Ingredients: 1 pound ground turkey 1/2 cup onion chopped 1/4 cup fresh cilantro chopped 1 teaspoon garlic minced 1 teaspoon dried oregano 1/2 teaspoon cumin 1/2 teaspoon salt 1 cup non-fat ricotta cheese 18 large pasta shells uncooked 20 ounces enchilada sauce 1/4 cup reduced-calorie Monterey Jack Cheese, shredded
Directions: In large bowl combine turkey, onions, cilantro, garlic, oregano, cumin and salt. Blend in ricotta. Stuff each uncooked shell with 1 heaping tablespoon of turkey mixture. In 2-quart oblong, glass baking dish, pour 10-ounces enchilada sauce. Arrange shells in baking dish and dot any remaining turkey mixture over shells. Pour remaining enchilada sauce over shells and cover tightly with foil. Bake at 375 degrees for 1 to 1-1/4 hours or until shells are tender. Sprinkle cheese over top. Re-cover and allow to stand 10 minutes.
Recipe makes six servings.
Nutrition information per serving: Calories: 321 Protein: 25g Fat: 7g Carbohydrate: 37 g Sodium: 1241mg Cholesterol: 59mg Recipe Courtesy of The National Turkey Federation.
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**Some people are like slinkies - not really good for anything.....but they bring a smile to your face when pushed down the stairs!
