Turkey & Spinach Meatballs

 TURKEY & SPINACH MEATBALLS 

Printable Recipe

• 1 lb lean ground turkey 
• 1 cup fresh baby spinach 
• 1 yellow or green Italian squash, chopped 
• 1/2 onion, diced 
• 1/2 slice whole wheat bread, crumbed 
• 1 sprig fresh parsley, chopped 
• 3 garlic cloves, diced
• 1 teaspoon Italian seasoning 
• 1 teaspoon onion powder 
• 1 teaspoon garlic powder 
• 1 teaspoon salt & pepper to taste 
• 1 Tablespoon olive oil
• 1 jar marinara sauce
• 4 servings spaghetti, cooked

1. In a food processor, add diced onions, chopped squash, spinach, garlic, & parsley. 
Pulse until finely chopped.

2. In a large mixing bowl, add turkey, spinach puree from processor, bread crumbs, & all seasonings. Mix by hand until all ingredients are well combined.

3. Using a large spoon, scoop turkey mixture & roll into an even ball. Place on foil.

3. Heat olive oil in a nonstick pan over medium-high heat. Add meatballs & brown 2-3 minutes on each side.

4. In a large pot, bring your favorite marinara sauce to a light boil. I personally like a homemade sauce or Trader Joe's Three Cheese Marinara. 

Stir the meatballs into the sauce, cover & simmer on low for 20 minutes.

5. When sauce is done, toss with cooked spaghetti & serve warm.

Plate Finished Product

STORY BEHIND THE DISH

There is something about comfort food like spaghetti and meatballs that makes dinner so amazing. The only problem is the massive amount of carbs & calories! I created these meatballs in hope of decreasing the calorie intake, yet keeping the classic comfort taste. I think they are a perfect twist on make a comfort classic on the healthier side.

MODIFICATIONS/Whole30

This recipe can be modified to your food needs. If you want to make this a Paleo approved, Whole30, or Gluten Free dish, you can remove the breadcrumbs & use spaghetti squash or zucchini in place of the pasta. I like these meatballs with or without the spinach, the zucchini holds in the moisture & still makes for a great meatball. You can also use fresh herbs which will make this dish even more delicious! If you want to add some heat add a 1/4 teaspoon of red pepper flakes. If use no pepper at all if spicy is not your thing ;)

Fettuccine with Tomatoes, Spinach, & Fresh Burrata

 FETTUCCINE WITH TOMATOES, SPINACH, 
& FRESH BURRATA

Printable Recipe

• 8 oz uncooked fettuccine or zucchini noodles
• 1/3 cup grape or cherry tomatoes, halved
• 3 tablespoons extra-virgin olive oil
• 1/2 teaspoon red pepper flakes 
• 4 garlic cloves, thinly sliced 
• 1 (14.5 oz) can unsalted diced tomatoes, undrained 
• 3/4 teaspoon salt 
• 3 cups fresh baby spinach
• 4 oz fresh burrata or mozzarella cheese
• Freshly ground black pepper to taste

 1. Cook pasta according to package directions, omitting salt, drain. Or if you are using zucchini noodles just spiralize them & have them ready.

2. While pasta is cooking, heat a large skillet over medium-high heat. Coat pan with a little olive oil. Cut tomatoes in half, arrange them cut side down in skillet. Cook 1-2 minutes or until seared. Stir tomatoes, cook for 30 seconds.

 3. Remove tomatoes from pan, set aside.

 4. Reduce heat to low.  Add olive oil to skillet & swirl to coat. Thinly slice garlic cloves then add red pepper flakes & garlic to skillet, cook for 2 minutes or until fragrant, stir occasionally.

5. Place canned tomatoes in a mini chopper or food processor, process until smooth. Add pureed tomatoes & salt to skillet. Cook 8 minutes, stirring occasionally.

6. Remove skillet from heat. Add cooked pasta, or zucchini noodles, & spinach, toss well until spinach is slightly wilting. 

 7. Arrange pasta mixture into 4 bowls. Top each dish with seated tomatoes & 1-2 dollop of burrata cheese. Sprinkle each with fresh ground pepper. 

Plate Finished Product  

STORY BEHIND THE DISH

Another Meatless Mondays perfection! I love pasta and there is nothing better than a warm & fresh pasta dish. Recently I ordered Cooking Light magazine through my school fundraiser, last week I received the March 2013 issue and this was the dish on the cover. I lasted all of 3 days until I decided I must try this out, it was a simple, clean, delicious recipe that I wanted to share.

MODIFICATIONS/Whole30

To make this dish whole30 or paleo approved use zucchini noodles or cooked spaghetti squash also remove the cheese. You can add many things to this dish, I made it as close to the recipe as possible. I did use cherry tomatoes in place of grape tomatoes, & like I stated above if you cannot find or do not have burrata cheese you can use fresh mozzarella cheese, or simply to with grated Parmesan. You can add sundried tomatoes, artichoke hearts, grilled chicken, zucchini, Italian squash, etc. Be creative :)

Zucchini Noodle Pasta

 ZUCCHINI NOODLE PASTA 
Printable Recipe

• 2-4 medium squash or zucchini
• 1 tablespoon olive oil
• 1 garlic clove, minced
• 2-3 tablespoons fresh pesto
• 1 cup cherry tomatoes, halved
• 1/8 cup Parmesan cheese, grated
• 1 tablespoon pine nuts, optional 
• 1/2 teaspoon salt
 

 

1. Using a julienne peeler or a sprializer, cut off ends & slowly julienne each squash from top to bottom or spiral zucchini to create noodles.

