To roast garlic, slice off the top of the bulb, making sure to cut the tips of the cloves. Place in a square of aluminum foil, drizzle with olive oil, wrap up and bake at 450 degrees for 25 to 30 minutes. Let cool enough to handle, then squeeze the cloves out of the skin.
1 lb. ground turkey
1 t. salt
1/4 t. pepper
1 bulb garlic, roasted
8-oz. can tomato sauce
1 c. cottage cheese
1 c. sour cream
1 c. fontina cheese, shredded
1 bunch green onions, chopped
8-oz. pkg. medium egg noodles, cooked
1 c. shredded Cheddar cheese
Brown turkey in a large skillet sprayed with non-stick vegetable spray; drain. Sprinkle with salt and pepper. Stir in garlic and tomato sauce; reduce heat and simmer for 5 minutes and set aside. In a medium bowl, combine cottage cheese, sour cream, fontina cheese and green onions; set aside. Spread half the turkey mixture in a lightly greased 2-quart casserole dish; top with half the noodles, then half the cheese mixture. Repeat layers. Sprinkle with Cheddar cheese and bake at 350 degrees for 20 minutes or until cheese is bubbly. Serves 4 to 6.
Serve a side of zesty herbed carrots...ready in only 15 minutes. Combine one pound of sliced carrots with 1/4 cup balsamic vinaigrette dressing and cook over medium heat for 10 minutes. Top with 2 tablespoons fresh parsley and 2 tablespoons chopped walnuts.