Yield: 8 servings


  • 2 red bell peppers, chopped
  • 2 medium red onions, chopped
  • 1 8-ounce container mushrooms of choice, sliced
  • 2 tablespoons extra virgin olive oil
  • 1 box whole-grain spaghetti noodles or roasted spaghetti squash
  • 1 pound lean ground turkey breast
  • ½ (6-ounce) can tomato paste
  • 1 (29-ounce) can tomato sauce
  • 1 (15-ounce) can diced tomatoes, strained
  • 1 teaspoon apple cider vinegar or balsamic vinegar
  • 3 large cloves garlic, minced
  • 1/4 cup fresh parsley, chopped
  • 1 teaspoon dried basil, or to taste
  • 1 teaspoon dried oregano, or to taste
  • Dash of Italian herbs for browning meat

In a large skillet, brown the ground turkey breast with a generous dash of dried Italian herbs. Then, in the same skillet, sauté the bell peppers, onions and mushrooms in extra virgin olive oil until soft. Turn the heat up to medium-high and stir in the tomato paste, tomato sauce, diced tomatoes, and vinegar. Bring the sauce to a gentle boil. Stir in the garlic, parsley, basil, and oregano. Reduce heat, cover and simmer for at least 15 minutes. Meanwhile, prepare the noodles or roast the spaghetti squash (microwave for 12 minutes).   

Adapted from drannwellness.com/recipes