Traditional Spaghetti and Meatballs Recipes

1 pound Spaghetti, Linguine or Thin Spaghetti, uncooked

4 slices white bread
1/2 cup skim milk
2 large egg whites
8 oz. ground turkey
8 oz. extra lean ground beef
1/4 cup grated Romano cheese
1 tbsp. minced fresh basil or 1 tsp. dried basil
1 tsp. minced fresh oregano or 1/2 tsp. dried oregano
1/2 tsp. salt
1/4 tsp. pepper

1 recipe Basic Tomato Sauce (see recipe below)
1 tsp. vegetable oil, divided

1. Put the bread into a medium mixing bowl and pour the milk over it. Let sit 5 minutes. Add the egg whites, ground turkey, ground beef, Romano cheese, basil, oregano, salt and pepper. Knead the mixture with your hands until it is smooth. To prevent sticking, dip your hands into cool water before forming each meatball. Form mixture into 30 1 1/2inch balls.

2.
Pour the tomato sauce into a large, heavy-bottom saucepan and bring to a simmer over low heat. Warm 1/2 teaspoon vegetable oil in a large non-stick skillet. Add half the meatballs to the skillet and brown them on all sides. Spoon the meatballs into the tomato sauce. Add the remaining 1/2 teaspoon vegetable oil to the skillet and brown the rest of the meatballs, then add them to the sauce. Simmer, stirring, for 20 minutes.

3.
While sauce is simmering, prepare pasta according to package directions; drain. Transfer to a large serving bowl. Remove bay leaves from sauce; pour sauce over pasta and serve.

Slow Cooked Italian Chicken

Servings: 4 Category: Low Fat Method: Slow Cooker Time: Prep: 10 minutes. Cook: 4 hours 10 minutes.
With its nicely seasoned tomato sauce, this enticing chicken entree is especially good over pasta or rice.

Ingredients:
4 boneless skinless chicken breast halves (4 ounces each)
1 can (14-1/2 ounces) chicken broth
1 can (14-1/2 ounces) stewed tomatoes, cut up
1 can (8 ounces) tomato sauce
1 medium green pepper, chopped
1 green onion, chopped
1 garlic clove, minced
3 teaspoons chili powder
1 teaspoon ground mustard
1/2 teaspoon garlic salt or garlic powder
1/2 teaspoon onion salt or onion powder
1/2 teaspoon pepper
1/3 cup all-purpose flour
1/2 cup cold water
Hot cooked pasta

Directions:
Place chicken in a 3-qt. slow cooker.

In a bowl, combine the broth, tomatoes, tomato sauce, green pepper, onion, garlic and seasonings; pour over chicken.

Cover and cook on low for 4-5 hours or until a meat thermometer reads 170°.

Remove chicken and keep warm.

Pour cooking juice into a large saucepan; skim fat.

Combine flour and cold water until smooth; stir into juices. Bring to a boil; cook and stir for 2 minutes or until thickened.

Serve over chicken and pasta.

Yield: 4 servings.