|Photo Courtesy of Food Network Online|
Eavesdropping on my mother's conversation yesterday as she mentioned cooking Spaghetti this week, my mouth watered. I wasn't going to choose something so heavy today, but I mean we can ditch our diets one day of the week...you know *
CHEAT DAY* (words of a true fatty).
I went searching online for some good Spaghetti recipes and came across something healthy that included real fresh vegetables and meat. Instead of giving a dish using beef, this Spaghetti can substitute the ground beef for ground turkey. To make things so much yummier, you can mix your ground turkey into a quick chili throw it over your noodles and you'll end up with the ultimate Spaghetti dish.
Enough, of my babbling, I know this is one dish mixture you all would love to try (I know I can't wait to get in the kitchen with my mother and start adding these special tweaks). Without further adu, here's today's Tasty Tuesday meal and it comes from Food Network's Magazine's own 'Spaghetti With Quick Turkey Chili'.
2 tablespoons extra-virgin olive oil
4 scallions, sliced, white and green parts separated
2 large cloves garlic, finely chopped
2 tablespoons tomato paste
2 tablespoons chili powder
1 pound ground turkey
2 cups low-sodium chicken broth
1 14-ounce can pinto beans, drained and rinsed
3 tablespoons ketchup
Hot sauce, to taste
8 ounces spaghetti
Shredded cheddar cheese and sour cream, for topping (optional)
Bring a large pot of salted water to a boil. Meanwhile, heat the olive oil in a large nonstick skillet over medium heat. Add the scallion whites and garlic and cook, stirring, until soft, 1 to 2 minutes. Add the tomato paste and chili powder and cook, stirring frequently, until the mixture is brick red, 2 to 3 minutes. Add the turkey and stir, breaking up the meat, until almost cooked through, about 4 minutes. Add the chicken broth, beans and ketchup; bring to a simmer and cook until the chili is slightly thickened but still soupy, 12 to 15 minutes. Stir in the scallion greens and hot sauce.
Meanwhile, add the pasta to the boiling water and cook as the label directs, then drain. Divide among bowls and top with the chili, cheese and sour cream.
Per serving: Calories 542; Fat 17 g (Saturated 4 g); Cholesterol 78 mg; Sodium 451 mg; Carbohydrate 61 g; Fiber 8 g; Protein 38 g
Photograph by Christopher Testani
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