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Kid-pleasing Ground Beef and Noodles (lite)

Light and Creamy Noodles and Meat

6 servings

• 1 pound ground chicken breast
• 1/2 onion, chopped
• 1 can (15 ounces) tomato sauce
• 2 teaspoons low-sodium beef bouillon
• 1/2 teaspoon granulated garlic
• Freshly ground pepper, to taste
• 8 ounces uncooked whole-wheat noodles
• 1 package (8 ounces) nonfat cream cheese, softened
• 1 cup nonfat cottage cheese
• 1/2 cup light sour cream
• 1/2 cup grated reduced-fat cheddar cheese
• 1/4 cup grated parmesan cheese

Preheat oven to 350 degrees. Spray a 2-quart casserole with nonstick spray. Set aside.

Put a large pot of water on to boil. Spray a skillet with nonstick spray and brown chicken over medium-high heat. Add onion, and saute until softened. Add tomato sauce, bouillon, garlic and pepper. Bring to a boil and simmer for 5 minutes.

Meanwhile, when water comes to a boil, cook noodles until done and drain thoroughly.

In a large bowl, combine the cream cheese, cottage cheese and sour cream. Season with pepper. Add cooked noodles and mix well. Spread half of the noodle mixture in prepared dish. Add half of chicken mixture, then repeat layers. Combine grated cheeses and sprinkle over the top. Bake for about 30 minutes, or until bubbly.

Per serving: 363 calories, 6 g fat, 61 mg cholesterol, 915 mg sodium, 39 g carbohydrates, 40 g protein, 4 g fiber.

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