Turkey Spaghetti Pie

Turkey Spaghetti Pie adapted from Everyday Light Meals
6oz uncooked spaghetti
5 Tbsp grated Parmesan cheese
1/2 cup egg substitute
3/4lb lean ground turkey breast
1 medium onion, chopped
1/2 medium green pepper, chopped
1 1/2 cups meatless spaghetti sauce
1 cup fat-free cottage cheese
1/2 cup shredded part-skim mozzarella cheese

Directions:  Cook spaghetti according to package directions.  Drain well and cool to room temperature.  In a bowl, combine the spaghetti, Parmesan cheese and egg substitute.  Transfer to a 9 inch pie plate coated with nonstick cooking spray and form into a crust; set aside. 

In nonstick skillet over medium heat, cook turkey, onion and green pepper until turkey is no longer pink; drain.  Add spaghetti sauce; heat through.  Spread cottage cheese over crust; top with turkey mixture.

Bake, uncovered, at 350 degrees for 20 minutes.  Sprinkle with mozzarella cheese.  Bake 5 minutes longer or until cheese is melted.  Let stand for 5 minutes before cutting.

Nutrition Facts
One serving (1 wedge) equals
Cal 274
Fat 11g (4g sat fat)
Cholesterol 57mg
Sodium 710mg
Carb 19g
Fiber 2g
Protein 25g

Diabetic Exchanges:  3 lean meat, 1 starch, 1 vegetable

Modifications:
-I just used 3 whole eggs instead of egg substitute (not calculated in the above nutrition facts)
-I did not use a green pepper.
-I did not use the shredded mozzarella cheese.

Here's what you'll need:

Preheat the oven to 350 degrees.

Chop an onion.

Brown the ground turkey.

Cook the spaghetti according to package instructions.

Add the onions to the ground turkey

Add the spaghetti sauce to the turkey to warm.

In a separate bowl, pour the Parmesan cheese.

Add the eggs or egg substitute.

Drain the spaghetti, add to the egg/cheese, and mix.

Pour into a coated 9 inch pan.

Spread the cottage over the spaghetti.

Add the meat mixture on top.

Pop in the oven for about 20 minutes.

Sprinkle Parmesan cheese on top.

Here's what you'll end up with:

Our Thoughts:

My family loved this dish!  Kanin had 3 helpings and even pick Gracie ate it.  The cottage cheese really added an extra gooeyness to the dish but you could also substitute ricotta.

The 2 things I would do different is that I would add more sauce and I would mix everything together and then pour it into the baking dish.  Other than that, I wouldn't change a thing.

Hope you enjoy!

April

Turkey Macaroni Casserole

Turkey Macaroni Casserole adapted from Mr. Food
1 pound ground turkey
1 medium-sized green bell pepper, chopped
1 cup sliced onion rings
1 (15-ounce) can tomato sauce
1/2 teaspoon salt
1/2 teaspoon Italian seasoning
1/2 teaspoon dried oregano
1/2 teaspoon black pepper
1/8 teaspoon garlic powder
8 ounces (2 cups) elbow macaroni
1/2 cup milk
1 large egg, beaten
1/2 to 1 cup (2 to 4 ounces) shredded mozzarella
Instructions
1.In a medium skillet, combine turkey, green pepper, and onion rings; cook until turkey is no longer pink and green pepper is tender.

2.Add tomato sauce, salt, Italian seasoning, oregano, black pepper, and garlic powder. Bring mixture to a boil, reduce the heat, and simmer for 20 minutes.

3.Meanwhile, in a large pot of boiling water, cook macaroni to desired doneness; drain.

4.Preheat oven to 350 degrees F. Blend milk and egg in a medium bowl. Add macaroni and meat mixture; mix well.

5.Place mixture in a greased 2-quart casserole, top with mozzarella cheese, and bake until heated through, about 20 minutes. Let stand for about 5 minutes for easier serving.

Here's what you'll need:

Chop up a green pepper.

