Beefy Turkey and Noodles
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!
Makes 4 servings
|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||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|
- 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.
|Saturated Fat||1 g|
|Total Fat||6 g|
|Calories from Fat||20 %|
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