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How To make Turkey and Tomato Pasta
1 14 oz can whole tomatoes
chopped
1 28 oz can whole tomatoes :
chopped
2 teaspoons chili powder
1/2 teaspoon garlic powder
1 8 oz pkg uncooked spiral pasta
1 cup cooked cubed turkey
Mix together tomatoes, chili powder, garlic powder, and turkey in Crock-Pot. T urn on High and let mixture heat through, approximately 1 to 1 1/2 hours. Once mixture is heated, stir in uncooked pasta. Cook for an additional 30 minutes to 1 hour until pasta is tender.
How To make Turkey and Tomato Pasta's Videos
Easy Sausage Cherry Tomato Pasta
This sausage pasta with cherry tomatoes and basil is a light pasta that we love to eat during the summer months. I used my garden basil and cherry tomatoes, but any high-quality store-bought grape or cherry tomatoes would be perfect. I hope you enjoy this Italian sausage and cherry tomato pasta!
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SAUSAGE AND CHERRY TOMATO PASTA PRINT RECIPE:
INGREDIENTS
1.5 pounds bulk Italian sausage
3 pints cherry tomatoes - halved
½ cup dry white wine
¼ cup packed basil leaves - chopped
¼ cup olive oil
5 cloves garlic - sliced
1 medium onion - diced
½ teaspoon crushed red pepper flakes - optional
Reserve at least 1 cup of pasta water - won’t need it all
¼ cup Pecorino Romano cheese
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High Protein Bodybuilding Ground turkey Tomato Pasta | Cheap meal #Healthyrecipe #Mealprep ????
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Video Link:
Instant Pot Creamy Turkey Tomato Pasta #shorts
Super easy Instant Pot ground turkey, and pasta in a creamy tomato sauce recipe.
With some basic ingredients, you can have this hearty dish ready in about 20 minutes.
You can get the full recipe at:
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How to cook Turkey & tomato pasta with Bernard Matthews Roast Turkey Breast Chunks
Our video bloggers show you how to cook turkey and tomato pasta using Bernard Matthews roast turkey chunks in less 10 minutes.
Shakshuka - Eggs in Tomato Sauce Recipe
How to make perfect Shakshuka (Shakshouka) recipe - Eggs are poached in a delicious tomato sauce, very easy to prepare, healthy, comforting, flavorful, wonderful colors, definitely a must try recipe. Shakshuka is usually served for breakfast, though I think it’s perfect for brunch on lazy weekends. This dish is best served right away after cooking alongside some crusty bread or pita.
To print the recipe check the full recipe on my blog:
#shakshuka #eggsintomatosauce #homecookingadventure
0:00 - Intro
0:17 - Preparing the tomato sauce
2:30 - Make room for eggs
2:40 - Add eggs
2:47 - Cook the eggs
3:08 - Enjoying Shakshuka
Ingredients
Makes about 4-6 servings
1 tbsp olive oil
1 medium onion, diced
2 cloves garlic, minced
1 medium red bell pepper, chopped
2 cans (14 oz.- 400g each) diced tomatoes
2 tbsp (30g) tomato paste
1 tsp chili powder
1 tsp ground cumin
1 tsp paprika
chili flakes, to taste
1 tsp sugar
salt and freshly ground black pepper
6 eggs
fresh parsley/cilantro for garnish
1. Heat olive oil in a 12 inch (30cm) frying pan over medium heat.Add onion and cook for about 5 minutes until the onion begins to soften. Stir in garlic.
2. Add red bell pepper and continue to cook for 5-7 minutes over medium heat until softened
3. Stir in tomato paste and diced tomatoes and add all the spices and sugar. Season with salt and pepper and allow to simmer over medium heat for 10-15 minutes until it starts to reduce. Adjust the seasonings according to your tastes, add more chili flakes for a spicier sauce or sugar for a sweeter one.
4. Crack the eggs over the tomato mixture, one in the middle and 5 around the edges of the pan. Cover the pan and simmer for 10-15 minutes, or until the eggs are cooked.
5. Garnish with fresh parsley or cilantro and serve with crusty bread or pita. Enjoy!
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Toasted Pasta With Ground Turkey & Tomato Sauce #dinner - Heghineh
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