A healthy kid-friendly version of the classic chili mac. Cheesy, meaty, and delicious – you won’t even notice that you’re eating ground turkey!
1 teaspoon canola oil
3/4 pound ground turkey breast
1 teaspoon garlic powder
1 teaspoon ground coriander
1 teaspoon ground cumin
2 teaspoons chili powder
2 cups fat-free, low-sodium beef broth
1 cup water
1 (10-ounce) can mild diced tomatoes and green chiles, undrained
8 ounces uncooked elbow macaroni
1/2 cup fat-free milk
4 ounces 1/3-less-fat cream cheese
4 1/2 ounces finely shredded reduced-fat sharp cheddar cheese
1. Heat a Dutch oven over medium-high heat. Add oil. Add beef and next 4 ingredients; cook 3 minutes.
2. Add broth, water, and tomatoes; bring to a boil. Stir in macaroni; cover and cook 10 minutes or until macaroni is done.
3. Heat milk and cream cheese in a saucepan over medium heat. Cook 4 minutes or until cheese melts, stirring frequently. Remove from heat. Stir in cheddar.
4. Add cheese sauce to macaroni mixture; toss well to coat.
Yield: 6 servings (342 calories, 12.3 g total fat, 6 g saturated fat, 25.7 g protein, 32.7 g carbohydrate, 1.8 g fiber, 60 mg cholesterol)
Adapted from Cooking Light, April 2012