Recipe-Menu
Week 10
MEAL MONDAY TUESDAY WEDNESDAY THURSDAY FRIDAY SATURDAY SUNDAY
BREAKFAST

1-2 c stable alkaline water (Aqua OH-)

 Tropical Shake* Spinach Artichoke Egg Muffins* Detox Shake* Yogurt Parfait* Banana Nut shake* Squash pancake* Egg Frittata*
SNACK

1-2 c stable alkaline water (Aqua OH-)

 ¼ c nuts Apple, banana, or celery with almond or cashew butter Coconut yogurt (none dairy) 1 medium serving Low sugar fruit- berries, apple, plum, grapes Rice cake with almond butter and berries Hummus or guacamole* and bell pepper slices ¼ c nuts
LUNCH

1-2 c stable alkaline water (Aqua OH-)

 Mexican Corn and Tomato Soup* Zucchini Salad* Tomato Peach Salad with chicken* Tomato Soup with Arugula* Turkey Lettuce Wraps* Greek Pasta Salad* Skinny Cobb Salad*
SNACK

1-2 c stable alkaline water (Aqua OH-)

 Apple, banana, or celery with almond or cashew butter Coconut Yogurt (none dairy) ¼ c nuts Hummus or guacamole* and bell pepper slices 1 medium serving Low sugar fruit- berries, apple, plum, grapes ¼ c nuts Rice cake with almond butter and berries
DINNER

1-2 c stable alkaline water (Aqua OH-)

 Shrimp Caesar Salad* Pasta with halibut* Chicken Tostados* Tuna Cakes* Asian Steak Tacos* Coconut salmon* with 1 c. steamed broccoli Italian Pasta*
  • See recipes/ aim to consume at least half of your body weight in ounces of stable alkaline water (Aqua OH-) throughout the day.

 

Breakfast Monday- Tropical shake

Ingredients

  • 1 cups unsweetened almond or coconut milk
  • 1/2 banana
  • 1/2 cup frozen strawberries
  • 1/2 cups frozen pineapple
  • 4-8oz. coconut yogurt
  • 1 scoop protein

Directions:

  1. In a blender, combine ingredients till smooth.

 

Breakfast Tuesday- Spinach Artichoke Egg Muffins

Ingredients:

  • 1 (14.5-ounce) can artichoke hearts, drained and chopped
  • 1 package frozen spinach, drained
  • 5 eggs, whisked
  • 3/4 cup shredded mozzarella cheese
  • 2/3 cup milk (any kind)
  • 1/2 cup chopped white onion
  • 1/4 cup grated Parmesan cheese
  • 2 cloves garlic, minced
  • 1/4 teaspoon salt
  • 1/4 teaspoon pepper

 

Instructions:

  1. Preheat oven to 350 degrees F. Prepare 12 baking cups by either spraying them liberally with cooking spray, or lining them with paper liners.
  2. Stir all ingredients together in a large mixing bowl until combined. Portion the mixture into the 12 prepared baking cups.
  3. Bake for about 20 minutes, or until the eggs are set.

 

 

Breakfast Wednesday- Detox shake

Ingredients:

  • 1 c frozen berries (blueberries, raspberries and/or strawberries)
  • 1 c chopped spinach
  • 1 large zucchini (peel stays on)
  • 1 large c ice water
  • 1 tbs. chia or flax seeds
  • 1 packet stevia (optional)
  • 1 scoop protein powder

 

 

Directions

Combine all ingredients in blender and mix on high until smooth.

 

Breakfast Thursday- Yogurt Parfait

Ingredients

  • ½ banana sliced
  • 1 c coconut plain yogurt
  • ¼ c chopped pecans
  • 1 tbsp. dark chocolate chips

 

Directions: place yogurt in bowl or cup and layer topping to assemble parfait.

 

Breakfast Friday- Banana Nut shake

Ingredients:

 

  • 1 scoop high quality protein powder (whey, pea, hemp or rice)
  • ½ banana
  • 1 tbs. almond, peanut or cashew butter
  • 5 c unsweet coconut or almond milk
  • 1 tsp unsweet dark coco (if you like things chocolate!)
  • 5 ice cubes

 

Directions:

Blend in blender till smooth and serve

 

Breakfast Saturday- Squash Pancake

Ingredients:

  • 1 cup cooked, pureed squash
  • 4 eggs
  • 2 Tbs. coconut flour or 4 Tbs. almond flour
  • ½ tsp. cinnamon
  • ¼ tsp. cloves
  • ¼ tsp. ginger
  • ¼ tsp. nutmeg
  • 1/2 tsp. salt
  • 1 Tbs. maple syrup
  • 1 tsp. vanilla

Directions:

  • In a bowl combine all ingredients.
  • Cook slowly on a griddle at 300-350F, flipping once or twice.

