ROLLUPS.TXT





               SOUTHWESTERN PASTA ROLLUPS

  2 Tbs olive oil                    1 cup cottage cheese
 12 Lasagne noodles                  1 cup Monterey Jack cheese,
  1 pound ground turkey                shredded
  1 medium onion, chopped            1 3.8-4 oz can chopped black olives
  1 medium zucchini squash           2 cups salsa
    cut in 1/4" cubes                1/2 cup shredded cheddar cheese
  1 clove garlic, minced
  1 tsp chili powder
  1 tsp salt


 1. Preheat oven to 350 degrees.

 2. Bring a large pot of water to a boil, add 1 tablespoon oil, add
    lasagne noodles 1 at a time.  Cook until tender (about 10 min).
    Drain, rinse under cold water and drain again.  Toss noodles with
    1 Tbsp. oil.

 3. In a large skillet, cook ground turkey, onion, zucchini, and garlic
    over medium heat, breaking up lumps, until meat loses its pink color
    (about 5 min).  Drain off excess liquid.  Add Chili powder, salt,
    and cook stirring constantly for 1 min.

 4. In a medium bowl combine turkey mix, cottage cheese, Monterey Jack
    cheese, and olives.  Mix well.

 5. Spread about 1/2 cup salsa over the bottom of a buttered 9x13 baking
    dish. Place 1 noodle flat on a work surface, spread about 1/3 cup of
    the turkey mix on the noodle leaving 1 inch at one end uncovered.
    Starting from the covered end, roll up the noodle and place seam
    side down in the baking dish.  Repeat with remaining noodles.
    Spread any excess turkey mix over the noodles and pour remaining
    1 1/2 cups of salsa over the noodles.

 6. Cover with aluminum foil.

 7. Bake 25 minutes, uncover and sprinkle cheddar cheese over the top.
    bake until cheese is melted (about 5 min).