Today’s post is an oldie but goodie. I posted this last year with the most horrendous picture, and a one sentence summary. Why did I think one sentence was enough to get my point across about this delicious meal? You can say that I have learned a thing or two in my blogging career. I remember groaning and moaning whenever my mom told me that she was making this for dinner only to embrace it in the last couple of years. It is a flavorful, healthy meal that comes together in very little time, no wonder my mom loved putting this on the menu. I remember when Blair and I first moved in together, my mom suggested making this knowing that Blair would go gaga over it. Oh and he did, and he talks about it all the time. The time rolled around for me to make it again, and you can say that the night I planned it turned out to be an adventure.
The first thing I did was forget sugar in a cookie crust of a dessert I was making for salad bar, so I had to remake it. Scrape it all out of the pan and start from scratch. Then I realized that I had no chicken broth for this meal, I went to Wawa in my mismatched sweats to come to find they didn’t have any. I tried really hard to get to the grocery store, but the traffic was ridiculous, I couldn’t make a left turn so I went home. I texted Blair to grab some chicken broth on his way home so I could finish up dinner. Turns out that he was going to be late, and we weren’t going to be eating until 8 pm. Why am I telling you all this? Turns out that this meal that I had planned was perfect because as soon as Blair walked in the door with the needed chicken broth, our dinner was on the table in less than 25 minutes. It is a quick weeknight meal that has lots of flavor, and will soon become a family favorite. So for those days that you want to just curl up and go to bed because nothing is going your way, you have turkey chili macaroni to turn to.
Turkey Chili Macaroni
What you’ll need:
1 1/4 lbs turkey
2 tbsp cooking oil
1 medium onion, chopped
1 cup chopped green pepper or celery
2 1/2 cups chicken broth
7 ounces uncooked elbow macaroni
1 can (15 oz) tomato sauce
2 tbsp vinegar
1 1/2 tsp sugar
1 tsp, each chili powder AND garlic salt
6 tbsp, DIVIDED grate Parmesan cheese
1 1/2 tbsp, snipped parsley
What you’ll do:
Heat oil in dutch oven over medium-high heat. saute ground turkey, onion, and green pepper until meat is no longer pink; drain, reserving juices. Set aside, return juices to pan, add broth. Bring to a boil. Add macaroni and simmer 10 minutes, stirring often, until broth is almost absorbed. Stir in all remaining ingredients except 2 tablespoons Parmesan cheese and parsley. Simmer 10 minutes. transfer to serving dish and spring with remaining parmesan cheese and parsley. Serves 8.