Healthy Turkeyburger Helper
"Hamburger Helper": A classic childhood meal that tasted amazing but was anything but healthy. Now you can have the best of both worlds with my version!
- 8 ounces pasta shells or elbow work best
- 1/2 sweet yellow onion
- 1 medium green bell pepper sub color of choice
- 3 cloves garlic
- 3 tablespoons nutritional yeast
- 1/2 teaspoon paprika sweet or smoked
- 1/2 teaspoon onion powder
- 1 teaspoon sea salt
- 1/4 teaspoon black pepper
- 1/2 cup plain Kite Hill Cream Cheese sub regular if you prefer
- 1 tablespoon white mild miso paste optional
- 1 cup low-sodium chicken broth
- 1 tablespoon olive oil
- 1 pound ground turkey mix of light and dark meat
- 1 cup frozen peas
- Heat a stockpot to medium heat and add oil. When oil moves quickly around the pan, add turkey. Cook, breaking up with a spatula, until turkey has golden brown edges. Some bits will be sticking to the pan and there should be some browning on the pan as well—this is a good thing! Empty the turkey onto your paper-towel lined plate or bowl and set aside.
- De-glaze the pan by adding enough water that you can scrape up the brown bits, and also add your onions and green bell pepper and turn to medium-low heat. Use your spatula to scrape and mix the de-glazed goodness with the veggies. Cook them, stirring frequently, until they are softened and onions are translucent, approx. 5 minutes. Add minced garlic and spice/nutritional yeast mixture to the pan with another splash of water and cook, stirring, until garlic is softened and fragrant, another 1-2 minutes.
- Add turkey, pasta and the cream cheese mixture. Stir gently to incorporate. Turn heat to medium and cook, stirring, until liquid has thickened and doesn’t run around the pan, approx. 5 minutes. Add peas and cook just another minute or two until thawed. Taste for more salt and pepper and serve immediately! This dish should keep tightly sealed in the refrigerator for 5 days if the meat was fresh upon purchasing. It also should freeze beautifully for around 1 month.