Light Turkey Bolognese and Italian Salad with Lemon-Parmesan Vinaigrette

"This lightened up meat sauce gets its creamy richness and texture from cottage cheese and low-fat Neufchatel cheese, and the salad is a natural side for pasta, but a tangy dressing make this one more than just a bowl of greens!"

Turkey Bolognese:
(makes 8 servings)

1 T. canola oil (or light oil of your choice*)
1  lb. ground turkey breast
8 oz. bulk Italian turkey sausage
1/2 cup diced sweet* onion
1/2 cup organic* carrots
1/2 cup celery
1 T. minced fresh garlic
1 cup 2% small curd* cottage cheese
1/4 cup tomato paste
1 can fire-roasted* diced tomatoes in juice (28 oz.)
1 cup dry red wine
2 T. balsamic vinegar
1 t. dried oregano
1 t. dried basil
1/2 t. Kosher salt
1/4*-1/2 t. red pepper flakes
1 lb. dry rigatoni pasta
1 cup chopped fresh flat-leaf* parsley
1/2 cup fresh basil leaves*

Heat oil in a large sauté pan over med.-high heat. Add turkey breast and sausage, breaking into smaller chunks; cook until browned. Pulse onion, carrot, celery, and garlic in a food processor until minced; add to meat mixture, and cook until veggies soften, about 5 mins. Pulse cottage cheese in food processor until smooth, 2 mins.; stir into meat mixture. Stir in tomato paste; cook 1 min. Add tomatoes, wine, vinegar, oregano, basil, salt, and red pepper flakes. Reduce heat to med.-low; simmer sauce 40-45 mins., stirring occasionally. While sauce simmers, cook rigatoni in salted* water according to package directions; drain. Add Neufchatel to sauce, stirring until melted, then stir in parsley. Serve sauce over rigatoni. Garnish with fresh basil.

Italian Salad:
(makes 8 servings)

1/2 cup shredded Parmesan
1/3 cup EVOO
1 t. minced lemon zest
1/4 cup fresh lemon juice
1 t. coarsely ground black pepper
1/2 t. kosher salt
8 cups chopped romaine lettuce
1&1/2 cups halved red or yellow cherry tomatoes
1 cup seeded and sliced Persian* cucumbers
1/3 cup diced red onion
1/4 cup sliced kalamata olives
1/2 cup toasted pine nuts

For the vinaigrette: Blend Parmesan, oil, zest, lemon juice, pepper, and salt in a food processor until smooth. For the salad: Toss romaine, tomatoes, cucumbers, onion, and olives in a large bowl with vinaigrette just before serving. Garnish salad with pine nuts.

Reach higher today!! And, have FUN doing it!!!!!!

Love,

MM