1 pkg (9-oz) frozen spinach, thawed and squeezed dry
6 slices turkey bacon, cooked, crumbled
2 lb lean ground turkey*
3/4 cup Italian Style Bread Crumbs
1/4 cup grated Parmesan cheese
2 garlic cloves, minced
2 eggs, beaten
1 pkg (16-oz uncooked whole-grain mostaccioli (or rotini)
1 jar (28-oz) spaghetti sauce (read labels for one with a low sugar content)
1 can Italian-style diced tomatoes, do not drain
1 tsp Splenda Granulated
Shredded Parmesan cheese for garnish, if desired
Preheat oven to 350 degrees.
In a large bowl, combine the spinach, bacon, turkey, bread crumbs, cheese, garlic, and eggs; mix together well. Shape into meatballs about 1 1/2-inch size; place in a 10 x 15-inch baking pan. Bake at 350 degrees about 20 minutes or until browned and cooked through.
While meatballs bake, cook the pasta according to the package directions; drain.
In a large saucepan, combine the spaghetti sauce, tomatoes, and Splenda. Cook mixture until bubbly and heated through.
To serve, place the sauce and meatballs over the pasta; garnish with some shredded Parmesan, if desired.
Yield: 8 servings
Per Serving: Approximately - 600 calories, 60 g carbs, 40 g protein
Dietary Exchanges: 4 starch, 1 vegetable, 4 lean meat, 1 fat
*Read the label to be sure your ground turkey does not contain fatty skin.
Note: File Photo - DIABETICS LEAVE OFF THE BREAD