Category: DINNER

Grilled Lime Coconut Curry Chicken

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Grilled Lime Coconut Curry Chicken - Mimi's Fit Foods

You guys!  This is chicken is sooooo good!  I mean, the flavors are so tasty and the combination of flavors definitely give this dish the “wow” factor!  We’re talking lime, coconut, curry, and a few other awesome ingredients that make the marinade out-of-this-world.  The marinade is super easy to throw together and I was SUPER happy when dinner time rolled around because all of the prep. work was done and all I had to do was throw the chicken on the grill.  The marinade not only made the chicken YUMMY, but it also made it TENDER.  

Oh, and did I mention you get to use the leftover marinade as a sauce.  Well, you do!  And, it makes this dish even THAT much yummier.  

I like to cut my chicken into smaller pieces (rather than use the entire chicken breast as a whole).  I also slice any pieces that may be extra thick (I usually slice them in half . . . like a hamburger bun).  This helps the chicken to soak up the marinade better, which offers a more intense overall flavor.  It also helps give all my pieces a more uniform size so that they all cook for about the same amount of time.

I served this with a side of Baked Coconut Brown Rice (you want the recipe for that too, don’t you?).  We were all VERY happy with dinner and even happier that we have leftovers.  Add this to your summer grilling menu . . . NOW!  (I’m really not that bossy.  But, seriously!  Now would be the best time!)

Grilled Lime Coconut Curry Chicken
Slightly Adapted from Mel’s Kitchen Cafe

3 tablespoons canola oil
zest and juice of 1 lime
1 teaspoon ground cumin
1 1/2 teaspoons ground coriander
2 tablespoons low-sodium soy sauce
1 1/2 teaspoons salt
2 tablespoons sugar
2 teaspoons curry powder
1/2 cup canned light coconut milk
pinch cayenne pepper
2 pounds boneless, skinless chicken breasts (see note above)
1/4 cup chopped fresh cilantro
fresh limes, cut into wedges

In a large liquid measuring cup or medium bowl, whisk together the oil, lime zest, lime juice, cumin, coriander, soy sauce, salt, sugar, curry powder, coconut milk, and cayenne pepper. Place the chicken in a large ziploc bag and pour the marinade over the chicken. Seal the bag and refrigerate for at least 2 hours and up to 8 hours.

Preheat a charcoal or gas grill to medium-high heat. Grill the chicken for 6-7 minutes per side (actual time will depend on the thickness of the chicken). While the chicken is cooking, pour the marinade into a small or medium saucepan. Bring the mixture to a rolling boil and boil for 10 minutes, stirring occasionally.

Place the grilled chicken on a serving platter or plate. Drizzle with sauce (reserve the remaining sauce to serve separately) and sprinkle fresh cilantro over the top. Serve with lime wedges and additional sauce.

Serves 8.

 
Nutritional Information (Per 4-Oz. Serving & Approx. 1 Tab. Sauce)
Calories: 174
Protein:  23,3g
Carbs:  4.3g
Fat:  7.2g (1.3g = Sat.)
Fiber:  0.2g
Sugars:  3.5g

Cheddar and Avocado Turkey Burgers

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Cheddar and Avocado Turkey Burgers - Mimi's Fit Foods

It’s summer and grilling is in full-force, right!?  When summer hits I immediately have intense cravings for burgers (along with a myriad of other things!).  This is definitely one of my go-to burgers because I almost always have the ingredients, it’s easy, and it tastes fancier than a run-of-the-mill burger (although I like those too).  Turkey and avocado go so well together and the cheese gives it that punch of flavor (and fat) to make it filling and oh-so-yummy. And, it probably goes without saying, but avocado is a MUCH healthier spread than mayo.  For calorie control, I used sandwich thins for my bun (only 100 calories each), but I usually like to make my own buns because they are SO much better and only a few more calories.

So, this is a keeper in my book and I think you all should add it to your grill line-up this summer (maybe even more than once)!

Happy Grilling . . . and Happy Summer!

Cheddar and Avocado Turkey Burgers
Adapted from Real Simple

canola oil, for the grate
1 avocado, chopped
1 tablespoon fresh lime juice (about 1/2 lime)
kosher salt and ground pepper
1 pound ground turkey
1/2 cup reduced fat Cheddar, grated
1/2 small red onion, thinly sliced
4 whole-wheat buns (Sandwich Thins)

Heat grill to medium-high. Once it is hot, clean the grill grate with a wire brush.  Just before grilling, oil the grill grate.

