Beefy Turkey and Noodles Photo
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!


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


  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.
This recipe appears in: Beef
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
Meat 1-1/2
Vegetable 2
Starch 2
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