INGREDIENTS
1/2
cup chopped onion
1/2
cup chopped carrots
1/2
cup chopped celery
1/4
cup chopped green bell pepper
2
ounces Canadian bacon, chopped
2
cloves garlic, minced
1
tablespoon olive oil
1/2
pound ground turkey breast
1/2
cup reduced-sodium chicken broth
1
can (10 ounces) no-salt-added whole tomatoes, undrained
1/4
cup no-salt-added tomato paste
1
bay leaf
1/4
teaspoon grated nutmeg
1/8
teaspoon black pepper
1/2
pound fresh mushrooms, sliced
1/2
cup 1% low-fat milk
PREPARATION:
- Place onion, carrots, celery, bell pepper, bacon and garlic in large saucepan. Add oil; cook and stir over medium heat 5 minutes or until vegetables are tender.
- Add turkey; cook and stir until completely browned. Add broth, tomatoes, tomato paste, bay leaf, nutmeg and black pepper. Bring to a boil over high heat; cover and reduce heat to medium. Simmer 45 minutes, stirring occasionally. Uncover; simmer 15 minutes.
- Add mushrooms; simmer 10 minutes. Stir in milk; simmer 5 minutes. Remove bay leaf before serving.
This recipe appears in:
Italian
NUTRITIONAL INFORMATION:
Sodium
145 mg
Protein
9 g
Fiber
2 g
Carbohydrate
9 g
Cholesterol
17 mg
Saturated Fat
1 g
Total Fat
3 g
Calories from Fat
27 %
Calories
94
DIETARY EXCHANGE:
Meat
1
Vegetable
1-1/2
