Healthy Spaghetti and Meatballs

I know, another Italian recipe…I can’t help it I LOVE Italian food, it’s just so comforting! Plus these meatballs are healthier and are bursting with FLAVOR! They are perfect on a bed of spaghetti or even on a meatball sub, I’ll take it however I can get ;).

2 Servings of Whole Wheat Spaghetti

1 Pound Lean Ground Meat

1 Pound Turkey Sausage (Sweet or Spicy)

1 Tbs Garlic Powder

1 Tbs Onion Powder

1 Tbs Smoked Paprika

1/2 Tbs Italian Seasoning

1 1/2 Tbs Worcestershire Sauce

1/2 Tbs Salt

1/2 Tbs Pepper

Cook the pasta according to the package instructions. In the meantime mix the rest of the ingredients for the meatballs in a large mixing bowl. I believe the key to a perfect meatball is to marry two different kids of meat together along with the perfect blend of seasoning (it’s a match made in FLAVOR heaven!) I love to adjust the seasoning, so use more or less of what you like. The turkey sausage I use comes in a casing, so I just slice it open and remove it from the casing, very easy! Now it’s time to roll them into balls. I like to make them bite size, but you can make them as little or BIG as you want :).

Next brown the meatballs in two batches in a large skillet with a few drizzles of oil. In the meantime, heat up the sauce in a dutch oven or large pot over low heat. (Try my homemade tomato sauce recipe also listed on my blog 😉 ) Once the meatballs are browned place them in the warm sauce, it’s a meatball hot tub! Cover and let cook for about 15 minutes until cooked all the way through. This will make them so moist and delicious…my mouth is already watering!

Now they are ready to serve on a nice bed of spaghetti, how delicious does that look! It goes perfectly with a nice glass of wine…ahh now that’s comforting!

Happy Flavoring!

Baked Rigatoni

Pass the bread and pour the wine, it’s a perfect night for a warm and comforting Italian dinner. One of my favorite pastas is rigatoni, I love how the sauce fills the middle of each piece, it’s like a saucy pocket surprise. 😉 What a great change from the tired boring spaghetti dish, let’s shake it up and add some delicious FLAVORS!

2 Servings of Rigatoni Pasta

1 Pound Lean Ground Meat

3 or 4 Cups Tomato Sauce

1/2 Cup Part Skim Ricotta Cheese

1/4 Cup Shredded Mozzarella Cheese

1/2 Tbs Garlic Powder

1/2 Tbs Onion Powder

1/2 Tbs Italian Seasoning

1/4 Tbs Salt

1/4 Tbs Pepper

Preheat the oven to 365°. Boil the pasta according to the box instructions. In the meantime brown the meat in a skillet with all of the seasoning. I love the smell of the seasoning as soon as it hits the hot pan, it really wakes up all those FLAVORS (it also wakes up my doggies as they stroll into the kitchen…I guess no one can resist 😉 ).

Once the pasta and meat are finished, transfer to a casserole dish. Stir in the tomato sauce and mix together. I love how the sauce attaches to the ridges of each pasta piece. Now it’s time to add in the ricotta cheese, dollop spoonfuls an inch or so apart all over the top. Adjust the amount by preference, I love a lot of that cheesy goodness! Top with mozzarella cheese and cook for about 20-30 minutes or until hot and bubbly.

Let cool and garnish with parmesan cheese or fresh parsley. How elegant and delicious does that look, and it was so easy! Plus if it doesn’t all get eaten…yay leftovers!!! I know, I get too excited…it’s the small things 😉

Happy Flavoring!

 

Chicken and Veggie Spaghetti

This recipe is so easy and full of FLAVOR! It’s  perfect for using up all of your leftover veggies at the end of the week.

2 Servings of 100% Whole Wheat Spaghetti

1 Chicken Breast (chopped)

1 Zucchini (chopped)

1/2 Green Bell Pepper (sliced into strips)

1 Cup of Tomato Sauce

1 Tbs Canola Oil

1 Tbs Salt

1 Tbs Pepper

1 Tbs Garlic Powder

1 Tbs Onion Powder

1/2 Tbs Italian Seasoning

1/2 Tbs Cayenne Pepper

Preheat the oven to 425°. Season the chicken on both sides with half of the seasoning. Adjust the FLAVORS of the seasoning according to preference. Place on a baking sheet and cook in the oven for 20 minutes, flip halfway through. (I usually cook a few chicken breasts to save in the freezer for later in the week, it’s a huge timesaver…shh, don’t tell anyone, it’ll be our little secret 😉 ). Insert a digital thermometer to see if the chicken is done, it should read 165°.

In the meantime, boil your pasta according to the box instructions. Chop all of your veggies and toss in a skillet with the other half of the seasoning and the canola oil. (This is the best part, you can use whatever veggies you have on hand…see, Suzie’s here for you to make it easy 😉 ). Turn the heat up high to brown them slightly, then finish cooking on medium low heat until they are cooked through. See that brown coloring…that is where the FLAVOR is…mmmm!

Add the tomato sauce to the veggies. Cube your finished chicken into bite size pieces and toss in with the veggie mixture. Give it a stir, then serve on a bed of cooked pasta. How easy was that?! (Just don’t tell my husband). Dinner is served!

Happy Flavoring!

Easy Tomato Sauce

This recipe is so simple and is so much healthier than store bought tomato or marinara sauce. It has way less sodium and no added sugar. Trust me, it makes a difference when you control the ingredients, and the FLAVORS!

1 28 Oz. Can of Crushed Tomatoes

1 Cup of Water

1 Medium Onion (diced)

2 Cloves of Garlic

1/4 Cup of Fresh Basil (rough chopped)

1/4 Tbs of Salt

1/2 Tbs of Italian Seasoning

1 Tbs of Olive Oil (or canola oil)

Warm up the oil in a pot or dutch oven over medium heat (I use my beloved dutch oven which I use all the time, it’s my new best friend…weird I know).  Then chop the onion and add to your pot. Cook for about 5 minutes. In the meantime you can sing that song in that commercial that you just can’t get out of your head ;). Once the onion is translucent, chop and add the garlic to the pot. If you have trouble cutting the sticky garlic use a hand grater (microplane) to grate the garlic right into the pot. It only needs a minute for the garlic to cook, once you start to smell it (oh do I love that smell) it’s done!

Pour in the crushed tomatoes and water and bring to a boil. Start to add in the spices. Tear the basil into small pieces and add into the mixture. Once it starts boiling put on the lid and reduce the heat down to low. Let it cook for 30 minutes, then let cool slightly and it’s ready to use. I like to make double batches and store it in mason jars in the fridge to grab whenever you want. It’s great for a fast pizza or pasta dish, or even drizzled over a English muffin or veggies. Hope you enjoy!

Happy Flavoring!