Ingredients

• 5 ounces (about 1 1/4 cups) uncooked elbow macaroni with at least 2g fiber per 2-ounce serving
• 10 ounces raw lean ground turkey
• 2 tablespoons ketchup
• 1/2 cup finely chopped onion (about 1/2 medium onion)
• 24 ounces (about 6 cups) frozen cauliflower and low-fat cheese sauce, such as Green Giant
• 3 wedges light spreadable Swiss cheese, such as The Laughing Cow Light
• 2 scallions, thinly sliced
• Salt and black pepper, optional
• Special equipment: slow cooker

Instructions

1. In a large pot, prepare pasta very al dente, cooking for about half of the time indicated on the package. Drain well and set aside.
2. In a bowl, combine turkey, ketchup, and onion. Mix well. Add frozen cauliflower and cheese sauce and gently mix. Transfer mixture to a slow cooker.
3. Add cooked pasta to the slow cooker and gently stir. Cover and cook on high for 3 to 4 hours or on low for 7 to 8 hours, until the turkey is fully cooked.
4. Add cheese wedges and scallions, and stir until evenly distributed.
5. If you like, season with salt and pepper, to taste. Dig in!