Day three of my South Carolina Camping Trip was by far the prettiest day. The sun finally came out and I got to practice a little on my new Canon.
Even though I ended the day with this Chili Pasta I will start this post with it because this is, after all, a food blog. This Chili Pasta was born because Dad wanted chili, Mom wanted spaghetti and I just wanted to use up the rest of my veggies. Somehow I was able to make all three of us really happy. Hot food on a cold day around a camp fire is, along with S'mores, one of my favorite things.
Dawn's Chili Pasta
Ingredients
1 lb lean ground turkey
1 onion, chopped
1 zucchini, chopped
1 yellow squash, chopped
EVOO spray
1 package of McCormick Chili Seasoning mix
1 can of fire roasted diced tomatoes, undrained
1 can white kidney beans, undrained
1/2 cup pasta sauce
2 cups cooked Ezekiel whole wheat pasta
1/4 cup fresh parmesan sliced paper thin
Directions
1. Spray a skillet with EVOO spray and heat over medium high heat.
2. Add the onion and sauté until softened, about three minutes. Add the zucchini and squash and sauté until browned. Set this mixture aside on a plate.
2. Spray more EVOO spray, add the turkey, brown until cooked through and drain. Add the onion mixture.
3. Add the chili mix through the past sauce. Bring to a boil and then lower heat to simmer for about 15 minutes or so. (This is when I cooked the spaghetti).
4. Place the cooked spaghetti in bowls and pour some of the chili mixture over and top with the parmesan cheese.
Photography Practice
And a roaring fire
....that slowly died to embers. Just gorgeous.
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