Tuesday, July 16, 2013

Beef Italian Skillet - Gluten Free

So tonight I experimented with a new meal.  It was a hit!  I made salads on the side too, which were full of flavor as well!

8oz Gluten Free Rice Noodles (uncooked)
1 lb. Lean Ground Turkey
1 Onion, finely diced or sliced very thin
8oz Bella Mushrooms
4 cloves garlic
1 teaspoon dried oregano
1 teaspoon dried basil (fresh out of the garden dried is best)
1/2 teaspoon sea salt
1 teaspoon ground black pepper
8 oz tomato sauce and 1/3 cup of water
Parmesan Cheese on top if desired

Cook rice noodles according to package directions until "al dente" or still slightly firm.  Rinse with COLD water to completely stop the cooking process, drain and set aside.  Brown ground turkey in a large skillet.  Add onions and saute for about 4 minutes.  Add mushrooms and garlic and saute for 2 minutes more.  Add oregano, basil, salt and pepper.  Mix tomato sauce with water and add to turkey mixture.  Simmer for 10 minutes until mixture is bubbling and heated through.  Add cooked pasta to skillet and stir to coat noodles with sauce.  Simmer for 2 to 5 minutes and serve.  Sprinkle with Parmesan if desired. 

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