If you are looking for a lighter meal after your Thanksgiving feast, this is a great way to use up left over turkey. The sauce is very light and delicate.
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| Recipes |
1 |
2 |
3 |
4 |
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| Servings |
4 |
8 |
12 |
16 |
20 |
24 |
| Ingredients | ||||||
| Olive oil |
2 t. |
1 T. + 1 t. |
2 T. |
2 T. + 2 t. |
3 T. + 1 t. |
1/4 C. |
| Diced onion |
1/2 C. |
1 C. |
1-1/2 C. |
2 C. |
2-1/2 C. |
3 C. |
| Diced red or green pepper |
1/2 C. |
1 C. |
1-1/2 C. |
2 C. |
2-1/2 C. |
3 C. |
| Minced garlic |
1-1/2 t. |
1 T. |
1 T. + 1-1/2 t. |
2 T. |
2 T. + 1-1/2 t. |
3 T. |
| Sliced portobello mushrooms |
8 oz. |
16 oz. |
24 oz. |
32 oz. |
40 oz. |
48 oz. |
| Dried oregano |
3/4 t. |
1-1/2 t. |
2-1/4 t. |
1 T. |
1 T. + 3/4 t. |
1 T. + 1-1/2 t. |
| Mrs. Dash (or any garlic/herb low salt seasoning) |
1/2 t. |
1 t. |
1-1/2 t. |
2 t. |
2-1/2 t. |
1 T. |
| Turkey, cooked and chopped |
2 C. |
4 C. |
6 C. |
8 C. |
10 C. |
12 C. |
| Beef bouillon granules |
1 t. |
2 t. |
1 T. |
1 T. + 1 t. |
1 T. + 2 t. |
2 T. |
| On Hand Ingredients: | ||||||
| Dry spaghetti |
8 oz. |
16 oz. |
24 oz. |
32 oz. |
40 oz. |
48 oz. |
| Water |
1 C. |
2 C. |
3 C. |
4 C. |
5 C. |
6 C. |
| Diced and seeded roma tomatoes |
2 C. |
4 C. |
6 C. |
8 C. |
10 C. |
12 C. |
Assembly Directions:
Heat oil in a large nonstick skillet over medium high heat. Add onion, peppers, and garlic. Cook for one minute. Add mushrooms and cook for an additional minute. Remove from heat. Add oregano, Mrs. Dash, chopped turkey, and beef bouillon. Allow to cool.
Freezing Directions:
Place mixture in a freezer container or gallon freezer bag. Seal, label, and freeze.
Serving Directions:
Thaw mixture in refrigerator. Cook spaghetti according to package directions. Drain. In the meantime, place turkey mixture in a large skillet over medium high heat. Add water and diced tomatoes. Bring to a boil. Turn down to low and simmer for 5 minutes. Plate the pasta. Spoon turkey mixture over pasta.
Nutritional Info:
Per Serving: 398 Calories; 7g Fat (16.5% calories from fat); 30g Protein; 53g Carbohydrate; 4g Dietary Fiber; 53mg Cholesterol; 151mg Sodium.
Exchanges: 3 Grain (Starch); 3 Lean Meat; 2 Vegetable; 1/2 Fat.
Carol Santee
Carol is the co-author of the Big Book of Freezer Cooking and the author of 30 Day Gourmet’s Slow Cooker Freezer Favorites, Freezer Lunches To Go and Healthy Freezer Cooking eBooks. She is a computer information specialist and works for a computer software company.
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