Mexican Stuffed Green Peppers - Butter Busters^

INGREDIENTS:

2 ea Tb fatfree chicken broth 1 t Minced garlic
8 oz Uncooked ziti 1 md Onion, chopped
1/4 c Liquid Butter buds 1/2 lb Ground white meat skinless
1/2 c Fatfree Parmesan cheese -turkey, cooked and drained
-(Alpine Lace or Weight 1 lg Carrot, peeled and shredded
-Watchers) 1 cn (141/2oz) stewed tomatoes,
2 ea Tb flour -drained
1 1/4 c Skim milk 1/4 t Lite salt, optional
1/2 c Egg Beaters 1/4 t Ground pepper
1/2 t Lite salt, optional 2 c Nonfat mozzarella cheese,
1 ea Tb liquid Butter Buds, for -grated
-coating noodles

Cook ziti as package directs. drain and place in a large bowl. Add 1 tablespoon Butter buds; toss until coated. Add 2 tablespoons Parmesan; toss to coat. Set aside. Spray a 2-qt. casserole with a nonfat cooking spray. Preheat oven to 350F. In a medium saucepan over low heat, combine the 1/4 cup liquid Butter Buds and the flour. whisk until well blended. Cook 1 minute or until bubbly. Remove pan from heat; let stand 5 minutes. In a small bowl blend Egg Beaters with a little of the hot sauce. Stir in remaining Parmesan cheese and lite salt if desired and set aside. In a large pot saute onion and garlic in 2 tablespoons chicken broth 2-3 minutes. Add turkey. Add carrots and tomatoes; break up tomatoes with a spoon. Bring to a boil over medium heat. Cook mixture, stirring occasionally, about 3 minutes. Remove pot from heat and stir in 1/4 teaspoon lite salt and pepper. Cool 5 minutes and stir in 1 cup grated cheese and the rest of the sauce. Mix in cooked ziti noodles. Pour the ziti-turkey sauce mixture into the prepared 9 1/2 x 13" casserole dish. Sprinkle remaining grated cheese on top. Bake 30-45 minutes or until cheese is melted and the casserole is heated through. Per serving: 173 cal., 0.9g fat (5%), 16mg chol., 1g fiber, 16g pro., 25g carb., 300mg sod. Butter Busters by Pam Mycoskie ISBN 0-466-67040-5 Entered by Carolyn Shaw 2-95.

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