Tuesday, May 24, 2011

Gourmet Hamburger Helper

This past weekend we got our vegetable garden up and running.  It took a lot of work but the end result was pretty good.  All of the weeds are gone and the soil was in great condition.  On Monday we planted 3 different types of tomatoes, green peppers, spinach, beans, peas, zucchini and cucumbers.  Wow, it sounds like a lot when I type it out.  Hopefully later in the summer I some delicious meals to make for you with my own freshly grown veggies.
Tonight’s dinner took all of 30 minutes to make from start to finish including all the chopping and prep work and some time to clean up while it finished cooking.  When I took the skillet off the stove the hubby said, this is just what I wanted, with a great big smile on his face.  He never even commented on the ground turkey instead of beef, which he often does.  This is the perfect weeknight dinner and I have a feeling the leftovers will be just as tasty.
Cheesy Chili Mac
·       1 tablespoon vegetable oil
·       1 medium onion, minced
·       1 tablespoon chili powder
·       1 tablespoon ground cumin
·       3 garlic cloves, minced
·       1 tablespoon brown sugar
·       1 pound ground turkey
·       2 cups water
·       1 15-oz can tomato sauce
·       8 oz (about 2 cups) elbow macaroni
·       ½ green pepper, diced
·       ½ cup sliced mushrooms
·       1 ½ -2 cups shredded cheddar cheese

1.   Set a 12-inch non-stick skillet over medium heat and add the oil.  Heat until shimmering.  Add the onion, chilli powder, cumin, and 1/2 teaspoon salt to the pan.  Cook, stirring frequently, until the onion has softened, about 5-7 minutes.  Add the garlic and brown sugar and cook until fragrant, about 30 seconds.  Add the ground turkey and cook until it is no longer pink.
2.   Stir the water and tomato sauce into the ground turkey mixture in the pan.  Add the pasta and stir to combine.  Cover the pan and increase the heat to medium-high.  Cook until the pasta is al dente, stirring frequently to prevent the pasta from sticking.  Adjust the heat as necessary to maintain a vigorous simmer.  (My pasta took about 12-13 minutes to cook through.  The sauce will be thick by the time your pasta finishes.)
3.   Turn off the heat under the pan and add 1 cup of the cheese.  Stir to incorporate/melt then season the dish to taste with salt and pepper.  Sprinkle remaining cheese (1/2 - 1 cup depending on how cheesy you want your dish) over the top and cover the pan again.  Let stand for about 2 minutes, or until the cheese melts.


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I would love to hear what you think about what you've read on my blog. Let me know if you plan on trying or have tried a recipe....ENJOY!