We had the labor intensive chore honor of hosting the varsity boys and girls cross country team dinner here this past Friday night. No Thank You Boy asked me if I would please forfeit my turn at hosting; I declined. I’m not sure what he thought I was going to do (burp out loud) or wear (mom jeans) or serve (beanie weenies) that would embarrass him in front of his team mates. Suffice it to say, it all went well and I don’t even think he ended up all that horrified by my outfit, food, or behavior. Good thing my dorky mom jeans were in the wash I guess, LOL.
Naturally, I overshot on how much pasta to serve. I had a hard time gauging how much pasta 24 teenagers would want to eat after running five miles. Holy leftovers, man. Seriously. We ate twisted chicken mac for days. Three long, pasta filled days. So although today’s recipe looked appealing to me, I knew I didn’t want to serve it over noodles. I opted for pre-packaged gnocchi, which I highly recommend. It’s delish!
Source: myrecipes.com; recipe by Cooking Light Magazine
1 T. olive oil
1 c. chopped onion
4 cloves garlic, minced
12 oz. ground turkey breast (Plainville Farms Ground Turkey is on sale this week, 10/12/2011 to 10/18/2011)
1 T. chopped fresh oregano (I used 1 t. dried)
1 T. chopped fresh basil
1 T. chopped fresh parsley
1 t. kosher salt
1/2 t. sugar
1/2 t. black pepper
1 (14.5 oz) can petite diced tomatoes, undrained
1 (8 oz) can tomato sauce (Red Gold Tomato Sauce is on sale)
4 c. hot cooked pasta (Barilla Pastas are on sale; I used one package of plain potato gnocchi)
Grated Asiago cheese for serving
Heat the oil in a large saucepan over medium heat. Add onion and garlic; cook 5 minutes or until tender, stirring frequently. Increase heat to medium-high. Add turkey and cook 4 minutes or until turkey is browned, stirring to crumble. Add oregano and next 7 ingredients (oregano through tomato sauce); bring to a boil. Reduce heat and simmer 10 minutes (I let mine go 30 minutes) to blend flavors. Serve sauce over cooked pasta (or gnocchi), garnish with grated Asiago at the table.
**I doubled the recipe, cooled it down quickly, and stashed half in the freezer. I plan to use the other half in a lasagna sometime soon.
Posted by Leah DamronLeah Damron is an avid home cook who believes in using the freshest ingredients available, and she challenges herself weekly to create meals out of (mostly!) sale items. If Sendik's ever gave a title for "Biggest Fan", she believes she would win, hands down. Leah lives in greater Milwaukee with her husband, three children, and her big black lab, Daisy."
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