This is a busy week with lots of after work plans, so last night, the one evening I was free, I cooked up a big dish that would last multiple meals. Tonight when I get home late from teaching an evening spin class there will be dinner waiting for me and I’m already excited about it.
Healthy Turkey & Veggie “Pasta”
Ingredients:
- 1-2 pounds of lean ground turkey
- 3 cups sliced broccoli
- ½ chopped yellow union
- 2 tsp chopped garlic
- 2 cups marinara sauce
- Extra Virgin Olive Oil
- Salt & Pepper
- 3 bags Shiritaki Noodles
Before you do any of the cooking, open up your bags of noodles and place them in a strainer in the sink. Thoroughly run water over the noodles to wash and then pat dry with a paper towel. You want the noodles as dry as possible so it’s best to do this step first and allow the noodles some time to naturally dry. The noodles won’t dry completely but try to get out as much of the excess moisture as you can.
Once that is done, you can get down to business. On the stove, add olive oil, chopped garlic and chopped onion to a pan and cook until the onion becomes translucent, then add in the broccoli and cook until slightly softened. Remove this mixture from the pan and place it in a bowl for later.
In the now empty pan, pour in just a tad more olive oil and add the meat. While it’s cooking, chop up the meat so it’s in little pieces and cook until browned/cooked all the way through.
Once cooked, add the noodles to the pan, then add your marinara sauce and then the broccoli/onion mixture. Toss all the ingredients in the marinara sauce, sprinkle with salt and pepper and keep the heat going until your sauce is simmering and all the ingredients are warmed through.
Last step: enjoy your super low cal, low carb “pasta” dinner!