 

Breakfast Sunday- Egg Frittata

egg-casserole

Ingredients:

  • 5 c broccoli florets
  • ½ c scallions, chopped
  • ½ c plum tomatoes, chopped seeded and drained
  • 1 red and yellow bell pepper
  • Non-stick cooking spray
  • 2-3 large eggs
  • ½ tsp cilantro or basil finely chopped
  • 1 minced clove of garlic

Directions:

  1. Pre-heat oven 350.
  2. Sauté all chopped vegetables in a pan prepared with cooking spray.
  3. Next, place the vegetables in the pie plate. In a small mixing bowl, mix egg and herbs. Pour over vegetables.
  4. Bake in oven for about 20 minutes or until eggs are set.
  5. Remove and cut into wedges eat cold or hot

 

Lunch Monday- Mexican Corn and Tomato Soup

INGREDIENTS

  • 3 tablespoons olive oil
  • 1 large white onion, chopped
  • 1 fresh jalapeño, seeded and finely chopped
  • 1/2 teaspoon salt
  • 1/4 teaspoon black pepper
  • 1 1/2 lb large yellow potatoes such as Yukon Gold (about 2)
  • 3 1/4 cups organic chicken broth (26 fl oz)
  • 1 cup water
  • 1 (10-oz) package frozen corn (not thawed)
  • 3 tablespoons fresh lime juice
  • 1/4 cup finely chopped fresh cilantro
  • Toppings: 1/2-inch cubes of California avocado; chopped fresh cilantro; organic corn chips; lime wedges

Directions:

  1. Heat oil in a 5- to 6-quart heavy pot over moderate heat until hot but not smoking, then cook onion, jalapeño, salt, and pepper, stirring occasionally, until onion is pale golden, about 8 minutes.
  2. Meanwhile, peel potatoes and cut into 1-inch pieces.
  3. Add broth, water, and potatoes to onion mixture and cover pot, then bring to a boil over high heat.
  4. Reduce heat and simmer, uncovered, stirring occasionally, until potatoes are very tender, 12 to 14 minutes.
  5. Coarsely mash potatoes in pot with a potato masher. Stir in corn and simmer, uncovered, 3 minutes.
  6. Stir in lime juice, cilantro, and salt to taste.

 

Lunch Tuesday – Zucchini Salad

INGREDIENTS

  • 3 to 4 slices gluten free bread, crusts removed
  • 3/4 cup blanched almonds, roughly chopped
  • 1 garlic clove, peeled
  • 1 teaspoon sherry vinegar
  • 1 cup extra-virgin olive oil
  • 1/3 cup ice-cold water
  • 3 medium zucchinis, cut into random pieces
  • 1/2 ounce hazelnuts, chopped
  • 1/2 ounce blanched almonds, chopped
  • 1/2 ounce walnuts, chopped
  • Pinch of smoked paprika
  • 1 small handful flat-leaf (Italian) parsley, washed and chopped
  • 1 small handful mint, washed and chopped
  • Freshly ground black pepper
  • Salt to taste

 

Directions:

  1. For the dressing, first soak the bread in water for 5 minutes. Drain the bread, and then place in a blender with the almonds, garlic, vinegar, and 1/2 cup of the olive oil. Gradually add the cold water and blend on high for 30 seconds, or until a smooth purée forms. Add salt to taste, and then set aside in a bowl until serving time.
  2. Preheat the oven to 350°F
  3. On the stove, heat a ridged grill pan or grill to high, until slightly smoky.
  4. Coat the cut sides of the zucchini pieces with 1/3 cup of the olive oil. Place them on the ridged grill pan and cook them, turning now and then, until they are branded all over. Place on a baking tray and finish in the oven for another 3–5 minutes-you want to cook them through, but leave a bit of texture and crunch to the zucchini. Once cooked, set aside and keep warm.
  5. Place the nuts and remaining olive oil in a small saucepan over medium heat and warm through until fragrant. Transfer the nuts to a bowl, and then season with the paprika and salt to taste.
  6. To assemble the dish, place the warm zucchini in a large mixing bowl, along with the herbs and nuts, and stir gently to combine. Season with salt to taste and freshly ground black pepper if needed.
  7. Dollop most of the dressing around the bottom of your serving dish, then arrange the zucchini salad on top. If desired, drizzle some more dressing on top for that creamy, nutty flavor and texture.

