 |
Prep Time: 15 Minutes Cook Time: 35 Minutes |
Ready In: 50 Minutes Servings: 8 |
|
I have not tried this recipe. I got this recipe Obesity Help. Exchanges: 2 very lean meat, 3 vegetable. Ingredients:
1 lb lean ground turkey |
1 (6 ounce) onions, chopped |
1 (4 ounce) carrots, grated |
1 (3 ounce) celery ribs, chopped |
1 (6 ounce) zucchini, grated |
2 garlic cloves, minced |
1/2 tablespoon crushed dried oregano |
1 teaspoon crushed died basil |
1 teaspoon crushed dried thyme |
1 teaspoon salt (optional) |
1/4 teaspoon hot red pepper flakes |
28 ounces no-salt-added italian-style tomatoes, in puree |
14 1/2 ounces no-salt-added diced tomatoes, with juice |
1/2 cup water |
Directions:
1. In a large saucepan, crumble the turkey and cook over medium low heat, stirring, until turkey is white throughout. Drain off all fat.
2. Add the onion, carrot, celery, zucchini and garlic. Continue to cook, stirring, until vegetables are limp, about 5 minutes.
3. Stir in remaining ingredients, using the back of a spoon to break up whole tomatoes. Bring to a simmer and cook, partially covered, over medium low heat for 30 minutes, stirring often. Serve over cooked pasta.
4. Note: This sauce can be refrigerated for up to 3 days or frozen for up to 3 months.
|
|