Strangely enough, I've yet to make any of the "skinny desserts" (there is a molten lava cake that I'm planning on making soon), but I have to say I'm pretty proud of the fact that I've even used the cookbook once. I mean, with Pinterest, wonderful blogs and recipe websites, who needs cookbooks anymore?! Well, as it turns out, I do! This was actually the second recipe I made from this cookbook, and coincidently the first one I made was also using ground turkey (turkey meatloaf with crimini mushrooms). Today I want to share with you a lower carbohydrate, fat, and therefore lower calorie way to make "spaghetti and meatballs".
You'll start with the "meatballs"......
Turkey Meatballs With Oats
Makes 12 balls (4 servings)
Modified slightly from a recipe found in Substitute Yourself Skinny, by Chef Susan Irby
1 pound lean ground turkey breast
1/2 cup old fashioned oats
2 egg white
1 tsp. dried oregano
1/2 tsp. dried thyme
1 tsp. dried basil
1 tsp. sea salt
1 tsp. black pepper
1. Preheat oven to 400 degrees. In a large mixing bowl, combine the turkey, oats, egg, oregano, thyme, basil, salt and pepper. Mix well. Roll into 12 meatballs (about 2 heaping tablespoons each). Spray a heavy ovenproof skillet (or baking sheet) with nonstick spray. Place the meatballs in skillet and bake for 12 minutes or until done (should reach 165 degrees).
|Estimated nutrition facts for 1-serving (3 turkey balls)|
And if you want to have a very low calorie and low carbohydrate "pasta", make zucchini noodle pasta (or spaghetti squash is another option). Simply shred zucchini and boil it for about 5 minutes (I used 4 zucchini for 4 servings).
|Step two: boil water, then add zucchini and allow to simmer for 5 minutes|
|Step five: add your favorite toppings|
If you eat about 1 cup of the zucchini you will only be consuming about 20-30 calories. Compare that to regular pasta, which is about 180-200 calories in a cup. Yeah, now you get it! And this is even husband approved. I reluctantly served this to Nick, but was happy to see (and hear from his "mmmmms") that he enjoyed this dish just as much as I did. In fact, here is what he said, "What is this?" and I said, "Zucchini!! Cool huh?!" and he said, "yeah, it's good!". SCORE! Now if only our future children can enjoy zucchini pasta....
** NOTE: If you are following a low FODMAPs diet look for a tomato sauce that is free of onion and garlic. Or make your own by blending canned tomatoes, some spices, and garlic-infused olive oil.
The meatballs really tasted great, and with the tomato sauce and zucchini pasta, it was the perfect light and refreshing dinner.
QUESTION: Have you ever made zucchini pasta? What other vegetables have you used as "pasta"?
Thanks for reading!
The Candid Rd
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