Well, well, well…another week and another recipe.
Since I brought you a cream sauce last week, I thought I would appease the tomato sauce lovers this week.
On Sunday Tom and I attempted to shop at Costco. By that I mean we drove into the parking lot, saw line ups of cars waiting for a stall and decided to get the bleep out of there. I hate being in big crowds because I get pretty anxious so Costco on a Sunday is pretty much my worst nightmare. I’m not sure what we were thinking!
But anyways, the point about my story is that at Costco, I like to buy packages of ground turkey in bulk. Ground turkey can be expensive but it’s a pretty good deal when you get it at Costco. Luckily despite my Costco trip being an utter failure, I still had some ground turkey in the freezer from last time.
Usually when I make spaghetti I just make meat sauce but to try out something new I went for meatballs. I used quinoa in place of breadcrumbs to increase the protein & fibre content.
- 1 package ground turkey
- 1 egg
- 1/4 cup dry quinoa
- 2 tsp garlic powder
- 2 tsp onion powder
- 1 Tbsp basil
- 2 tsp oregano
- 1 Tbsp olive oil
- Add 1/4 cup quinoa to 1/2 cup water in small pot. Bring to a boil then cover, reduce heat and simmer. Cook until soft, about 10-15 minutes
- In medium bowl add ground turkey, egg, cooked quinoa & spices. Mix well.
- Form into meatballs
- Heat frying pan on medium heat, add 1 Tbsp olive oil
- Add meatballs and cook through, about 5 minutes per side
Tom loves garlic, like seriously loves it. Every time I ask what to add to something I’m cooking he says garlic. When I made the sauce, I mixed up my measurements of garlic. I added 4 tsp minced garlic which is equivalent to 8 cloves. I meant to use about half of that. Luckily Tom wasn’t too upset about this. I think it turned out great but if you’re not as much of a garlic lover you may want to reduce the amount.
- 1 Tbsp olive oil
- 4 tsp minced garlic
- 1/2 zucchini, chopped
- 1/2 bell pepper, chopped
- 1 can no salt added tomato paste
- 2 cups no salt added tomato sauce
- 2 Tbsp pesto
- In a medium size pan heat olive oil. Add garlic and brown slightly
- Add zucchini & pepper, cook until soft (about 5 minutes)
- Add tomato sauce, tomato sauce & pesto
- Reduce heat and simmer
The recipe made about 5 servings. I like to make larger portion servings of sauce and then freeze it in ziplock bags for an easy to prepare meal on a busy weeknight.