I got creative while we were housebound during a snowstorm one winter...and used ingredients I had on hand to come up with this hearty casserole. Later, I modified it so it has less fat and fewer calories -Judy Munger of Warren, Minnesota. From Light and Tasty Magazine


INGREDIENTS



* 2 cups uncooked yolk-free wide noodles
* 2 pounds lean ground turkey
* 1 can (8 ounces) tomato sauce
* 1/2 cup water
* 1 can (4 ounces) chopped green chilies
* 1 envelope reduced-sodium taco seasoning
* 1 teaspoon onion powder
* 1 teaspoon chili powder
* 1/2 teaspoon garlic powder
* 1 cup (4 ounces) shredded reduced-fat cheddar cheese
* 2 cups shredded lettuce
* 1 cup diced fresh tomatoes
* 1/3 cup sliced ripe olives, drained
* 1/2 cup taco sauce
* 1/2 cup fat-free sour cream


SERVINGS 8
CATEGORY Main Dish
METHOD Baked
PREP 15 min.
COOK 10 min.
TOTAL 25 min.


DIRECTIONS




Cook noodles according to package directions. Meanwhile, in a large nonstick skillet, cook the turkey over medium heat until no longer pink; drain. Stir in the tomato sauce, water, green chilies, taco seasoning, onion powder, chili powder and garlic powder. Bring to a boil. Reduce heat; simmer, uncovered, for 5 minutes. Drain noodles; place in an 11-in. x 7-in. x 2-in. baking dish coated with nonstick cooking spray. Spread the turkey mixture over the top. Sprinkle with cheese. Bake, uncovered, at 350° for 10-15 minutes or until cheese is melted. Let stand for 10 minutes.
    Top with the lettuce, tomatoes, olives and taco sauce. Dollop each serving with 1 tablespoon of sour cream. Yield: 8 servings.

 



NUTRITIONAL INFO




Nutritional Analysis: One serving equals 312 calories, 13 g fat (5 g saturated fat), 100 mg cholesterol, 788 mg sodium, 18 g carbohydrate, 2 g fiber, 27 g protein. Diabetic Exchanges: 3 lean meat, 1 starch, 1 vegetable, 1 fat.