 |
Prep Time: 30 Minutes Cook Time: 360 Minutes |
Ready In: 390 Minutes Servings: 4 |
|
Atasty lower fat spaghetti sauce with lots of fresh vegetables. Serve over whole wheat spaghetti noodles. Ingredients:
20 ounces lean ground turkey |
1 green bell pepper, diced |
2 celery ribs, diced |
12 ounces frozen diced onions |
2 teaspoons chopped garlic |
8 ounces sliced fresh mushrooms |
28 ounces crushed tomatoes |
8 baby carrots, sliced |
1 small zucchini, diced |
2 (6 ounce) cans tomato paste |
2 tablespoons sugar |
2 tablespoons olive oil |
2 (15 ounce) cans tomato sauce |
1 tablespoon italian seasoning |
1 teaspoon fennel seed |
1 tablespoon rosemary |
salt and pepper |
Directions:
1. Saute vegetables in olive oil then transfer with a slotted spoon to slow cooker. Cook ground turkey in same skillet, transfer to slow cooker. Add remaining ingredients to slow cooker stiring well. cook on low for 6 hours or high for 3 hours. serve over hot cooked whole wheat spaghetti. Freezes very well!
|
|