2. Place julienned squash in a large bowl & lightly toss with 2-3 tablespoons fresh pesto.

3. Add cherry tomatoes & garlic, toss lightly. 

4. Heat olive oil in a medium heat pan, pour squash mixture in the pan & saute for 1-2 minutes. (If you prefer raw squash you can skip this step).

5. Plate, top with Parmesan cheese, salt, & pine nuts. Serve warm. 

STORY BEHIND THE DISH

Pasta is one of my favorite meals, but the carb overload is not always a healthy option. I do love spaghetti squash, but that can take some time to bake or boil. I came across squash & zucchini as a great pasta alternative, the texture is much better than I expected & the flavor is great!

MODIFICATIONS/Whole30

  This can be a great raw meal for those who are on a raw diet. You can also remove the Parmesan to make this a whole30, paleo or vegan approved dish. If you want to add protein you can top with some grilled chicken breast, shrimp, or salmon. You can also use a marinara or meat sauce  in place of the pesto. If you have a lemon you can also add some lemon juice & a little zest to lighten up the taste.

Spaghetti Carbonara with Kale

Spaghetti Carbonara with Kale 

• 6-8 oz dried spaghetti 
• 1 bunch kale, chopped 
• 3 oz pancetta, chopped
• 1 shallot, minced
• 2 eggs 
• 1/4 cup dry white wine
• 1/2 cup parmesan cheese, freshly grated 
• 1/4 cup romano cheese, freshly grated 
• fresh ground black pepper 

1. Bring a large pot of 3/4 full salted water to a boil. Add spaghetti, stir well, & cook for 5 minutes. 

 2. Add the kale & cook until pasta is al dente, about 5 minutes. (Note - Remove 1/2 cup of the pasta water & reserve). When pasta is cooked, drain the remaining pasta water. 

3. While pasta & kale are cooking, sauté pancetta in a nonstick frying pan over medium-high heat, about 3 minutes. 

4. Mince shallot until finely chopped.

5. Add shallot to the pancetta & stir for about 2 minutes.

6. Add the wine & boil until reduced by half, stirring up the browned bits, about 30 seconds. Remove from frying pan. 

 7. In a small bowl, add eggs & beat with a fork. Mix both cheeses & a generous amount of fresh ground pepper. 

8. Briefly reheat the pancetta mixture then remove from heat. Add the spaghetti & kale to the pancetta. Gradually whisk 1/4 cup of the reserve pasta water into egg mixture. Add the egg mixture to the frying pan & stir until it coats the pasta & is creamy, not runny. If the egg mixture is not becoming creamy, set the pan over a very low heat & stir constantly until the cream sauce forms. Do not allow the sauce to boil. Mix in the remaining pasta water to form a silky texture. 

PLATE FINISHED PRODUCT 

9. serve right away. 

STORY BEHIND THE DISH

Although I am not an egg fan I loved this dish. I wanted to include kale into a warm dish & it pairs very well with the pancetta. This is a great week night dish but make sure you serve it immediately! 

MODIFICATIONS 

If you do not have pancetta you can substitute it with bacon. I also used wheat pasta, but you can use regular spaghetti. Top with grilled chicken to add some protein. 

Grilled Chicken with Lemon Parmesan Pasta

GRILLED CHICKEN WITH LEMON PARMESAN PASTA 

Printable Recipe

GRILLED CHICKEN 

• 1-2 boneless skinless chicken breasts
• 1/8 cup olive oil
• 3 lemons, juiced 
• 1 teaspoon Dijon mustard 
• 1/2 teaspoon honey 
• 1 garlic clove, minced 
• 1 tablespoon fresh parsley, chopped
• 1 teaspoon salt & pepper 

MARINATE CHICKEN

1. In a bowl whisk olive oil, lemon juice, Dijon mustard, honey, garlic, parsley, salt, & pepper. Place fresh chicken breasts in a gallon sized ZipLock bag, pour marinade in the bag coating the chicken, & place in the fridge for 2-24 hours. 

GRILL CHICKEN 

2. When chicken is marinated, cook on a grill for 5-7 minutes on each side or until chicken is fully cooked with no pink inside. Let chicken sit on a plate, do not cut until ready to serve.

COOK PASTA 

1. Follow cooking directions according to type of pasta, 
I use penne & cook until it was al dente. 

2. Drain pasta, save a 1/4 cup hot pasta water for sauce, then drizzle a teaspoon of oil over hot pasta, coat evenly. 

MAKE SAUCE 

• 4-6 cups cooked pasta 
• 1 cup grated Parmesan cheese
• 1/2 stick butter 
• 2 lemons, juiced 
• 3/4 cup heavy cream 
• 1/4 cup half & half 
• 1 garlic clove, minced 
• 1 teaspoon salt & pepper 
• 1/8 cup fresh basil leaves, chopped 
 

 

 

1. In a medium sauce pan melt butter over medium heat. Add garlic cook for a few seconds, squeeze in the juice of both lemons, then whisk. Pour in cream and half & half. Continue to whisk until it is hot. Add cheese and whisk until melted then sprinkle in salt & pepper. If the consistency is too think add some hot pasta water a tablespoon at a time. Toss pasta while sauce is hot, plate, & top with chopped basil. 

PLATE FINISHED PRODUCT 

2. Top with grilled chicken & serve. 

STORY BEHIND THE DISH

This pasta was a recreation of a dish from another food blog, pioneer women, it looked good so I thought I would try it out & adjust it to my liking. It turned out amazing. I have used the chicken recipes in many dishes & it always turns out perfect.

MODIFICATIONS 

You can use any type of pasta for this dish. Grilled salmon would also pair very well.