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Crispy Ranch Chicken
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Beefy Turkey and Noodles
Yield: Makes 4 servings
Plan ahead! Prepare the beefy turkey, refrigerate up to 1 day in advance or freeze in freezable container up to 1 month. Prepare the noodles right before serving and toss with the reheated beefy turkey. In minutes, dinner is served!
Ingredients:
Nonstick cooking spray
8
ounces lean ground turkey
1
package (8 ounces) sliced fresh mushrooms
1
cup chopped onion
1
cup chopped green bell pepper
1-1/2
cups water
1
tablespoon beef bouillon granules
1/2
can (6 ounces) no-salt-added tomato paste
1
teaspoon dried Italian seasoning
1
teaspoon Worcestershire sauce
1/4
teaspoon granulated sugar
5
ounces uncooked yolk-free egg noodles
Preparation:
1.
Spray large nonstick skillet with cooking spray. Heat over high heat until hot. Add turkey. Brown over medium-high heat 6 to 8 minutes or until no longer pink, stirring to separate turkey; drain fat. Remove from skillet; set aside.
2.
Add mushrooms to skillet; cook 3 minutes. Add onion and peppers; cook 5 minutes or until onion is tender. Add bouillon granules, tomato paste, Italian seasoning, Worcestershire sauce, sugar and turkey; blend well. Bring to a boil. Reduce heat to low; simmer, covered, 20 minutes.
3.
Meanwhile, cook noodles according to package directions, omitting salt. Drain. Add to skillet; stir to combine. Remove from heat. Let stand 5 minutes before serving.
Nutritional Information:
| Serving Size: | |
| Sodium | 721 mg |
| Protein | 17 g |
| Fiber | 3 g |
| Carbohydrate | 40 g |
| Cholesterol | 45 mg |
| Saturated Fat | 1 g |
| Total Fat | 6 g |
| Calories from Fat | 20 % |
| Calories | 272 |
Dietary Exchange:
| Meat | 1-1/2 |
| Vegetable | 2 |
| Starch | 2 |
This recipe appears in:
Beef
