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Have you ever looked at what is in foods these days? Have you ever wondered why life has gotten so crazy that we all rely on processed "quick" foods and fast foods? Well I have had my eyes opened recently when we started to realize our oldest child could be ADD. I decided to clean up our diets and turn out lives around. I am a woman, married to a wonderful man who supports everything I do. We have 3 wonderful children who keep us on our toes and every day when I pick them up from school the first things out of their mouths is "mommy what's for dinner" so here it is...

Sunday, January 16, 2011

MMMM Turkey meatballs w/ whole wheat spaghetti, spinach & ricotta cheese

YUMMY...tonight's Eat Clean & Feingold friendly dinner was complements of my new Eating Clean cookbook.  It was good & refreshing and I added some Trader Joe's frozen grilled asparagus and there you go a good healthy dinner.

Turkey Meatballs w/ Whole Wheat Spaghetti, Spinach & Ricotta
Serves 4

1 tsp olive oil
1/2 yellow onion, finely chopped
2 cloves garlic
1 lb extra-lean ground turkey
1/4 cup finely chopped fresh basil
1/4 cup finely chopped fresh oregano
1/2 cup whole-grain bread crumbs
1 Tbsp tomato paste
1 egg
1/2 tsp sea salt
1/2 tsp fresh ground black pepper
8oz whole-wheat spaghetti
4 cups baby spinach
3/4 cup low-fat ricotta cheese
juice and zest of 1 lemon


1) Preheat oven to 400 degrees. Heat oil in a nonstick skillet over medium heat. Add onion and garlic and cook until soft but not browned, three to five minutes.

2) In a large bowl, place turkey, onion-garlic mixture,basil, oregano,breadcrumbs, tomato paste, egg, salt and pepper. Using your hands or a large spoon, gently mix together until combined.

3) Using a small ice cream scoop or a tablespoon, 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.

4) Meanwhile, cook spaghetti according to package directions, until al dente reserving 1/2 cup pasta water
Five: In a large serving bowl, add spaghetti, spinach, cheese,lemon zest and juice, and quarter-cup reserved pasta water. Gently toss to combine, allowing heat of spaghetti to wilt spinach and cooking water to melt ricotta to a creamy sauce. Add more reserved water if necessary.to reach desired consistency. Taste and adjust seasoning if desired. Add meatballs and serve immediately..

VERDICT: this was nice, light & refreshing.  Next time I will actually saute the spinach with some EVOO and heat the ricotta so the sauce is warm (our sauce was cold) but we liked it and I loved the lemon with it as it adds a freshness to it.
*NOTE: just remember if you are following FG then to make sure you use approved ingredients...in this recipe I made fresh bread crumbs from approved bread, used 100% natural turkey, approved tomato sauce (remember that's ST2) and approved ricotta

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