It’s cold here in OZ and during the cold winter months I crave all those yummy comfort foods that are not always so easy on my waistline. During my walks or quiet time I like to think of ways to make those unfriendly waistline meals waistline friendly. This one took a little bit of time. I have been wanting lasagna but nutrition is important to me and I like most of my foods to have a value to them. The thought of filling my belly with pasta just isn’t worth it to me, I’d rather have my meal AND a glass of my favorite Cabernet. So after some thoughtful thinking, and a lot of walking I figured I would just turn it into a soup. I was sooo pleased with the way it turned out! Not only did it smell like lasagna had been baking all day, It was so easy to make. I swear if you closed your eyes while you took a bite you would think you were eating lasagna. The best part is that you can eat it knowing you are doing good for your body!!
Float on by Modest Mouse is playing from the other room as I sip on my hot tea just counting down the minutes until I can tuck into a big bowl of this soup. But before I serve this up to my family I’m going to through some flour on my face so my family will think I’ve been cooking all day (they don’t need to know I’ve been sipping on tea enjoying some fun music 🙂 )
So you can get to tucking into a bowl yourself I will tell you…
What You Will Need
2 Large Green bell peppers, diced
1 Yellow Onion, diced
1 Pk 99% Lean ground Turkey, crumbled and cooked through
1 Jar of Natural Pasta sauce (I like to use a homemade pasta sauce and you can search the recipe for shallot sauce at the top.)
4 Cloves Garlic, minced
1 Small can Petite diced tomatoes
2 Zucchini, chopped
3 Cups Chicken Stock (Homemade if you can)
2 Tbsp Dried Oregano
2 Tbsp Dried Basil
1 Tbsp, Crushed Red Pepper
1 Tsp Salt
Parmesan Cheese, shredded
Part Skim mozzarella, shredded
Is your mouth-watering yet??
Prep Your Mis en Place 😉
In a pot on the stove, add in your pasta sauce, chicken stock, diced tomatoes, oregano, basil, crushed red pepper, and salt.
Bring to a simmer.
While that simmering, in a pan on the stove add in the onion, bell peppers, minced garlic, and ground turkey.
Cook until the turkey is cooked through.
Add the cooked turkey to the soup pot and allow the ingredients to marry each other.
Simmer for 20 minutes then add in the chopped zucchini and continue to let it simmer for 10 more minutes. I like my veggies to have a little bite to them in my soups. The zucchini will take place of the noodles you will be missing from a traditional lasagna. I promise you will not miss the pasta.
Top your soup with the shredded cheese and let it melt in the bowl then in your mouth.
Makes 8 servings:
289.1 Cals, 7.2 G fat, 17.4 G carb, 4.4 G fiber, 43.5 Pro, 9.4 G sugar
Kisses to Another Waistline Friendly Meal!