Mix together the avocado, lime juice, and ¼ teaspoon each salt and pepper in a small bowl until combined.

Gently mix together the turkey, Cheddar, grated onion, ¾ teaspoon salt, and ¼ teaspoon pepper with your hands in a medium bowl until just combined. Form the turkey mixture into five patties. Use your fingers to make a shallow well in the top of each patty (this will prevent overplumping during cooking).

Grill the burgers until cooked through and an instant-read thermometer inserted in the center registers 165° F, 6 to 8 minutes per side. Grill the buns, split-side down, until toasted, 5 to 10 seconds per side.

Stack the burgers, sliced onion, and avocado mixture between the buns.

Serves 5.

Nutritional Information (Per Serving = 1 Full Burger)
Calories:  301
Protein:  24.1g
Carbs:  24.9g
Fat:  15.2g (3.6g = Sat.)
Fiber:  5.2g
Sugars:  2.4g

Fit and Creamy Baked Spaghetti

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Healthy Baked Spaghetti - Mimi's Fit Foods

Here is another way to make spaghetti.  I’ve said it before, but my cute husband doesn’t really like traditional spaghetti.  However, he’ll eat this.  I’m sure the addition of cream cheese helps, but hey . . . I’ll take it . . . and so should you.  Think pasta, cream cheese, rich marinara sauce, and more cheese.  Uh huh . . . dreamy, right?  I’ve seen versions of this meal floating around blogs and Pinterest with raving reviews so I just had to give it a whirl.  I trimmed the recipe up a bit and we absolutely adore this meal.  It’s hard to not go back for seconds!  My little baby gobbles it up right along with us.  It’s made in a casserole dish, so it makes a great family-style meal.  Since we are a small family we always have leftovers.  And, well, since it’s summer I am completely in love with leftovers because we are so busy playing these days that sometimes we don’t want to take a break to make dinner (or maybe mom is simply too tired from all the play  – let’s be honest!).  If you want a delicious spin on traditional spaghetti, add this to your lineup.  It’s so yummy (and easy, mind you!).

Fit and Creamy Baked Spaghetti
Adapted from The Blonde Can Cook

6 ounces multi-grain angel hair pasta, dry
2 cups spaghetti sauce
 (I used Prego Heart Smart)
1 pound lean ground turkey
1 teaspoon garlic salt
salt and pepper, to taste
1 teaspoon Italian seasoning
4 ounces light cream cheese
(1/3 less fat), room temperature
1/2 cup parmesan cheese, grated

Cook pasta according to directions on package, only to al dente.

Meanwhile, heat a large skillet over medium heat. Add ground turkey, garlic salt, salt and pepper.  Brown the ground turkey until cooked through.  Stir in your spaghetti sauce.

Drain and place cooked pasta back into your pan. Add in the cream cheese and Italian seasoning. Stir until cream cheese is melted (this is easier if your cream cheese is at room temperature, but it will still work if it isn’t).

Lightly grease a 2-quart casserole dish (a 9×13 baking dish would work too). Spread a small amount of meat sauce in the bottom of the dish.

Put spaghetti on top of sauce and top with remaining meat sauce. Sprinkle Parmesan cheese on top.

Bake for 30 minutes on 350 or until bubbly.

Serve and enjoy!

Serves 8.

Nutritional Information (Per Serving = 1/8 the Recipe)
Calories:  311
Protein:  20g
Carbs:  14.5g
Fat:  7.2g (3.7g = Sat.)
Fiber:  1.5g
Sugars:  0.4g

Chicken and Soba Spring Rolls With Peanut Dipping Sauce

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Chicken and Soba Spring Rolls - Mimi's Fit Foods

So, I totally went searching for new and refreshing lunch options and knew I just had to try these out.  I’m SUPER glad I did because they are SUPER delish!  The spring rolls have flavor, crunch, and plenty of freshness.  The Peanut Dipping Sauce is so perfect for these and has all those Thai flavors that I absolutely love.  This is definitely one of my new favorite lunch items.  They just taste light, healthy and fresh without sacrificing flavor.  I’m glad I found these in time for summer because they will definitely become a summer favorite.  Perfect!  Perfect!  Perfect!  Beau and I both had them two days in a row and we are already wanting to make more.  I’m not even kidding when I tell you that I think they are restaurant worthy and I will have a very hard time ordering spring rolls when dining out in the future.  It’s just hard to justify spending money on something that I know I can make better at home.  We obviously love them!

