Cooking Thursday - November 11

9:34 AM

Won't you join me and share with us one of your new recipes, or an old family favorite, you can even throw in a recipe for homemade soaps or detergents (just remember to specify).

For the guidelines, you can go here.

Late posting this but only because I actually got to sleep in, which felt wonderful and you know how that is for us moms who hardly ever get that priviledge.

So here is today's recipe, wonderful, easy and my kids ate it all up, even had seconds and leftovers the next day.....and the reason I'm saying that is because it's loaded with tomatoes which none of us are fond of.


One-Skillet Pasta
Credit:  Taste of Home

* 1-1/2 pounds ground turkey
* 1 medium onion, finely chopped
* 1 medium sweet red pepper, finely chopped
* 1 can (28 ounces) diced tomatoes, undrained
* 1 can (14-1/2 ounces) fire-roasted diced tomatoes, undrained
* 1 can (14-1/2 ounces) Progresso ® Beef Broth
* 1 can (4 ounces) sliced mushrooms
* 1 tablespoon packed brown sugar
* 1 tablespoon chili powder
* 8 ounces uncooked angel hair pasta
* 1 cup (4 ounces) shredded cheddar cheese


* In a large skillet, cook the turkey, onion and pepper over medium heat until meat is no longer pink; drain.
* Add the tomatoes, broth, mushrooms, brown sugar and chili powder. Bring to a boil. Reduce heat; simmer, uncovered, for 30 minutes.


Add pasta; return to a boil. Reduce heat; cover and simmer for 30-35 minutes or until pasta is tender. Sprinkle with cheese. Cover and cook 2-3 minutes longer or until cheese is melted. Yield: 5 servings.


NOTES:  I left out the mushrooms and I also used just plain spaghetti instead of the angel hair pasta.  

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