A friend shared this with me and she said she learned it from Rachel Ray. First make the Turkey Bolognese below. This is what you’ll use for all 3 menus.


Turkey Bolognese


2 tablespoons extra-virgin olive oil

3 pounds lean ground turkey

2 carrots, grated

2 onions, grated or finely chopped

4 cloves garlic, grated

Salt and black pepper

1 bay leaf, fresh or dry

2 cups chicken stock, regular or low sodium stock

2 28-ounce cans crushed tomatoes, regular or low sodium


Preheat a large skillet over medium-high heat with 2 turns of the pan of EVOO, about 2 tablespoons.  Add the turkey and break up the meat into small pieces using the back of a wooden spoon.  Cook until brown, about 5-6 minutes.Add in the carrots, onion and garlic, and cook another 2 minutes.  Season with salt and pepper, deglaze the skillet with the stock, scraping the brown bits from the bottom of the pan, and add the tomatoes.Bring up to a bubble then drop the heat down to low and simmer for another 5-6 minutes more.


Recipe 1: Spaghetti Bolognese


.3-4 cups Bolognese sauce

1 pound cooked whole-wheat spaghetti

1/2 cup Parmigiano Reggiano cheese  


Recipe 2: Turkey Vegetable Chili


Turn leftover Turkey Bolognese into a Southwestern meal.Ingredients

2 tablespoons extra-virgin olive oil

2 small zucchini, grated

1 10-ounce box frozen corn

1 can black or red beans, rinsed

3 tablespoons chili powder1 tablespoon cumin1 chopped jalapeño pepper

3-4 cups leftover Bolognese sauce

Salt and black pepper

3/4 cup yellow cheddar cheese, shredded, regular or low-fat cheese

1 bag tortilla chips


Preheat oven to 375°F.


Preheat a large skillet over medium-high heat with 2 turns of the pan of EVOO, about 2 tablespoons. Add in the grated zucchini and cook until soft, about 4-5 minutes.Add the frozen corn, black beans, chili powder, cumin, and jalapeño.Add in the Bolognese sauce and bring up to a bubble. Season with salt and pepper to taste, and cook for another 5-6 minutes.  To serve, ladle the chili into a bowl and top with the cheddar cheese and serve with tortilla strips. 


Recipe 3: Turkey Tomato Soup


Use leftover Bolognese sauce to make a delicious soup  the next day.


1 cup leftover Bolognese sauce

1 cup chicken stock, warmed, regular or low sodium stock

1/2 cup croutons, any kind you like