Blog about diabetes

(makes 6 servings)
refrigerated butter-flavored cooking spray
12 ounces (360 g) penne pasta
2 cups (360 g) cooked turkey meat, cut into 1 inch (2.5 cm) cubes
2 cups (412 g) drained no-salt-added canned Italian plum tomatoes,
coarsely chopped
1 8-ounce (240 g) container nonfat cottage cheese
1/2 cup (56 g) shredded reduced-fat sharp cheddar cheese
4 scallions, including some green tops, chopped
1 teaspoon (5 ml) crushed dried basil (Italian) or 1 teaspoon (5 ml)
crushed dried oregano (Mexican)
1/2 teaspoon (2.5 ml) crushed dried oregano (Italian) or 1/2
teaspoon (2.5 ml) ground cumin (Mexican)
1/3 cup (36 g) unseasoned dried bread crumbs
2 tablespoons (9 g) chopped flat-leaf parsley (Italian) or 2

tablespoons (9 g) chopped fresh cilantro (Mexican)
Preheat oven to 350°F (180°C), Gas Mark 4. Lightly coat a 9 X 13-
inch (22.5 X 32.5 cm) casserole with cooking spray.
Cook pasta according to package directions to al dente, about 10
minutes. Drain well and return to cooking pan. Stir in turkey and
tomatoes. Spread mixture in bottom of prepared casserole.
In a small bowl, combine cottage cheese, cheddar cheese, scallions,
basil (or oregano), and oregano (or ground cumin). Mix well. Spread
mixture over the turkey mixture, smoothing with the back of a spoon.
Toss bread crumbs with parsley (or cilantro) and sprinkle over the
top.
Bake until casserole is hot and bubbly, about 30 minutes. Serve at
once.
Per serving: 387 calories (13% calories from fat), 31 g protein, 5 g
total fat (2.1 g saturated fat), 53 g carbohydrate, 3 g dietary
fiber, 44 mg cholesterol, 248 mg sodium
Diabetic exchanges: 3 very lean protein, 3 1/2 carbohydrate (3
bread/starch, 1 vegetable)