Quick & Easy Beefy Turkey and Noodles - Simple Dinner Recipe

Beefy Turkey and Noodles

YIELD Makes 4 servings

Plan ahead! Prepare the beefy turkey, refrigerate up to 1 day in advance or freeze in freezable container up to 1 month. Prepare the noodles right before serving and toss with the reheated beefy turkey. In minutes, dinner is served!

INGREDIENTS

Nonstick cooking spray 8 ounces lean ground turkey 1 package (8 ounces) sliced fresh mushrooms 1 cup chopped onion 1 cup chopped green bell pepper 1‑1/2 cups water 1 tablespoon beef bouillon granules 1/2 can (6 ounces) no-salt-added tomato paste 1 teaspoon dried Italian seasoning 1 teaspoon Worcestershire sauce 1/4 teaspoon granulated sugar 5 ounces uncooked yolk-free egg noodles

PREPARATION:

1. Spray large nonstick skillet with cooking spray. Heat over high heat until hot. Add turkey. Brown over medium-high heat 6 to 8 minutes or until no longer pink, stirring to separate turkey; drain fat. Remove from skillet; set aside.
2. Add mushrooms to skillet; cook 3 minutes. Add onion and peppers; cook 5 minutes or until onion is tender. Add bouillon granules, tomato paste, Italian seasoning, Worcestershire sauce, sugar and turkey; blend well. Bring to a boil. Reduce heat to low; simmer, covered, 20 minutes.
3. Meanwhile, cook noodles according to package directions, omitting salt. Drain. Add to skillet; stir to combine. Remove from heat. Let stand 5 minutes before serving.

This recipe appears in: Beef NUTRITIONAL INFORMATION: Sodium 721 mg Protein 17 g Fiber 3 g Carbohydrate 40 g Cholesterol 45 mg Saturated Fat 1 g Total Fat 6 g Calories from Fat 20 % Calories 272 DIETARY EXCHANGE: Meat 1-1/2 Vegetable 2 Starch 2