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
Heat!
No user commented in " Three Menus from One Recipe! "
Follow-up comment rss or Leave a