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.
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.
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.
Add cheese wedges and scallions
, and stir until evenly distributed.
If you like, season with salt and pepper, to taste. Dig in!
PER SERVING (1/8th of recipe, about 1 cup): 179 calories, 5.75g fat, 512mg sodium, 19g carbs, 2g fiber, 3.5g sugars, 12.5g protein