Tinfoil Chef

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I think it’s safe to say that there’s a lot of people that are going to like this one. I get some serious cravings just describing it. To be fair, I have to say that while this sort of dish is a seriously good taste and is absolutely perfect for getting warm after a cold winter day. It’s enough of what I think of as a “carbaholic’s dream” to make it something that you probably shouldn’t have too often, unless of course you need a good excuse to spend all your spare time working it off on that Precor elliptical exercise machine you got last Christmas

Brown a couple pounds of ground turkey. As it’s going, chop up a green bell pepper and a medium onion and add them to the meat. Add in a cup of mushroom (I usually like to saute them first.). Stir in a can of tomato paste and a can of whole kernel corn. Season with a bit of salt, pepper and some Italian seasoning mix, perhaps a bit of garlic powder as well.

While that’s simmering, make up a couple boxes of a macaroni and cheese mix according to package

directions, adding milk and margarine. When the macaroni and cheese is done add it to the turkey mixture. Mix well and top with some shredded cheddar and cover over a low heat for a few minutes to allow the cheese to melt.

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