Lunch Wednesday- Tomato Peach Salad with Chicken*

Ingredients

  • 8 ounces silken tofu
  • 4 tablespoons Sherry vinegar, divided
  • 4 tablespoons olive oil, divided
  • 2 tablespoons soy sauce, divided
  • Kosher salt and freshly ground black pepper
  • 3 medium heirloom tomatoes, cut into 1-inch wedges
  • 1 pint cherry tomatoes, halved
  • 2 medium peaches, cut into ½-inch wedges
  • ½ small red onion, thinly sliced
  • ½ cup fresh corn kernels (from 1 medium ear)
  • 2 tablespoons chopped fresh tarragon
  • 2 tablespoons chopped fresh chervil, plus sprigs for serving
  • 3 slices thick grilled or toasted gluten free bread, cut lengthwise into wide strips
  • 16 oz boneless skinless chicken breast (grilled)

Directions:

  1. Blend tofu, 2 Tbsp. vinegar, 1 Tbsp. oil, and 1 Tbsp. soy sauce in a blender until light and smooth; season tofu cream with salt.
  2. Whisk remaining 3 Tbsp. oil, 2 Tbsp. vinegar, and 1 Tbsp. soy sauce in a large bowl; season with salt and pepper. Add tomatoes, peaches, onion, corn, tarragon, and chopped chervil and toss to combine. Adjust seasoning if needed.
  3. Swipe tofu cream on a platter and arrange tomato salad over; top with chervil sprigs. Serve with bread.
  4. Do Ahead: Tofu cream can be made 1 day ahead. Cover and chill.
  5. Serve along side grilled chicken breast

 

Lunch Thursday – Tomato Soup with Arugula

Ingredients

  • 2 slices gluten free bread, torn into bite-size pieces
  • 4 tablespoons olive oil, divided, plus more for drizzling
  • Sea salt
  • 1 large white onion, thinly sliced
  • 2 garlic cloves, crushed
  • 2 tablespoons thyme leaves
  • Freshly ground black pepper
  • 1½ pounds beefsteak tomatoes, cut into wedges
  • Hot sauce
  • 1 cup baby arugula
  • 1 ounce Parmesan cheese, shaved

Directions:

Preheat oven to 400°. Toss bread with 2 Tbsp. oil on a rimmed baking sheet; season with salt. Bake, tossing halfway through, until golden brown and crunchy, 8–10 minutes; set croutons aside.

Heat 2 Tbsp. oil in a large skillet over medium. Add onion, garlic, and thyme; season with salt and pepper. Cook, stirring often, until onion is soft, 5–7 minutes. Add tomatoes and cook, stirring often, until they just start to release their juices, about 1 minute. Add 1 cup water and bring to a boil. Transfer tomato mixture to a blender and blend until smooth; taste and add hot sauce to your liking. Season with salt and pepper.

Drizzle soup with more oil and top with arugula, Parmesan, and croutons.

 

Lunch Friday- Turkey Lettuce Wraps

Ingredients

  • 1 small onion, diced (approx. 1 cup)
  • 1 medium zucchini, diced
  • 3 ounces mushrooms (about 8-10 medium), diced
  • 6 cloves crushed garlic
  • 1 tablespoon cooking oil
  • 1 pound lean ground turkey
  • 1/2 cup tomato sauce
  • 1 teaspoon sugar
  • 1/2 teaspoon salt
  • 2 tablespoons chili powder (or Tex-Mex spice mix)
  • 24 leaves butter lettuce
  • 8 tablespoons sour cream

Directions

  1. Heat large sauté pan over medium heat. Add oil, onion, mushrooms and zucchini to pan and cook 3-4 minutes. Add garlic and cook for 30 more seconds.
  2. Add ground turkey and increase heat to medium-high. Cook until no longer pink, about 10-12 minutes, stirring occasionally to break up the meat.
  3. Add tomato sauce, sugar, chili powder and salt to turkey, and stir to combine.
  4. Remove from stove. To serve, spoon 1/4 cup turkey mixture onto one lettuce leaf. Top each wrap with 1 teaspoon of sour cream, and enjoy.

