Creamy Turkey & Spinach Pie (Diabetic)
Published: Friday, January 18, 2019
4 oz. multi-grain or regular angel hair pasta, broken
8 oz. pkg. reduced-fat cream cheese, softened
¾ c. refrigerated or frozen egg product, thawed, or 3 eggs
½ c. light sour cream
¼ c. snipped fresh basil, or 1 Tbsp. dried basil, crushed
¼ tsp. garlic powder
¼ tsp. crushed red pepper
2 c. chopped cooked turkey breast (10 oz.)
10 oz. pkg. frozen chopped spinach, thawed and well drained
1 c. (4 oz.) shredded reduced-fat Monterey Jack cheese
1/3 c. chopped bottled roasted red sweet peppers
Preheat oven to 350°. Coat a 9" deep-dish pie plate with nonstick cooking spray; set aside. Cook pasta according to package directions; drain.
In a bowl, beat cream cheese until smooth. Gradually beat in eggs and sour cream. Stir in basil, garlic powder and crushed red pepper. Stir in pasta, turkey, spinach, shredded cheese and roasted peppers. Spread in prepared plate.
Bake, uncovered, 45-50 minutes or until heated through. Let stand 10 minutes. Cut into 8 wedges. —8 servings.
• Exchange (per serving): 249 calories, 11 g fat, 6 g saturated fat, 14 g carbohydrate, 23 g protein, 340 mg sodium, 65 mg cholesterol, 2 g fiber; ½ vegetable, ½ starch, 3 lean meat, 1 fat.
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