This recipe, from Cooking Light magazine, is really easy and is actually pretty tasty. Gourmet, it’s not, and it’s not terribly picturesque on the plate, but it is quick, kid-friendly and pretty healthy. Let me say however, that this recipe makes an OBSCENE amount, so, unless you’re having a party or have 8 kids, you should cut the batch in half (which would be easy to do). Learn from my mistake – we’re going to be eating this stuff for days.
I made a couple of adaptations:
– I added 1 cup of frozen corn, zapped in the microwave for a couple of minutes to thaw, and then drained.
– I used cappelletti pasta, because I had it on hand and the only radiatore that I could find was HUGE and not even close to being bite-sized.
– I used ground beef, instead of turkey (ditto – I had it on hand).
– I garnished with a bit of sliced avocado and a cilantro leaf.
– I left out the olives, because 3/4 of us don’t like them (Boy loves them, so I planned to add some as a garnish on his portion).
– I used halved grape tomatoes instead of the chopped tomato.
This was a big hit with Hubby, who will eat anything that’s even moderately “Tex-Mex-y”. Girl loved it, too. Boy was at a birthday party, where he had already eaten a burger, so he ended up not eating with us tonight. I think he’s also coming down with something, poor guy. If he makes it to school tomorrow, he’ll be having some of the leftovers in his lunch.
That looks yummy! (I guess I’m not a gourmet 🙂 )