P.S.  If you want a little cooking tip on the chicken, I will share with you what I learned from a Chinese chef.  She taught me to always marinate my chicken in approximately 1 teaspoon each of soy sauce, rice cooking wine, and cornstarch.  This makes the chicken incredibly moist and adds a touch of flavor.  It doesn’t even have to marinate for long . . . at least 15 minutes, but can marinate overnight.  Thus, I do this nearly EVERY time I put chicken into Asian meals.  I adjust the proportion of the marinade depending on the amount of chicken I cook, but I know that it is always equal in parts.  I truly believe this is a difference maker in my Asian meals.  Per Chef’s instruction, I had to go to an Asian market to buy the Rice Cooking Wine (which really isn’t wine in the alcoholic sense), but it’s totally been worth it!

Chicken and Soba Spring Rolls2 - Mimi's Fit Foods

Chicken and Soba Spring Rolls With Peanut Dipping Sauce
Adapted from Nutritionist in the Kitch

Rolls:
10 sheets rice paper
3 oz soba noodles (dry)
12 oz. chicken breast, cooked and sliced
3/4 cup shredded carrots
1 bell pepper, julienned
2 green onions, cut into strips
small bunch cilantro
small bunch lettuce
1 1/2 teaspoons low sodium soy sauce
1/2 teaspoon sesame oil

Peanut Sauce:
1/4 cup creamy peanut butter
1/2 lime, juice
1 teaspoon sesame oil
1 teaspoon rice vinegar
1 tablespoon low sodium soy sauce
1 tablespoon honey
1 clove garlic, minced
1 tablespoon fresh ginger
1/4 cup water

For Rolls: In a large pot heat about 2 cups of water to boil and cook noodles according to package instructions. Run cooked noodles under cold water and drain. Mix in soy sauce and sesame oil with noodles. Set noodles aside.

Fill a shallow dish with warm water (I used a pie plate). Place one sheet of rice paper in dish until it is submerged, soak for 1 minute or so until it becomes soft, carefully set on a clean surface, such as a cutting board, and make sure the sheet does not bend or fold.

Place about 1-2 tablespoons of cooked soba noodles in the middle of the rice paper sheet, top with chicken, shredded carrot (about 1 tablespoon per roll), pepper, onion, a few sprigs of cilantro, and a couple leafs of lettuce.

Fold the top of the rice paper sheet over the filling, then fold in each side, then roll until the opposite end has closed the roll, put on a plate and repeat the process until you have ten spring rolls! (It’s like folding a burrito.  Learning this process may take a little patience, but after the first couple rolls you will get the hang of it!)

For Sauce: Combine all ingredients in a food processor and blend until smooth.  Serve with cold rolls.  Enjoy!

Serves 5.

Nutritional Information (Per Serving = 2 Rolls with 2 T. of Sauce)
Calories:  333.4
Protein:  24.4g
Carbs:  41.5g
Fat:  8.8g (1.2g = Sat.)
Fiber:  3.9g
Sugars:  7.6g

(Somewhat) Spicy Thai Noodles With Chicken

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Spicy Thai Noodles with Chicken - Mimi's Fit Foods

This meal was so fast to throw together and it was YUMMY!  It tasted so flavorful and fresh.  You hardly even cook the veggies so they offer a fresh, crisp taste.  Plus, the green onions and the cilantro really add a fantastic punch to help finish everything off.  My cute sister-in-law tried the recipe first and then told me that I MUST try it too because it was so tasty.  She was absolutely right!

I added a few tweaks to make it a smidge healthier than the original version.  I also added some extra veggies to the mix because I like to be healthy like that.  Ha, ha!

There’s a little trick with the red pepper flakes.  This is where the (somewhat) spicy comes in.  You can really make this dish as spicy as you wish.  The original recipe calls for at-least-double what I used (and put in the recipe below).  I’m a spicy gal, so I prefer a little more spice but was VERY leery on giving that spicy factor to my one-year-old.  So, I went very easy on the red pepper flakes and think that the amount of spice I got was perfect for all (kids and adults alike).  There was a little bit of spice, but nothing crazy.  (Me myself, I would prefer more spice.)  So, make this as spicy as you desire . . . or as your guests/family desire.

Whatever you do, you should totally add this to your menu.  It’s a great meal year-round, but I think it fits particularly well in the spring/summer because it’s fast, fresh, and doesn’t require the oven.

