My Version: Semolina Cheeseburger Pasta

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!


Hey there!

My name is Kristen, and I really needed a mommy-blog: you know, those blogs that are probably incredibly boring to anyone who isn’t already a mother or expecting to be one soon? I’m planning on boring some random non-parent readers to tears.

Since my beloved husband will be home soon, I’ll just make a quick post about dinner. This is a nice “recipe” (I put quotes because I don’t measure very often, so good luck figuring out portions!) for those days when you really need to cook something balanced, but have next to no energy (oh yeah, I’m also 6 months pregnant.)


Ranch Turkey and Rice with Veggies

Ground turkey (you can substitute any type of ground meat)
Brown rice
Veggies (I used yellow squash and onions tonight, but some good additions might be peas, corn, carrots, chopped green beans… you get the idea)
Ranch dressing
Olive oil

So, all you do is brown the ground meat in a skillet, and put the rest of the ingredients, except the ranch dressing, in a rice cooker. I always make sure to peel the veggies like squash if they are for some reason not organic (happens more often than I’d like). Make sure you don’t forget the olive oil in the rice cooker, because that helps keep the rice from sticking or just melting together in that gross overcooked way.

After you brown the ground meat and stick the rest of the stuff in the rice cooker, you can just neglect the crap out of it. When you’re ready to eat, mix everything together in the skillet and drizzle some ranch dressing over all of it, and mix some more.

Gwenna is my daughter, 22 months old, and she kind of loves it.