Diet After-Thanksgiving Turkey And Pasta Bake Recipe
Refrigerated butter-flavored cookin, as needed
12 oz penne pasta
2 cup cooked turkey meat, cut into 1″ cubes
2 cup coarsely-chopped drained no-salt-ad
canned Italian plum tomatoes
1 container nonfat cottage cheese - (
1/2 cup shredded reduced-fat sharp cheddar
4 scallions, including some green top, chopped
1 tsp crushed dried basil, [Italian]
= (or 1 tspn crushed dried oregano), [Mexican]
1/2 tsp crushed dried oregano, [Italian]
= (or 1/2 tspn ground cumin), [Mexican]
1/3 cup unseasoned dried bread crumbs
2 tbsp chopped flat-leaf parsley, [Italian]
= (or 2 tbspns chopped fresh cilant, [Mexican]
Directions
Preheat oven to 350 degrees. Lightly coat a 9- by 13-inch casserole with
cooking spray.
Cook pasta according to package directions to al dente, about 10 minutes.
Drain well and return to cooking pan. Stir in turkey and tomatoes. Spread
mixture in bottom of prepared casserole.
In a small bowl, combine cottage cheese, cheddar cheese, scallions, basil
(or oregano), and oregano (or ground cumin). Mix well. Spread mixture
over the turkey mixture, smoothing with the back of a spoon. Toss bread
crumbs with parsley (or cilantro) and sprinkle over the top.
Bake until casserole is hot and bubbly, about 30 minutes. Serve at once.
This recipe yields 6 servings.
Exchanges Per Serving: 3 Very Lean Protein, 3 1/2 Carbohydrate (3
Bread/Starch, 1 Vegetable).
Nutrition Facts: 387 calories (13% calories from fat), 31 g protein, 5 g
total fat (2.1 g saturated fat), 53 g carbohydrate, 3 g dietary fiber, 44
mg cholesterol, 248 mg sodium.
Source:
Diabetic Recipes
Per Serving (excluding unknown items): 202 Calories; 0g Fat (0.0% calories
from fat); 7g Protein; 42g Carbohydrate; 2g Dietary Fiber; 0mg Cholesterol;
0mg Sodium. Exchanges: 2 1/2 Grain(Starch).
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