Tag Archives: southwestern dinner

Southwestern Mac and Cheese with Sausage

When you’re a busy adult with many important things to do it can be hard to make sure you have a homemade meal and not too much fast food for lunch every day. I used to try and meal plan so that there would be enough from every meal for leftovers……and that plan ended with way too many casseroles. I do enjoy a good casserole every now and then, but almost every day is just way too much.

So I started this whole meal prep thing. I’ve discovered some really good Crockpot and one pot recipes  and of course just a few casseroles. That way I can just spend a little time every Sunday making enough lunch to last the whole week. And then that free’s up dinner time for something simple on busy days like steamed veggies and rice or chicken salads.

What is your favorite thing to make for lunch?


  • 16 oz Macaroni Elbows, cooked according to package directions
  • 6 Johnsonville Hatch Green Chile Sausage, cut into bite size pieces and fully cooked
  • 1/4 Cup Butter
  • 1/4 Cup Flour
  • 3 Cloves Garlic, minced
  • 2 Cups Milk
  • 30 oz Tomato Sauce
  • 12 oz can Seasoned Black Beans, rinsed
  • 7 oz Chopped Green Chiles, hot or mild depending on your preference
  • 2 Cup Colby Jack Shredded Cheese

Boil the pasta according to package directions. Once it’s cooked to your liking drain the pasta and toss with 1 tbsp butter. In a medium skillet over medium high heat add 1 Tbsp cooking oil to a medium skillet and add the sausage and cook about 3-5 minutes until well done.

In a 6 quart pot over medium heat melt the butter. Add the garlic and cook for 2 minutes. Whisk in the flour, you should have a thick paste texture. Add the milk 1/2 cup at a time whisking thoroughly. Whisk in the tomato sauce and green chiles, bring to a low boil. Lower heat and simmer until your sauce starts to thicken, stirring occasionally about 5 minutes.

Once the sauce will coat the back of a spoon add the cheese and black beans. Stir until cheese is melted. Remove from heat and add the macaroni and sausage.


Southwestern Turkey and Quinoa Melt

I have been seriously munching on this salsa verde I made the other day! I really wanted to make another Southwestern dish with Quinoa. I loved the Enchilada Bake I did a few years ago and was looking for a different take on it.

I roasted some corn with green chiles and it got a really nice flavor, a little spicy and sweet! I used the salsa verde 2 ways in this dish, I cooked the turkey in the salsa and also mixed some in with with the cooked quinoa so the dish wouldn’t be too dry.

The flavor is pretty mild, but if you want to add some green peppers or jalapenos to the corn step you could get a much more bold dish.


  • 1 cup Quinoa, cook according to package instructions in chicken broth
  • 1 cup Corn, frozen
  • 4.5 oz can Green Chiles, diced
  • 1 can Black Beans
  • 1 lb Ground Turkey
  • 1/4 tsp Chili Powder
  • 1 cup Salsa Verde, split (get recipe here)
  • 1/2 Onion, chopped
  • Salt and pepper
  • 1/2 cup Colby Jack Cheese, shredded
  • Optional garnish: Green onions, cilantro, sour cream, guacamole

In a small saute pan, add some oil and the corn and green chiles. Roast them for about 10 minutes over medium heat. Add the black beans and roast for a few more minutes.

Preheat oven to 350 degrees.

In a medium sauce pan add some cooking oil and the onion. Saute for 2-3 minutes over medium heat until the onion starts to become soft. Add the ground turkey, chili powder and 1/2 cup salsa verde. Saute until the turkey is fully cooked. Salt and pepper to taste.

In a 9×9 baking dish add the quinoa and stir in 1/2 cup salsa verde. Layer the turkey and then the corn and bean mix. Top it off with the cheese.

Bake for 15 minutes.


Serve it up with some chips or a side salad!