1.3 cups elbow macaroni with at least 2g fiber per 2-ounce serving uncooked
10 ounces pd of ground turkey raw lean
2 tablespoons catsup
6 cups cauliflower and cheese sauce green frozen such as giant low-fat
0.5 cup onion finely chopped
8 servings salt and pepper black
2 scallions thinly sliced
3 wedges spreadable swiss cheese light such as the laughing cow
Equipment
bowl
pot
slow cooker
Directions
In a large pot, prepare pasta very al dente, cooking for about half of the time indicated on the package.
Drain well and set aside.
In a bowl, combine turkey, ketchup, and onion.
Mix well.
Add frozen cauliflower and cheese sauce and gently mix.
Transfer mixture to a slow cooker.
Add cooked pasta to the slow cooker and gently stir. Cover and cook on high for 3 to 4 hours or on low for 7 to 8 hours, until the turkey is fully cooked.
Add cheese wedges and scallions, and stir until evenly distributed.
If you like, season with salt and pepper, to taste. Dig in!
