Thanksgiving Pasta Bake

Here I go again with the Thanksgiving food...

This dish actually wasn't planned out to be Thanksgiving themed; however, a quick exploration of the fridge and pantry led to its creation. Darn tasty too! Sorry about the one (and only) terrible photo.

Thanksgiving Pasta Bake Recipe:

• 1/2 lb ground turkey
• 4 cloves garlic, minced
• 2 red chilies, diced (optional)
• 2 tsp fennel seed
• 1 tsp dry mustard powder
• 1 tbsp Worcestershire sauce
• salt, black pepper
• 1 tbsp Greek oregano
• 1 tbsp dried rosemary 
• 2 cups chopped frozen broccoli, thawed
• 1/2 pkg cooked spiral pasta 
• 1 can cream of chicken
• 1/2 can water
• 1 tbsp brown mustard
• 1/3 cup dried cranberries

Cook pasta according to package instructions. Preheat oven to 350 degrees.

In a medium saucepan, add ground turkey, garlic, chilis, seasonings and Worcestershire sauce. Cook over medium until turkey is cooked through and garlic has softened. Add the remaining ingredients and mix until well-combined. 

Pour into 9x13 baking dish, cover with foil and bake in oven until warm and bubbly, about 25 minutes.

The turkey + fennel seed + cranberries really do make this dish taste like a Thanksgiving spread!

Turkey Zucchini Verde Enchiladas

This ain't nothing special, but it sure tastes good. Easy peasy enchiladas and side salad. Enjoy!

Turkey Zucchini Verde Enchiladas Recipe:

• 1 tbsp. olive oil
• 1/2 lb ground turkey (obviously any meat would work)
• 1 zucchini, diced
• 3 cloves garlic, minced
• 1 Anaheim chili pepper, diced ( just had it on hand, you could use jalapeno, poblano, serrano, etc.)
• salt, black and cayenne peppers, cumin, chili powder
• 2 tbsp sour cream
• 9-12 corn tortillas, warmed so they're flexible
• 1 can green enchilada sauce (or make your own)
• shredded jack cheese

Preheat oven to 350 degrees.

Heat the olive oil over medium heat in a pan. Add the ground turkey and separate into small, fine pieces with a wooden spoon. Add the zucchini, garlic and pepper and stir together. Season liberally with spices. Cook for about 10 minutes or until turkey is cooked through and veggies are tender. Remove pan from heat. Add the two tbsp of sour cream and stir to combine. Pour about 1/4 of the can of enchilada sauce in the bottom of a greased baking dish (this will prevent the enchiladas from sticking). Heat the corn tortillas in the microwave just so they are soft. Fill each tortilla with a spoonful of the mixture, wrap up and place fold-side down in the pan. Finish by pouring the rest of the enchilada sauce over the top and sprinkle with shredded cheese. 

Cover with foil and bake in oven for about 30 minutes. Serve with simple Mexican side salad (lettuce, corn, green onions, fresh tomato and salsa!).