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Prep Time: 15 Minutes Cook Time: 15 Minutes |
Ready In: 30 Minutes Servings: 8 |
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Remember my motto: If you've got it, sneak it in! Try to eat a rainbow each and every day for even the small trace amounts can do us all a world of good. This recipe is the epitome of that logic. Trust it and as always, Enjoy! Ingredients:
16 ounces lean ground turkey (99% lean) |
12 ounces tofu |
6 garlic cloves |
1 carrot |
1 cup celery |
1 cup pea pods |
1 red pepper |
1 yellow pepper |
3 cups red cabbage |
1 cup spinach |
1 (8 ounce) package mushrooms |
1/2 cup fat-free chicken broth |
1/2 cup white wine |
3 cups nonfat yogurt (plain) |
1 (8 ounce) package egg noodles |
1 1/2 teaspoons salt (lemon pepper) |
1 teaspoon sodium-free seasoning |
1/2 teaspoon curry powder (hot) |
1/4 teaspoon paprika |
Directions:
1. Slice garlic very thin, shred carrot, celery against the grain of the stalk and cook turkey meat on medium heat in large skillet for 5 minutes. Cut pea pods in half, chop cabbage and slice peppers. Add to turkey along with chicken broth, seasonings and white wine. Simmer for 5 minutes more. Slice and chop tofu and spinach and slice mushrooms. Add to the skillet and simmer 2 minutes longer. Just prior to serving add three cups of plain, fat-free yogurt heating through. Serve over egg noodles. Enjoy!
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