Daily Archives: August 18, 2014

via Instagram Tonight, I made this for dinner. I didn’t feel like making Turkey Empanditas, which was what I was originally planning on cooking. I needed to use the ground turkey, so I made this instead. Ingredients 1 lb. ground turkey 1 Tbsp. olive oil 2 tsp. Italian seasoning 2 cans diced tomatoes (no salt added; with basil, oregano, garlic) 1 zucchini (cut into chunks) 1 can tomato paste 1 can pineapple chunks (save some of the syrup/juice; rinse the chunks off) 1 tsp. honey (opt.) 1 pound macaroni dash of salt (opt.) dash of pepper (opt.) Cooking Instructions Heat olive oil on Medium or Medium-High heat in skillet. Add ground turkey and allow to brown. Add Italian seasoning while turkey browns. Add chunks of zucchini and stir. Cook for about three minutes before adding tomatoes. Stir again. Cook for another two minutes. Stir in tomato paste and cook three more minutes. Stir in honey before adding pineapples and the reserved syrup/juice. Add salt and pepper. Bring to boil, then turn down the heat and let simmer for 20-30 minutes. Cook pasta. Once pasta has been cooked and drained, mix the sauce in well. Serve. Notes You don’t have to put the actual pineapple in, if you’re not a big pineapple fan. The syrup/juice is what gives the flavor the right kick. According to my family, Parmesan, cheddar, and mozzarella all taste pretty good with it. Nutritional Details Serves: 8 Calories: 307 Total Fat: 7g Saturated Fat: 2g Polyunsaturated Fat: 0g Monounsaturated Fat: 1g Trans Fat: 0g Cholesterol: 50mg Sodium: 87mg Potassium: 605mg Total Carbs: 41g Dietary Fiber: 5g Sugars: 19g Protein: 18g Vitamin A: 13% Vitamin C: 37% Calcium: 4% Iron: 18%

Recipe: Turkey, Zucchini, and Pineapple Macaroni