ON TOP OF SPAGHETTI
RECIPES f o o d
SPAGHETTI AND SPICY
TURKEY MEATBALLS
PREP:
30
MIN. BAKE:
20
MIN. OVEN:
375
°F
2
egg whites, lightly beaten
2
Tbsp. olive oil
1
Tbsp. milk
2
tsp. chili powder
2
lb. uncooked ground turkey breast
or ground turkey
V3
cup finely chopped onion
V4
cup fine dry bread crumbs
2
jalapeho peppers, seeded and minced*
1
Tbsp. chopped fresh cilantro
1
14- to 16-02. pkg. dried multigrain,
whole wheat, or regular spaghetti
2
3-02. pkgs. cream cheese
2
cups milk
4
02. Gouda cheese, shredded
Fresh cilantro
SPAGHETTI-CORN RELISH SALAD
You can make and refrigerate this pasta salad
up to
24
hours before serving time.
START TO FINISH:
30
MIN.
1
14- to 16- 02. pkg. dried multigrain,
whole wheat, or regular spaghetti
4
fresh ears of sweet corn, husks and
silks removed, or 2 cups fro2en
whole kernel corn
1
small cucumber, seeded and chopped
1
small summer squash, chopped
1
small red onion, finely chopped
1
stalk celery, thinly sliced
1
large red sweet pepper, chopped
V i
cup cider vinegar
V3
cup olive oil
1
Tbsp. sugar
V i
tsp. dry mustard
V i
tsp. celery seeds
1. H eat oven to 375°F. In bow l stir to g eth er
egg w hites, oil, m ilk, chili pow der, 1 tsp.
black pepper,
and
V2
tsp.
salt.
2.
In large bow l com bine turkey, onion,
bread crum bs, jalapenos, and chopped
cilantro. Fold egg w h ite m ixture into turkey
m ixture; m ix well. Shape turkey m ixture in
l l/
2
-inch balls. Place on foil-lined 15x10x1-
inch baking pan. Bake 20 m inutes or until
no longer pink (170MF).
3.
M eanw hile, cook sp aghetti, w ith
1 tablespoon
salt
ad d ed to w ater, according
to package d irections. D rain; keep w arm .
4.
In sam e pan used for pasta m elt cream
cheese over low heat. A dd m ilk. Cook,
stirring, until bubbly. R eturn spaghetti to
pan; toss to coat w ith cream cheese m ixture.
5.
Serve sp aghetti w ith m eatballs,
cheese,
and
cilantro,
makes
8
servin gs
.
* W h en w orking w ith h o t p eppers, w ear
plastic gloves. If p ep p ers touch b are skin,
w ash im m ediately w ith soap and w ater.
EACH SERVING
507
cal,
18
gfat (Sgsat.fat),
115
mg
chol,
247
mg sodium,
41
gcarbo,
4
gfiber,
46
g pro.
Daily Values:
15
% vit.A,
7
% vit. C ,
24
% calcium,
19
% iron.
1.
Cook spaghetti, w ith 1 tablespoon
salt
added to w ater, according to package
directions; add sw eet corn durin g th e last 3
m inutes o f pasta cooking tim e. Use tongs to
transfer ears o f corn to cutting board. (If
using frozen corn, drain w ith pasta.) D rain
spaghetti; rin se in cold w a ter and drain well.
2.
Cool co rn u n til easy to handle. H old
co rn u pright. W ith Fingers aw ay from knife
blade and cu ttin g dow n th e length o f th e
c o rn cob, c u t off co rn in planks.
3.
In large serving bow l com bine cooled
d rained spaghetti, cucum ber, squash, onion,
celery, and sw eet pepper.
4.
In jar com bine vinegar, oil, sugar, dry
m ustard, celery^ seeds, and
V2
teaspoon
salt.
Cover; shake well to com bine and dissolve
sugar. Pour over spaghetti m ixture; toss to
coat. G ently fold in corn planks. Serve
im m ediately o r cover and refrigerate up to
24
hours.
MAKES 8 SERVINGS.
EACH SERVING
320
cal,
11
gfat (lgsat.fat),
0
mgchol,
181
mgsodium,
47
gcarbo, 6 gfiber,
11
gpro. Daily Values:
15
% vit.A ,
51
% vit. C,
3
% calcium,
12
% iron.
Enjoy one serving a day
for 10 days and you’ll feel
lighter, happier and more
energetic. Here are a few
ways to get that serving.
Top
All-Bran
®
Original
with fruit
Add
All-Bran
®
Bran Buds
cereal to yogurt.
Snack on
All-Bran9
Multi-Grain crackers
Put us to work
for you.
BETTER HOM ES AND GARDENS SEPTEMBER 2009
215
« . TM. ©
2009
Kellogg NA Co.
