Well hello everyone! I just put the kids to bed, so I thought I’d hurry and share this recipe with you all before I unwind for the night. Whew. It’s been a long week. I’m so glad it’s Friday night! I’m so ready for a great and relaxing holiday weekend with my family! : )
I saw this yummy dish on The Food Network’s recipe site! This one comes from our girl Rachel Ray. Love her. Her Cowboy Spaghetti sounded delish, but pretty fattening. It really did’nt fit into my new ‘health’ craze, so I decided to modify it, quite a bit, and it turned out really good. The kiddos loved it, so I was happy.
Her recipe calls for ground beef, regular bacon, beer and cheddar cheese. I decided to go with some lean ground turkey, turkey bacon and omit the beer. I thought about leaving out the cheese as well, but what’s spaghetti without cheese!? So I added in a little bit of parmasen and part-skim mozzerella. It was perfect!
Directions: Heat a pot of water to a boil. Add spaghetti and salt the water. Cook to ‘al dente’ according to package directions.
In a large, deep skillet heat olive oil over medium-high heat. Add in chopped bacon. Cook until crisp, about 5 minutes. Remove bacon from skillet. Set aside.
Add ground turkey to skillet. Crumble it as it browns, 4-6 minutes. Add in yellow onion and garlic. Season meat with salt, pepper, worcestershire and hot sauce. Pour in canned tomatoes, tomatoe sauce and crumbled turkey bacon. Stir and mix together well. Cook until thoroughly heated. About 8-10 minutes.
Divide hot spaghetti noodles evenly among 4 plates. Pour sauce mixture over the top of the noodles. Top each serving with chopped green onion, parmesan and mozzerella cheese! Enjoy : )