Turkey S'getti from mel.d
It's good on the day you make it, even better as leftovers. I feed the family the first night and take the rest to work as my lunch. 

Yields four servings.


1/2 to 1 pound ground turkey (or substitute textured vegetable protein for a vegetarian alternative.) 
cooking oil
1 small onion, chopped
Yellow squash, green squash, bell peppers or other vegetables, cut into pieces
2 cloves garlic
1 large can Italian-style chopped tomatoes
Bay leaf, Basil, oregano, etc. to taste

Uncooked pasta for four.


    1. Brown a package of ground turkey.
    2. Saute the onion in a bit of oil. When it's got that limp, glazed look, add it to the turkey.
    3. Use the small pan (with leftover oil) to quickly sautee the other veggies and garlic over high heat.
    4. Add the veggies and chopped tomatoes to the meat. 
    5. Season to taste.
    6. Simmer over med-low for at least 20 minutes (can cook up to an hour if you keep the heat low & watch it doesn't get too dry.) 
    7. While he sauce cooks, prepare the pasta. 
    8. Serve sauce over the pasts, or mix the two together in the bowl.