredded Parmesan cheese, set heat to low and put lid on top of pan and melt cheese in about 3-5 minutes. Karen’s Note: Serve this Ground Turkey Italian Pasta dish in the skillet along with a side salad and/or light Italian bread slices.
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Servings: 10-12 You’ll need: 1-1/2 cup whole wheat pasta shells 1.2 lbs. lean ground turkey 1 medium onion, chopped 2 garlic cloves, minced 32 oz. fat free chicken stock 2 cans garbanzo beans, drained and rinsed 2 cans Italian style diced tomatoes 2 tsp. basil leaves 1 tsp. ground oregano 1/2 tsp. crushed red pepper flakes Non-stick cooking spray Sea Salt and Ground Pepper (optional) Cook pasta al dente according to package directions. Drain pasta and set aside—do not rinse. Spray a large dutch oven or medium-large stock pot with non-stick cooking spray. Cook onions and garlic on medium heat for about 3-4 minutes. Add ground turkey and lightly salt and pepper to desired taste. Cook, while stirring, for another 15-20 minutes, until turkey is browned. Drain meat and put back into pot. Stir in the remaining ingredients, except cooked pasta and set heat to high. Bring to a boil, reduce heat to low and simmer for 10 minutes. Stir in cooked pasta and serve. Servings: 4 You’ll need: 6 oz. extra wide Yolk Free noodles, uncooked 1 can low fat condensed cream of mushroom soup 1 cup low fat milk 2 c. cooked chopped precooked chicken or smoked turkey 1-3/4 c. chopped fresh mixed vegetables 1-2/3 grated Parmesan Romano cheese 1/2 tsp. fresh ground black pepper 2 tsp. salt Non-stick cooking spray 3/4 c. hot water, drained and reserved from cooked noodles & veggies Spray non-stick cooking spray on the inside of a covered 2-3 quart casserole dish. Preheat oven to 350 degrees F. In a medium pan or stockpot add fresh chopped vegetables and cover completely with at least 1 quart of water. Add 2 tsp. salt and boil on high for about 10 minutes stirring occasionally with a slotted spoon. Add uncooked noodles and boil on medium-high for about 6 minutes. Drain immediately in a colander reserving 3/4 cup of the liquid. Put drained veggies and noodles back into pan and add chopped chicken or turkey, cream of mushroom soup, milk, 1/3 cup grated Parmesan Romano cheese and 1/4 tsp. fresh ground black pepper. Stir together, until thoroughly mixed. Pour ingredients into pre-coated with non-stick cooking spray, casserole dish and sprinkle on top with another 1/4 tsp. fresh ground black pepper. Bake in covered casserole dish for 30-35 minutes, until hot and “bubbly”. Remove from oven, uncover and sprinkle with remainder 1/3 cup of grated Parmesan Romano cheese. |
Karen VerduscoAlways reinventing myself by creating new recipes or craft ideas. All photos are genuine. Please send me an email or recipe you liked or tried. Categories
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