Just got off from 2 nights of 12 hour shifts and decided to look inside my refrigerator, trying to figure out what good meal I can make today before hitting the sack. What I came up with turned out to be a very filling spaghetti dish without a sauce, so there are less calories, grease, and sodium, good for people on a strict diet. Now let’s create my version of a dry whole grain spaghetti.
3 – 4 garlic cloves (minced)
small piece red onion or shallots (sliced)
1 cup roast turkey meat
1/2 link kielbasa beef sausages (sliced into rounds)
12 pieces shrimp (headed, peeled and deveined)
1/2 – 1 cup orange/red mini peppers (cubed)
juice of 1 lemon
1 tbsp. avocado oil
1 tbsp. butter
1 box 13.25 oz. Barilla whole grain pasta (cooked as per box instruction)
1 can of 4 oz. Giorgio whole sliced mushrooms
1/2 tsp. ground black pepper
1/2 cup stock or chicken broth
1. Heat a non-stick pan with avocado oil and butter in a medium heat until melted, then add the garlic and onion until fragrant and translucent.
2. Add turkey meat and kielbasa until slightly brown, add in green beans and mini peppers, sauté for 2 minutes then add mushrooms until they sweat, then add the shrimp and turn stove on low fire.
3. Immediately pour the 1/2 cup broth and lemon juice, and sprinkle the 1/2 teaspoon ground black pepper.
4. After the shrimp has turned pink, shut off the stove and add the cooked thin spaghetti.
5. Mix them together with 2 wooden spoons so as not to scratch your Caphalon pan. Serve while piping hot.
– Peaches, Masarap!