My in-laws came in for a bit of the weekend and I was excited to see them. Yes, I’m fortunate…I actually like my in-laws. Quite a lot, actually. They also brought their very youthful dog, Harry, who was quite the handful for our lazy Lily dog.
My father-in-law has turned into an avid beer connoisseur, and his favorite beers tend to be IPA’s. Mmmm…my favorite (good thing he’s a good sharer!). He’s also helpful around the house — he and Mr. P tightened the legs on the chairs to our dining table, hung photos, and a few other handy man-like tasks we’ve been putting off ourselves. (Mr. Prevention isn’t all that handy 😉 !)
My mother-in-law is very health conscious and always up for recipe suggestions, though she much prefers the easy recipe selections 😉 (I don’t blame her one bit!). She’s easy going and reads my blog often. Mr. Prevention will even tell me, “I don’t know why my parents bother calling to find out what’s going on, they know more by just reading your blog.”
That may only be a slight exaggeration…
My mother-in-law said this weekend that she’s been preparing a few meals on Sundays that they can eat on during the week. I’m a fan of leftovers and this methodology. Even though day light savings will allow for a bit more evening daylight, spending those precious moments in the kitchen isn’t always my first choice. Leftovers are a beautiful, beautiful thing.
This recipe, for example….we had LOTS of leftovers. The glass casserole dish pictured above was HALF of this recipe (I made the full recipes, but photographed half). The portions are very generous and this is a perfect dish for a crowd…or leftovers. Or both. Plus, there’s nothing not to love about cheesy pasta with tender veggies, lean protein, and lots of flavor…and fiber!
- 12 oz uncooked whole wheat rotini
- 1 (15 oz) can red kidney beans, drained and rinsed
- 1 Tbsp olive oil
- 1 onion, chopped
- 3 cloves garlic, minced
- 1 lb cremini mushrooms, sliced
- 20 oz ground turkey breast
- 1 green bell pepper, chopped
- 4 tsp ground cumin
- 2 tsp dried oregano
- 1 tsp kosher salt
- 1 tsp smoked paprika
- 1 tsp ancho chile powder
- 1 tsp freshly ground black pepper
- ¼ to 1 tsp ground red pepper
- 4 cups lower-sodium marinara sauce
- Cooking spray
- 4 oz part-skim 2% cheddar cheese, shredded (about 1 cup)
- Preheat oven to 350 F.
- Cook pasta in boiling water until almost al dente. Drain. Combine pasta and beans in an extra large bowl.
- Heat a large skillet over medium heat. Add oil to pan; swirl to coat. Once hot, add onion and cook 3-4 minutes. Add mushrooms and cook an additional 5-6 minutes. Add garlic and cook 30-60 seconds or until fragrant.
- To the skillet, add turkey; cook 5 minutes or until done, breaking up to crumble. When no longer pink, add bell pepper and next 7 ingredients (through red pepper); cook 1 minute. Stir in marinara sauce; bring to a summer.
- Add marinara mixture to pasta mixture; toss to coat. Divide mixture evenly between 2 (2-quart) glass baking dishes coated with cooking spray. Top evenly with cheese.
- Bake for 10 minutes or until cheese melts.
Weekly Menu: March 9th – March 13th
- Sunday: leftover pizza
- Monday: Salad with Pancetta, Peperoncini, and Parmesan
- Tuesday: Crock Pot Cincinnati-Style Chili
- Wednesday: Cashew Chicken Rotini Salad
- Thursday: leftovers
Laundry, here I come.