I really think I out did myself on this one. It was so fantastic! I would make it more often but it is a lot of work and I don’t have an hour of prep and 2 hours to wait for it to cook during the week since I work until 4pm and we usually go for a half hour run after I get home or we workout at the gym. That usually means I do not start on dinner until about 5:30 and I like to have dinner ready by at 7pm at the latest.
The spaghetti sauce has so many veggies that come together beautifully. It is also very low in sodium which is the complete opposite of anything you would find in a can or jar. I think that made this taste even better!
Make sure you read the whole recipe before starting so you don’t go crazy adding everything at once. I realize now that I forgot to add the fresh parsley and the sugar at the end but now that I think about it, it didn’t really need it. I might try adding it next time to see if I notice a difference.
I was actually able to pull the nutrition facts from this recipe. A serving size is a whole cup of sauce. I probably use about 1/3 to 1/2 at the most in one serving on top of noodles. Spaghetti squash probably would have been good to use with it as well instead of noodles.
Nutrition Facts: One serving (1 cup)
3 g fat (1g saturated fat)
12 mg cholesterol
57 mg sodium
22 g carbohydrate
4 g fiber
9 g protein
Diabetic Exchanges: 4 vegetable, 1/2 fat.
1/2 pound lean ground turkey (or turkey sausage)
1 pound fresh mushrooms, chopped
3 medium sweet red peppers, chopped
1 large onion, chopped
3 garlic cloves, minced
1 tablespoon olive oil
2 cans (29 ounces each) tomato puree
2 cups water
1/2 cup red wine or additional water
2 bay leaves
2 tablespoons dried oregano
2 tablespoons dried basil
1/2 teaspoon dried rosemary, crushed
1/4 to 1/2 teaspoon crushed red pepper flakes
1/4 teaspoon dried mint
1/2 cup chopped fresh parsley
3 tablespoons sugar
-In a large nonstick skillet, cook turkey over medium heat until no
longer pink; drain and set aside.
-In the same skillet, saute mushrooms, peppers, onion and garlic in oil until softened.
-In a large Dutch oven, combine the next nine ingredients. Add turkey and sauteed vegetables. -Bring to a boil. Reduce heat; simmer, uncovered, for 2-3 hours.
-Stir in parsley and sugar. Discard bay leaves before serving.
Yield: 10 servings (2-1/2 quarts).
This makes for some great leftovers as it heats back up nicely and still tastes great! Now the cauliflower sticks don’t make great leftovers but it doesn’t make an insane amount and it is easy to eat it all up!
Who doesn’t love having garlic bread with their spaghetti? I know we do! I definitely wanted to find something that was healthier than garlic bread but still good and didn’t make you miss it. Then I found this recipe on Pinterest.
1 cup cooked, riced cauliflower
1/2 cup shredded mozzarella cheese
1/2 cup Parmesan cheese
1 egg, beaten
1 tsp dried oregano
1/2 tsp crushed garlic
1/2 tsp garlic salt
2 tablespoons softened butter
2 cloves garlic, finely minced
1/4 cup grated parmesan cheese
1/4 cup grated mozzarella cheese
Preheat oven to 450 degrees.
Chop the cauliflower florets into chunks and steam them in a steamer or on the stove until slightly soft for 15 minutes. Place in a ricer or use a grater.
To Make the Bread:
Prepare your baking stone or sheet by spreading a small amount of olive oil on it and top with parchment paper.
In a medium bowl, stir together 1 cup cauliflower, egg, Parmesan and Mozzarella. Add oregano, crushed garlic and garlic salt, stir.
Transfer to the baking stone or sheet, and using your hands, pat out into a large rectangle.
Bake at 450 F for 15 minutes.
Mix 2 tbsp butter and garlic in a small bowl and spread the butter and garlic mixture over baked cauliflower bread and top with parmesan and mozarella cheese.
Place back in the 450 F oven until all cheese is melted.
This meal was perfect for the weekend because I had the extra time to devote to making this dish. I do foresee myself making it again in the future.