Mini Turkey Sloppy Joes
Recipe courtesy of Honey and Birch
Prep time: 10 minutes • Cook time: 20 minutes • Servings: 8
12 ounces (about 5 cups) uncooked
quinoa penne pasta
2 Tablespoons olive oil
1 large shallot, chopped
4 cloves garlic, thinly sliced
1/4 cup oil-packed sundried tomatoes,
drained and chopped
1/2 teaspoon smoked paprika
1 jar (24 ounces) RAGÚ Simply
Chunky Garden Vegetable
Pasta Sauce
1 1/4 cups tightly packed fresh
basil leaves, chopped,
divided
BC Health, Beauty & Fitness 49
1 teaspoon extra-virgin olive oil
1 cup onion, diced
3 cloves garlic, minced
1 pound ground turkey
1 cup carrots, finely diced
1 medium green pepper, diced
1 medium red pepper, diced
1 jar (24 ounces) Marinara Sauce
1 Tablespoon Worcestershire sauce
1 teaspoon ground mustard
1/2 teaspoon kosher salt
1/2 teaspoon black pepper
8 mini buns
In large skillet over medium heat, heat extra-virgin olive oil.
When hot, add onion and garlic. Sauté until onion is translucent.
Add ground turkey to pan. Break up meat and stir frequently
until meat is browned. Add carrots, green pepper and red pepper.
Cook 5 minutes so vegetables can begin to soften.
Add marinara sauce, Worcestershire sauce, ground mustard,
kosher salt and black pepper. Stir and bring to boil. Reduce heat
so it simmers; partially cover pan. Cook 10 minutes.
Serve on mini buns.
Quinoa Penne with Savory
Tomato-Basil Sauce
Prep time: 10 minutes
Cook time: 8-10 minutes • Servings: 6
Cook pasta as directed on package.
In large skillet over medium heat, heat oil. Add
shallots; cook 5-7 minutes, or until lightly browned,
stirring frequently. Add garlic, tomatoes and paprika;
cook and stir 1 minute. Stir in sauce and basil,
reserving small amount of basil for garnish.
Drain pasta; add to sauce mixture. Mix well.
Cook 1-2 minutes until heated through. Sprinkle
with reserved basil before serving.
Tip: For extra protein, add 1 pound sliced, grilled
chicken when stirring in pasta.