My New Favorite Comfort Food

There are times that I struggle with how to make myself comfort food that tastes good, comforts and is somewhat good for me.  I think that this is one of those recipes.  And it's a bonus that Pete likes it because he's not a "hot-dish", one pot, comfort food kind of guy.

Taco Cheeseburger Mac

1 lb lean ground turkey
1 package low sodium taco seasoning
1.5 cups low sodium beef or turkey broth
1 can Rotel
1 cup Dreamfield's Low Carb Macaroni

2 tablespoons butter
2 tablespoons flour
3/4 cup low fat milk
1 cup shredded cheese I used 1/2 pepper jack and 1/2 cheddar
Salt, pepper and Chipotle Pepper Sauce

In a large fry pan, brown the turkey with 1/2 of the taco seasoning.  Drain any juice from the turkey.  Add the remaining taco seasoning, Rotel and broth.  Stir well.  Add in the macaroni, cover and cook for 12-14 minutes or until the macaroni is cooked through.

While the macaroni is cooking, add the butter to a small sauce pan.  Once melted, sprinkle int he flour and whisk for 5 minute or until a very light caramel color.  Whisk in the milk slowly and cook on medium high heat until thickened.  Add in the shredded cheese of the heat and stir well.

Once the macaroni is done, uncover the pan and look for about 5 minute or until most of the liquid is absorbed.  It's ok if there is about 1/2-3/4 cup remaining.  Add in the cheese sauce and stir well.  Cook about 5 minutes or until the juice/sauce is thickened.  I add the chipotle sauce at the end to make it as spicy as I want.

I modified the recipe that I found at Kevin and Amanda.  YUM!  I tried to calculate the calories, but can't really find information for some of the things.  The nearest I can find is that 1/4 of the recipe is 400 calories, 25 grams fat, 28 grams carbs and 35 grams protein.  While it's more calories than I would like, the carbs are so low and the protein is so high.  It's a balancing act for sure, but I'm ok with this once and a while.

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Taco Seasoning:  The little packets you get from the store are so high in sodium.  I've taken to making my own recipe.  Use about 3 tablespoons per pound of meat with 1/2 tablespoon flour and 2/3 cup water for regular tacos.

1 Tablespoon dark chili powder
1/4 teaspoon garlic powder
1/3 teaspoon onion powder
1/4 teaspoon red pepper flakes
1/4 teaspoon Mexican oregano
1/4 teaspoon smoked paprika
2 teaspoons cumin
1 teaspoon pepper

Mix well and store in airtight container.

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Rotel is also full of things that I don't necessarily want.  When a recipe calls for it, I use 1 can of low salt, small diced tomatoes and 1 can diced chilies.

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I've also taken to shredding all my cheese again from blocks that I buy.  Did you know that it has things like potato starch, powdered cellulose, calcium carbonate and other things.  I have blocks of cheese that I regularly use in the fridge and just grate what I need when I need it.  Interestingly it melts much better than the preshredded stuff.

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And lastly I've been making my own broths also.  When I make a whole chicken I use the leftovers and simmer them all day in a crockpot with water, some celery, carrots and onion.  After it's cooked all day I put it in the fridge overnight and then skim the fat off the top.  Then I freeze it in 2 cup portions.  I do the same thing with a turkey breast and with any leftover roasts or bone in red meat for beef broth.