This is a meal I thought up and whipped together last
week. We had ground turkey in the
refrigerator and I really wanted a meat sauce along with some new turkey
sausages we picked up at the store, so that’s what I made!
I admit I made two variations of this dish – the only
difference being pasta sauce and regular pasta.
I had 1 cup of Light Ragu in the refrigerator for myself to use, so I
opened a bottle of Francesco Rinaldi to mix with the meat for my boyfriends
dish. Whereas I had 2 servings of Carba-Nada
remaining so I made those for myself, and made regular Barilla pasta for my
boyfriend. I do eat “regular” white or
whole grain pasta, but since I’ve lost 2 daily points over the last month I’ve
been trying to find ways to get in volume without eating unnecessary points.
This was delicious, filling, meaty and just packed with
flavor. I whipped up 2 servings to have
a dinner to put in the fridge for the next day. Here’s how I made it:
I removed 4 ounces of cooked 93% turkey and turkey pepperoni mixture
that I had cooked down with onion. I added in a few tablespoons of drained diced
canned tomatoes, my 1 cup of Light Ragu pasta sauce and stirred it together to
combine. I then added in my cooked
Carba-Nada pasta and tossed then evenly divided the pasta amongst two dishes.
I added Francesco Rinaldi sauce to the remaining meat
mixture, and then combined with the cooked Barilla pasta. I made about 7 servings of pasta in my
boyfriends since he typically eats 4 ounces of pasta at dinner and I made my
mother two plates to have for herself.
As a side, I cooked up some turkey sausage I had picked up
to try out and I have to say it was THE best turkey sausage I have ever eaten.
It reminded me of true run of the mill pork sausage. It was mind blowing on my
taste buds.
Overall the entire plate was only 8 points plus!
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