Spaghetti with Turkey Meatballs

Serves 4

1/2 lb ground turkey breast
2 tsp garlic herb seasoning, or Italian seasoning (I just used random spices)
cooking spray
2 tsp olive oil
small red onion, chopped
8 oz mushrooms, sliced
14 oz canned diced tomatoes
6 oz canned tomato paste
1/2 cup(s) fat-free, reduced-sodium chicken broth
1 tsp dried oregano
6 oz uncooked whole-wheat spaghetti
1/4 cup(s) basil, fresh, chopped
Parmesan cheese

1. Combine turkey breast and spices (I used thyme, parsley, garlic powder, etc.); mix
well to combine. Shape mixture into meatballs (about 1 tablespoons each).

2. In a large skillet, heat 2 tsp olive oil. Add onion, mushrooms (and any other veggies you want) and saute for about 8 minutes, until veggies are soft. Transfer veggies to a sauce pan. Add diced tomatoes, tomato paste, chicken broth and oregano; mix well. Bring to a simmer, reduce heat to medium-low and simmer for about 10 minutes.

2. Coat the skillet with cooking spray and set pan over medium-high heat. Add meatballs and sauté until browned on all sides, turning frequently, about 5 minutes.

3. Meanwhile, cook spaghetti according to package directions without oil.

Serve sprinkled with chopped basil and Parmesan cheese. (And garlic cheese bread for anyone not trying to lose weight!)

Results: It's spaghetti. How bad can it be? I really liked this sauce (it was thick and chunky), but Chris wanted it to be more "saucy". The turkey meatballs, however, were entirely flavorless. These really need to be spiced up. Surprisingly, I don't think whole-wheat pasta is that bad, so it you want to add a little more health to your diet, consider trying it.