Eats

10:51 AM

I made two yummy meals over the weekend.

 First, a very simple recipe that I made for breakfast.

Greek yogurt + a spoonful of fat free sugar free chocolate Jello pudding mix = Awesome.  The texture is like that of chocolate mouse and totally cured my sweet tooth at 7am.  Add some fruit and a little granola and breakfast was served!

Second, a yummy spicy casserole!  Chris loved it and had two huge servings.  I get tired of making the same meals over and over, so when Amanda posted this one, I knew it was perfect for the weekend.  I modified it a little and used what we had in the fridge.  I also made a baked spaghetti for Cameryn since she wouldn't appreciate the spicy taste of this recipe.

Southwest Casserole
Adapted from Amanda's Cookin' recipe.

1 lb ground turkey meat
1 cup diced red onion
1 cup diced orange bell pepper
1/2 c diced green pepper
A few shakes of red pepper flakes
A few shakes of Montreal Steak seasoning
16 oz. tomato sauce
1- 10 oz can of Rotel Tomatoes & Green Chile's- Original
A few shakes of dried oregano
2 tsp chili powder
2c frozen corn
Shredded Mexican Four Cheese blend
2 cups (dried) macaroni elbows

Preheat oven to 325 degrees. Spray a two-quart casserole dish with cooking spray.
Cook pasta.

In large skillet brown turkey meat with onions, bell pepper and red pepper flakes. Season with the steak seasoning.

Add the tomato sauce, diced tomatoes, oregano and chili powder. Simmer for 15-20 minutes. Add the frozen corn and simmer for a few more minutes. Remove from heat and stir in 2 ounces of cheese until melted. Add the cooked pasta and mix well.  Pour mixture into casserole dish and top with shredded cheese.  Bake for 25 minutes.

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