Chef Mike Smith from Utopia Food and Fitness stops by Good Day to make a healthier bolognese.
12 oz turkey breast, ground, %90 lean
16 oz crushed tomato
1 Tbs olive oil
½ tsp garlic, fresh, chopped
1 oz carrot, diced
1 oz celery, diced
1 oz yellow onion, diced
1 Tbs heavy cream
1/3 cup fat free yogurt, plain
4-6 leaves fresh basil, chopped
¼ cup grated parmesan cheese
1 lb linguine pasta, cooked
2 oz shredded mozzarella cheese
1 tsp Kosher salt
1 tsp black pepper
For sauce: Heat olive oil in a sauce pan. Add carrots, onion, celery and garlic. Cook while stirring until veggies begin to soften. Add turkey, season with salt and pepper and cook through. Drain excess liquid. Add crushed tomato and bring to a boil. Add cream and parmesan and stir until well incorporated. Remove from heat and add basil and yogurt. Stir until all ingredients are well incorporated.
To serve: place 3-4 oz of linguine on a plate or in a bowl. Ladle on 6 oz of Bolognese and top with a sprinkle of shredded mozzarella. ENJOY!
For onions: Heat olive oil in a sauté pan. Place sliced onions and caraway seeds in the pan and cook until onions just begin to brown.
For burgers: Mix ground beef, quinoa, ½ the salt and ½ the black pepper until all ingredients are well incorporated. Make 4 equal size patties. Place the patties on a sheet tray and bake in a 350 degree, preheated oven, for 10-12 minutes (medium rare). Add more time for more doneness. Remove from oven and top each burger with the onion and caraway seed mix. Top each burger with a slice of Swiss cheese. Return to oven to melt the cheese.
To serve: Place an ounce of baby spinach on a plate, place finished burger patty on top. Place ¼ of the sweet potato fries on the plate and serve. Enjoy!