This family-style recipe originated in my grandmother-in-law’s kitchen; appearing like clockwork every Sunday thanks to my husband’s childhood clamoring. Now, 25 years later, this heirloom recipe is commonly whipped up in my own kitchen. The following recipe feeds 6, and stores in the refrigerator for up to a week…if there’s anything left that is!
Here’s what you’re going to need:
- 1lb ground turkey
- 1/2 a package turkey bacon
- 1 large (16oz) can whole tomatoes
- 1 box whole wheat macaroni (elbow shaped)
- parmasean cheese
Let’s get started:
1. Start by boiling a large pot of water with a dash of salt.
2. In a large frying pan, start to brown the ground turkey over a low heat. The turkey will brown for the duration of meal preparation (about 20 minutes) so keep your eye on it.
3. In a small pot, heat the can of tomatoes over a low heat, using a wooden spoon to break apart the tomatoes. The tomatoes will stew over the low heat for about 15 minutes; until the rest of the food is ready.
4. In a second frying pan, flash fry the turkey bacon on a high heat for 5 minutes (do not add any oil). Drain the fat, flip the bacon and fry for another 5 minutes. Remove from the frying pan, blott of the remaining fat with a paper towel and put into the oven to bake for 15 minutes at 400 (the turkey bacon should finish baking just as the rest of the meal is ready).
5. Once the water is boiling, add the macaroni and cook according t the directions on the box.
6. Remember to keep an eye on the browning turkey and the tomatoes!
7. Once all the components are ready, remove them from the heat.
8. Crumble the turkey bacon into little “bits.”
9. Put each individual ingredient into its own serving bowl and place on the table.
10. While the meal can be combined in any order, I’ve been told repeatedly by my husband that the “proper” order to serve yourself is macaroni, ground turkey, tomatoes, turkey bacon then parmasean cheese.