My hubby has been doing the shopping for the past eight and half months and while I would often have a menu planned for at least one meal, I didn’t always have meals for the entire week planned when I was doing the shopping. So having to plan the entire week Sunday night is kind of a challenge. It is much easier when I cook something that will last most of the week (we are still eating Beer Cheese Potato Soup from Wednesday) . Or if he cooks something like that. You (may) know I LOVE leftovers for that reason – Cook once, eat multiple times. Well, my friend gave me the One Pan Easy Beef And Pasta recipe. And it is DELICIOUS. I made it one week and we ate it for days and I loved it so much I made it the next week and we ate it again for days. But the second time I did it with ground turkey. So here is that recipe with the adjustments.
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One Pan Turkey and Egg Noodles
• 4 tablespoons coconut oil, divided
• 10 oz mushrooms
• garlic salt (and pepper*)
• 1 cup diced onion
• 3 cloves garlic, minced
• 1 lb ground turkey
• 2 tablespoons paprika
• 3 cups water
• 1 cup cooking sherry
• 4 teaspoons Better Than Bouillon/Roasted Beef
• 12 oz dry egg noodles
• 3/4 cup sour cream
• 3 tablespoons ricotta
Wash (if you are one to do so) your mushrooms and slice them. Heat 2 tablespoons of coconut oil in a pan large enough to hold ALL of your ingredients. Add the mushrooms to the pan, sprinkle with garlic salt and cook on high for about 8 minutes . . . stirring occasionally. Turn the heat down to medium, cooking until most, if not all of the water from the mushrooms has evaporated. Once they are cooked to your liking, remove them from the pan and set aside.
Heat the remaining 2 tablespoons of oil then add the onions. With such a hot pan, they may cook rather quickly, so when they are translucent stir in the garlic, cook until fragrant (usually only about 30 to 45 seconds). Add the ground turkey to the pan. Break it up as it cooks. Add some garlic salt and some pepper*. Once it is all broken up sprinkle the paprika over the meat then stir to mix it in.
Pour in the water and sherry stir in the Better Than Bouillon**. Once it is incorporated add the dry pasta. Stir until the pasta is mixed in then bring to a light boil. Turn down the heat place a cover on it – plan to let it cook for 12 to 18 minutes, but stir it often. During one of the stirs add the 3 tablespoons of ricotta. Stir until it is incorporated into the mix. Keep an eye on the mixture you want to make sure the meat is cooked through, but you don’t want to overcook the pasta unless you like it like that.
After the pasta is cooked to your liking, remove the pan from the heat and add the mushrooms and sour cream. Stir until all the ingredients are mixed well.
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The funny thing is, when I was made this the second time with the turkey I misread the 2 teaspoons of paprika in the original recipe and I put in 2 TABLESPOONS and it works. My friend claims that turkey is flavorless so maybe the tripling of the paprika really made this delicious!
So good. My mouth is watering thinking about it. This is what we are having this week. Can’t wait!
Which do you prefer, ground beef or ground turkey?
*I don’t use pepper.
**I don’t make the broth beforehand, I just add the water and flavoring to the pan and let it mix with the food
Terre Pruitt's Blog 