Two posts in one day! I made one of my husband’s favorite dishes tonight for dinner, and I really felt the need to share. Warning- this isn’t one of those super healthy recipes I like to post! It is lighter than the restaurant version, but it’s still a pretty hefty meal. This is how I do cheeseburger pasta.
- Ground turkey
- Sour cream
- Barbecue sauce
- Diced yellow onion
- Whole grain pasta
- Diced tomatoes
- Shredded lettuce
- Shredded cheddar
- Dill pickle slices
- Potato sticks
1. Brown the turkey in a pan and start boiling water for the pasta.
2. In a saucepan, stir together about a 1/2 a cup of sour cream and 1/4 cup of barbecue sauce. If you prefer more barbecue taste, add more of that; or if you prefer less, add more sour cream- get the taste right for you. Add the diced onions and cook them down in the mixture.
3. Add the pasta to boiling water, cook for about 12 minutes. Drain turkey and return to pan. Stir your sauce into the turkey, coating it lightly.
4. Drain pasta and add a bit of butter to prevent sticking. Olive oil might not be good to use with the heat.
5. Plate your dish: drop about a cooking spoon full of pasta onto a plate and make a hole in the middle, serve the meat in the center of the pasta. Add your shredded lettuce, tomatoes, and shredded cheddar on top of the meat. Place three pickle chips on the very top. Sprinkle with potato sticks.
6. Take a picture! You’ve created a restaurant dish!