MyPlate Spaghetti Dinner

Jun 29

Written By Judy Doherty, MPS, PCII

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

Cook the spaghetti noodles according to the package instructions. Drain and rinse in colander and reserve.
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.
Meanwhile bring the marinara sauce to a boil then lower to a simmer on the stove.
Make the tossed salad by mixing the lettuce and salad veggies in a bowl with the oil and vinegar.
Prepare the fruit salad by mixing the fruit with the lime juice.
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.
Add the salad and fruit salad to half of the plate.
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’s passion for cooking began with helping her grandmother make raisin oatmeal for breakfast. From there, she earned her first food service job at 15, was accepted to the world-famous Culinary Institute of America at 18 (where she graduated second in her class), and went on to the Fachschule Richemont in Switzerland, where she focused on pastry arts and baking. After a decade in food service for Hyatt Hotels, Judy launched Food and Health Communications to focus on flavor and health. She graduated with Summa Cum Laude distinction from Johnson and Wales University with a BS in Culinary Arts, holds a master’s degree in Food Business from the Culinary Institute of America, two art certificates from UC Berkeley Extension, and runs a food photography & motion studio where her love is creating fun recipes and content.

Judy received The Culinary Institute of America’s Pro Chef II certification, the American Culinary Federation Bronze Medal, Gold Medal, and ACF Chef of the Year. Her enthusiasm for eating nutritiously and deliciously leads her to constantly innovate and use the latest nutritional science and Dietary Guidelines to guide her creativity, from putting new twists on fajitas to adapting Italian brownies to include ingredients like toasted nuts and cooked honey. Judy’s publishing company, Food and Health Communications, is dedicated to her vision that everyone can make food that tastes as good as it is for you.