This one I just was having fun with. I wanted to make another page for the My Memories challenge (create a page using A Saxon Creation kits). I had the My Colorful Flourishes kit and thought it would be great for the playful nature of our pictures from the Children's Museum in Indianapolis. Plus it gave me a chance to try making a rainbow colored wordart, it was a little tricky, but I managed it.
For dinner tonight we have some uncooked turkey ranch cheddar burgers left over from the party on Saturday. Since it was kind of cold and rainy outside today, we didn't feel like grilling. Instead I cooked them into a pasta dish.
Ingredients
- 8 ounces uncooked macaroni pasta
- 1 pound ground turkey
- 1 cup cheddar cheese
- 1 packet ranch dressing mix
- 2 cups frozen peas
- 8 slices of bacon, cut into one inch pieces
- 1 can non fat evaporated milk
- 1 1/2 tablespoons corn starch
- 1 tablespoon garlic powder
- 1 tablespoon onion powder
- 1 tablespoon chili powder
Directions
Make the pasta according to the directions.
Combine the ground turkey, cheese, ranch mix, bacon and peas in a large skillet. Cook until the meat is no longer pink.
While that is cooking, whisk the corn starch, garlic, onion and chili powders into the evaporated milk.
Stir the seasoned milk into the meat mixture and let boil for a few minutes, or until thickened. After the noodles are cooked and drained, mix into the meat mixture.
Combine the ground turkey, cheese, ranch mix, bacon and peas in a large skillet. Cook until the meat is no longer pink.
While that is cooking, whisk the corn starch, garlic, onion and chili powders into the evaporated milk.
Stir the seasoned milk into the meat mixture and let boil for a few minutes, or until thickened. After the noodles are cooked and drained, mix into the meat mixture.
Nutritional Info
- Servings Per Recipe: 6
- Amount Per Serving
- Calories: 434.3
- Total Fat: 12.9 g
- Cholesterol: 79.2 mg
- Sodium: 541.1 mg
- Total Carbs: 46.2 g
- Dietary Fiber: 4.0 g
- Protein: 35.2 g
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