Ingredients:
1 lb. lean ground turkey meat
1 Vidalia onion chopped
14.5 ounce can of stewed tomatoes, undrained (Mexican style optional)
1 1/4 cups canned tomato sauce
2 tsp. chili powder (use Mexican chili powder if you like it hot)
2 tbsp. canned chili peppers (optional)
1 tsp. ground cumin
1 cup of dry whole wheat elbow macaroni or spirals
15 oz. can of pinto beans (or kidney beans)
salt (or Lawry’s or Sazon Adob0) and pepper to taste
Canola or olive oil spray
Spray the bottom of a large skillet with the canola or olive oil spray. Cook the turkey and the onion with salt and pepper until the meat is no longer pink (about 10 minutes), stirring and breaking up the meat with a wooden spoon. Drain off any excess fat.
Stir in the undrained stewed tomatoes, tomato sauce, chili peppers, chili powder and cumin. Bring to a boil, then stir in the uncooked pasta and the pinto beans. Return to a boil, reduce the heat, cover and simmer until the pasta is tender (about 15 minutes). Taste and reseason with salt and pepper if necessary. 1 serving = 1.25 cups. Serve with a vegetable.
Enjoy.
Makes 6 servings.
WW points = 6 Pointplus values per serving.
