Couple of New Pages and a Recipe

I stumbled upon the folder of pictures from our courthouse ceremony and mini honeymoon, so I thought I should probably do something with them. 

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.

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

Cheesy Bacon Chicken Ranch Pasta

There isn't actually ranch in this, but the combination of spices make it taste ranchish.  And I know there's only two slices of bacon in this (my husband's only complaint), but I wanted just enough to flavor it and keep the calories and fat down.  I also tried some zuchini fritters, but kinda failed on them.  I'll try them again soon.

Ingredients

8 ounces pasta (penne, bowtie or macaroni)

3 slices centercut bacon

8 ounces boneless skinless chicken breast, cut into bite sized pieces

1 tablespoon flour

1 1/2 cups milk

1 teaspoon each onion powder, garlic powder and dill

1 cup shredded cheddar cheese

Directions

Cook the pasta according to the directions.
In another pan cook the bacon until crispy, remove the bacon and dice it, leaving the drippings in the pan. Add the chicken to the pan and cook in the bacon drippings until done.
Remove the chicken and melt the butter in the same pan. Sprinkle the flour and seasonings over and whisk until while blended. Slowly add the milk, whisking until smooth. Let it come to a boil and cook for a couple of minutes or until thick. Remove from the heat and allow to thicken for about five more minutes. Combine 3/4 cup of cheese, 1/2 the bacon, chicken and pasta with the sauce. Transfer to a greased 8x8 pan, top with the remaining cheese and bacon. Broil until cheese is melted.

Nutritional Info

• Servings Per Recipe: 4
• Amount Per Serving
• Calories: 412.4

• Total Fat: 10.1 g
• Cholesterol: 58.6 mg
• Sodium: 450.6 mg
• Total Carbs: 51.0 g
• Dietary Fiber: 2.5 g
• Protein: 30.9 g

Creamy Turkey Sausage Pasta

Ingredients

1/2 pound bowtie pasta

12 ounces smoked turkey sausage, sliced

5 cloves garlic, minced

3/4 onion, finely chopped

1/2 cup cooking white wine

1 cup fat free evaporated milk

4 tablespoons salt free tomato sauce

1/2 red bell pepper, very finely minced

1 tablespoon cayenne pepper

1 tablespoon chili powder

Directions

Cook the pasta according to the directions.
In a saute pan, brown the sausage, about three minutes. Add the garlic and onion and saute until fragrant, about three minutes.
Add the white wine and cook until the liquid has reduced by half, about three minutes. Make sure to scrape the bottom of the pan.
Add the evaporated milk, tomota sauce, red pepper and spices. Cook until the liquid is again reduced by half. Add the pasta and toss in the sauce. Serve while warm.

Number of Servings: 4

Nutritional Info

• Servings Per Recipe: 4
• Amount Per Serving
• Calories: 442.4

• Total Fat: 9.0 g
• Cholesterol: 52.5 mg
• Sodium: 984.2 mg
• Total Carbs: 61.4 g
• Dietary Fiber: 4.0 g
• Protein: 24.4 g