Spaghetti Turkey Pie
6 ounces spaghetti, broken in half
3 egg whites
2 tablespoons grated Parmesan cheese
1 teaspoon olive oil
10 ounces ground skinless turkey breast
1 green bell pepper, seeded and chopped
1 onion, chopped
2 garlic cloves, minced
One 8-ounce can tomato sauce (no salt added)
1 teaspoon dried oregano
1/4 teaspoon freshly ground black pepper
1/3 cup shredded part-skim mozzarella cheese
1. Preheat the oven to 350º F. Spray a 9" pie plate with nonstick cooking spray.
2. Cook the spaghetti according to package directions. Rinse under cold water
for 30 seconds and drain. Transfer to a medium bowl; stir in the egg whites and
Parmesan cheese. Pat into the bottom and up the sides of the plate.
3. In a large nonstick skillet, heat the oi1.Add the turkey, bell pepper, onion
and garlic; cook, stirring constantly, until the turkey is browned and the
vegetables are softened, about 5 minutes. Add the tomato sauce, oregano and
black pepper; cook, stirring constantly, until heated through, about 2 minutes.
4- Spread the mixture evenly over the pasta. Bake 25 minutes; sprinkle with the
mozzarella cheese and bake until the cheese is melted, about 5 minutes longer.
Let stand 5 minutes before serving.
PER SERVING: 334 Calories, 5 g Total Fat, 2 g Saturated Fat, 51 mg Cholesterol,
183 mg Sodium, 41 g Total Carbohydrate, 3 g Dietary Fiber, 30 g Protein, 127 mg
SERVING PROVIDES: 2 Breads, 1 Fruit/Vegetable, 3 Protein/Milks.
POINTS PER SERVING: 6.
MAKES 4 SERVINGS