Wednesday, April 7, 2010

Spaghetti

Anyone have any clue why the sirens in town just went off? They went off in Allen too...it's not a test - tests are Saturdays. Just wondering.

Thought I would share a few of our keeper recipes from the past few weeks for those that like to cook: Turkey Spaghetti Sauce - if you add barilla plus pasta it's a great meal. Barilla plus pasta has 17 gm of protein and a lot of fiber per serving so it's really filling.

Turkey Spaghetti Sauce

Ingredients

  • 1 pound Italian turkey sausage links, casings removed
  • 1/2 pound extra-lean ground turkey
  • 1-3/4 cups sliced fresh mushrooms
  • 1 medium green pepper, chopped
  • 1 medium onion, chopped
  • 1 can (29 ounces) tomato puree
  • 1 can (14-1/2 ounces) diced tomatoes, undrained
  • 1 can (6 ounces) tomato paste
  • 2 bay leaves
  • 1 tablespoon dried oregano
  • 1 teaspoon garlic powder
  • 1 teaspoon dried basil
  • 1/2 teaspoon salt
  • 1/4 teaspoon pepper
  • Hot cooked multigrain spaghetti

Directions

  • Crumble sausage and turkey into a large nonstick skillet coated with cooking spray. Add the mushrooms, green pepper and onion. Cook and stir over medium heat until meat is no longer pink; drain. Stir in the puree, tomatoes, tomato paste, bay leaves and seasonings. Bring to a boil. Reduce heat; simmer, uncovered, for 30 minutes.
  • Discard bay leaves. Serve desired amount with spaghetti. Cool remaining sauce; transfer to freezer containers. Freeze for up to 3 months.
  • To use frozen sauce: Thaw in the refrigerator overnight. Place in a saucepan and heat through. Yield: 7-1/2 cups.
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