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Slow Cooker Spaghetti & Meatballs
Slow cooker quality, hot meals

Makes 6-8 servings Prep time: 20 minutes Cooking time: 8-10 hours Meatballs 1 tablespoon extra virgin olive oil 1 cup finely diced onion 1 cup finely diced celery 1/2 cup finely diced carrots 2 tablespoons minced garlic 1 slice whole wheat bread torn into pieces 1 each egg, lightly beaten 1/4 cup nonfat milk 1 pound lean ground turkey 3/4 pound reduced fat, Italian turkey sausage, casings removed Salt and black pepper, to taste Sauce 4 cups baby spinach, washed 2 cans (14.5 ounces each) unsalted, diced tomatoes with liquid 1 can (6 ounces) tomato paste 1 tablespoon chopped fresh basil 1 can (16 ounces) BUSH’s Garbanzo Beans with liquid 1 pound whole wheat spaghetti Grated parmesan cheese, as needed

For the meatballs: Heat olive oil over medium heat in a medium sauté pan. Add onions, celery, carrots and garlic. Cook until vegetables are soft and garlic is aromatic, approximately 15 minutes; let cool. Combine bread, egg and milk in a large bowl. Add onion mixture, ground turkey and turkey sausage; mix well. Season with salt and pepper. Preheat the oven at 375 degrees. Form mixture into 2-1/2-inch balls. Place on a lightly oiled baking sheet, do not let touch. Bake for 20 minutes or until cooked through. For the sauce: Put the spinach in the bottom of a 4-quart slow cooker. Pour both cans of tomatoes, tomato paste, basil, garbanzo beans and cooked meatballs into the slow cooker. Cover and cook all ingredients on low for 8-10 hours. When ready to serve, boil a large pot of water. Add the spaghetti and cook according to package directions. Drain.