Hey Mike, Mike, Mike, what day is it? Yup, it’s hump day! I love Wednesdays because you are in the clear from the “Monday’s,” but you are also just a hop, skip and a jump away from Friday!

This morning Graeyson decided 5:45 am was a great time to start the day. Ouch. My eyes hurt! I may not have actually had to get ready to go anywhere at that time, but it’s just the fact that I have to be up, standing, moving around and grabbing everything Graey puts in his mouth.

My child ate probably a handful of sand today at the park. He licked every stick possibly. What is wrong with boys. We went with two of his friends, Margot and Mary. They sit in the sand perfectly still and play with the sand toys. My child? Oh yes, he is the one taking off in the other direction with a mouthful of sticks and a handful of sand.


Speaking of a mouthful. Hello? Have you seen this new dish I made (look up or down). Deliciousness to the maximum! It took me two days to figure out what to call it and when people ask me to explain what I have been working on it takes forever! It’s taco, meets enchilada, meets italian, meets nachos, meets in my belly! Do I need to say more?


I told my father-in-law it reminded me of hamburger helper from when I was a kid and he looked at me totally disgusted. He said, “Noooooo this isn’t even in the same ballpark, it’s way better!” Ok I can live with that, but you know how hamburger helper had a meat, pasta, and sauce? So it is kind of like that, but adult version, rated “R”. Ok fine, babies can have it.

Until next time!

Mexican Pasta Casserole
Recipe Type: Dinner
Cuisine: Mexican/Italian
Author: Nicole Nilsen
Prep time:
Cook time:
Total time:
Serves: 5-6
  • 2 tablespoons coconut oil
  • 3 cloves garlic, minced
  • 1/4 small onion diced
  • 1 1/4 pound dark turkey meat
  • 2 1/2 cups dry rotini brown rice pasta noodles (I use Tinkiyada)
  • 2 cups chicken broth
  • 1 can of Hatch Enchilada Sauce (14 oz)
  • 2 cups of cheese, I used cheddar but you could use any type of omit it to keep it non-dairy
  • 2 green onions, diced
  • 1 can black olives, drained
  1. Set your oven to broil
  2. In a cast iron skillet or a large pot, melt the coconut oil
  3. Add the garlic and onions to the skillet and cook for 2-3 minutes on medium heat
  4. Add the turkey meat and cook until browned
  5. Once the turkey meat is cooked add in the chicken stock, enchilada sauce and rotini noodles.
  6. Cook it for about ten minutes, right about when the noodles are still al dente. You don’t want them to be completely cooked
  7. Take it off the burner and let it sit covered for about five minutes
  8. Add in half of the cheese and mix
  9. If you aren’t already using a cast iron pour it into one now and top with cheese and olives
  10. Place it into the oven and allow it to broil about 3 minutes until it starts bubbling and is lightly browned on the top
  11. Pull it out of the oven and top it with green onions and sour cream or yogurt if desired
  12. Serve immediately!


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