Temps hit 93 in the city this afternoon-blech! Knowing the forecast, I scratched the original plan for crockpot chilli and corn bread. Instead, I sauteed some organic, Swiss chard for a side dish. Main entree was a 12 oz box of penne pasta (sale), topped with a homemade marinara: 29 oz can tomato puree, pint home canned tomatoes, 8 oz of fzn onion-pepper "stir fry" from the Dollar Tree, some pickeld garlic, one stalk celery that I chopped, Bay leaf, black pepper, Italian spices, 2 beef bouillon cubes, red wine, can mushrooms, about 6 oz leftover sloppy joe meat (made from ground turkey).
Speaking of ground turkey: this remains a significantly cheaper alternative to ground beef. I use it for tacos, seasoning it with my own taco mix. I wondered today if I couldn't use the ground turkey and season it with Italian spices and fry it off before adding it to spaghetti sauce. Worth experimenting. Anyone try this already?