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Spaghetti Bolognese and Salad

Spaghetti Bolognese
Yield 4 Servings


16 oz whole wheat spaghetti
1 ½ pounds lean ground turkey
2 cans low sodium diced tomatoes
1 celery stalk, washed and diced
1 whole carrot, peeled and diced
¼ onion, diced


Preheat a large sauté pan to medium heat. Add one tablespoon of oil to hot pan. Add onion, celery and carrots to pan. Sauté vegetables for around 2 minutes. Add ground turkey and cook with vegetables for about 5 minutes or until completely cooked. Once the ground turkey is completely cooked, add both cans of diced tomatoes. Turn down heat to low and let simmer. Season with one tablespoon of Italian seasoning and season to taste with salt and pepper.

Follow directions on box of spaghetti to cook pasta. When pasta is tender, drain and serve with turkey sauce.

Cheese Toast


4 pieces of bread
1/2 cup shredded cheese


Preheat oven to 350 degrees. Sprinkle cheese evenly on each slice of bread. Place on cookie sheet, bake until cheese is bubbly.

Yield 4 servings


1 head romaine lettuce heart
2 carrots, peeled
1 large celery stalk
1 large tomato
1 tablespoon olive oil
1 tablespoon vinegar


Chop lettuce and place in large mixing bowl. Slice carrots and celery and add to lettuce. Chop tomato and add to salad mixture. Toss ingredients together and place in serving bowl. Mix oil and vinegar together and serve with salad.

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