Ingredients

  • 1-1/2 teaspoon vegetable oil
  • 1 teaspoon minced garlic
  • 1/2 cup finely chopped carrots
  • 1 cup chopped onions
  • 8 oz. ground turkey
  • 1 can (19 oz.) tomatoes, crushed
  • 2 cups chicken stock
  • 1-1/2 cups peeled, diced potatoes
  • 3/4 cup canned red kidney beans, drained
  • 3/4 cup corn kernels
  • 2 tablespoons tomato paste
  • 1-1/2 teaspoon chili powder
  • 1-1/2 teaspoon dried oregano
  • 1-1/2 teaspoon dried basil
  • 1/3 cup elbow macaroni


Directions

  1. In a large non-stick saucepan, heat oil over medium heat; add garlic, carrots and onions and cook for 8 minutes or until softened, stirring occasionally.
  2. Add turkey and cook, stirring to break it up, for 2 minutes or until no longer pink. Add tomatoes, stock, potatoes, beans, corn, tomato paste, chili, oregano and basil; bring to a boil, reduce heat to low, cover and simmer for 20 minutes.
  3. Bring to a boil and add macaroni; cook for 12 minutes or until pasta is tender but firm.


Recipe Yield: Yield: 8 Servings

Nutritional Information Per Serving:

Calories: 240
Fat: 6 grams
Sodium: 552 milligrams
Protein: 13 grams
Carbohydrates: 35 grams

Content Continues Below ⤵ ↷

Diabetic Exchanges

1-1/2 Starch, 2 Vegetables, 1/2 Lean Meat, 1 Fat



Book Title: The Best Diabetes Cookbook

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