For more Menu Planning inspiration stop by and visit Laura at Organizing Junkie and participate in Menu Plan Monday. Need help getting started menu planning – Emeals is a great solution. Many meal plans to chose from.
Easy enough to make even during the work week! Only 30 minutes from start to table. Great way to use our Garden harvest as well. We have to double this recipe as we feed any where from 5 to 8 people each night.
1 Tbsp. Olive oil
1 medium onion, chopped
1 medium carrot, sliced
1 celery rib, sliced
1 garlic clove, minced
4 cups chicken broth or homemade turkey stock
1 can (14½ oz.) diced tomatoes, undrained
⅔ cup each frozen peas, corn and cut green beans
½ cup uncooked elbow macaroni
1 tsp. salt
¼ tsp. dried basil
¼ tsp. dried oregano
¼ tsp. pepper
1 bay leaf
1 cup cubed cooked turkey
1 small zucchini, halved lengthwise and cut into ¼-in. slices
¼ cup grated Parmesan cheese, optional
In a Dutch oven, heat oil.
Add carrots, onion and celery; cook and stir until tender.
Add garlic; cook 1 minute longer.
Add broth, vegetables, macaroni and seasonings. Bring to a boil.
Reduce heat; simmer, uncovered, 5 minutes or until macaroni is al dente.
Stir in turkey and zucchini, cook until zucchini is crisp-tender.