Does anyone else find it soothing to cook? Especially a kid free house, with a glass of Cabernet, and either some Kings of Leon blaring in the background or a rerun of Friends on TV. That's my ideal cooking situation... However, most days, I'm burning up in the kitchen with a toddler and a baby at my heels with either The Wiggles or Spider-man blasting in the living room. Either way, dinner must be served!
I thought I'd share what has come to be a family favorite here lately (even with the pickiest toddler on the earth), and it's a slightly healthier spin on a classic dish. I hope you enjoy!
Turkey Spaghetti with Carrot Noodles
1 lb ground turkey
1/2 yellow onion (chopped)
1 green bell pepper (chopped)
1 8oz package sliced portebello mushrooms
1 tablespoon olive oil
1 jar Prego roasted garlic & herb sauce (or my homemade sauce... Recipe coming soon)
2oz whole wheat spaghetti noodles
1 12oz package frozen carrot noodles
Set package of frozen carrot noodles in bowl of warm water to thaw (about 15 minutes).
Boil a pot of water and add whole wheat noodles. Cook according to box instructions.
Heat olive oil in pan and saute onion, pepper, and mushrooms. Then add ground turkey and cook all the way through.
Add sauce to pan with meat and veggies.
After carrots are fully thawed, drain the whole wheat noodles and combine them with the carrot noodles.
Mix the meat sauce with noodles and let sit to soak in all the flavors!
Serve immediately or stick in the fridge and reheat the next day.
Left overs are even better!
This dish easily makes 4-5 servings and is roughly 500 calories per serving (depends on portion size). My husband actually enjoyed the carrot noodles this go around because I mixed in the whole wheat noodles to add more texture. The carrots added some great flavor, and altogether the dish is super filling. I hope you enjoy making this dish (even if you are like me with the chaos in the kitchen), and I hope your family devours every bite!
Comentários