Penne with Sausage, Spinach and Tomatoes

Penne with Sausage, Spinach and Tomatoes
Recipe from Aggie's Kitchen

Serves 3-4

1/2 lb whole wheat penne pasta
2 tsp olive oil
1 small onion, chopped
2-3 cloves garlic, minced
salt and pepper to taste
3-4 links Italian Turkey Sausage, casings removed
1 large can of crushed tomatoes
1 small can of Italian diced tomatoes
1/2 bag of fresh spinach
Parmesan cheese, for serving
Red pepper flakes, for serving

Bring pot of salted water to a boil to cook pasta. Cook pasta according to directions on box, slightly under cook because you will be adding pasta to sauce while still on heat.

In a large saute pan, drizzle a couple of teaspoons of olive oil and start to cook onion and garlic. Once onions start to soften, add sausage and begin to crumble and cook in pan. Cook sausage completely, approximately 8-10 minutes. Add cans of crushed tomatoes and diced tomatoes to pan. Add salt and pepper to taste. Cook together for about 5-8 minutes so sauce flavors combine. Add fresh spinach leaves to sauce and combine. Add cooked pasta to sauce and toss.

Serve with Parmesan cheese and red pepper flakes.

Spaghetti Squash with Turkey Vegetable Ragu

Spaghetti Squash with Turkey Vegetable Ragu
Recipe from Aggie's Kitchen

2 tsp olive oil
1 large (28oz) can of diced or crushed tomatoes
1 large zucchini, large dice
2 yellow squash, large dice
1 med onion, chopped
mushrooms, roughly chopped
2 cloves garlic, minced
1/2 lb ground turkey, cooked and seasoned
1 large spaghetti squash
Parmesan cheese, for serving
red pepper flakes, for serving

In a large heated saute pan, drizzle a couple of teaspoons of olive oil and add onions and garlic. Cook onions and garlic for 3-4 minutes until softened. Add zucchini, squash, and mushrooms and continue to cook for 5-7 minutes over medium high heat. Season vegetables with salt and pepper to taste. Then add ground turkey and tomatoes, combine and let cook through. Continue to simmer for about 10 minutes.

Scrape out stringy flesh of cooked spaghetti squash into plate and serve with sauce. Add Parmesan and red pepper flakes to taste.

Turkey and Spinach Meatballs

Turkey and Spinach Meatballs
Recipe from Aggie's Kitchen

1.25 lb of lean ground turkey (I usually use Jenni-O)
2 tsp garlic powder
salt and fresh ground pepper, to taste
1 1/2 cups chopped fresh spinach leaves
1 small onion, grated
1 egg
1/4 cup bread crumbs
1/4 cup Parmesan cheese
splash milk (I use non fat)
non stick spray

In large bowl, mix together onion, egg, bread crumbs, Parmesan and milk. Mix until it turns into a loose paste. Add in ground turkey, chopped spinach, garlic powder and salt and pepper. Gently combine all ingredients. Roll meat mixture into small meatballs, about 1-2 inches round. Place on lightly greased cookie sheet. Before placing in oven, spray each meatball with non stick spray.

Cook for about 20-25 minutes, until browned, in 375 degree oven.

To serve with tomato sauce, drop meatballs in sauce pan with tomato sauce and heat through. Freeze your extras for another meal!

Sloppy Sammies

Sloppy Sammies

1.25 lb lean ground turkey
1-2 tsp olive oil
1 med onion, finely chopped
1 carrot, shredded
1 red pepper, finely chopped
1 tsp chili powder
1 tsp smoked paprika
1 tsp garlic
salt and pepper to taste
1 small can of tomato sauce
1/4 cup ketchup
2 tsp Worcestershire sauce
2 tsp chili powder
1 TB mustard
2-3 TB brown sugar

In large non-stick skillet over medium high heat, saute onions, carrots and red pepper until softened. Add ground turkey and continue to cook until browned. Add seasonings to meat and veggie mixture and cook through.

In small bowl combine tomato sauce, ketchup, Worcestershire sauce, chili powder, mustard and brown sugar. Add sauce to turkey and veggie mixture and stir. Cook for about 5 minutes until sauce is warmed through and starts to thicken.

Serve on whole wheat or potato rolls.