Diabetic Dish of the Week – Spaghetti and Meatballs

July 13, 2021 at 6:02 AM | Posted in diabetes, diabetes friendly, Diabetes Self Management, Diabetic Dish of the Week | Leave a comment
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This week’s Diabetic Dish of the Week is Spaghetti and Meatballs. To make this week’s Recipe you’ll be needing Whole Wheat Spaghetti, Extra Lean Ground Beef, Hot Italian Turkey Sausages, Egg White, Plain Dry Bread Crumbs, Dried Oregano, Tomato Basil Pasta Sauce, Fresh Basil, and Grated Parmesan Cheese. The recipe is from the Diabetes Self Management website where you can find a huge selection of Diabetic Friendly Recipes, Diabetes News, Diabetes Management Tips, and more! You can also subscribe to the Diabetes Self Management Magazine. Each issue is packed with Diabetes News and Diabetic Friendly Recipes. I’ve left a link to subscribe at the end of the post. Enjoy and Eat Healthy in 2021! https://www.diabetesselfmanagement.com/

Spaghetti and Meatballs
A high-fiber version of the traditional Italian dish!

Nonstick cooking spray
6 ounces uncooked multigrain or whole wheat spaghetti
3/4 pound extra-lean ground beef
1/4 pound hot turkey Italian sausage, casing removed
1 egg white
2 tablespoons plain dry bread crumbs
1 teaspoon dried oregano
2 cups tomato-basil pasta sauce
3 tablespoons chopped fresh basil
2 tablespoons grated Parmesan cheese

Yield: 4 servings
Serving size: 3 meatballs, 3/4 cup spaghetti and 3/4 cup sauce

1 – Preheat oven to 450°F. Coat baking sheet with cooking spray. Cook spaghetti according to package directions, omitting salt and fat. Drain; keep warm.

2 – Combine beef, sausage, egg white, bread crumbs, and oregano in medium bowl; mix well. Shape mixture into 16 (1 1/2-inch) meatballs. Place on prepared baking sheet; coat with cooking spray. Bake 12 minutes, turning once.

3 – Pour pasta sauce into large skillet; add meatballs. Cook and stir over medium heat 9 minutes or until sauce is heated through and meatballs are cooked through (160°F). Divide among four plates. Top with meatballs and sauce; sprinkle with basil and Parmesan cheese.

Nutrition Information:
Calories: 388 calories, Carbohydrates: 41 g, Protein: 34 g, Fat: 10 g, Saturated Fat: 3 g, Cholesterol: 69 mg, Sodium: 760 mg, Fiber: 5 g

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Jennie – O Turkey Recipe of the Week – Cajun Turkey Pasta

March 15, 2019 at 5:02 AM | Posted in Jennie-O, Jennie-O Turkey Products | Leave a comment
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This week’s Jennie – O Turkey Recipe of the Week is a Cajun Turkey Pasta. You’ll be using the JENNIE-O® OVEN READY™ Cajun Style Bone-In Turkey Breast along with Whole Wheat Spaghetti, Cajun Seasonings, Green Onions, Bell Peppers, Cream and Sugar to make this week’s dish. You can find this recipe at the Jennie – O Turkey website along with all the other delicious and healthy recipes. So Enjoy and Make the SWITCH in 2019! https://www.jennieo.com/

Cajun Turkey Pasta
Kick your spaghetti up a notch with Cajun seasonings! With green onions, bell peppers, cream and a little sugar, this filling weeknight dinner recipe stays lean at under 300 calories per serving.

2 cups JENNIE-O® OVEN READY™ Cajun Style Bone-In Turkey Breast
½ (1-pound) box whole wheat spaghetti
1 tablespoon olive oil
½ cup diced onion
½ cup diced green bell pepper
3 cloves garlic, minced
1 (14-ounce) can diced tomatoes, not drained
2 tablespoons tomato paste
½ teaspoon sugar
salt and freshly ground pepper, if desired
¼ cup chopped fresh flat leaf parsley
⅓ cup whipping cream
⅓ cup sliced green onions

1) Cook turkey according to package directions. Cut into cubes; set aside 2 cups. Reserve remaining turkey for another use.
2) Cook spaghetti according to package directions. Drain, return to same pan.
3) While spaghetti is cooking, in large skillet, heat oil over medium-high heat. Add onion, bell pepper and garlic. Cook 5 minutes until onion is softened, stirring occasionally.
4) Add tomatoes, tomato paste, sugar, salt and pepper, if desired. Simmer 5 minutes or until thickened. Add turkey, parsley, whipping cream and green onions. Stir until hot. Add turkey mixture to spaghetti. Toss to combine.


Calories 350
Protein 12g
Carbohydrates 54g
Fiber 10g
Sugars 8g
Fat 12g
Cholesterol 30mg
Sodium 55mg
Saturated Fat 5g

Soup Special of the Day! – 5 Spice Turkey Noodle Bowls

August 28, 2016 at 5:14 AM | Posted in Jennie-O Turkey Products | Leave a comment
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This week’s Soup Special of the Day is 5 Spice Turkey Noodle Bowls. This one is from the Jennie – O Turkey website. Made with JENNIE-O® Extra Lean Ground Turkey Breast along with Chinese Five Spice Powder, Mushrooms, Garlic, Chicken Broth, Sweet Chili Sauce, Whole Wheat Spaghetti, and topped with Green Onions. A true Comfort Food Soup! You can find this recipe along with all the other delicious and healthy recipes on the Jennie – O website! https://www.jennieo.com/



5 Spice Turkey Noodle Bowls

With a peppery broth, lean turkey and sautéed vegetables, this low-fat take on a classic Asian recipe is great comfort food on cool nights. Ready in under 30 minutes.


2 teaspoons extra virgin olive oil, divided
1 (16-ounce) package JENNIE-O® Extra Lean Ground Turkey Breast5 Spice Turkey Noodle Bowls
2 teaspoons Chinese five spice powder, divided
8 ounces fresh button or shitake mushrooms, thinly sliced
1 teaspoon minced fresh garlic
1 (32-ounce) package reduced-sodium and fat-free chicken broth
2 tablespoons sweet chili sauce
8 ounces whole wheat udon noodles or whole wheat spaghetti
½ cup thinly sliced green onions


1) In skillet, heat 1 teaspoon oil over medium-high heat. Add turkey and cook as specified on the package. Always cook to well- done, 165°F as measured by a meat thermometer. Add to turkey 1 teaspoon Chinese five spice powder; stir. Remove turkey from pan and set aside.
2) In same skillet, add remaining oil. Add mushrooms and cook until softened and the liquid has evaporated. Add garlic and remaining Chinese five spice powder. Cook and stir 1 to 2 minutes or until garlic is softened and spices are fragrant. Add chicken broth, turkey and sweet chili sauce. Cook over medium heat until warmed through.
3) Meanwhile, prepare noodles or spaghetti according to package directions. To serve, place ¾ cup of noodles into 6 bowls. Ladle 1 cup of soup into each bowl and sprinkle with green onion slices.

* Always cook to an internal temperature of 165°F.

Saturated Fat1.5g


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