So rich and creamy and filling! Add a salad with balsamic vinegar mixed with Dijon mustard (no oil) and have a feast! To save on points don’t add noodles until the end (boil them and measure out 2 OZ portion) or better yet – use spaghetti squash or tofu noodles (tried them yet? AMAZING – and I hate tofu, ZERO POINTS!).
|16 oz fat-free cottage cheese|
|1/2 cup(s) shredded, parmesan cheese|
|1 item(s) egg(s)|
|1 Tbsp ground oregano|
|1 tsp table salt|
|1 tsp mixed cracked pepper|
|4 cup(s) cooked spinach|
|1 3/4 cup(s) canned diced tomatoes|
|1 cup(s) (shredded) part-skim mozzarella cheese|
|16 oz uncooked 93% lean ground turkey|
|1 clove(s) (medium) garlic clove(s)|
|3/4 cup(s) frozen chopped onions|
|1 3/4 cup Del Monte Tomato Sauce, No Salt Added|
|3 cup dry Eating Right Pasta, Whole Grain Extra Wide Noodle-Style|
- Cook ground turkey, chopped garlic and onion in a pan until brown, set aside Mix cottage cheese, 1/4 Parmesan and 1 large egg together, add salt and pepper, set aside mix diced tomatoes and tomato sauce, spinach -add oregano, set aside Layer crock-pot with 1/2 cup sauce, 1/2 meat, 1/2 cottage cheese, 1/2 cup noodles and repeat until all ingredients are gone. Add water on top Cook on low for 6 hours. With about 1 before serving, top with remaining cheeses when about hour left. Serves 8.