This recipe has been a family favorite for many years. It’s loaded with good fats and healthy whole grain pasta. Can’t get much better than that! If you like an extra bite to your dishes, consider doing the Rotel tomatoes, and if you like it not so hot, you can use just a regular can of diced tomatoes. Looking at the ingredients you may think it’s a weird blend of foods, but you won’t be disappointed!
2 lbs. of lean ground turkey
1/2 c. onion, chopped
1/2 tsp. garlic powder
6 oz. can of tomato paste
8 oz. sour cream
1 c. of cottage cheese
16 oz. of Monterey Jack cheese, shredded
1 (4 oz.) can of mild green chilies, chopped
1 can of Rotel, un-drained
1/4 c. black olives, chopped
Noodles of choice (optional), cooked according to directions on package. Healthy choices are Quinoa, whole wheat, Ezekiel, etc.
Cook meat until browned. Drain and set aside. In the same pan the turkey was cooked in, add onion, garlic powder, Rotel, tomato paste, and olives. Cook over low heat until the onion is clear.
In a mixing bowl, combine sour cream, cottage cheese, half of the cheese and chilies. Add the meat, cooked noodles and remaining ingredients. Pour mixture into a greased 2 1/2 quart casserole dish. Sprinkle with cheese. Bake at 350º for 30 minutes.