1/2 lb. ground turkey
2 c. thinly sliced zucchini
1 c. chopped onion
1 c. chopped green pepper
1/2 lb. sliced fresh mushrooms
3 c. (24 oz. can) tomato juice
1 bay leaf
1/2 tsp. thyme leaves
1/4 tsp. pepper
Salt to taste
6 oz. med. egg noodles, cooked

Brown turkey in 4 quart non-stick saucepan. Add zucchini, onions, green pepper and mushrooms; cook until vegetables are tender but not brown. Add tomato juice, bay leaf, thyme, pepper and salt. Cover and cook over high 5 minutes. Stir in uncooked egg noodles; cook, covered, until noodles are tender, about 5 minutes. Serves 4. Calories 330 each serving.