I’ve felt a bit back on my game lately when it comes to the whole meal planning thing, you guys. I feel like we’re actually eating some good, well-thought out meals for a change, rather than quickly tossing something together that neither of us really want. It’s a good feeling!
When I sit down to do my meal plan for the week (look at me sounding like I’ve been doing this forever…I’m only on week 3!) I try to plan a good variety. Not only in terms of the ingredients, but also the cooking method. For example, I try to do at least one crockpot meal that I know will make some leftovers. I plan for one “quick and easy night,” and I also try to do at least one meal that I know is going to leave me the least amount of dishes possible.
Oh yes…we’ve been ALL about one pot meals over here lately. I mean, really, it doesn’t get much better than that (unless we’re counting the crockpot…that thing rocks)! So last week, I ended up putting together a new recipe that will certainly be making more appearances around here.
Knowing I have just one pot, some silverware, and a couple of bowls to clean (or toss in the dishwasher) is just a wonderful feeling.
Plus, there’s minimal prep for this meal, too. Quickly chop up a pepper, onion, zucchini, and some garlic, let ‘em all sweat it out for a bit, add everything else in, and just let it do it’s thing.
And it doesn’t happen always, but I really do try to make most of our meals something that Lucas can also enjoy. I want him to be exposed to a variety of different foods and flavors, but also let’s be real…I just don’t want to always be making separate dinners for everyone.
This meal was also great for him because it incorporates a few different kinds of veggies, which can sometimes be tough to navigate at dinner time. I’d be willing to bet you could add in a few more veggies of your liking (i.e. mushrooms, carrots, etc.) or maybe even some beans for a little more extra protein.
Either way, whatever you may decide to add, promise me you’ll give this recipe a try and let me know what the fam thinks, mmkay?
One Pot Turkey Chili Mac
(slightly adapted from Eat More of What You Love cookbook)
- 2 tsp canola oil
- 1 medium onion, diced
- 1 medium green pepper, diced
- 1 small zucchini, diced
- 3 cloves garlic, minced
- 1lb lean ground turkey (chicken or beef would work fine, too!)
- 1 can (14.5oz) fire-roasted diced tomatoes
- 1 can (6oz) tomato paste
- 1 can (4oz) diced green chilies
- 1 tbsp chili powder
- 1 tsp cumin
- 3/4 tsp oregano
- 2 cups dry, small-shaped pasta (such as elbows, ditalini, shells, etc.)
- 1-3/4 cups water
- salt and pepper, to taste
- Heat the oil in a large skillet over medium heat. Add the onion, pepper, and garlic and sauté for about 5 minutes or until tender.
- Add the turkey and cook 4-5 minutes, breaking up the meat until browned. Add the remaining ingredients and stir well. Cover and cook on medium-low for 23-25 minutes or until the macaroni is tender.