Tonight we tried our first recipe out of The Eat-Clean for Family and Kids book by Tosca Reno. Ashton picked the recipe 🙂 I replaced the carrots in the recipe with shredded sweet potatoes because
A. I already had sweet potatoes and
B. I hate carrots
(shhhhhhh. That’s our little secret!).
The recipe was pretty quick and easy. The “hardest” part was peeling the sweet potato and shredding it in the food processor. Not a big deal.
Ashton gave it a thumbs up (looks more like 1 1/2 thumbs… but he would tell you “two thumbs up!” I loved it…and even the dog was pretty intrigued! Ha! Ok, I know….she likes everything. My point is, we will make it again. In fact, half of it is going into the freezer for later.
Here’s the original recipe from Tosca Reno’s book:
1 lb. lean ground turkey
2 c shredded sweet carrots
1 small onion, peeled & diced fine
2 cloves garlic, passed through a garlic press
1-2 Tbsp olive oil
26-oz can crushed tomatoes
1 c. low-sodium chicken or vegetable stock
8 oz brown rice penne (or other whole grain pasta)
2 Tbsp fresh basil leaves, chopped fine
1/2 c. shredded mozzarella cheese (optional)
1. In a large skillet, heat olive oil over medium heat and cook ground turkey, carrots, onion and garlic until browned. Add chicken or vegetable stock, tomatoes, pasta and basil.
2. Reduce heat and simmer for 30 minutes or until pasta is al dente.
3. Preheat oven to 350F. Prepare baking dish with light coating of oil. Turn pasta mixture into baking dish. Press down lightly with the back of a spoon.
4. Sprinkle with cheese, if using. Place in oven and bake for 20 minutes or until cheese is melted and golden.
Yield: 9 cups
NUTRITION INFO PER 1 CUP
Saturated Fat 4 g
Protein 21 g
Dietary Fiber 4.5g