Turkey Piccadillo

1 pound ground turkey
1Tbs olive oil
1 small onion, chopped
1 clove garlic, pressed
1/2 small red bell pepper
1/2 small carrot, finely chopped
1/4 c white wine, optional
1 Tbs balsamic vinegar
1/2 bay leaf
salt/pepper to taste
1 14 1/2 oz can stewed tomatoes, undrained
1 4 oz can tomatoes sauce

Brown turkey, drain. Remove from pan and set aside. Add oil to pan. Add onion & garlic, cook about 2 minutes. Add bell pepper & carrot, cook 2 more minutes. Add back turkey, then stir in reaming ingredients. Bring to boil. Reduce heat and simmer about 15 minutes. Remove bay leaf before serving.

Per serving
363 calories; 23g fat; 23g protein; 13g carbs; 3g dietary fiber; 78mg cholesterol; 467mg sodium. Exchanges: 3 lean meat; 2 1/2 veggies; 2 1/2 fat

Serving suggestion:
Serve over Mashed Cauliflower and add steamed Brussels sprouts and sauteed mushrooms.