Tamale Pie

Ingredients 1 16oz log of prepared polenta, cut into 18 slices 2 cans turkey chili 1 cup corn salsa 1 cup reduced fat shredded Mexican cheese Instructions Preheat oven to 350 degrees. Spray an 8 x 8 casserole dish with non-fat cooking spray. Layer 9 slices of the polenta on the bottom. Top with the chili, then the corn salsa. Layer the remaining 9 polenta slices on top, and then sprinkle evenly with the cheese. Place in oven to bake for 20-30 minutes or until cheese is golden and bubbly. Garnish with chopped onions, cilantro and/or sour cream, if desired.

 

Skinny Baked Broccoli Mac and Cheese

Ingredients:

12 oz high fiber elbows like Ronzoni Smart Taste

1 1/2 tbsp butter

1/4 cup minced onion

1/4 cup flour

2 cups skim milk

1 cup fat free chicken broth (vegetarians use vegetable broth)

8 oz (2 cups) reduced-fat sharp cheddar (Cabot 50%)

salt and fresh pepper to taste

12 oz fresh broccoli florets (I used pre-cut bag)

2 tbsp grated parmesan

1/4 cup seasoned bread crumbs

cooking spray

Instructions:

Cook pasta and broccoli together in a large pot of salted water, according to package directions for al dente (or slightly under cook 2 minutes). Spray a baking dish with cooking spray. Preheat oven to 375°.

In a large, heavy skillet, melt butter. Add onion and cook over low heat about 2 minutes, add flour and cook another minute, or until the flour is golden and well combined. Add milk and chicken broth and whisk, raising heat to medium-high until it comes to a boil; cook about 5 minutes or until the sauce becomes smooth and thick. Season with salt and pepper.

Once the sauce is thick, remove from heat, add cheese and mix well until cheese is melted. Adjust salt and pepper to taste, add cooked macaroni and broccoli and mix well. Pour into prepared baking dish. Top with grated cheese and breadcrumbs. Spray a little more cooking spray on top.

Bake for 15-20 minutes, then broil for a few minutes to get the breadcrumbs golden.

Ground Turkey and Cheddar Casserole

Ground Turkey and Cheddar Casserole

Ingredients:

8oz. wide noodles
16oz ground turkey
2 medium zucchini, diced
1 medium yellow onion, diced
1 red bell pepper, seeded and diced
1 8oz container light sour cream
1 28oz can diced tomatoes
½ cup grated parmesan cheese
1 ½ cups sharp cheddar cheese
4 garlic cloves
1 tsp dried oregano
1 tsp dried basil
1 tsp dried parsley
Salt and pepper to taste

Instructions:

·  Preheat oven to 425 degrees. Spray a 9” x 13” baking dish with non-fat cooking spray.

·  Cook noodles according to package directions, drain and place into a large bowl. Mix in the sour cream and parmesan, and then pour into baking dish.

·  While the noodles are cooking, spray a large, nonstick skillet with non-fat cooking spray, and add in the garlic. Cook until tender and fragrant, about 2 minutes.

·  Add in the ground turkey. Season with salt and pepper, and cook until no longer pink…about 5-8 minutes.

·  Add in the zucchini, bell peppers and onions and cook until vegetables just being to become tender, about 3-5 minutes.

·  Add in diced tomatoes, dried oregano, dried basil, and dried parsley, bring to a simmer, and cook until the sauce begins to thicken, about 3-4 minutes. Season with additional salt and pepper as desired.

·  Empty the turkey and vegetable mixture over the noodles, and evenly sprinkle the cheddar over top.

·  Place in oven and bake until cheese is melted and bubbling, about 20 minutes.

·  Let cool for about 5 minutes before serving.