Turkey-Tastic Creamy Shirataki Bowls

Ingredients:

• 1 pound raw extra-lean ground turkey
• 2 packages of Tofu Shirataki Spaghetti Shaped noodle substitute (I just used Smart Taste Whole wheat pasta noodles)
• One 8-ounce can sliced water chestnuts, drained (optional, I skipped these)
• One 10.75 ounce can 98% fat-free cream of mushroom condensed soup
• 1 wedge The Laughing Cow Light Original Swiss cheese, room temperature
• 3 cups broccoli florets
• 1 cup fat-free chicken or vegetable broth
• 1 cup shredded carrots
• 6 tablespoons fat-free sour cream
• 1/2 cup chopped scallions
• 2 tablespoons dry onion soup/dip seasoning mix
• 1/2 teaspoon garlic powder
• 1/4 teaspoon seasoned salt
• 1/4 teaspoon black pepper

Directions:

1. Rinse and drain shirataki noodles well. Dry noodles thoroughly, using paper towels to soak up as much moisture as possible. Use a knife or kitchen shears to slice them up a bit. Set aside.
2. To prepare sauce, combine mushroom soup with 1/4 cup water, cheese wedge, and sour cream, stirring until mixed thoroughly. Set aside.
3. Place turkey in a large bowl. Sprinkle with seasoned salt, black pepper, and garlic powder. Mix well to distribute spices.
4. In a small dish, combine onion seasoning mix with 1/2 cup water. Stir thoroughly.
5. Spray a large pan with nonstick spray and bring to medium heat. Add seasoned turkey and the onion seasoning mixture. Cook until liquid has been mostly absorbed and turkey is fully browned, about 15 minutes. Then transfer turkey to another bowl.
6. Remove pan from heat and re-spray with nonstick spray. Over medium heat, add noodles, broccoli, broth, carrots and water chestnuts. Stir until entire dish is hot.
7. Return turkey to the pan. Continue cooking, stirring frequently, until vegetables have softened, 7 to 8 minutes. Add scallions and sauce and stir. Continue to cook for 1 additional minute, or until sauce is evenly distributed and hot.
8. Serve each portion in a bowl and top with a tablespoon of sour cream. YUMMY!

Hubby’s Yum-O Meter
(scale of 1-10)
10

Makes 6 servings
Nutrient Value per serving (1/6th of recipe)
Calories: 195
Fat: 3g
Sodium: 760mg
Carbs: 19.5g
Fiber: 4.75g
Sugar: 4.5g
Protein: 22.5g

3 WW points!!

As you can probably guess, this recipe originally came from the Hungry Girl 200 under 200 cookbook. And did you noticed T gave it a 10!! This is the first 'real' food recipe he has given a 10 to. The other two items he has given 10's are sweets, but this was SO yummy (and EASY)!

Baked Spaghetti

Ingredients:

• 1 C chopped onion
• 1 C chopped green bell pepper
• 1 Can (28 oz.) low sodium diced tomatoes, with liquid (you can substitute a can of reduced fat tomato soup)
• 1 Can (2 1/4 oz) sliced black olives, drained
• 4 oz. diced mushrooms (I use fresh mushrooms found in the produce section, but canned or jarred can be used)
• 1 Tbsp of Olive oil
• 1 tsp crushed basil, optional*
• 1 tsp crushed oregano, optional*
• 1 tsp Italian seasonings, optional*
• 1 1/2 - 2 tsp garlic powder
• 1 lb ground turkey, browned
• 12 oz. cooked spaghetti
• 2 C mozzarella cheese, shredded
• 1/4 C grated Parmesan Cheese

Directions:

1. In large skillet, saute onion and bell pepper in olive oil until tender.

2. Add tomatoes, mushrooms, olives, seasonings, garlic powder, and ground turkey.

3. Simmer uncovered for 10 minutes.

4. Place 1/2 of the spaghetti in a greased(use 0 calorie non-stick cooking spray) 13X9X2" casserole dish.

5. Top with 1/2 of the vegetable mixture.

6. Sprinkle with 1 cup of the cheddar cheese.

7. Repeat layers. 8. Sprinkle with Parmesan cheese.

9. Bake, uncovered at 350°F for 30-35 minutes, or until heated through.

Hubby's Yum-O Meter:
(Scale of 1-10)
8.5

*With all of these seasonings, I didn't exactly measure them out. I just shook the container over the skillet for a few seconds and guesstimated on the actual amounts. Also, you do not have to use fresh seasonings, although they have better flavor and more nutrients. You can use the dried, seasoning rack kind. Just remember all of your dried seasonings need to be replaced after a year, by that time they have lost all of their nutrient value.

Original recipe was found here, but I made modifications to make it leaner. Sorry, no exact nutrient details for this recipe. I served my baked spaghetti with a side salad and garlic bread I made using whole wheat bread, garlic powder, Ms. Dash's no salt herb seasonings and 0 calorie spray butter.