WW Points: 4
1 pound boneless skinless turkey breasts -- cut 1" pieces
16 ounces canned kidney beans -- drained, rinsed
15 ounces canned tomato sauce
29 ounces canned Italian-style stewed tomatoes
4 ounces canned mushrooms -- drained, sliced
1 medium green pepper -- chopped
1 small onion -- chopped
2 medium celery stalk -- chopped
3 medium garlic cloves -- chopped
1 cup water
1 tablespoon Italian seasoning
6 ounces uncooked whole-wheat spaghetti -- broken in half
Place all ingredients, except spaghetti, in a slow cooker. Cover and cook on low heat for 4 hours or until vegetables are tender.
Turn setting to high heat, stir in spaghetti and cover. Stir again after 10 minutes, cover and cook until pasta is tender, about 20 minutes more.
This recipe yields 8 servings; about 1 1/2 cups per serving.
Source: Weight Watchers, provided by http://www.madsrecipes.com/