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Prep Time: 15 Minutes Cook Time: 45 Minutes |
Ready In: 60 Minutes Servings: 8 |
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Excellent way to get some veggies into our picky little darlings. Can be refrigerated up to 3 days or frozen up to 3 months. When the kiddies were small I used to blend the veggies before adding to the sauce so they couldn't see them Excellent diabetic choice as well. Ingredients:
1 lb ground turkey |
3/4 cup chopped onion |
1/2 cup grated carrot |
1/4 cup chopped celery |
3/4 cup grated zucchini |
2 minced garlic cloves |
1/2 tablespoon dried oregano |
1 teaspoon basil |
1 teaspoon thyme |
1 teaspoon salt |
1/4 teaspoon hot pepper flakes |
28 ounces no-sugar-added tomatoes in puree |
14 1/2 ounces no-salt-added diced tomatoes, with juice |
1/2 cup water |
Directions:
1. In large saucepan crumble turkey and cook over medium-low heat stirring until turkey is white throughout.
2. Drain off any fat.
3. Add onions, carrots, celery, zucchini and garlic.
4. Continue to cook stirring until veggies are limp.
5. Stir in remaining ingredients and using spoon to break up whole tomatoes.
6. Bring to simmer and cook partially covered over medium-low for 30 minutes stirring often.
7. Serve over any cooked pasta.
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