Recipe for Turkey Stuffed Shells

1.00	c	Diced Onion Divided
0.50	c	Diced Carrot
1.00	lb	Raw Ground Turkey
2.00	tb	Flour
		Salt & Pepper,
0.50	ts	Oregano
0.50	ts	Red Pepper
0.50	c	Burgendy OR Dry Red Wine
0.25	c	Parmesan Divided
1.00	cn	(14 Oz.) Tomatoes,
		Undrained & Chopped
16.00		Cooked Macaroni Shells

Instructions:
Coat A Skillet Cooking Spray.
Place Over Medium Heat Until Hot.
Add 1/2 C.
Onion & Carrot; Saute 5 Min.
Add Turkey; Cook 5 Min.
OR Until Turkey Is Browned.
Drain; Wipe Skillet Dry With Paper Towels.
Return Turkey To Skillet.
Add Flour, 1/4 t.
Salt, 1/4 t.
Pepper, Oregano, Dried Red Pepper Flakes, & Red Wine.
Stir Well.
Cook 4 Min.
OR Until Thickened, Stirring Constantly.
Add 2 T.
Cheese; Stir Well.
Place Mixture in A Bowl; Let Cool.
Coat Pan With Cooking Spray & Place Over Medium Heat Until Hot.
Add Remaining 1/2 C.
Onions; Saute 3 Min.
Add Tomatoes, 1/4 t.
Salt, 1/4 t.
Pepper.
Cook 7 Min, Stirring Occasionally.
Stuff Each Shell With 3 T.
Turkey Mixture.
Our Half Of Sauce in Bottom Of An 8-Inch Round Baking Dish.
Arrange Shells Over Sauce; Spoon Remaining Sauce Over Shells.
Cover And Bake At 350 For 30 Min.
Sprinkle With Remaining 2 t.
Cheese.
About 187 Cal.
Per 2 Shells & 3/12 T.
Sauce.
(Pro.
1 4.
8, Fat 6.
4, Carb.
1 7.
7, Chol.
38, Sodim 248, Cal.
77)

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