Still trying to figure out what to do about my computer. I’ve been taking more pictures so I can do some posts from Eric computer soon, but life has kind of combusted right now so blogging is about 8th on my priority list. I plan to posting some new things in the coming week, but for right now here’s another just in case post I had sitting in my queue.
Mmmmmm turkey. This is my go to recipe after the holidays. I always want leftover turkey, if you’re like me and have some in your freezer bust it out and give this a try. It is light and fresh and full of flavor. The turkey is a delightful change from the other meat we normally have in pasta. This is one of Eric’s favorites, the funny thing is that he doesn’t remember it. I make it every December or January and he gets so excited and talks about how delicious it is!
Turkey, Spinach and Red Pepper Pasta
1 cup shredded turkey meat
1 cup fresh baby spinach
1 red bell pepper thinly sliced
1 TBS shoyu
1 TBS rice vinegar
1 tsp cornstarch
1 tsp lemon juice
1/8 tsp pepper (or a good sprinkling)
2-4 servings of spaghetti
3 scallions chopped up
1 clove minced garlic
Mix the turkey with the shoyu, vinegar, cornstarch, lemon juice and pepper in a bowl. (I like to refrigerate it and let it marinate at least 15 minutes). Cook your spaghetti according to the package directions.
In a large skillet heat a little olive oil and add the turkey, peppers, scallions and garlic. Cook on medium high for about 3 minutes or until the peppers are getting slightly tender. Add the spinach and cook another minute or two until the spinach is just wilted. Dump in your hot drained noodles and mix well.
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Nutritional and cost information is for estimating purposes only, and subject to variations due to region, seasonality, and product availability.