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Turkey Pasta Fagioli 2 1/2 pounds of ground turkey breast 1 medium onion diced 3 -‐ 4 medium carrots diced 3 -‐ 4 medium stalks of celery diced Two -‐ 28 oz. cans of diced, no salt added tomatoes One 16 oz. can each of red kidney and white kidney beans, drained and rinsed 26 oz. of low/no sodium beef stock, or you could use chicken or vegetable if your prefer 3 -‐ 4 teaspoons of oregano 2 -‐ 3 teaspoons of pepper 5 -‐ 6 teaspoons of parsley A teaspoon of hot sauce, more or less depending on if you want a little extra bite in your soup One regular size jar of heart healthy spaghetti sauce (roughly 20-‐24 oz.) 6 ounces of whole grain pasta
1. Brown turkey breast in slow cooker (if option is available) or brown in a skillet. 2. Dice up your vegetables while turkey is browning 3. Combine browned turkey breast in slow cooker with all ingredients other than the
pasta 4. Cook on low for 7-‐8 hours or 3-‐4 hours on high. 5. Add pasta during the final hour if cooking on low, or the last 20-‐30 minutes if
cooking on high OR if you would like to cook it separately do that according to the box/package instructions.
6. Serve and enjoy!