I am working out of one of my all-time-favorite cookbooks this week. I always go back to this one, and I am soooo glad I have it. It’s the “Cooking Light: 5 Ingredient, 15 Minute cookbook“. It’s a must-have, for real. Here’s my Mexicali Turkey Skillet recipe. Even kids like this one, and eat it without a fuss. (which is the true test on if a recipe is repeated multiple times in my house) Hope your kids enjoy it too. Here it is…

Ingredients:
4 ounces small elbow macaroni, uncooked (I used the pasta we already hand at home)
Cooking spray
1 pound freshly ground turkey breast
1 (14-1/2 ounce) can no-salt-added diced tomatoes, undrained
1 (8-3/4 ounce) can no-salt-added whole kernel corn, undrained (I used the Mexican corn we already had on hand)
1 (1.25 ounce) package 40% less sodium taco seasoning mix

Directions:
Cook pasta according to package directions, omitting salt and fat.
While pasta cooks, coat a large nonstick skillet with cooking spray; place over medium-high heat until hot. Add turkey; cook, stirring constantly, until turkey crumbles. Stir in drained pasta, tomatoes, corn, and taco seasoning; cook 5 minutes, stirring occasionally.
I also made Guacamole dip and served it with chips on the side. If you are looking for a magical recipe on the perfectly healthiest version of guacamole, don’t come to me. 🙂 I am cheap, I am all about doing things the easy way. I figure if we are eating an avocado in my family, we are doing good. I used an Ortega seasoning packet, a tomato, and a couple of avocados. End result:My one year old is eating more and more of what we are eating at meal times lately. I used our food chopper to chop up the casserole and guacamole dip mixed. Here’s what his less-than-appetizing plate looked like. 🙂