FOOD 9/5/06 - Low-fat Stuffed Shells

I got my teeth cleaned this morning, so I didn't eat anything until lunch. I hate to eat before I go in because I don't want there to be food in my teeth - EW! And I don't like to eat right afterwards because I like to really enjoy the clean feeling for a while :)

So I'll start at lunch:
Half of a Celeste cheese pizza for one (Jack ate the other half) = 4 pts.
8 oz. skim milk = 2 pts.
100 calorie pack of nutter butter cookies = 2 pts.

And the snack I just had:
a banana = 1 pt.

Total so far today = 9 pts.

For dinner tonight, I'm fixing stuffed pasta shells. I got the recipe from a Betty Crocker book I got at the check out counter of the grocery store a few months ago called "Simple Healthy Recipes". I've made a few recipes from this book and they've all turned out great. This is my first time making the stuffed shells. Here's the recipe:

• 16 uncooked jumbo pasta shells
• 1/2 lb. lean ground turkey
• 1 teaspoon italian seasoning
• 1/2 teaspoon fennel seed
• 1/4 teaspoon salt
• 1/4 teaspoon pepper
• 2 cups sliced fresh mushrooms
• 1 medium onion, chopped (1/2 cup)
• 4 garlic cloves, finely chopped
• 1 cup fat-free cottage cheese
• 1/4 cup fat-free egg product
• 2 cups tomato pasta sauce
• 1/4 cup shredded parmesan cheese

Prep:
Heat oven to 350. Cook and drain pasta as directed on package, omitting salt.

Meanwhile, brown turkey, italian seasoning, fennel, salt, and pepper over medium heat. When the turkey is no longer pink, remove it from skillet and set aside.

In same skillet, cook mushrooms, onion, and garlic over medium heat for 6-8 minutes, stirring occasionally, until veggies are tender. Stir turkey mixture, cottage cheese, and egg product into mushroom mixture.

Spray a 13x9-inch glass baking dish with cooking spray. Spoon about a tablespoon of the turkey mixture into each shell. Place into baking dish. Spoon pasta sauce over shells.

Cover with foil and bake for 20-25 minutes until it's hot. Sprinkle it with parmesan cheese and serve. Makes 4 servings.

The digits per serving:
calories = 340
fat = 3.5g
fiber = 6g

Edited to add: Just a small update. The stuffed shells were absolutely DELICIOUS! Instead of the parmesan cheese that the recipe calls for, I shredded one of my not-so-much-tasting-like-cheese low-fat cheese sticks and guess what! It tastes more like cheese when it's shredded and melted on top! I may save these cheese sticks for this purpose.

Also - I gagged when I put the cottage cheese and egg white in with the cooked turkey and stuff. But once cooked, it was VERY appetizing and delicious! One thing, though... now I remember why I stopped making stuffed shells... because actually STUFFING them is a PAIN IN THE BUTT! :P

OH - and just one more thing! I don't know what "Italian seasoning" is, but the recipe calls for it. I just used the same amount of oregano and all was well.