Saturday, February 8, 2014

Chili mac

Ah the days of school lunches.  According to my son, a lot of my favorite lunches still grace the cafeteria (chicken patty, anyone?), so it was with fond memories that I stumbled across this recipe in the midst of a clean eating challenge.  Of course my beloved chicken patty was not real food, and it's likely even worse now, but I can make chili mac with all real ingredients, and it will be delicious too.

All three boys enjoyed this too, though the two youngest of them have this thing about onions lately, and spent more time picking onions out than enjoying.  I enjoyed it for several days after as lunch, and the boys even asked for it in the lunchboxes one day.

Clean Eating Chili Mac Source:  The Gracious Pantry


  • 1 1/2 pounds lean, ground turkey
  • 2 teaspoons coconut oil
  • 1 medium onion, diced
  • 1 tablespoon garlic powder (or 8 fresh cloves, minced)
  • 1 tablespoon chili powder
  • 1 tablespoon cumin
  • 1 teaspoon cinnamon
  • 1 teaspoon coriander
  • 1 (15 ounce) can tomato sauce, no sugar added, low sodium is best
  • 1 cup water
  • Whole grain macaroni, cooked to package directions (I used half a box)
  • Salt to taste
  • Parmesan cheese for garnish


  1. In a medium to large soup pot, cook the turkey in the oil.
  2. When the meat is about half way cooked, stir in all the spices.
  3. When the meat is finished cooking, stir in the pasta and remaining ingredients.
  4. Serve topped with parmesan cheese.

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