Turkey Noodle Thing

I’m going back to booze and cakes. These last 3 recipes have been a bit of a bust. The ground turkey noodle thing is really a homemade hamburger helper. It’s good and I will include the recipe but I’m out.

I was a bit cranky and hasty when I wrote the above. Also, I put the turkey noodle thing in the fridge overnight and it was DELICIOUS the next day. So maybe give this one a whirl?

Summer is coming. Dinner moves into the realm of whatever can be thrown together as quickly as possible because the kitchen is unbearably hot. That leaves out recipes altogether. Everything must be made from memory.

Where will that leave the recipe challenge? I honestly don’t know. As you saw yesterday, A Year of Fuck No has begun and cooking does not light me up. I don’t need to learn new recipes to keep Six and me fed.

I’ll have to talk this over with Felicia and we’ll decide what to do. I wonder if I will miss it? There were times when it was fun to cook but usually it was just me eating it. Maybe I need to have a dinner party once a month and make four things for it. Drinks. Salad. Main. Dessert. Then I could have recipe challenges for the month. And if there is an extra Tuesday I could just rerun a drink or dessert recipe.

We’ll see.

Here’s the recipe for the Turkey Noodle Thing. It is easily doubled, I’ll put the larger amounts in parentheses. I cannot believe that I spelled parentheses right but I did!

What you will need:

2 (4) tbsp butter

2 (4) tsp vegetable or any other bland oil (it’s to cook the ground meat in)

3 (6) cloves minced garlic (I use the frozen cubes)

½ (1) pound ground turkey

1 (2) tbsp chili powder (the kind that is a mix of seasonings) or taco seasoning

6 (12)ounces penne pasta or bow ties

1 (2) ounce cream cheese or goat cheese or greek yogurt

6 (12) ounces shredded pepper jack cheese (or plain jack cheese)


1 (2) cups corn or steamed broccoli florets or peas

Bit of hot sauce

What you will do:

  • Bring a medium pot of salted water to boil (unless you are cooking 12 ounces of pasta, then maybe a bit of a bigger pot)
  • Mince garlic if you are using fresh
  • Once water is boiling, cook pasta to package directions AND REMEMBER TO SCOOP OUT ½ (1) CUP PASTA COOKING WATER. I always forget but try to remember. Drain pasta and set aside.
  • Heat 2 tsp (4) of oil in a large skillet. Put in the ground meat and chili seasoning. If you have some taco seasoning sitting around, use that just add in a couple tablespoons of water since there’s usually cornstarch in that and it’ll make a nice little sauce that will mix well with the rest of the dish.
  • Cook until browned, breaking up into little yummy bits then add in the garlic and cook for 30 seconds.
  • Now, you need to make a cheesy sauce to hold the noodles, meat and if you want, vegetables, together.
  • Dump the ground meat out onto a plate or bowl you are going to eat out of later so you aren’t making an extra dish to wash.
  • Put the butter in the pan over medium-high heat. Stir in the cream cheese (goat cheese or greek yogurt), reserved cooking water and cheese.  You should get a nice, smooth cheesy sauce.
  • Stir in the ground meat and noodles and a vegetable if you decided you wanted one.
  • Taste it. Is it warmed through? Does it need salt and/or pepper?
  • Serve it up and add hot sauce to your own portion if you want.
  • Get someone else to clean the kitchen. You saved them a dish, remember?
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