Beefy Turkey and Noodles

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!
Yield
Makes 4 servings
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.
Nutritional Information
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 |
Check out more recipes for Beef