Italian Meatballs & Spaghetti Squash

Ingredients: 
21 oz 93% reduced fat ground beef - should yield 3 - 5 oz portions cooked (3 Leans) 
2 tbsp reduced fat parmesan cheese (2 Condiments) 
1 tsp basil leaves (1 Condiment) 
1/4 cup egg beaters 
1 tbsp parsley flakes (1 Condiment) 
1/4 tsp garlic powder (2 Condiments) 
1/4 tsp pepper (1/2 Condiment) 
1/4 tsp fennel - optional (1/2 Condiment) 
1 1/2 cups Italian diced tomatoes - less than 5 grams of carbs per 1/2 cup (3 Greens) 

Directions: 
Preheat oven to 350 degrees. Combine all ingredients except the diced tomatoes in a bowl until combined. Form balls from the meat. Bake for 20 minutes or until done. Measure out 5 oz of cooked meatballs and add 1/2 cup of Italian diced tomatoes in a small saucepan over medium heat until heated thoroughly. I like to use a fork and smash the diced tomatoes so it resembles a chunky marinara sauce. Serve with 1 cup spaghetti squash (2 Greens). 

3 Servings 

Per Serving:
1 Lean 
1 Green 
2.33 Condiments 
(No Healthy Fat required)

No comments: