Cheesy Turkeyburger Macaroni with Spinach & Veggies
I felt like making something hearty and uncomplicated today, so I just threw a bunch of stuff together that sounded good, and it worked! I guess it turned out more like a goulash, but it is delicious nonetheless!
1/2 a brick of ground turkey
1 tablespoon olive oil
1 medium yellow onion, diced
8 grape tomatoes, quartered
A few small sweet peppers, diced & seeded
1 large can crushed tomatoes
1 green onion, chopped
A handful of spinach
A handful of sliced mushrooms, roughly chopped
1 tablespoon cornstarch
1 teaspoon dried onions
1 teaspoon minced garlic
1 teaspoon salt
1 teaspoon sugar
1/4 teaspoon black pepper
2 teaspoons paprika (I used 1 teaspoon regular sweet paprika and 1 teaspoon hot Spanish paprika)
1 1/2 cups elbow macaroni, uncooked
1 cup hot water
A couple handfuls of shredded cheese
Sauté the ground turkey in the olive oil until nearly done, then add the yellow onion, peppers, grape tomatoes, and mushrooms; close the rice cooker lid and sauté until onions are soft.
Add the crushed tomatoes, cornstarch, salt, sugar, black pepper, paprika, elbow macaroni, spinach, and hot water, stirring to combine, then replace the rice cooker lid and set the timer for around 20 minutes. If the macaroni is not done, stir the pot, replace the lid, and set the timer for another 10 minutes.
Once macaroni is al dente, add the shredded cheese and green onions, stirring until cheese is melted. Serve immediately! I added a little sour cream and Romano cheese to cool the burn from the hot paprika.