This plate is really good, filling and low calorie, each portion is approximately 2 cups and 238 calories per serving.
- i package of egg white noodles, like the Good Egg brand.
Boil Noodles in separate pot from turkey and vegetables. Cook and set aside.
First, purchase good ground turkey. The leaner turkey will have less fat than the regular turkey, so I opt for regular since some of the fats will go into the sauce to cook the vegetables.
- 1.5 pounds of turkey
- 1/2 chopped medium onion
- ground cumin
- 2 tablespoons olive oil
- 2 tablespoons minced garlic
- 1 cup chopped onion, diced small
- 1 cup chopped bell peppers, diced small
- 1 cup chopped spinach
- 4 tablespoons of water
- 1 Roma Tomato diced
Heat oil in a large pan, add garlic then onion, bell peppers – cook for about 5 minutes then add water, spinach and diced tomatoes.
Cook for another 7 minutes and add turkey to vegetable sauce, then add in the egg noodles. Serve with parmesan cheese.
Making homemade lasagna is a passion of mine. I prefer my homemade over any store bought and most restaurant served lasagnas, but that’s just me. The reason why is the attention and love I put into each lasagna.
I made two, I made one for my home and one to share at a Potluck. Both had the same ingredients, but I added more spinach and less pasta to my home version, less carbs.
For the Sausage Sauce:
- 2 tablespoons extra-virgin olive oil
- 1 pound Italian sausage
- 1 tablespoon thinly sliced garlic
- 2 Roma tomatoes diced
- 1 can of tomato sauce
- 1 1/2 tablespoons of Italian Spices or a mix of Rosemary, oregano and thyme
- Cracked Sea Salt or Kosher Salt
- Freshly ground black pepper
Heat the oil in a large sauce pan or stock pot. Add garlic and sausage and cook meat while breaking up the chunks of sausage. Add Italian herbs.
Add tomatoes and cook for 1 minute before adding tomato sauce. Let cook and simmer for 15 minutes and add salt and pepper to taste.
- Cooked Lasagna Pasta
- Pre-Made Sausage Sauce
- 1 cup of Mozzarella Cheese
- 2 cups of chopped spinach
- Cracked Pepper
Spray your pans with oil before starting. I add a layer of thin sauce at the bottom, then the pasta, the sausage sauce, the cheese, the spinach – then repeat. Bake for 40 minutes at 350 degrees, let cool and enjoy.
Since I already had my meatballs, making something with them was easy. I had some spinach cheese tortalini, garlic and a can of plum tomatoes and dinner was served!
- 2 tbsp of olive oil
- 4 cloves of garlic
- Italian Herb Blend (I used my homemade but store bought is good)
- pinch of salt and pepper, cayenne if you like a little spice
- 1 large can of plum tomatoes
- 1/2 cup of water
- Pasta of your choice
First I chopped the garlic and added it to a small sauce pan with the olive oil and sauteed the garlic. I added my herb blend (which is rosemary, sage, oregano and a hint of mint), you can use Italian Seasonings or get creative here.
Cook this for a minute or two and add the plum tomatoes. Break them up with a wooden spoon while cooking and stir in about a half cup of water. Add salt, pepper, cayenne. Once this starts to get a boil on, reduce the heat to medium and add the meat balls so that they heat up and flavor your sauce a little. Cook for about 10 minutes and toss with pasta.
This is one of my favorite soup, so when I purchased a packet of Stelline (Stars) pasta I set out to try it for myself. The results were great! This is a light soup base with a hearty homemade meat ball.
- 1/3 stick butter
- 1/2 yellow onion
- 5 stalks of celery, diced
- 4 cloves of garlic, chopped
- fresh rosemary, thyme, sage, about 2 tsp each
- organic chicken broth (one large box)
- 2 quarts of water
- 4-5 cups of chopped kale
- 1 small package of stelline pasta (stars or small pasta)
- about 25-30 meatballs, 3-4 per bowl
- salt, pepper and cayenne pepper as desired
Melt butter in a large stock soup pot over high heat. Add onion, celery, garlic, herbs. Cook about 5 minutes, add chicken broth and then water, fill your pot but don’t water down your base too much. I add about 2 quarts slowly.
Let boil and add kale. Let cook until it wilts and falls apart, then add stars. The pasta will cook quickly, so the soup may be hot enough to overcook them. Make sure your veggies are done before you throw in the pasta.
Remove from heat and add meatballs to bowls, 3-4 each bowl. You can mix them all together. The meatballs will stay together, yet very moist because of the soup base.
Homemade meatballs are easy and inexpensive to make. I am going to use these meatballs in a soup and pasta dish, so I wanted to make them small and make a lot of them.
I make them differently all the time, but this recipe had both lean ground beef and lean ground pork.
- 1 pound lean ground beef
- 1 pound lean ground pork
- 2 eggs, beaten
- 1/2 yellow onion, diced
- couple springs of parsley diced
- 1-1/2 to 2 cups bread crumbs
- Salt, Pepper, Cayenne, Italian Herbs
Combine all ingredients in a bowl, mixing thoroughly – don’t be afraid to use your hands. Then use a tablespoon to scoop out and your hands to roll into a ball. You can roll them in breadcrumbs before cooking if you want.
Heat a pan with butter or olive oil on about medium high, add each meatball with room in between to roll them. Roll each meatball over as it cooks the side it’s on. Once all sides are browned, remove from pan and place into a baking pan.
Arrange meatballs in baking pan, so that they have room to cook. Bake at 350 degrees for about 20 minutes. Let cool.