Do you ever see a really good deal on a cookbook and feel obligated to buy it? I’m normally not an impulse shopper, but when it comes to certain things, like cookbooks, I am! Our local grocery store has a giant cookbook sale every once in a while, and last year this book was on sale for two-dollars. Yes, two-dollars!!
Strangely enough, I’ve yet to make any of the “skinny desserts” (there is a molten lava cake that I’m planning on making soon), but I have to say I’m pretty proud of the fact that I’ve even used the cookbook once. I mean, with Pinterest, wonderful blogs and recipe websites, who needs cookbooks anymore?! Well, as it turns out, I do! This was actually the second recipe I made from this cookbook, and coincidently the first one I made was also using ground turkey (turkey meatloaf with crimini mushrooms). Today I want to share with you a lower carbohydrate, fat, and therefore lower calorie way to make “spaghetti and meatballs”.
- 1 pound lean ground turkey breast
- ½ cup old fashioned oats
- 2 egg white
- 1 tsp. dried oregano
- ½ tsp. dried thyme
- 1 tsp. dried basil
- 1 tsp. sea salt
- 1 tsp. black pepper
- Preheat oven to 400 degrees. In a large mixing bowl, combine the turkey, oats, egg, oregano, thyme, basil, salt and pepper. Mix well. Roll into 12 meatballs (about 2 heaping tablespoons each). Spray a heavy ovenproof skillet (or baking sheet) with nonstick spray. Place the meatballs in skillet and bake for 12 minutes or until done (should reach 165 degrees).
** NOTE: If you are following a low FODMAPs diet look for a tomato sauce that is free of onion and garlic. Or make your own.
The meatballs really tasted great, and with the tomato sauce and zucchini pasta, it was the perfect light and refreshing dinner.