Easy Sunday Healthy Italian Dinner

Easy Gluten Free Italian Dinner

Easy Gluten Free Italian Dinner

If you grew up anything like I did, it was football and Italian food on Sunday’s. It was something I always looked forward to growing up and something I still hold dear to my heart Even though I live 3,000 miles away from my family back in Virginia Beach, I try my best to keep the tradition alive.

My step-dad is Italian, and an amazing cook! The recipe I’m about to share with you is a twist on his ‘Spaghetti and Turkey Meatballs” recipe. Mine is much simpler to make, a tad bit healthier (sorry Dad) and very healthy/yummy!

This recipe’s quite easy to make and everything I got comes from Trader Joe’s. This is my simple “cheat” recipe, meaning it’s a lot of items that’re already pre-made from Trader Joe’s . . but hey, that’s what Sunday’s are all about, right?! J

This meals serves 4 – 5 people at less than $15, total! Yes, you heard that right!

Ingredients:

  • 1 bag of quinoa pasta
  • 1 jar of the organic tomato sauce (it’s much less calories and sugar than the other ones)
  • 1 bag of turkey meatballs (they’re in the frozen section)
  • 1 bag of the frozen eggplant, mozzarella mix (it’s amazing added to the sauce)
  • 1 pack of cut mushrooms
  • 2 tbs of ground garlic
  • 1 tbs of Italian seasoning
  • 1tbs of garlic salt
  • 1tbs of salt
  • 1tbs of garlic powder
  • 2 cubes of basil cubes (found in frozen section)
  • 2 tbs of balsamic reduction (drizzled on at the end)
  • ¼ cup of gluten free bread crumbs (I used Glutino)
  • Olive oil
  • Non-stick cooking spray
  • Vegan Mozzarella cheese, if you want from Trader Joe’s

Directions:

  1. First, you’ll want to get a large pot of boiling water going. NOTE: I like to add in about a ½ cup of olive oil because this’s the only time you’re truly able to flavor the pasta. Also, a pinch of salt
  2. Now, get another large pan piping hot to make all the other ingredients
  3. First, spray non-stick cooking spray all over the pan and add in the mushrooms
  4. While the pan is still piping hot, add in the bag of turkey meatballs and get them browned before adding in the rest of the ingredients
  5. Next, add in the frozen bag of the veggie/mozzarella mixture
  6. Now, add in the jar of sauce, bread crumbs and every other ingredient (except the balsamic reduction)
  7. Bring it to a slight boil for about 5 min. or so, then put on low and cover until ready to serve
  8. Once the pasta appears to be done, drain all the water and add in about 1 tbs of water, so it’s easy to stir
  9. Now, you want to add in a bit more olive oil and salt to the pasta to add some extra flavor
  10. Serve you pasta, then top with the sauce/meatball mixture
  11. Top with the balsamic reduction and bit more parm. or vegan mozzarella cheese

That’s it, how simple is that? Enjoy! J

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