Do you ever have something in mind planned for dinner and then when you go to make it, find you don't have a key ingredient? That's what happened to me this evening. I'd planned on making the low-carb Mexican casserole for my family for dinner. At 4pm, which is normally when I go down to make dinner, I found I had no taco seasoning.
Now of course, I could have scanned the Internet for a solution, but nahhhh, I sat and sulked on twitter for a few minutes. Then I went back downstairs to figure out what else I could make.
I had a jar of Ragu Double Cheddar cheese sauce that I'd had forever. I looked at the back and found a recipe that sounded pretty good - at least, I figured, the kids would probably like it. The problem was, I had ground turkey already defrosted, and no time to defrost hamburger, so I was going to have to substitute the turkey for the burger it called for. Eh, who cares, really - I was going to have a salad with some leftover chicken in it from last night's dinner (heh). What I wound up making, with some of my own tweaks, came out SO GOOD, I didn't have my salad, I had what I'd made for them! LOL
Here's what you'll need:
- 1 lb (or more) ground turkey (7%) - browned and drained
- 3-1/2 cups water (I wound up using closer to 4 cups)
- 2 cups uncooked elbow macaroni
- 1 jar Ragu® Cheesey Double Cheddar Sauce
- 1/2 - 1 cup sweet peas
- 2-3 tsp (or Tbls)