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Beefy Turkey and Noodles
YIELD Makes 4 servings
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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:
- 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.
- 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.
- 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.
| 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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