MyPlate Spaghetti Dinner

Written By Judy Doherty, MPS, PCII
MyPlate Spaghetti and Meatballs

MyPlate Spaghetti and Meatballs

Yield 5
Author Judy Doherty
Prep time
10 Min
Cook time
30 Min
Total time
40 Min

MyPlate spaghetti plate is a yummy combo of spaghetti, turkey meatballs, marinara sauce, salad, and fruit salad.

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Ingredients

  • 16 ounce package spaghetti noodles
  • 26 ounce jar low-sodium marinara sauce
  • 1 pound pack of lean ground turkey breast
  • 1/4 cup bread crumbs
  • 1 egg
  • 2 tsp Italian seasoning
  • 1 pinch red pepper flakes
  • 4 cups tossed salad
  • 1 cup grape tomatoes cut in half
  • 1/2 cup sliced carrots
  • 1/2 cup sliced cucumbers
  • 1/2 cup sliced bell peppers
  • oil and vinegar for the salad
  • 1 cup cubed melon
  • 1 cup quartered and cored strawberries
  • 1 cup red grapes cut in half
  • 1 cup blueberries
  • squeeze of lime

Instructions

  1. Cook the spaghetti noodles according to the package instructions. Drain and rinse in colander and reserve.
  2. Make the meatballs: mix the ground turkey with the breadcrumbs, eggs, Italians seasoning and red pepper flakes. Make small meatballs about 1-1/2 inches in diameter and place on sheetpan liked with parchment paper. Bake the meatballs in a 350 degree oven for 20 minutes.
  3. Meanwhile bring the marinara sauce to a boil then lower to a simmer on the stove.
  4. Make the tossed salad by mixing the lettuce and salad veggies in a bowl with the oil and vinegar.
  5. Prepare the fruit salad by mixing the fruit with the lime juice.
  6. When the meatballs are done, plate the dinner. Place spaghetti on a quarter of the plate. Top with the meatballs then the sauce. You can add a little optional Parmesan cheese if you like.
  7. Add the salad and fruit salad to half of the plate.
  8. Serve and enjoy!

Nutrition Facts

Calories

590

Fat

5 g

Sat. Fat

1 g

Carbs

99 g

Fiber

9 g

Net carbs

91 g

Sugar

22 g

Protein

39 g

Sodium

832 mg

Cholesterol

83 mg
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Judy Doherty, MPS, PCII

Judy Doherty, MPS, PCII discovered her love of cooking at her grandmother's side, stirring raisin oatmeal on a Saturday morning. By 15 she had her first food service job. At 18 she was accepted to the Culinary Institute of America, where she graduated second in her class, then went on to the Fachschule Richemont in Switzerland to study pastry arts and baking. A decade with Hyatt Hotels followed before she founded Food and Health Communications with a single conviction: food that is good for you should taste extraordinary.

Judy holds a Master of Professional Studies in Food Business from the Culinary Institute of America, a Bachelor of Science in Culinary Arts from Johnson and Wales University (Summa Cum Laude), two art certificates from UC Berkeley Extension, and the CIA's Pro Chef II certification. She has earned the American Culinary Federation Bronze Medal, Gold Medal, and ACF Chef of the Year award.

Today she develops every recipe on this site, shoots and styles food through her food photography and motion studio, and publishes nutrition education materials for dietitians, schools, extension offices, and health professionals through nutritioneducationstore.com. She uses the latest nutritional science and Dietary Guidelines to drive her creativity — whether that means a new twist on fajitas or Italian brownies made with toasted nuts and cooked honey. Her mission has never changed: help everyone make food that tastes as good as it is for them.

https://nutritioneducationstore.com
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