10/24/12 - Southwestern Skillet Macaroni and Cheese with Glazed Baby Carrots

Today was a pretty low key day. Just the usual, work, home, dinner, play, baths, bed. Pretty exciting!

Amelia did use the potty at school though, which is good. They bring her to the potty throughout the day. Sometimes she sits, sometimes she refuses, but today was the first time she actually went. YAY!

Today’s Rico Update – He’s doing well. He’s still not taking to his wet food, so I’ll have to do some research on how to transition him to it. He is perky though, has more energy and more personality. Still pretty low key, but he seems like he WANTS to do more, which is good.

Today’s dinner was Southwestern Skillet Macaroni & Cheese with Glazed Baby Carrots.

Ingredients:

• 1 Cup Elbow Macaroni
• 1 pound Ground Turkey
• 2 tbsp Chili Powder
• 1 tsp Ground Cumin
• ½ tsp Salt
• 1 14½ can of Diced Tomatoes, with their Juice
• 1 8oz Can of Tomato Sauce
• 1 4½ can of Diced Green Chiles
• ½ cup Water
• 1 cup Shredded Cheddar Cheese

• 1 package of baby carrots
• ½ jar/6 ozs of Orange Marmalade

Directions:

Pasta

1.      Bring a pot of water to a boil. Cook the macaroni according to the package. Drain, and keep warm.

2.      Spray a large skillet with nonstick spray. Add the turkey and cook until no longer pink. Stir in the chili powder, cumin and salt. Cook, stirring occasionally. Add the tomatoes, tomato sauce, chiles and water. Simmer, uncovered for 10 minutes. Add the macaroni and cheese, stirring to combine.

Carrots

1.      Place 1” of water in a large saucepan; add the carrots. Bring to a boil, reduce heat, cover and simmer for 12-15 minutes.

2.      Drain the carrots and place in a large serving bowl. Stir in the marmalade and serve with a slotted spoon.