A quick, easy and low calorie dinner!
Servings: 6 – 8
Olive oil non-stick cooking spray
24 oz. lean ground turkey
1 med. onion, peeled and diced
1 Tbsp. minced garlic
1-1/2 tsp. table salt
1-1/2 tsp. ground black pepper
1 med. zucchini, quartered and sliced
1 med. squash, quartered and sliced
1 14 -15 oz. can diced tomatoes
2 tsp. dried basil
2 tsp. garlic powder
2 tsp. dried, ground oregano
3 heaping Tbsp. or 3 oz. tomato paste
1/2 cup Italian red wine*
1/2 cup tap water
1 pkg. whole wheat pasta (linguine or spaghetti) cooked according to package directions and kept warm.
Spray olive oil non-stick cooking spray in a very large skillet.
Add ground turkey, 1/2 tsp. salt and 1/2 tsp. black pepper, diced onions and minced garlic. Stir continually, over medium heat, until turkey is browned and cooked thoroughly, for about 10 -12 minutes. Drain meat mixture in colander and set aside.
Spray olive oil non-stick cooking spray again in used skillet. Add zucchini, squash, 1 tsp. each of dried basil, garlic powder and oregano and cook, while stirring, for 5 minutes.
Next, stir in the entire contents of the canned diced tomatoes, 3 oz. tomato paste, 1/2 cup each of red wine and tap water, the remainder of dried seasonings and 1 tsp. each of salt and pepper. Simmer over medium/low heat for 10 minutes.
Serve while hot over cooked whole wheat pasta.
Karen’s Note: *I used Reunite Lambrusco red wine to add to the rich sweetness of this dish. Any favorite red wine can be used and also be chilled and served along with this Italian Turkey and Vegetable Skillet recipe. A great “filling food” by itself! Serve tonight as a healthy meal idea for your family and friends. To up the protein and lower the fiber just toss in can of drained chickpeas at the last 10 minutes of cooking time, instead of serving over cooked whole wheat pasta. Also, the red wine and seasonings can be adjusted to desired taste as well as cut in half to make 2-3 servings.
Sometimes less is always more!
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