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Prep Time: 20 Minutes Cook Time: 1 Minutes |
Ready In: 21 Minutes Servings: 8 |
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A recipe makeover from the Jan/Feb edition of Weight Watchers Magazine. They use extra lean ground beef in place of the turkey, but I prefer to save the calories & fat this way. Enjoy! Ingredients:
7 ounces whole wheat egg noodles |
1 (10 ounce) package mushrooms, sliced |
1 large orange bell pepper, cut into strips |
1 onion, chopped |
1/2 lb ground turkey |
1 1/2 cups reduced-fat spaghetti sauce |
1 (10 3/4 ounce) can reduced-fat cream of chicken soup |
3/4 cup reduced-fat cheddar cheese, shredded |
1 (3 1/2 ounce) package turkey pepperoni |
1/4 lb olive, pitted and sliced |
2 tablespoons reduced-fat parmesan cheese, grated |
Directions:
1. Preheat the oven to 350°F and spray a 2 qt baking dish with nonstick spray. Cook the noodles as directed. Rinse and drain.
2. Spray a large skillet with nonstick spray. Cook the next 3 ingredients over med-hi heat 5 minutes. Add the turkey and cook until browned. Add the spaghetti sauce, soup, 1/2 cup cheddar cheese and the noodles. Spoon into baking dish.
3. Bake until hot, about 40 minutes. Top with the remaining cheddar and remaining ingredients. Bake 5 minutes longer.
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