Recipes
- 4 teaspoon olive oil
- 1 pound Italian turkey sausage, casings removed
- salt, to taste
- black pepper, to taste
- 0.5 large yellow onion, diced
- 3 medium carrot, diced
- 3 clove garlic, minced
- 0.5 teaspoon dried oregano
- 0.5 teaspoon Italian seasoning
- 1 pint cherry tomato, halved
- 2.5 cup marinara sauce
- 2 cup brown rice, cooked
- 0.5 cup low-fat mozzarella, shredded
- 0.5 cup low-fat ricotta
- fresh basil, sliced, for serving Optional
In a large skillet over medium-high heat, add 2 teaspoons of the olive oil. Add the Italian turkey sausage (1 pound), removed from the casings. Season with salt and black pepper, break up into small pieces with a spoon, and brown. Once browned, remove to a plate and set aside.
In the same pan, add the remaining 2 teaspoons olive oil, diced yellow onion (1/2 large), and diced carrots (3 medium). Season with salt and black pepper. Cook until the onions and carrots have softened, . Add the minced garlic (3 cloves) and cook until fragrant, about 1 minute.
Add the turkey sausage back into the skillet with the onions, carrots, and garlic. Season with the dried oregano (1/2 teaspoon) and Italian seasoning (1/2 teaspoon). Stir together until combined.
Add the halved cherry tomatoes (1 pint) and marinara sauce (2 1/2 cups). Bring to a boil, reduce the heat to a simmer, and simmer for . Season to taste with salt and black pepper.
Stir in the cooked brown rice (2 cups) until fully combined (ensure the rice is well-seasoned with salt and pepper).
Finish the dish with cheese using one of two options:
- Stir-in: Add the shredded mozzarella (1/2 cup) and ricotta (1/2 cup), stir together until melted and combined, and serve immediately.
- Broiled Top: Sprinkle the shredded mozzarella (1/2 cup) over the top and broil in the oven for until melted and bubbly. Remove from the oven and top with dollops of ricotta (1/2 cup).
Garnish with sliced fresh basil over the top and serve warm.