1 sweet yellow onion, diced
2 tablespoons butter, separated (if making this milk-free, substitute olive oil)
2-6 tablespoons olive oil
2 mushrooms, sliced thin
1 1/2 cups uncooked wheat penne pasta
1/4 cup diced red bell pepper (about 1/3 of a large bell pepper)
1/4 pound lean ground turkey
1 1/2 teaspoons Spicy Montreal Steak Seasoning
2 tablespoons sliced fresh basil (or 1/2 teaspoon dried)
1 clove of garlic, pressed
1 cup spinach leaves
1) In a large frying pan over low heat, cook onion in 1 tablespoon of butter and 2-3 tablespoons of olive oil as needed to keep if from being dry. Either cook for about an hour over low, or turn the heat to medium and cook about 8 minutes until browned, stirring frequently.
----->Cooking the onions low and slow will make them sweet and very flavorful, which is how I've done it twice. However, since I don't always have time, they are also good cooked up quickly.
2) Meanwhile, in another large frying pan over medium low heat, cook mushrooms in 1 tablespoon of butter and 2-3 tablespoons olive oil until brown on both sides, flipping once, about 12-20 minutes. When done, remove from heat and set aside without washing the pan.
3) Boil water and cook pasta according to package directions. When done, drain well and pour into the mushroom pan to coat pasta with the leftover oil from cooking the mushrooms.
4) When the onions are about done, add the ground turkey, Spicy Montreal Steak Seasoning, basil, and garlic. Mix the spices into the meat and cook and stir over medium heat until browned, about 7-9 minutes.
6) Stir pasta, mushrooms, and fresh spinach into pan with the meat. Stir, then cover and let cook for 2 minutes over medium low until the spinach is tender.
I invented this recipe for my husband since we were both looking for more variety that is healthy and tastes good. While I sometimes downplay vegetables, I love how this one features them.
What are your favorite healthy meal recipes?