| 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.
INGREDIENTS
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.
PREPARATION:
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Brown a package of ground turkey.
-
Saute the onion in a bit of oil. When it's got that limp, glazed look,
add it to the turkey.
-
Use the small pan (with leftover oil) to quickly sautee the other veggies
and garlic over high heat.
-
Add the veggies and chopped tomatoes to the meat.
-
Season to taste.
-
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.)
-
While he sauce cooks, prepare the pasta.
-
Serve sauce over the pasts, or mix the two together in the bowl.
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