Last week, I decided to change up an old standby recipe and make it Italian. I’ve tried it two ways and the one I prefer is here. This is a crock pot recipe and really blends the flavors well. If you work from home or fix this on a weekend, you get to smell the aroma of the vegetables blending all day! The sweet peppers really add the punch needed to make this special. The mozzarella ‘cheese’ turns the tomato juice in the petite diced tomatoes and water released from the zucchini into a lovely cream sauce for the meat and vegetables. (I tried it with an extra zucchini the second time, but it made the second attempt too watery for the cream sauce to come through well.) As with all my recipes, this one is guten and grain free, dairy and soy free, low carb and low cholesterol.
1 pkg. Jennie-O ground turkey, lean (I didn’t like it with the extra lean. It was too dry for me.)
1 organic sweet onion, large, chopped
2 cans petite diced tomatoes
1 pkg frozen organic chopped spinach, or 2 pkgs organic fresh spinach
2-3 small organic sweet Italian peppers, chopped (not bell peppers, though if you wanted to try that, it would make the dish something entirely different)
1 pkg Daiya Mozzarella Shreds
about 1/2 to 1 tsp of garlic powder, basil, and oregano (basically to taste; start smaller and add more later to the pot if it still needs it for your particular taste buds.)
*Optional, try adding 1 lb. organic cut asparagus with the onion, peppers, and spinach
Chop the onions, peppers, and if you choose, the optional asparagus. Put the ground turkey from the package into the crockpot. Add the vegetables you’ve chopped, and include the two cans of diced tomatoes. Add in the seasonings. Turn the crockpot onto high and put the cover on. After about 3-4 hours, chop the zucchini and add it along with the spinach and the package of Daiya cheese. Check seasonings and add more if you feel it needs the extra boost of flavor. This recipe should be complete after about 6-8 hours depending on your crockpot. If you know your crock pot needs a full 8 hours to be ready, wait until about 5-6 hours before adding the zucchini, spinach, and cheese. I prefer my zucchini soft, but not mushy. The house smelled wonderfully Italian all day! The cheese really surprised me with how lovely and creamy the sauce turned out. I felt this could become a serious favorite for me. It has turned out to be a quick and easy gormet dinner. I hope you agree!