Prep Time: 10 minutes
Cook Time: 5 hours to 5 hours 30 minutes
Makes 6 servings
1 tablespoon olive oil
1 onion, chopped
1 clove garlic, minced
1 pound ground turkey
1 can (14.5 ounces) diced tomatoes, drained
1 can (15 ounces) kidney beans, rinsed and drained
2 teaspoons chili powder
Pinch of ground cumin
Pinch crumbled dried marjoram
Pinch of salt
2 cups elbow macaroni
3/4 cup shredded reduced-fat Cheddar cheese
3/4 cup shredded reduced-fat Monterey Jack cheese
4 ounces goat cheese, crumbled
1. Heat the oil in a skillet over medium heat. Add the onion and garlic and cook for 5 minutes, or until soft. Add the turkey and cook for 5 minutes, stirring, or until no longer pink.
2. Coat a 4- to 6-quart slow cooker with cooking spray. Transfer the turkey mixture to the cooker. Stir in the tomatoes, beans, chili powder, cumin, marjoram, and salt.
3. Cover and cook on low for 4 hours.
4. Meanwhile, bring a pot of water to a boil. Add the macaroni and cook for 5 minutes, or until just flexible (not completely cooked). After the turkey mixture has cooked for 4 hours, stir the macaroni into the cooker. Re-cover and cook for 1 hour to 1 hour 30 minutes.
5. When ready to serve, stir in the Cheddar and Jack cheeses and sprinkle the goat cheese on top. Let stand to melt the cheeses before serving.
Per serving: 502 calories, 35 g protein, 42 g carbohydrates, 22 g fat, 10 g saturated fat, 6 g fiber, 717 mg sodium