The time-honored way of showing love in an Italian family is to offer food. Whether we're celebrating, mourning, happy, sad--if we're breathing, there's a table filled with great things to eat. Life's too short, so eat what you love and love what you eat.
Sunday, December 10, 2017
Nacho Stuffed Shells
Weight Watchers has changed their Smart Points program, expanding the list of 0 point foods. Looking for new recipes to take advantage of this change, I happened on a recipe for nacho stuffed shells. I made some minor changes (eliminating chilies and adding scallions) and served this dish with a shrimp cocktail appetizer and a green salad.
Serves 6 (3 shells per serving; 5 SP per serving)
20 uncooked jumbo shells
15 oz can tom1at free salsa
1/2 tsp garlic powder
2 tbs reduced sodium taco seasoning
1/2 cup water
1/4 cup reduced fat whipped cream cheese spread
4 chopped scallions
1/3 cup reduced fat shredded cheddar
16 oz can fat free refried beans
2 tbs chopped cilantro
1/2 lb uncooked ground turkey (99% fat free)
In large bowl, stir together tomato puree, salsa and garlic powder. Spread 3/4 cup sauce mixture in bottom of a 13 x 9 x 2-inch baking pan. Reserve remaining sauce.
Cook pasta according to package directions until al dente. Rinse with cold water and drain.
Cook turkey in a large skillet sprayed with cooking spray, over medium heat, breaking pieces up until turkey is no longer pink. Stir in taco seasoning, water and cream cheese, stirring until cream cheese is melted; simmer until thickened. Stir in refried beans and scallions.
Fill shells with bean mixture, using 2 tablespoons filling per shell. Place filled shells in prepared baking dish, top with remaining sauce.
Cover with foil and bake 30 minutes. Uncover, sprinkle with cheese and cilantro and bake 5 to 10 more minutes.
These shells were filling and delicious. I might add sour cream and avocado in the future, but they were perfect as is.