I have a confession. It may be a culinary no no to admit but I don’t care! :~)
One of my favorite school lunches growing up was beef-a-roni. You remember it, right? Overcooked elbow pasta, grade F meat in some kind of tomato base. I don’t know when the concept of “comfort” food begins but at age 9 this really hit the nail on the head for me. Maybe it was the massive amount of fat and carbs that made me feel all warm and fuzzy inside. Who knows. But whatever it was, that was one lunch I always asked for seconds of.
Well tonight, armed with 8oz of defrosted ground turkey and remnants of weekly produce I gave my old favorite a nutrition lift. I’m calling it “rainbow” as I used a red, orange, yellow and green vegetable. It made the dish really pretty and you know what they say about eating from the rainbow.
As for reviews, well this was the first dish in WEEKS that I got a “Mmmmmm this is a good” from the toddler. However, he did have to be coaxed to eat the veggies that were left in his bowl. I did my best to dice them small, which may have been a mistake. Here he is chowing down and looking awfully cute if I don’t say myself. :~)
Remember this is one of those ‘take it and run’ recipes! Use what ya got!
- 6oz of your favorite whole wheat pasta
- ½ sweet onion diced small
- about 10 baby carrots diced small
- 8oz lean ground turkey
- 1 yellow bell pepper diced small
- 1 medium zucchini diced small
- 1 medium tomato diced small
- 1 8oz can of tomato sauce (like del monte)
- 1 tsp garlic powder
- 1 tsp dried basil
- Kosher Salt & Pepper
Put the pot of water on high for the pasta and cook according to package.
Heat a large skillet over medium-high heat and add the oil. Dice and add the onion. Sprinkle with a bit of salt and pepper and leave alone for 2 minutes while you dice the carrots. Add the carrots to the pot, stir and leave alone while you dice the pepper. Add the ground turkey to the carrots and onion skillet and break apart a bit. Once it starts to brown (grey) add the diced peppers. Leave alone while you dice the tomato. Add the tomato and stir over medium-high heat until the turkey is cooked all through.
At this point the pasta should be almost done. Drain the pasta when it’s ready and set aside.
Add the tomato sauce and spices to the skillet, sprinkle a bit more salt and pepper to taste. Add the cooked pasta, continue stirring until everything is coated. Shut off heat and serve or cover until ready to serve.
Honestly it was a keeper, I’ll make it again when it’s just me and the little guy, he really liked it! Just look how pretty it is!
|Servings||Amt per Serving||Calories||Fat||Carbs||Fiber||WWPs|
|4||About 1.5 cups||250||1g||42g||6g||4|