 

Lunch Saturday- Greek Pasta Salad

 

Ingredients:

  • 1 (20 ounce) package gluten free pasta elbows (or similar)
  • 1 1/2 cups grape tomatoes cut in half
  • 1 large cucumber, chopped
  • 1 cup kalamata olives, pit removed and chopped
  • 1/2 red onion, chopped
  • 3/4 cup crumbled feta cheese
  • 8 oz. boneless skinless chicken breast grilled and chopped
  • For the Dressing:
  • 1/4 cup extra virgin olive oil
  • 3 tablespoons red wine vinegar
  • 1 clove garlic, minced
  • 1/2 teaspoon dried oregano
  • Salt and pepper, to taste

Directions:

  1. Bring a large pot of salted water to a boil. Cook the pasta according to the package directions. Drain the pasta and rinse with cold water.
  2. Place the pasta in a large bowl. Add the tomatoes, cucumber, olives, red onion, chicken breast and feta cheese.
  3. In a small bowl, whisk together the olive oil, vinegar, garlic, oregano, salt, and pepper. Pour the dressing over the salad and stir until salad is well coated. Serve immediately or place in the refrigerator.

Note-this salad will keep in the fridge for up to 3 days.

 

Lunch Sunday- Skinny Cobb Salad

Ingredients

  • 12 oz mixed greens
  • 1½ lbs boneless, skinless chicken breast, boiled + shredded with a fork
  • 1 cucumber, chopped
  • 12 Cherry tomatoes
  • 2 hard-boiled eggs, finely chopped
  • 1 ripe avocado, pitted and diced
  • 3 slices cooked turkey bacon, crumbled
  • ½ cup reduced-calorie blue cheese or reduced-calorie ranch dressing
  • 4 oz. nitrate free turkey breast shredded and chopped

Directions:

  1. There are two ways of serving this dish.
  2. In a large salad bowl combine all ingredients and toss.
  3. In four shallow salad bowls divide ingredients and layer as follows: mixed greens, shredded chicken, cucumber, diced tomatoes, egg, diced avocado, bacon crumbles. Then drizzle 2 Tbsp of dressing on each.

Dinner Monday- Shrimp Caesar Salad

Ingredients

  • Salad
    • 10 oz package chopped romaine lettuce
    • 2 Tbsp grated Parmesan cheese
    • 1½ lbs medium shrimp, cooked and peeled
    • 3 Tbsp pine nuts, toasted
    • ¾ cup chopped cherry tomatoes, halved
    • ¾ cup gluten-free seasoned croutons
  • Dressing
    • 2 Tbsp olive oil mayonnaise
    • 2 Tbsp fresh lemon juice
    • 1 tsp grated Parmesan cheese
    • ¼ tsp black pepper
    • ½ Tbsp minced garlic
    • ½ tsp Worcestershire sauce
    • 2 Tbsp water

Instructions

  1. To make dressing, combine all of the dressing ingredients in a bowl and stir with a whisk. Chill dressing while making salad.
  2. To prepare salad, combine all ingredients except pine nuts in a large bowl. Toss lightly to mix.
  3. Cover salad with dressing and toss well to coat. Top salad with pine nuts. Serve immediately.

Dinner Tuesday- Pasta with Halibut

Ingredients

  • 3 tablespoons olive oil, divided
  • 4 oil-packed anchovy fillets
  • 4 garlic cloves, sliced
  • ½ teaspoon crushed red pepper flakes
  • 2 pints cherry tomatoes, halved
  • Kosher salt and freshly ground black pepper
  • 1 pound 1-inch-thick halibut filet
  • 2 tablespoons pine nuts
  • 12 ounces penne or other short pasta
  • ½ cup chopped fresh parsley, divided
  • 2 tablespoons golden raisins

Directions:

  1. Heat 2 Tbsp. oil in a large skillet over medium. Cook anchovies, garlic, and red pepper flakes, stirring occasionally, until anchovies disintegrate, about 3 minutes. Add half of tomatoes; season with salt and pepper. Cook, stirring occasionally, until sauce thickens, 12–15 minutes. Add remaining tomatoes; remove from heat.
  2. Meanwhile, heat remaining 1 Tbsp. oil in a large skillet over medium-high. Season fish with salt and pepper and cook until golden brown and just cooked through, about 4 minutes per side. Let cool slightly. Coarsely flake flesh; discard skin.
  3. Toast nuts in a dry small skillet over medium-low heat, tossing often, until golden brown, about 4 minutes. Let cool.
  4. Cook pasta in a large pot of boiling salted water, stirring occasionally, until al dente. Drain, reserving 1 cup pasta cooking liquid.
  5. Add pasta and ½ cup pasta cooking liquid to tomato sauce and cook over low heat, tossing often and adding more cooking liquid as needed, until sauce is thickened and coats pasta. Add fish to pasta along with half of parsley and toss once to combine.
  6. Serve pasta topped with raisins, pine nuts, and remaining parsley.

