| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Dairy | 8 | Servings | ||
INGREDIENTS
| 2 | c | Elbow macaroni |
| 2 | ts | Olive oil |
| 1 | Clove garlic; sliced | |
| 1 | lg | Onion; chopped |
| 1 | lg | Sweet green or red pepper; chopped |
| 1 | c | Sliced mushrooms |
| 8 | oz | Ground turkey breast |
| 1/2 | c | Skim milk |
| 1 | cn | (10.5 ounces) reduced-fat cream-of-mushroom soup |
| 1/8 | ts | Ground black pepper |
| 1 | tb | Snipped fresh parsley |
| 1 | oz | Extra-sharp cheddar cheese; shredded |
INSTRUCTIONS
by Prevention Magazine, http://www.healthyideas.com Before After Calories 346 211 Fat (g.) 24 5 % Calories from Fat 64% 23% Cholesterol (mg.) 65 29 Cook the macaroni for 12 minutes, drain and set aside. Heat the oil in a nonstick pan and saute the garlic, onions, green or red peppers and mushrooms until softened. Add the ground turkey and stir occasionally until the meat changes color. Combine the macaroni, turkey mixture, milk, soup, pepper and parsley in a 2-quart casserole coated with nonstick cooking spray. Top with the cheddar and bake, uncovered, at 375 degrees for 20 minutes. Makes 8 servings. Posted to Digest eat-lf.v097.n184 by "Tina D. Bell" <tdbell@altair.csustan.edu> on Jul 20, 1997
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