Whenever we get together for lunch or dinner anymore, everyone always wants me to make this recipe and bring it along. Everyone can munch away on it without having to worry too much about counting their calories. If I can help my friends relax for a night, I’m all for it! It’s super easy to make too so I really don’t mind at all. Check out what they are saying about this recipe over at Recipe Lion:
“This recipe looks really yummy. I love the idea of getting to make a guilt-free cheeseburger recipe.”
Eating a cheeseburger without feeling guilty doesn’t happen very often, take advantage!
Ingredients
8 ounces whole-wheat elbow macaroni or penne
2 teaspoons olive oil
1 cup finely chopped onion
1 tablespoon finely minced garlic
1 pound ground turkey
1 teaspoon steak seasoning
2 (14.5-ounce) cans Hunt’s diced tomatoes
2 tablespoons tomato paste
1 tablespoon Heinz yellow mustard
1 tablespoon Vlasic dill pickle relish
6 (6-ounce) reduced-fat cheddar cheese
Diced tomatoes
Salt and freshly ground black pepper
Instructions
Preheat the oven to 350°F.
Bring a large pot of salted water to a boil, add the pasta, and cook until al dente. Drain and reserve.
Meanwhile, in a 12-inch ovenproof skillet, heat the olive oil over medium-high heat. Add the onion and garlic and sauté, stirring, for 1 minute until fragrant. Add the turkey and steak seasoning.
Cook, stirring frequently, until the turkey is browned on the edges (the turkey may not be completely cooked but will finish in the oven). Drain any accumulated juices.
Add the canned diced tomatoes, tomato paste, mustard, and relish, reduce the heat to medium, and stir until bubbling. Remove from the heat and stir in the drained pasta. Smooth the top.
Cover the top of the casserole with the cheese slices, cutting as necessary to fit. Bake for 20 to 25 minutes until the cheese is melted and the mixture bubbles. Garnish with diced tomatoes, sprinkle with salt and pepper, and serve.
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Quick Tip: Add in a diced up green bell pepper.
Thanks again to Recipe Lion for this skinny recipe!