• 1 pound lean ground turkey (97/3)
• 1 cup sliced turkey pepperoni (3 ounces)
• Vegetable cooking spray
• 1 cup sliced fresh mushrooms
• 1 green bell pepper, seeded and chopped
• 1 bunch green onions, chopped
• 2 garlic cloves, minced
• 1 teaspoon olive oil
• 2 tablespoons tomato paste
• 1 (28-ounce) can crushed tomatoes
• 4 cups low-sodium chicken broth
• 1 tablespoon chopped fresh or 1 teaspoon dried basil
• 1 tablespoon chopped fresh or 1 teaspoon dried oregano
• 1 teaspoon freshly ground pepper
• Garnishes: sliced fresh basil, shredded Parmesan cheese

Cook ground turkey and pepperoni in a Dutch oven coated with cooking spray over medium-high heat 8 minutes or until ground turkey crumbles and is no longer pink. Rinse and drain ground turkey mixture.

Sauté mushrooms and next 3 ingredients in hot oil in Dutch oven 5 minutes. Stir in turkey mixture, tomato paste, and next 5 ingredients. Bring to a boil; reduce heat, and simmer 30 minutes. If desired, garnish and serve with Parmesan cheese if desired and fresh basil.

Per Serving (does not include parmesan cheese): 203 Calories; 8g Fat (35.5% calories from fat); 1 g Saturated Fat; 23g Protein; 10g Carbohydrate; 2g Dietary Fiber; 52mg Cholesterol; 795mg Sodium. Exchanges: 0 Grain(Starch); 1/2 Lean Meat; 1 1/2 Vegetable; 0 Fat.

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