Ziti And Turkey Casserole - Butter Busters^ Recipe
Yield: 10 ----------Recipe by luhu.jp
Ingredients:
2 each: Tb fatfree chicken broth,
1 t: Minced garlic,
8 ounce: Uncooked ziti,
1 medium: Onion, chopped
1/4 cup: Liquid Butter buds,
1/2 lbs: Ground white meat skinless,
1/2 cup: Fatfree Parmesan cheese,
-turkey, cooked and drained
-, (Alpine Lace or Weight
1 large: Carrot, peeled and shredded
-Watchers),
1 can: , (141/2oz) stewed tomatoes,
2 each: Tb flour,
-drained,
1 1/4 cup: Skim milk,
1/4 t: Lite salt, optional
1/2 cup: Egg Beaters,
1/4 t: Ground pepper,
1/2 t: Lite salt, optional
2 cup: Nonfat mozzarella cheese,
1 each: Tb liquid Butter Buds, for
-grated,
-coating noodles,
Directions:
Cook ziti as package directs. drain and place in a large bowl. Add 1
tablespoon Butter buds; toss until coated. Add 2 tablespoons
Parmesan; toss to coat. Set aside. Spray a 2-qt. casserole with a
nonfat cooking spray. Preheat oven to 350F. In a medium saucepan over
low heat, combine the 1/4 cup liquid Butter Buds and the flour. whisk
until well blended. Cook 1 minute or until bubbly. Remove pan from
heat; let stand 5 minutes. In a small bowl blend Egg Beaters with a
little of the hot sauce. Stir in remaining Parmesan cheese and lite
salt if desired and set aside. In a large pot saute onion and garlic
in 2 tablespoons chicken broth 2-3 minutes. Add turkey. Add carrots
and tomatoes; break up tomatoes with a spoon. Bring to a boil over
medium heat. Cook mixture, stirring occasionally, about 3 minutes.
Remove pot from heat and stir in 1/4 teaspoon lite salt and pepper.
Cool 5 minutes and stir in 1 cup grated cheese and the rest of the
sauce. Mix in cooked ziti noodles. Pour the ziti-turkey sauce mixture
into the prepared 9 1/2 x 13" casserole dish. Sprinkle remaining
grated cheese on top. Bake 30-45 minutes or until cheese is melted
and the casserole is heated through. Per serving: 173 cal., 0.9g fat
(5%), 16mg chol., 1g fiber, 16g pro., 25g carb., 300mg sod. Butter
Busters by Pam Mycoskie ISBN 0-466-67040-5 Entered by Carolyn Shaw
2-95.
Submitted By CAROLYN SHAW On 02-22-95
Source from luhu.jp
tablespoon Butter buds; toss until coated. Add 2 tablespoons
Parmesan; toss to coat. Set aside. Spray a 2-qt. casserole with a
nonfat cooking spray. Preheat oven to 350F. In a medium saucepan over
low heat, combine the 1/4 cup liquid Butter Buds and the flour. whisk
until well blended. Cook 1 minute or until bubbly. Remove pan from
heat; let stand 5 minutes. In a small bowl blend Egg Beaters with a
little of the hot sauce. Stir in remaining Parmesan cheese and lite
salt if desired and set aside. In a large pot saute onion and garlic
in 2 tablespoons chicken broth 2-3 minutes. Add turkey. Add carrots
and tomatoes; break up tomatoes with a spoon. Bring to a boil over
medium heat. Cook mixture, stirring occasionally, about 3 minutes.
Remove pot from heat and stir in 1/4 teaspoon lite salt and pepper.
Cool 5 minutes and stir in 1 cup grated cheese and the rest of the
sauce. Mix in cooked ziti noodles. Pour the ziti-turkey sauce mixture
into the prepared 9 1/2 x 13" casserole dish. Sprinkle remaining
grated cheese on top. Bake 30-45 minutes or until cheese is melted
and the casserole is heated through. Per serving: 173 cal., 0.9g fat
(5%), 16mg chol., 1g fiber, 16g pro., 25g carb., 300mg sod. Butter
Busters by Pam Mycoskie ISBN 0-466-67040-5 Entered by Carolyn Shaw
2-95.
Submitted By CAROLYN SHAW On 02-22-95
Source from luhu.jp