Makes 4 servings
5 oz (about 1 1/3 cups) uncooked reduced-calorie, high-fiber elbow macaroni
10 oz raw lean ground turkey
1/2 cup finely chopped onion
2 tbsp ketchup
3 cups frozen cauliflower florets
2 tbsp light sour cream
2 slices 2% American cheese
5 wedges light creamy Swiss cheese
2 scallions, thinly sliced
Optional seasonings: salt, black pepper
In a large pot, prepare pasta very al dente, cooking for about half of the time indicated on the package. Drain well.
In a large bowl, thoroughly mix turkey, onion, and ketchup. Stir in cauliflower and cooked pasta. Transfer mixture to the crock pot.
Cover and cook on high for about 3 hours or on low for about 7 hours, until turkey is fully cooked.
Add remaining ingredients, breaking the cheese wedges and slices into pieces. Thoroughly stir. Cover and cook for 15 minutes, or until cheeses have melted.
Stir until contents are thoroughly mixed and cheese is evenly distributed. Dig in!
Per 1 serving