Low-Fat Turkey Cheeseburger Macaroni

Here's a recipe that's obviously inspired by a commercially boxed mix.  Only difference is that you control the amount of salt & spices, and if you use fat-free cheese slices and milk, you'll get a relatively healthier version (low-fat) than the processed mix.  So here's my take on an ordinary, everyday family dinner, Low-Fat Turkey Cheeseburger Macaroni.

(Oh, and I should point out that even though I use turkey meat for this recipe, adding the beef flavor packets really gives it a rich, beefy flavor, and you almost can't tell you're using turkey instead of beef here.)

Enjoy!  :)

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Ingredients:
1½ C elbow macaroni
1 lb ground turkey (93/7 = 93% fat-free)
2 packets Swanson Beef Flavor Packets
1 package (about 16 slices) fat-free sharp cheddar cheese
¾ C skim or 1% milk
1 Tbsp garlic powder
1 Tbsp onion powder
1 tsp coarse ground black pepper
1 tsp kosher salt (optional)
2-3 Tbsp canola oil, or as much as necessary to keep the turkey from sticking to your pan

Directions:
Boil the elbow macaroni in 6-8 cups of water, according to package directions for al dente. Drain, set aside, and cover to retain as much heat as possible.

In a large, deep skillet, brown the turkey over canola oil on medium-high to high heat.  Add spices (garlic and onion powders, pepper and salt). When there is no longer any pink visible, add beef flavor packets.  Stir well so that all the turkey gets coated in the beef flavor.

Turn heat down to medium.  Add cooked macaroni, then milk.  Stir vigorously for 3-4 minutes so that milk warms up.  Add cheese slices, spread out over pan, 3-4 at a time, stirring them into the macaroni/turkey mix.  Let each set melt a little before adding the next set of slices.  When all the cheese has been folded & melted it, dish is ready to serve.

Makes 10-12 servings.

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GBAdams
01/21/2012

Low-Fat Turkey Chili



 Ingredients:
1-2 lbs ground turkey (93% fat-free)

3 Tbsp   canola oil

2-3 Tbsp diced garlic (~4-5 cloves)

2-3 medium- to large-sized onions, diced

2 large cans fat-free refried beans (~50 oz)

1 large can crushed tomatoes (~30 oz)

1 large can tomato sauce (~30 oz)

1 large can diced tomatoes (~30 oz)

2 small cans tomato paste (~6 oz)

2 Tbsp salt (or to taste)

3 Tbsp ground cumin

1 tsp ground black pepper

3 Tbsp chili powder (more if you like it hotter)

1/4  C crushed red pepper

1/4  C brown sugar

1/3  C molasses

Directions:
Over medium heat, brown ground turkey in canola oil, stirring often so turkey does not stick to pan.  Add diced garlic and onions, cumin and salt.  When onions become clear, stir in chili powder.  When chili powder is completely blended, add refried beans, tomato paste, tomato sauce, crushed and diced tomatoes.  Lower heat to medium-low and be sure to stir very often as the mixture will now be prone to sticking & burning at the bottom of the pan.  Add crushed red pepper.  Simmer for about 10-15 minutes, stirring often.  Add molasses and brown sugar; use more if it is too hot, or less if you want it more spicy.  Continue to stir until chili temperature becomes hot. 

Serve with your favorite chili condiments, such as shredded cheese, sour cream, saltines, tortilla chips, etc.  Makes approximately 4 quarts.

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GBAdams
11/20/2003

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On the left is the ground turkey as it's starting to brown and before any spices are added. On the right is the finished product, simmering to allow the spices to reach their full potential.

And this is a close-up of the finished product. :)