Dinner Wednesday- Chicken Tostados

INGREDIENTS

For the spicy chicken topping:

  • 1/4 cup sea salt
  • 2 pounds skinless, bone-in chicken thighs
  • 1 (28-ounce) can whole tomatoes, drained
  • 3 canned chipotle chilies in adobo, plus 2 tablespoons adobo sauce
  • 1/2 teaspoon freshly ground black pepper
  • 1/4 teaspoon ground cinnamon
  • Pinch of ground cloves
  • 1 medium white onion, diced
  • 4 garlic cloves, crushed
  • 4 ounces fresh chicken sausage (about 1/2 cup), casings removed, crumbled, pan fried until almost crisp (optional)

For the tostadas:

  • 16 small corn tortillas or store-bought crispy tostada shells
  • 1 1/2 cups Black beans
  • Shredded iceberg lettuce, thinly sliced white onion, plain Greek yogurt as sour cream, ¼ c shredded queso cheese, cilantro leaves with tender stems (for serving)

 

Make the spicy chicken topping:

  • Fill a large pot with 8 cups water; stir in 1/4 cup salt. Add chicken and simmer over medium-low heat until just cooked through, about 45 minutes. Drain, then chop or tear chicken into bite-size chunks. Discard bones.
  • Meanwhile, purée tomatoes, chilies, adobo sauce, pepper, cinnamon, and cloves in a blender until smooth.
  • Cook onion in a large skillet over medium-high heat, stirring occasionally, until sweet and charred, 8–10 minutes. Add garlic and cook, stirring occasionally, until golden brown and fragrant, about 3 minutes longer.
  • Add tomato mixture to skillet (it will splatter); reduce heat, and simmer, partially covered, about 30 minutes. Add chicken and sausage, if using, and cook, stirring occasionally, until chicken is well coated and moist and liquid is reduced and thickened, about 10 minutes more. Season with salt, if needed.
  • Assemble the tostadas:
  • If frying tortillas, fit a large skillet with candy or deep-fry thermometer; pour in oil to measure 1″. Heat over medium-high until thermometer registers 375°F. Fry tortillas in batches until crispy, turning every 30 seconds, about 2 minutes total. Drain on paper towel-lined baking sheets and season with salt.
  • Spread with Black Beans on a tostada shell. Top with 1/4 cup spicy chicken topping, then lettuce, onion, yogurt, queso, and cilantro. Repeat with remaining tostada shells. Serve at room temperature.
  • Do Ahead
  • Spicy chicken topping can be chilled for up to 3 days. Reheat and let cool to room temperature before using.

 

Dinner Thursday – Tuna Cakes*

Ingredients

  • 3 — 3 oz pouches chunk light tuna
  • ½ yellow onion, chopped
  • ⅓ cup plain gluten free Panko breadcrumbs
  • ½ Tbsp Old Bay® Seasoning
  • ⅛ tsp crushed red pepper flakes
  • 2 egg whites

Chipotle Mayo:

  • ¼ cup olive oil mayonnaise
  • 1 tsp chili powder
  • 1 tsp lime juice

Instructions

  1. In a medium size bowl, fork out tuna from all 3 pouches. Combine remaining ingredients and mix well. Refrigerate tuna mixture for 1 hour before forming into patties (this helps the patties stick together better).
  2. Form into 4 equal size patties. Spray a medium size skillet with non-stick cooking spray. Cook tuna patties over medium-low heat for about 3 minutes on each side or until both sides are golden brown.
  3. For Chipotle Mayo: In a small bowl, combine all ingredients and mix until smooth.
  4. To serve, top tuna cakes with Chipotle Mayo.

