SPAGHETTI WITH TURKEY MARINARA SAUCE
This hearty dish is high in carbs and low in fat, exactly what your body needs before the run.
- 2 tablespoons O Organics Olive Oil
- 8 oz. fresh ground turkey
- 1 small onion, chopped
- 2 cloves garlic, minced
- 1 can (14 1/2 oz.) stewed tomatoes
- 4 oz. tomato paste
- 3/4 cup chicken broth
- 2 teaspoons Italian seasoning
- 1 teaspoon chili powder
- 1/4 teaspoon sugar
- 8 oz. Eating Right Spaghetti
- Grated parmesan cheese for serving
Heat oil in a medium saucepan over medium-high heat. Saute turkey, onion and garlic until turkey is no longer pink, about 5 minutes. Stir in tomatoes, tomato paste, broth, chili powder and sugar. Bring to a boil. Reduce heat and simmer uncovered 20 minutes.
Meanwhile, cook pasta as package directs. Drain and return to pan. Add sauce and toss well. Serve with Parmesan cheese.
Makes 3 to 4 servings.
PINEAPPLE-MANGO SMOOTHIE WITH A PROTEIN BOOST
Here’s a delicious and easy way to give your body an added burst of energy.
- 1/2 cup whole, low-fat or nonfat milk
- 1/2 cup vanilla low-fat or nonfat yogurt
- 3/4 cup fresh pineapple, chopped
- 1 cup frozen mango, defrosted slightly
- 1 scoop (0.82 oz.) (23.3 g) 100% Whey Protein Powder
- 3 tablespoons frozen orange juice
- 1 tablespoon flax oil, optional
Put all ingredients in blender container in order listed. Blend until smooth.
Makes about 3 cups.
COUNTRY MINESTRONE
- 3 tablespoons olive oil
- 1 large onion, coarsely chopped
- 2 large carrots, peeled and chopped
- 4 large cloves garlic, minced
- 2 zucchini, diced
- 1/2 small head green cabbage, chopped (about 12 oz.)
- 1 (16 oz.) can whole tomatoes, undrained and chopped
- 3/4 cup chopped fresh spinach
- 4 cups beef broth
- 1 potato, peeled and diced
- 1/2 cup elbow macaroni
- 1/2 cup grated Parmesan cheese, plus extra for serving
Heat olive oil in soup pot over medium heat until hot. Add onion, celery, carrots, garlic, and parsley. Saute for 10 minutes, stirring occasionally until soft, but not brown. Add zucchini, cabbage, tomatoes with their juice, and spinach. Cover and simmer for 10 minutes. Add broth, potato, and macaroni. Simmer, uncovered, for 20 minutes or until potatoes and cabbage are tender. Season with salt and pepper to taste. (Soup may be refrigerated up to 4 days or frozen. Reheat before serving.)
Before serving, stir in Parmesan cheese to taste. Cook, stirring, until cheese melts. If desired, pass additional cheese.
Makes 8 servings.
