Alfredo Bolognese Pasta

For this recipe, I needed to cook something super quickly as we were having dinner 2 hours later than normal due to being at the hospital all afternoon.  So I call this my super quick pasta dinner.  Once again, most of my seasonings are in a powdered form due to family texture preferences.

1. 1 lbs ground turkey thawed
2. 1 cup frozen peas
3. 1 cup frozen corn
4. 1 package of Gluten Free Penna pasta
5. 2 jars of Alfredo sauce (I went with the Great Value brand)
6. butter
7. garlic powder
8. onion powder
9. salt (granulated sea salt is what I used)
10. tarter sauce (like what you put on fish, yes.)
11. Lite Miracle Whip (yes I know...)

Start browning turkey, and cooking the Gluten Free pasta first.  Then once those are started put a pot on the stove for the peas and corn and steam them together in a little bit of salted water.  Once the ground turkey is mostly done add 1/4 tsp of garlic powder, 1/4 tsp of onion powder.  Once the pasta is done drain, and put back into pot, use your mixing spoon and put about 2 tbsp of butter in the pasta to melt and keep them from sticking.  Next add both jars of Alfredo sauce to pot of pasta.  Add the peas and corn once done steaming (drain first) to the pot as well.  Mix well taste, and add salt if needed (I'm not a salt enjoying person, so my family usually adds salt to taste to their own bowls afterwards).  Last add ground turkey to pot (drained of grease first).  Now you have to be careful, but add 1 tbsp of the miracle whip as well as the tarter sauce.  MIX WELL.  This adds just a bit more creaminess to the sauce, as well as a tangy sweet hint to the casserole as well.  It's odd I know, but it tasted so good!  YUM!

Gluten Free Vegetarian Pasta

This recipe will feed a family of 4, with enough left overs to feed two more people...according to our family serving sizes.  My husband loves the flavor of garlic and onion, but cannot stand to bite into a chunk of either no matter how small, so this recipe was made with powdered forms of each.  I used Gluten Free pasta, but you can substitute for regular.

1. package of gluten free pasta (we did the Rigatoni)
2. 1 can of garlic onion tomato sauce
3. 16 oz of fresh frozen California mix vegetables
4. Parmesan cheese (powdered)
5. onion powder (to taste)
6. garlic powder (to taste)
7. salt (I used granulated sea salt)

Fill a large pot with warm water and sprinkle in salt until you can see it form a thin layer on bottom of pot (or about 2 tbsps of salt).  Put package of GF pasta into the water, then put on stove to start to bring it to a boil.  Now, most pasta instructions say to put the water on by itself first, however, I find that especially with GF pasta if you put it in the water while the water comes up to a boil the pasta is usually done by the time the water is boiling.  When I say done there is a slight firmness to the pasta still.  Because GF pasta is so fragile it will break into messy pieces if cooked too long. At the same time as the pasta is cooking, put a pot on the stove and steam the frozen veggies.  They will finish slightly after the pasta.  Once pasta is done, drain in a strainer and put back into the pot.  Now add the sauce, onion powder, garlic powder and if it needs more salt add it too.  However having the pasta cooked in salt water, it will be salty. Once the pasta is done and the veggies are done I will dish up the pasta, then add the veggies on top of the pasta in the eating bowl, then top the eating bowl with Parmesan cheese. YUM!