Dinner Friday – Asian Steak Tacos

INGREDIENTS

Steak

  • 1/2 cup finely chopped fresh cilantro
  • 1/8 c honey
  • 3 tablespoons olive oil
  • 3 tablespoons light tamari
  • 1 tablespoon sesame oil
  • 2 large garlic cloves, minced
  • 1 jalapeño pepper, seeded and finely chopped
  • 1 teaspoon freshly ground black pepper
  • 1 teaspoon ground coriander
  • One 2-pound flank steak (about 1 1/2 inches thick), fat trimmed

Tacos

  • 1/2 head purple cabbage, halved lengthwise and shredded crosswise (about 3 cups)
  • 1 large carrot, shredded
  • 8 scallions (white and green parts), thinly sliced
  • 1/2 cup lightly packed fresh cilantro sprigs
  • Twelve 6-inch corn tortillas
 (gluten free)
  • Guacamole

Directions:

  1. To marinate the steak: In a large baking dish, whisk the cilantro, honey, oil, tamari, sesame oil, garlic, jalapeños, black pepper, and coriander to blend well. Reserve 1/4 cup of the mixture in a small bowl for serving. Place the steak in the remaining marinade and turn to coat. Marinate for at least 20 minutes at room temperature, or cover and refrigerate for up to 1 day, turning occasionally. Cover and refrigerate the reserved marinade.
  2. Prepare an outdoor grill for medium-high cooking over direct heat.
  3. Remove the steak from the marinade (discard the marinade) and grill, turning halfway through cooking, for a total of about 10 minutes, until the meat feels only slightly resilient when pressed with a fingertip for medium-rare. Transfer the steak to a cutting board and let stand for 5 to 10 minutes.
  4. Meanwhile, prepare the tacos: In a large bowl, toss the cabbage, carrots, scallions, and cilantro together.
  5. Heat the tortillas on the grill, turning occasionally, for about 1 minute, or until hot. Transfer to a serving bowl and cover to keep warm.
  6. To serve: Cut the steak across the grain into 1/4-inch-thick slices. Transfer the steak slices and any carving juices to a platter. Serve the steak with the reserved marinade, tortillas, cabbage mixture, and guacamole. Fill two tortillas with some steak and cabbage mixture and top with some of the marinade and guacamole.

Dinner Saturday – Coconut Salmon with steamed broccoli

INGREDIENTS

  • ¼ cup coconut flour
  • ½ cup unsweetened shredded coconut
  • ¼ teaspoon sea salt
  • 1 organic, free-range egg, beaten
  • 1½ pounds wild salmon, skinned and sliced into 4 pieces
  • 2 c fresh broccoli chopped

Directions:

  1. Preheat oven to 375 degrees.
  2. Mix the coconut flour, shredded coconut, and salt together in a shallow bowl. Set aside.
  3. Dip the salmon in the egg and coat both sides with the coconut mixture. Lay flat on a sheet pan.
  4. Bake the salmon for 15 – 20 minutes, flipping once, until the salmon is cooked and the coconut crust is slightly browned and crisp. Serve warm.
  5. While salmon is cooking. Steam broccoli in ¼ c water till vibrant green color, season with salt and pepper to taste. Serve alongside salmon.

Dinner Sunday- Italian Pasta Soup

Ingredients

  • 1 lb lean ground turkey
  • 1 cup onion, diced (½ medium onion)
  • 2 cups carrots, shredded (5 oz)
  • 2 cups celery, diced (5-6 stalks)
  • 1 green bell pepper, diced
  • 3 Tbsp garlic, minced
  • 28 oz can reduced-sodium diced tomatoes
  • 28 oz can reduced-sodium tomato sauce
  • 2 – 14.5 oz cans reduced-sodium beef broth
  • 15 oz can kidney beans, drained + rinsed
  • 15 oz can northern beans, drained + rinsed
  • 1 Tbsp Italian seasoning
  • ½ tsp salt
  • ½ tsp pepper
  • 8 oz gluten free small pasta or similar

Directions:

  1. Brown the turkey in a large deep pot. Season with salt and pepper. Drain fat. Remove turkey and set aside.
  2. In the same pot, add onion, carrots, celery and green bell pepper. Saute on medium-high heat for about 5 minutes. Add garlic and cook for an additional 3 minutes.
  3. Add diced tomatoes, tomato sauce, broth, both beans, Italian seasoning, salt and pepper and browned turkey. Stir well and let simmer, covered, for 1 hour. Stir occasionally.
  4. Boil water and cook pasta according to package instructions.
  5. Drain pasta and add to the meat mixture. Cook for another 5 minutes and serve!