(Somewhat) Spicy Thai Noodles With Chicken
Adapted from Mel’s Kitchen Cafe

6 ounces whole wheat linguine
1/2 tablespoon crushed red pepper flakes
1/4 cup regular sesame oil
1 tablespoon rice vinegar
2 tablespoons honey
3 tablespoons low-sodium soy sauce
16 ounces chicken breast, chopped in 1/2-inch pieces
1/2 red bell pepper, chopped
1 cup shredded carrots
chopped green onions, chopped cilantro,  fresh lime juice for topping

In a large pot of boiling, salted water, cook the linguine according to package directions. Drain the noodles and return them to the pot or to a large bowl.

Meanwhile, in a medium skillet, heat the sesame oil and red pepper flakes on low heat for 10-15 minutes. Pour the oil through a fine strainer into a liquid measuring cup and discard the pepper flakes. To the warm oil, whisk in the or vinegar, honey and soy sauce. Set aside.

Return skillet to the stove, turn heat up to medium and add chopped chicken.  Sauté and cook until no longer pink (5 to 8 minutes).  Add the bell pepper and carrots to the skillet.  Sauté until vegetables are barely warmed through, about 45 to 60 seconds.

Add oil dressing and chicken mixture to the noodles.  Toss to coat.

Serve the noodles warm, room temperature or cold with the desired toppings sprinkled on top.

Serves 6.

Nutritional Information (Per Serving = 1/6 the Recipe – About 1 Cup)
Calories:  284
Protein:  19.5g
Carbs:  28.5g
Fat:  10.3g (1.3g = Sat.)
Fiber:  2.9g
Sugars:  7.5g

Cream Cheese Stuffed Chicken

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Cream Cheese Stuffed Chicken - Mimi's Fit Foods

I saw this recipe floating around Pinterest and I just knew I had to remake it in a healthier way.  So, I went right to work and I gotta say . . . I think the remake is pretty darn goooooood!  Seriously . . . a breaded chicken breast with cream cheese in it?  Yeah, it’s even better than it seems.  That cream cheese filling has onion, fresh parsley, and garlic in it . . . talk about awesome flavor!  The slight crispiness from the bread crumbs just helps to top this little chicken roll right off.

I ended up using 4 large chicken breasts (the size you get in those big bags of chicken from Costco), which allowed me to cut them all in half.  I started with about 2 1/2 pounds of chicken and that yielded me 8 fabulous chicken rolls.  There was plenty of enough filling for each and the serving size was just perfect!

Hurry!  Add these to your “MUST TRY” list.  You won’t regret it!

Cream Cheese Stuffed Chicken2 - Mimi's Fit Foods

Cream Cheese Stuffed Chicken
Adapted from the Happy Lil’ Homemaker

4 large boneless, skinless chicken breasts
4 ounces light cream cheese (1/3 less fat), room temperature
1 tablespoon of chopped parsley
1 tablespoon of onion, minced
2 teaspoons of lemon juice
1/2 teaspoon garlic salt
1/8 teaspoon pepper
1/2 cup Italian style bread crumbs
canola cooking spray

Pre-heat oven to 350.  Prepare a baking sheet by lining a jelly roll pan with aluminum foil (this helps make clean-up a cinch) and then placing an oven-safe cooling rack on the foil.  (You can also cook the chicken in a baking dish if you prefer.  You will just end up with a less crispy bottom on the chicken.)

Place chicken breasts between sheets of plastic wrap. Use a meat mallet (or a rolling pin works if you don’t have a meat mallet) to flatten around 1/4 inch thick.  Cut each breast in half.  In a bowl, beat cream cheese, parsley, onion, garlic salt and pepper and lemon juice until blended. Dividing the mixture between the 8 pieces of chicken breasts, spoon the cream cheese mixture on each piece of chicken and spread it over the chicken (but no need to go right up to the edges). Roll chicken. Coat rolls with canola cooking spray then roll in bread crumbs. Place chicken rolls on prepared baking sheet. Lightly spray the coated chicken breasts with more canola cooking spray. Bake for 35-40 minutes or until chicken is fork tender and juices run clear (or, if using a thermometer, when chicken reaches 165 degrees).

Serves 8.

