The last of my "snow meals" (all the white stuff is melted now—unlike our Richmond days, when snow stuck around for weeks on end and then turned dirty brown as it lay piled up in parking lots) was a skillet dinner—Veggie Bow-Tie Skillet, which just seemed like health and comfort food (and lots of leftover meals) all stirred into one. Two cups of chopped tomato and a cup of chopped green pepper lifted this home-concocted dinner above the Hamburger Helper genre. Ground turkey was subbed in for the ground beef called for in the recipe.
The snow has been fun to look at but was even more enjoyable because it's been SO-O-O-O good for the recently tilled and mulched garden. All that moisture on the soil has been just perfect to get things prepped for the winter plantings (weather permitting, the first onion sets go into the ground this weekend). Oh, happy day!)
But first, to get past the snow, this skillet meal was fun and quick—and the cute little bow-tie pasta pieces couldn't help but bring a smile.
Veggie Bow-Tie Skillet
1 pound ground turkey
1 cup chopped onion
1 1/2 cups bow-tie pasta, uncooked
3/4 cup low-sodium beef broth
1 teaspoon salt-free Italian seasoning
1 teaspoon chili powder
1/4 teaspoon black pepper
1 cup chopped green bell pepper
2 cups chopped fresh tomato
1 cup cheddar cheese, shredded, reduced fat
In a large skillet cook ground turkey and onion over medium heat until done. Rinse and drain turkey/onions and return to skillet. In a separate pan cook pasta as directed but omit salt and fat. To the skillet stir in the broth, cooked and drained pasta, and seasonings. Bring to a boil, reduce heat, and simmer. Add bell pepper and tomato and cook about 2 minutes. Stir occasionally. Sprinkle top with cheese and stir. Makes 9 (3/4-cup) servings.
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