Slice up an onion into rings.

Preheat the oven to 350 degrees.

 Put the ground turkey on to brown.

Put the pasta on to cook.

 

Add the green peppers and onions to the turkey.

Once the turkey is brown, add the tomato sauce and the herbs.

Drain the pasta.

Mix an egg and the milk together.

Add the pasta.

Add the meat mixture.

Put the mixture into a greased baking dish.

Spread cheese over the top.

Put into the oven for 20 minutes or so.

Here's what you'll end up with:

 Our Thoughts:
This was an easy meal that would be great in a pinch or if you just haven't quite made it the grocery store this week!  You could add any vegetable that you have available such as shredding up some carrots or zucchini, any type of cheese, and any herbs that you wish.

I used ground turkey but, of course, you could use ground turkey or pork, as well.


Hope you enjoy!
April

Mexical Cheesy Pot Pie

Mexicali Cheesy Pot Pie Adapted from Pam's Midwest Kitchen Korner
1 lb. ground turkey, 93% lean
1 large onion, chopped
2 tbsp. chili powder
1 tbsp. garlic powder
1/2 tsp. each salt and pepper
1 (10 oz.) can Rotel diced tomatoes with green chilies, undrained
1 cup frozen corn
1 cup frozen peas and carrots
5 oz. cheddar cheese, divided

For corn bread topping:
1/2 cup yellow cornmeal
1/2 cup flour
1 1/4 tsp. baking powder
1/2 tsp. salt
1/4 tsp. chipotle chili powder
1 egg, lightly beaten
2/3 cup milk, 1%
2 tbsp. vegetable oil

Directions:  Brown ground turkey and onions in large pan until cooked. Season with chili powder, garlic powder, salt and pepper. Stir in tomatoes, corn and peas & carrots (used whatever veggies you want.) Transfer to an 8 x 8 in. baking dish.

Top with half the cheddar cheese.

In a bowl, combine cornmeal, flour, baking powder, chipotle powder and salt. Stir in egg, milk and oil. Spread evenly over turkey mixture. Top with the rest of the cheese. Bake, uncovered for about 35 minutes or until topping is set.

Modifications:
-I used whole wheat.
-I did not use peas or carrots.
-I used a can of drained corn.
-I used a can of tomatoes with peppers and celery
  rather than Ro-Tel.
-I used an Italian blend cheese.

Here's what you'll need for the meat mixture:

Here's what you'll need for the cornbread mixture:

Preheat the oven to 350 degrees.

Chop up the onion. 

Place the turkey and the onions in a skillet and cook through.

Once cooked, add corn and Ro-tel. I used a can of tomatoes with peppers and celery.  I just cut up the tomatoes a little more.

Add the spices.

Meanwhile, add all of the ingredients for the cornbread mixture.

Place the meat mixture into a greased baking dish.  Spread the cornbread mixture out and put in the oven for 30-35 minutes or until cornbread rises.

About 5 minutes before finished, sprinkle cheese on top and put back in the oven until melted.

Here's what you'll end up with:

Our Thoughts:

This meal turned out to be somewhat of a pantry meal.  I changed a lot of the ingredients or omitted them because I didn't have them on hand.

I thought the combination of the cornbread with the meat mixture tasted really great.  There were several textures in there that complimented each other.  The one issue I had was that it was a little dry.  The cornbread soaked up most of the juices from the tomatoes so I wish that I would not have drained the corn before putting it in.

I was also a little worried about making the cornbread topping out of the whole wheat but it had a good texture and flavor.  Of course, you could always use one of those Jiffy corn muffin mixtures and it would work great, too.

Scott said that he thought the meat mixture tasted great (and it was actually pretty healthy) but that it was too much cornbread for him.  He didn't like that every bite had cornbread and he pulled it back and was just scooping the meat out of the bottom of the pan.  In that case, you could always just make the cornbread on the side and serve it that way.

Hope you enjoy!

April