Tuesday, May 6, 2008

Turkey and Vegetable Sauce

I haven't made a homemade sauce in a while and I had some extra lean ground turkey in the freezer, so I thought I would make a meat sauce. You can use lean ground beef if you'd like, but you need to make sure it is at least 93% lean to match the nutrition of this recipe. Serve it over pasta or rice, or use it as a base for any recipe that calls for sauce. It would be great in a lasagna or over stuffed shells.


Turkey and Vegetable Sauce
Serves 6

1 Tbsp olive oil
1 medium onion, diced
1 tsp minced garlic
10 oz lean ground turkey or beef (93% lean)
28 oz can tomato puree
14 1/2 oz can fire roasted diced tomatoes
1/2 cup diced carrot
8 oz mushrooms, sliced
1 small zucchini, sliced
1 tsp sugar
1 tsp dried basil
1 tsp Mrs. Dash Tomato Basil Garlic seasoning

Heat olive oil in a large skillet over medium heat. Add the chopped onion and garlic. Sauté until onion is translucent and fragrant, about 2 minutes. Add the ground turkey to the skillet. Cook until turkey is no longer pink, about 8 minutes.

Add the tomato puree and the diced tomatoes to a medium saucepan. Add turkey mixture from the skillet to the pot. Add the remaining ingredients, cover and simmer over low heat for about 2 hours.

(Each serving is 3 points, which is about 1 cup.)

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