Italian meatballs and pasta (Dukan-style). Also see my next post for Alfredo sauce (no cooking required!) that I am very proud of.
Makes 2+ portions.
Lean ground turkey 10 oz
Oat bran 1 tbsp
1 shallot, minced
1 tbsp dry chicken stock
1 tbsp balsamic vinegar
Low-sodium no sugar diced tomatoes 1 can
Tomato sauce 1/2 small can
1 shallot, diced
Garlic, 2 cloves, crushed
4-5 average size mushrooms, sliced
1/2 zucchini, halved and sliced
Parmesan-Romano low fat powder
Tofu-shirataki Hungry Girl pasta substitute (fettuccine or spaghetti)
1. Mix ingredients for the meatballs, shape them, pre-heat the non-stick frying pan with few drops of olive oil (or use non-stick spray), and brown them on two sides. Set aside.
2. Without cleaning the pan, brown onion and mushrooms, then add zucchini, cook on medium until zucchini softens, add diced tomatoes and tomato sauce, garlic and seasoning. Adjust salt/pepper, if needed, add more dried chicken stock and balsamic vinegar. Add meatballs and let it simmer for 5 min on low.
3. Rinse tofu-shirataki “pasta” very well under running water, drain. Add pasta to the sauce with meatballs, simmer for few more minutes until heated through.
4. Serve and enjoy!