Nutritional Information (Per Serving = 1 Stuffed Chicken Roll)
Calories:  189
Protein:  30.8g
Carbs:  6.2g
Fat:  4.6g (2g = Sat.)
Fiber:  0.4g
Sugars:  1.1g

Green Chile Verde Enchiladas

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Green Chile Verde Enchiladas1 - Mimi's Fit Foods

One of my good friends (and a client too) introduced these to me and boy, am I glad!  They are soooo good that it’s hard to believe that they qualify as healthy.  They are packed with an intense flavor due to the salsa verde and cilantro.  Plus, they have a nice heartiness and creaminess due to the cream cheese (yeah . . . cream cheese!!) and Mexican cheese blend.  Besides all of that, they are easy to throw together and are FAST (so long as you’ve cooked and shredded your chicken beforehand, and even if you haven’t . . . the process is still pretty quick).  We’ve eaten these twice in the last two weeks, which is saying something because the leftovers last us for a couple of days.

I totally think you should try these . . . TONIGHT!

Green Chile Verde Enchiladas - Mimi's Fit Foods

Green Chile Verde Enchiladas
Adapted from Dinner to the Rescue

1 pound cooked chicken breast, shredded
2 green onions, chopped
3 tablespoons light cream cheese, room temperature
1 cup reduced fat Mexican cheese blend, divided
14 ounces salsa verde (green salsa)
2 tablespoons chopped green chiles (I used canned)
1/2 cup fresh cilantro, chopped
1/3 cup nonfat half and half
12 corn tortillas (I used Mission Thin)

Preheat oven to 350 degrees.  In a medium bowl, thoroughly combine the meat, green onions, cream cheese, and 1/2 cup cheese.  Set aside.

In a blender or food processor, combine salsa verde, chiles, cilantro, and half and half.  Blend until smooth.

Soften tortillas before filling them so they’ll roll nicely for you without breaking to pieces.  (I do this in the microwave in batches.  I place two damp paper towels in the microwave, put 2-3 tortillas between the towels, and heat for 30-40 seconds.)

Place a heaping 1/4 cup of the chicken mixture in the center of each tortilla.  Roll tightly and place, seam side down, in a baking dish.  Pour the salsa verde sauce over the enchiladas and sprinkle the reaming 1/2 cup cheese over the top.

Bake until heated through and bubbly, about 20-25 minutes.  Serve immediately.

Serves 6.

Nutritional Information (Per Serving = 2 Enchiladas)
Calories:  261
Protein:  24.9g
Carbs:  20.4g
Fat:  9g (4.1g = Sat.)
Fiber:  2.4g
Sugars:  3.8g

Southwest Turkey Burgers Made Easy

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Southwest Turkey Burgers - Mimi's Fit Foods

This is a VERY easy, yet a delicious way to make turkey burgers.  All you do is add an egg white and salsa to your ground turkey, shape into patties, and grill (or broil).  I mean, really!  Does it get a whole lot easier than that?  I love to whip these up when I don’t have much energy to make dinner because I know that we can still eat something tasty, but it only takes a few minutes from start to finish!  You don’t have to worry about pulling out spices or teaspoons or anything of the sort.  It’s awesome and they taste awesome too!

Southwest Turkey Burgers Made Easy

1 pound ground turkey breast (I used 93% lean)
1/3 cup black bean and corn salsa, from jar (I used Great Value brand)
1 egg white
optional toppings (tomato, avocado, lettuce, etc.)

In a medium bowl, combine the turkey, salsa and egg white.  Mix well and then form into 4 patties.  Grill patties for about 5-6 minutes per side, or until cooked throughout (you can also broil on each side for 5-6 minutes if you prefer not to grill).  If desired, serve with a few slices of tomato and avocado.

Serves 4.

Nutritional Information (Per Turkey Burger, No toppings)
Calories:  177.5
Protein:  23.6g
Carbs:  3.4g
Fat:  8g
Fiber:  1.3g
Sugars:  0.7g

Turkey Taco Roll-Ups

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Turkey Taco Roll-Ups-Mimi's Fit Foods

This is a fun twist on a traditional taco.  It’s very flavorful, but baking the taco gives it a little crunch without deep frying it.  This came together in a cinch and I was WAY happy with the results.  If you’re looking for a yummy, healthy, crunchy taco . . . well, I just found you one (or two).

Turkey Taco Roll-Ups
Adapted from Du Su Mama

1 teaspoon extra-virgin olive oil
1 medium onion, diced
3 garlic cloves, minced
1 lb. ground turkey (93% lean)
salt and pepper, to taste
1 tablespoon taco seasoning
1 teaspoon cumin
1 (15-ounce) can fire-roasted tomatoes, drained
1/2 cup cilantro, chopped
1/2 cup reduced fat cheese (I used Mexican blend)
10 corn tortillas (I used Mission Thins)
non-stick cooking spray (I used Canola)
kosher salt, optional

Heat a medium skillet over medium heat.  Add olive oil.  Add chopped onion and cook until broken down and translucent, about 5-8 minutes.  Add garlic and sauté until fragrant, about 30 seconds.  Add ground turkey, season with salt and pepper, taco seasoning, and cumin.  Cook until no longer pink, crumbling the meat into small pieces.  Add tomatoes and cook until warmed through.  Remove from heat; allow mixture to cool slightly.  Add cilantro and cheese and stir to combine.

