This week’s recipe happened very spontaneously. I was not planning on it being something to share on the blog, but instead just a quick dinner fix.
There are many similar meals that go undocumented, simply because I think they might look weird to an outside eye. After digging in, both Scott and I agreed that it tasted great and deserves a spotlight! So here goes…
I had a last minute request of pasta for dinner. With no sauce in sight and no desire to hit the grocery store, I had to get creative. We had a pound of lean ground beef I needed to use up in the refrigerator, so I made a healthy version of one of my favorite meals I grew up on: chili over noodles.
Since Scott and I both like our chili on the meatier side, I knew he would not mind the double dose of beef and turkey. You can choose to use whatever kind you fancy, but I just happened to have a can of turkey chili on hand.
Scraping around the pantry, I found a can of corn ‘n peppers, and black olives to add. If I had more ingredients, I would have added diced onion, green peppers, shredded cheese.
If you have a bigger can of chili, I might recommend using it, but it just depends on the ratio of chili to noodles you prefer. I like more noodles.
In a pinch or not, I will definitely be making this again!
1 lb. lean ground beef
1/2 14.5 oz box whole wheat rotini noodles
1 15 oz. can chili of choice (I used Hormel Turkey Chili)
1 15 oz. can corn (I used Southwestern corn ‘n peppers)
1/2 15 oz. can block olives, sliced
1 cup shredded cheese (optional)
cook time: 20 minutes
1. Brown beef. Cook noodles according to box instructions. Drain both.
2. In a large sauce pan, heat up chili by stove top on Medium heat. Add meat.
3. Add desired ingredients: corn, olives, cheese (optional).
4. Mix well and continue to cook on stove top for a few minutes, or until hot.
5. Serve on top of or mixed in with rotini noodles.
Brown beef. Drain.
Cook noodles according to box instructions. Drain and set aside.
Choose what ingredients you want to add to your chili.
In a large sauce pan, heat up chili by stove top on Medium heat.
Add desired ingredients: corn, olives, cheese (optional).
Mix well and continue to cook on stove top for a few minutes, or until hot.
Serve on top of or mixed in with rotini noodles.
I usually serve on top, but end up mixing it together as soon as I sit down.
Don’t ask why!
Like I said earlier, I prefer more noodles to chili, but Scott likes the opposite.
He liked it on its own, but added a drizzle of ranch dressing to the last few bites to see how it would taste. As you can imagine, that was crazy delicious.
However you prefer chili over noodles, get creative!
Feel free to share your favorite additives and combinations below in the comments section.