Mexican Spaghetti

One of my favorite cookbooks is Cooking Light's "5 Ingredient 15 Minute Cookbook". Nate and I got this book for our wedding almost 6 years ago. Ever since we have loved many of the recipes in this book! Who wouldn't love, just 5 ingredients in only 15 minutes that's full of flavor?

Luckily, having Celiac doesn't mean that you have to toss out all of your favorite recipes! All you need to do is tweak and you can still enjoy all the recipes that you have loved for so long! Below is a recipe from the Cooking Light cookbook that I have tweaked to be g-free.

Mexican Spaghetti

Ingredients

1. 1 pound ground turkey

2. 4 oz. uncooked rice pasta

3. 1 (14.5 oz.) can diced tomatoes, undrained

4. 1 (8.75 oz.) can whole kernel corn, undrained

5. 1 package taco seasoning mix

Directions

Cook the pasta according to the package directions. While the pasta cooks, fry the ground turkey in a skillet with a little olive oil over medium high heat. Once the turkey is cooked, add the tomatoes, corn and taco seasoning. Mix together and add the pasta. Cook together for 5 minutes.

Tips

There are many different things you can do to this recipe and still keep if g-free even though it may not be "light". Instead of the turkey you can use ground beef. You can also add black olives or cheddar cheese as a topping. I usually always add an onion to the meat while it's cooking because I think everything needs a little onion or garlic! The rice pasta that you buy can be any type: spaghetti, penne, elbow macaroni, etc. Always check the labels on the cans of tomatoes and corn. Some companies will add junk (gluten) to it. Some safe brands of canned foods are Woodstocks and Natural Directions. Also, when buying the taco seasoning, check the label. I buy McCormick's seasoning which is gluten free and I stay away from Lawry's which is NOT gluten free.

Enjoy your spaghetti!