Skinny Cheeseburger? Whhhat? Those two words usually don't go together. I found this recipe on Skinny Mom and immediately wanted to try it. I subbed the lean ground beef for lean turkey but you can use either one here; I just prefer the taste and texture of ground turkey. How can you go wrong with pasta and cheese? You can't! This doesn't look or taste skinny but the proof is in the numbers! With only 258 calories per serving or 6 Weight Watchers points, it clocks in even lower than most lean frozen meals. It also makes a ton, so you'll have plenty leftover for lunches throughout the week. Serve it up with a side salad or a veg and you have the perfect meal!
Ingredients:
- 2 cups whole wheat mini penne pasta, uncooked
- 1/2 onion, diced
- 1 lb lean ground turkey
- 2 cups (or one bag) reduced fat shredded cheddar cheese
- 28 oz cans diced tomatoes
- 2 tablespoons tomato paste
- 2 tablespoons Dijon mustard
- 1 tablespoon minced garlic
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 2 tsp extra virgin olive oil
- non-stick cooking spray
- 1/4 cup chopped dill pickles
Method:
Preheat oven to 350 degrees and spray a 9x13 casserole dish with non-stick cooking spray.
Cook pasta according to package directions, set aside.
In a large skillet, heat the olive oil over medium high heat. Add the onions and cook for about 1 minute then add the garlic. Cook for one more minute until soft but not brown. Add the ground turkey to the pan and cook until brown, seasoning with salt and pepper.
Add in the tomato paste, mustard and tomatoes. Cook the mixture a few minutes until thick and bubbly.
Stir in the pasta and coat until evenly combined with the sauce. Transfer the mixture to the greased casserole dish and sprinkle with shredded cheddar. Bake 25 minutes or until cheese is melted.
Top with chopped pickles and serve!
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