Quinoa Pasta with Ground Turkey “Meat Sauce” and Roasted Green Beans

My last recipe was stuffed sweet peppers … THIS RECIPE is basically the same items transformed into a second meal (don’t you love when that happens??)

 

quinoapastagroundturkey

This recipe will make 2 servings

(Obviously, you can double or triple ingredients if you’re making it for your family or friends)

Calories: About 500 (per serving)

Ingredients Needed:

  • 8 oz. Jennie-O Ground Turkey Meat (I use the 93/7)
  • 8-10 Mini Sweet Peppers (I use Pero Family Farms: http://perofamilyfarms.com/img/slides/mini-sweets-left-1.jpg)
  • 10-15 white mushrooms
  • 4 oz. Quinoa Pasta ( I used Andean Dream for this recipe)
  • Plum Tomatoes (to your liking)
  • 2 cups green beans
  • Olive Oil
  • Garlic
  • Onion Flakes
  • Italian Spices

Directions:

  • Preheat the oven to 350 degrees
  • Clean out and chop up the sweet peppers and put them to the side
  • Dice some plum tomatoes and put to the side (these will be used to combine with the ground turkey).
  • Wash off and chop up the mushrooms and put them to the side
  • Clean off the green beans and cut off the ends to any beans that need to be cleaned up and put them to the side.
  • Put a pot of water on the stovetop to boil
  • Place the beans on a baking sheet and spray with a small amount of olive oil spray and sprinkle with garlic powder, onion powder, pepper and seasonings – roast them for about 15-20 min.
  • Once boiling put in 4 oz of quinoa pasta (usually takes about 14 minutes to cook through)
  • Put a little bit of olive oil in a separate pan and cook the ground turkey on the stovetop and season it with garlic, onion flakes and italian seasonings.
  • When the ground turkey is almost done, add the diced tomatoes, mushrooms and tomatoes to the mix and let them cook down.
  • Once the turkey is done cooking, and the pasta is done cooking combine the two.
  • Add a little bit of olive oil on top, and mix the entire pasta dish.
  • Serve and Enjoy :)

I loved this dish, and will definitely be making it more often!  Hope you love it too!

Happily and Healthily Yours,

Kristin

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Ground Turkey with Brown Rice & Sautéed Mushrooms and Roasted Asparagus, Zucchini & Green Beans – Day 29

This was one of my less extravagant recipes – … due to the fact that I got home from teaching my Zumba class at about 8:30-8:45 and still had to cook and eat – and I wanted to eat quickly :).  It was delicious, none the less.  Hope you enjoy! 

food2

This recipe will make 1 meal

(Obviously, you can double or triple ingredients if you’re making it for your family or friends)

Calories: About 600

Ingredients Needed:

  • 5 oz. Lean Ground Turkey
  • 1/4 lb Fresh Asparagus
  • 1 cup of organic Steak Cut Mushrooms
  • 1 cup Fresh Green Beans
  • 1/2 cup Fresh Zucchini
  • 1/2 cup uncooked Brown Rice
  • 1/2 cup Organic, Low Sodium Chicken Broth (I use Pacific: http://www.pacificfoods.com/food/broths-stocks/broths/organic-low-sodium-chicken-broth)
  • Garlic Powder
  • Italian Seasonings (Dried Oregano, Parsely, Basil)
  • Onion Powder
  • Ground Pepper

Directions:

  • Preheat oven to 425 Degrees
  • Line a baking sheet with aluminum foil
  • Place washed asparagus spears, green beans and sliced zucchini on baking sheet
  • Spray with a TINY bit of olive oil and top with spices (I used garlic powder and listed Italian Seasonings)
  • Place veggies in the oven for 12-14 minutes (watching to make sure they don’t burn)
  • Boil water for Brown Rice
  • Place Brown Rice in water and let cook (time will depend on the brand)
  • Heat a pan with some olive oil and cook lean ground turkey meat
  • Season turkey meat with garlic powder, onion powder and pepper
  • After meat is fully cooked through, pour 1/4 cup low sodium chicken broth and put mushrooms in with the meat to cook down
  • Sprinkle mushrooms with garlic powder and flip on occasion
  • Once rice is cooked, mix rice, ground turkey and mushrooms together and stir
  • Place Turkey / Rice mixture on one side of the plate and roasted veggies on the other side.
  • Serve and Enjoy :)

Happily and Healthily Yours,

Kristin