Preheat oven to 350 degrees and prepare a baking sheet by spraying it lightly with cooking spray (or by using a Silpat linter)

Warm tortillas before placing filling inside.  (I do this in the microwave in batches.  I place two damp paper towels in the microwave, put 2-3 tortillas between the towels, and heat for 30-40 seconds.)  Put about 1/4 cup of filling inside a warmed tortilla, roll tortilla, and place on baking sheet with seam-side down.  Repeat with remaining tortillas.  Lightly spray each of the rolled tacos with cooking spray.  If desired, sprinkle with kosher salt.

Cook for 15-18 minutes, or until rolled tacos are golden brown.  If desired, serve with salsa.

Serves 5.

Nutritional Information (Per Serving = 2 Rolled Tacos)
Calories:  275.6
Protein:  23.9g
Carbs:  22.5g
Fat:  10.8g (3.3g = Sat.)
Fiber:  3.3g
Sugars:  5.3g

Turkey Cheeseburger Casserole

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Turkey Cheeseburger Casserole1 - Mimi's Fit Foods

The other night for dinner I was at a loss at what to make.  I wasn’t in the mood to make anything gourmet and I was tired and didn’t want to be in the kitchen all night.  So, I went through my “recipes to try” file and came across this recipe.  I had all the ingredients, looked like it would come together in a snap, and I was SUPER curious to know if it really would taste like a cheeseburger.  Thus, this was the winning recipe for the night.

Sure enough; it came together in a snap and was super easy.  And, even more amazing was the fact that it truly did taste like a cheeseburger.  I mean, it has all the elements (burger, cheese, tomato, onion, mustard, and pickle) so I guess I shouldn’t be all that surprised.  I was a bit weary of putting chopped pickles on the casserole after it had baked, but it was seriously awesome.  I was definitely a fan.

This will definitely go in my file of recipes to make when I want something fast and delicious.  Enjoy!

Turkey Cheeseburger Casserole - Mimi's Fit Foods

Turkey Cheeseburger Casserole
Adapted from SkinnyTaste.com

6 ounce whole wheat rotini pasta (dry)
2 teaspoons extra virgin olive oil
1 large onion, finely chopped (about 1 1/2 cups)
2 garlic cloves, minced
1 pound ground turkey
1 teaspoon salt
1/2 teaspoon pepper
2 tablespoons tomato paste
28 ounces diced tomatoes
2 tablespoons Dijon mustard
1 1/4 cups reduced fat shredded cheese (I used Mexican blend)
1/4 cup dill pickles, chopped

Preheat the oven to 350 degrees.  Spray a 2-quart casserole dish (or a 9×13 baking dish) with cooking spray.  In a large pot of boiling salted water, cook the pasta according to the package directions for al dente and drain well.

In a large skillet, heat the oil over medium-low heat.  Add the onions and cook until soft, about 5 minutes.  Stir in the garlic and cook for 30 seconds.  Stir in the ground turkey, season with salt and pepper, and cook until browned.  Stir in the tomato paste, then add the tomatoes and mustard.  Let the mixture bubble gently until it is slightly thickened, about 2-5 minutes.

Toss the meat mixture with the pasta and spread it into the prepared baking dish. Top with the cheese and bake until the cheese is melted, about 15 minutes.  Sprinkle the chopped pickles over the top and serve.

Serves 6.

Nutritional Information (Per Serving = Approximately 1 1/2 Cups)
Calories:  334
Protein:  26.9g
Carbs:  33g
Fat:  12.4g (4.4g = Sat.)
Fiber:  6.2g
Sugars:  6.6g

If desired, you can go with a smaller serving size of 1 cup.  That would mean the casserole would feed approximately 9 people.  The nutritional information would then calculate as follows:

Nutritional Information (Per Serving = Approximately 1 Cup)
Calories:  222.8
Protein:  17.9g
Carbs:  22g
Fat:  8.3g (2.9g = Sat.)
Fiber:  4.1g
Sugars:  4.4g