Apologies for the lack of posts, but you know the deal. New goal for the remainder of 2012 is to blog once a week on SOMEthing. Be it food, my daily drama or whatever, I need to step my game up!
I have been pinning like a champ the last few days (My Pinterest) and decided to try out a recipe for Sunday fat dinner. Yes, that’s a real life thing here in our house on most Sundays. I actually decided to do a healthier twist on this popular pin Million Dollar Spaghetti via Being Grown Up so that I could down some vino in the process. OK and
maybe the leftover cold stone! So here is my version of this fab dish!
- 1lb 93/7 ground turkey
- 1 jar of your fave spaghetti sauce
- 1 cup cottage cheese (I did 4% because I can’t deal with small curd)
- 1 package 1/3 fat cream cheese (8oz)
- 1/4 cup fat free sour cream
- 1/2 stick butter
- 10 oz whole wheat angel hair pasta
- 1 tbsp italian seasoning
- 1 tsp garlic salt
- Red pepper flakes (to taste)
- 1/2 bag reduced fat shredded italian 4 cheese blend
Preheat oven to 350. Boil noodles (apprx 6 min). While those bad boys are in the jacuzzi, mix the cottage cheese/sour cream/cream cheese/seasoning/garlic salt together. Slice up half the butter and scatter it in the baking dish. Cook and drain turkey, mix with sauce. Put half the cooked pasta on top of the butter and spread entire cheese mix over that. Layer the other half of noodles on top of the cheese mix & top with remaining slices of butter (1/4 stick). Spread sauce over the top and sprinkle on as much pepper flakes as you can deal with. Bake at 350 for 30 min, take out and top with shredded cheese, bake again for 10 min or until bubbly. CHOW DOWN!
I didn’t calculate this in myfitnasspal yet, but it has to be better (for you) than the original recipe. I served it with a salad topped with my variation of the Olive Garden dressing. And chardonnay, DUH. If you’re lucky I’ll post that this week too. LOL. No, I will tomorrow.
Nighty night betches!