Makeshift Monday

Steve and I have been trying to be more “health conscious” when it comes to eating. Every week, I try to make at least two recipe’s from this fantastic cook book:

I would highly recommend this cook book, if you are looking to eat healthier and all natural. There is also a magazine (Clean Eating) you can subscribe too, for even more delicious recipe’s and health tips.

My sister (who is currently studying to be a Dietician) introduced me to this cookbook (and the magazines). Check out my sister’s blog on thhealthy ways to get/stay fit.

Here is what we are having for dinner tonight:

Turkey Meatballs with Whole-Wheat Spaghetti, Spinach and Ricotta

1 tsp. olive oil

1/2 yellow onion, finely chopped

2 cloves garlic, minced

1 lb. extra-lean ground turkey

1/4 cup finely chopped fresh basil

1/4 cup finely chopped fresh oregano or marjoram

1/2 cup whole-grain bread crumbs

1 Tbsp. tomato paste

1 egg

1/2 tsp. fresh ground black pepper

8 oz. whole wheat spaghetti or pasta of your choice

4 cups baby spinach

3/4 cup low-fat ricotta cheese

Juice and zest of 1 lemon

  • Preheat oven to 400°F. Heat oil in a nonstick skillet over medium heat. Add onion and garlic and cook until soft, but not browned, 3-5 minutes.
  • In a large bowl, place turkey, onion, garlic, basil, oregano, bread crumbs, tomato paste, egg, salt and pepper. Using your hands or a large spoon, gently mix together until combined.
  • Using a small ice cream scoop or a table spoon, portion out turkey mixture in golf-ball-sized increments. Use clean hands to roll mixture into 20 meatballs and place on a parchment-lined baking sheet. Bake until lightly browned and cooked through, about 20 minutes.
  • Meanwhile, cook spaghetti according to package directions, until al dente. Drain pasta, reserving a half-cup of pasta water.
  • In a large serving bowl, add spaghetti, spinach, cheese, zest and juice, and a 1/4 cup reserved pasta water. Gently toss to combine, allowing heat of pasta to wilt spinach and cooking water to melt ricotta into a creamy sauce. Add more reserved pasta water, if necessary, to reach desired consistency. Taste and adjust seasoning if desired. Add meatballs and serve immediately.

Makes 4 servings.

Hands-on Time: 20 minutes Total Time: 40 minutes

Per serving (5 meatballs, 2 oz. pasta): 477 calories; 44 g protein; 8 g total fat (3 g saturated fat); 63 g carbs; 10 g fibre; 3.5 g sugar; 126 mg cholesterol; 787 mg sodium

I love how each recipe shows the nutritional value. These recipe’s are all relatively quick and easy – perfect for busy Moms.

What are you having for dinner tonight?

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