High in protein, low in fat, and gluten-free: mom's traditional dinner without all the calories!
8 oz. rice spaghetti
4 egg whites
1/2 cup grated Parmesan cheese
1/2 cup onion, chopped
1 green pepper, chopped
1 lb. ground turkey breast
Pepper, oregano, parsley and garlic to taste
1 16-oz. container of low-fat or fat-free cottage cheese
4 oz (1 cup) shredded low-fat mozzarella cheese
1 jar of Newman's pasta sauce (or pasta sauce of your choice - Newman's just happens to be my personal favorite)
Optional: spinach, tofu
Preheat oven to 350 degrees and lightly grease a 9"x13" glass pan.
Brown the chopped onion and green pepper and then the ground turkey breast, adding pepper, oregano, parsley and garlic to taste. While browning, cook the rice spaghetti al dente, drain and rinse well.
In a large mixing bowl, beat egg whites and mix in Parmesan cheese. Next, add the cooked spaghetti and toss until evenly covered. Spread the spaghetti mixture into the bottom of the glass pan as your "crust". Spoon the entire container of cottage cheese over the spaghetti crust and add spinach, green peppers and/or tofu chunks on top if you choose.
Spread the ground turkey breast on top of the cottage cheese mixture, cover with the spaghetti sauce and then sprinkle the mozzarella cheese on top.
Cover with tinfoil and bake for 30 minutes. Voila!