I love this healthy twist on spaghetti sauce. It’s so versatile, and if you didn’t know the ground meat was turkey, you would mistake it for beef (for those of us with family members that can’t imagine eating ground turkey). I use this sauce with whole wheat pasta. I also stuff halved scooped out zucchini with the sauce and bake in the oven at 350 degrees for 45 minutes until zucchini is tender, then top with Parmesan cheese towards the end of cooking time. Stuffing zucchini is a real calorie savor and even my husband loves it. This recipe also freezes well if you have extra.
I use ground turkey breast in my recipe, but I could only calculate this recipe with ground turkey, so you can reduce the calorie count some if you use ground turkey breast.
Recipe serves 6
1 cup onion chopped
2 cloves chopped garlic
2 cups crimini mushrooms sliced
1/2 lb ground turkey or ground turkey breast
t tbs olive oil
6 cups prepared spaghetti sauce (I purchase the sugar free brand)
1/2 cup chicken broth
1 tsp ground oregano
1 tsp ground thyme
- Heat oil over medium high in skillet and add onion. Cook for one minute and then add garlic. Cook for 5 minutes or until almost translucent. Add chicken broth as needed to keep from scorching.
- Add ground turkey and mushroom and cook until turkey is cooked through. Continue to add chicken broth as needed.
- Add herbs and and prepared broth. Bring to a boil, then simmer on medium low for 20 minutes to blend flavors.
Total Fat 11g
Saturated Fat 3g
Protein 13 g
WW Points 6