2 vegetables – 1 protein – 1/2 starch
I enjoy trying new foods, I really do. You probably recall a few jokes I’ve made about never making the same things twice, which is largely true, but I do occasionally crave a classic dish.
Good Italian food, for example, is something that I often crave, and even though pasta is not on plan, I figured that a good Bolognese could be. Bolognese sauce is a tomato sauce that often includes different combinations of ground beef, tomato, onion, bacon, spices, possibly cream and root vegetables such as carrots, celery or parsnip. To make an on-plan Bolognese, I used ground turkey instead of beef, but you can use ground sirloin instead. I also increased the amount of on-plan vegetables to make the sauce go further and replaced my usual addition of diced carrots with a diced sweet potato.
When made in the slow cooker, this sauce has an opportunity to get nice and thick, just like your Italian grandma had slaved over it all day. I even refrigerated mine overnight and warmed it up the next day, which gave it a chance to get extra thick. Served over a big pile of zucchini “spaghetti,” you’ll say “mama mia!”
- 6 stalks celery, thinly sliced
- 20 green onions, cut into quarter-inch pieces
- 20 oz. lean ground turkey (1 package)
- 4-6 garlic cloves, minced
- 2 tomatoes, blanched and peeled
- 4 Tbsp. apple cider vinegar
- 1 C. water
- 1 packet SlimGenics Chicken Bouillon
- 1/4 C. fresh parsley, minced
- 1 tsp. Bragg’s liquid aminos
- 1 tsp. dried thyme
- 1 tsp. dried oregano
- 1 tsp. Morton® Lite Salt
- 1/2 tsp. freshly ground black pepper
- 1/4 tsp. Splenda® granulated
- 1/4 tsp. red pepper flake (or to taste)
- 1/8 tsp. ground cinnamon
- 1 bay leaf
- 1 sweet potato, peeled and cut into small dice
Heat a large, nonstick saucepan over medium-high heat. Spray with zero-calorie cooking spray and cook celery, green onions and turkey until celery is softened and turkey has lost most of its pink, about 5 minutes. Add garlic and cook for an additional 1-2 minutes, until mixture is fragrant. Transfer turkey mixture to slow cooker.
Chop tomatoes and add to turkey mixture along with all remaining ingredients except sweet potatoes. Stir, cover and cook on low heat for 4 hours. Mix in sweet potatoes and cook for an additional 2 hours. Serve over steamed ribbons of zucchini.
Makes 4 servings