1 package all natural ground turkey breast
1 box whole wheat spaghetti
1 -2 large roma tomatoes
1 bottle of organic tomato sauce (check ingredients to make sure they are all real and doesn’t contain added sugar)
in a medium saute pan brown turkey meat over medium high heat until cooked all the way through. Meanwhile, bring a large pot of water to a boil. Add zucchini, squash, tomatoes and jar of sauce to a food processor, vitamix or blender. Puree until it is all smooth. Add pasta to boiling water and cook according to directions. Add sauce to turkey meat and mix thoroughly. Drain pasta once it is done. In a dish mix sauce and spaghetti. Top with mozzarella cheese. Either bake for additional 10 minutes at 350 degrees or cover with tin foil to allow cheese to melt.
Nonstick cooking spray
3/4 cup whole-wheat flour
1/2 cup all-purpose flour
1/2 teaspoon baking soda
1/4 teaspoon baking powder
1/2 teaspoon salt
1/2 teaspoon cinnamon
1/2 cup firmly packed light or dark brown sugar
1/4 cup canola or vegetable oil
2 large egg whites
1 1/2 cups banana puree
1/2 cup cauliflower puree
1 teaspoon pure vanilla extract
1. Preheat oven to 350. Coat a 9×5-inch loaf pan, or 2 mini pans, with cooking spray.
2. In a bowl or a zipper-lock bag, mix the flours with the baking soda, baking powder, salt, and cinnamon. Set aside.
3. In a large mixing bowl, mix the sugar and oil with a wooden spoon until well combined. Mix in the egg whites, banana and cauliflower purees, and vanilla. add the flour mixture and mix just until combined.
4. Pour the batter into the loaf pan. Bake until a toothpick inserted into the center comes out clean, 55 to 60 minutes for the large loaf, 25 to 30 minutes for the mini loaves. Let cool on a rack for 5 minutes, then turn the bread out of the pan to cool before serving.