Tex-Mex Pasta Bake

Recipe Ingredients

1 tablespoon	15ml	Olive oil
1 lb	454g / 16oz	Ground white turkey breast
1 cup	62g / 2.2oz	Chopped onion
2 cups	186g / 6.6oz	Garlic cloves - minced (large)
2		Fresh jalapeño chile peppers - seeded, chopped
1		Home-Style Tomato Sauce - (see recipe)
2 teaspoons	10ml	Crushed dried oregano
2 teaspoons	10ml	Good-quality chili powder - (to 3)
1 cup	237ml	Dry red wine
		= (or water)
1/4 cup	10g / 0.4oz	Chopped flat-leaf parsley
1 lb	454g / 16oz	Penne pasta
4 oz	113g	Shredded low fat cheddar cheese

Recipe Instructions

Heat 1/2 tablespoon olive oil in a large nonstick skillet. Crumble the ground turkey into the skillet and brown, stirring occasionally, for 10 minutes. Using a slotted spoon to drain away all fat, transfer browned turkey meat to a dish and set aside.

Wipe out skillet and add remaining 1/2 tablespoon olive oil. Place over low heat and add onion, garlic, and chile pepper. Saute, stirring occasionally, until onion is limp, about 5 minutes.

Stir in reserved tomato sauce, oregano, chili powder, wine, parsley, and browned turkey meat. Cook, stirring occasionally, until sauce flavors blend, about 20 minutes.

Meanwhile, cook pasta according to package directions to al dente. Drain pasta and divide equally between two 8-inch square foil baking pans.

Spoon sauce equally over the pasta and top each with half of the shredded cheese. Cover and seal with aluminum foil. Label and date. Freeze until firm.

When ready to bake, preheat oven to 350 degrees. Bake the dish, covered, until cheese is melted and sauce is bubbling, about 35 to 45 minutes.

This recipe yields 2 entrees, 4 servings each.

Exchanges Per Serving: 1 1/2 Very Lean Protein, 3 1/2 Carbohydrate (3 Bread/Starch, 1/2 Vegetable).

Nutrition Facts: 376 calories (11% calories from fat), 27 g protein, 4 g total fat (1.2 g saturated fat), 54 g carbohydrates, 4 g dietary fiber, 42 mg cholesterol, 242 mg sodium.

Source:
Diabetic Recipes at http://www.diabetic-recipes.com

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