Spaghetti w/ Turkey Meatballs & Yellow Zucchini

Guess what, guys -- it's been a YEAR. Yes, a year. 365 days since I launched this blog full of recipes and my non-stop recipe-introducing stream of consciousness. It all started with this Summer Spaghetti (click here for the original recipe, and cringe at my beginner photography skills.) To celebrate, I decided to remake this dish (without looking at the recipe) and clearly, both my photo skills as well as how I think through a recipe, has changed! It's amazing what time will do -- and this shows that there is more than one way to make a great dish -- it just depends on what you have and your attitude to be creative.

I wanted to thank you for all the feedback, Instagram likes, and overall support over the last year. For the next 365 days, I plan on doing better, and that includes: more consistent recipe posting, more commentary on all things health/background knowledge, more interaction with you as readers, and better PR so more people can know about Table Haven. If there's anything else you'd like to see, shoot me an email at thehaventable@gmail.com, or comment on my IG @natalieneilson.

Servings: 4-6

What You'll Need:

• 1 package spaghetti noodles
• Even Better Choice: Whole-Wheat, Multigrain, or even Corn or Brown Rice Spaghetti
• 1 lb ground turkey
• Seasonings: Oregano or Italian Seasoning, Onion Powder, Garlic Powder, Salt/Pepper
• 1 bottle marinara sauce
• Look for nutrition labels with no fat (after all, tomatoes don't have any, so ask yourself what the heck the food company added in there -- yikes)
• 1 large yellow zucchini (this was $0.79 at Trader Joe's)
• Pinch of cheese (perfect for grating if you only have a small chunk left in the fridge)
• OPTIONAL: Fresh Basil

The Step-by-Step:

1. Place a large pot of water on the stove to boil.
2. Season turkey meat, and form into small meatballs. Set aside and wash your hands.
3. Add spaghetti into boiling water. Cook the noodles according to package instructions, as time required may vary depending on the type!
4. As spaghetti is cooking, chop zucchini in small pieces. Season with salt & pepper. When spaghetti is done cooking, drain and rinse with cold water to stop the cooking. Drain again.
5. Heat a large pan on the stove and add cooking spray (a tablespoon or two of olive oil works too.) Cook meatballs in batches, making sure the pan isn't overcrowded and that all sides cook (about 3 min per side.) When the last meatballs are done, remove them from the pan and set aside.
6.  Spray pan again with cooking spray, and add in the zucchini. Cook for about 5 minutes.
7. Add the marinara sauce and the meatballs, and turn down the heat. Let cook for 5 more minutes so the flavors blend together.
8. To serve, put a couple spoonfuls of sauce on the plate and place noodles on top. Then, add more sauce and some meatballs. Grate cheese and add basil.

Enjoy. Here's to another year!

xoxo n

Spaghetti with "Meat" Sauce

I say this often on my blog -- but "there is nothing like" a good plate of (insert classic dish here.) I mean, take that as a good thing, right? That means I only post recipes I'm proud to eat, and that I love to eat! The writer in me is screaming like "why are you so repetitive; they're going to get bored" -- but, at the end of the day, I remind myself that I take pride in what I do and what I post. And I make mistakes too (trust me -- I made this buffalo chicken mac and cheese the other night, and it was a hot sauce-laden disaster) -- so I have to brush it off, figure out a better way to do it, and move forward.

With that being said, there is nothing better than a good plate of SPAGHETTI. Personally, I love it. And I hate it as well. When you're trying to cut back on your overeating habits, putting pasta in front of me is like putting an alcoholic in a bar. Which is why I've figured out a way to make it work -- are you ready for it -- using quality ingredients! Yes, quality. Have you ever found yourself pouring on shredded cheddar cheese on pasta (you know, from the bag) and it not really making a difference? Now think of a time you put a chunk of Parmesan or Gouda in your mouth -- whoa, right? Ever picked up a cheese sample at Whole Foods? Those pieces are the size of your pinky nail, but you can taste it. That's what I'm talking about when I say quality. So while you need to focus on quantity to be healthy, use quality to make it happen! I will forever scream this from the mountaintops if I must -- LESS IS MORE, and if it's not, you're using the wrong brand!

Ok, I've climbed back down from the mountaintop now. This particular spaghetti is meatless, but ground turkey, chicken, or even bison can also work! Use what's in your fridge! You can get a pound of ground meat these days for $3.50 or less!

Servings: 4

What You'll Need:

• 1/2 a package of Multigrain or Whole Wheat Spaghetti
• Even Better Option: Corn or Brown Rice Spaghetti ($1.99 at Trader Joe's)
• 1 bottle Marinara Sauce
• E.B.O: Look for a brand with lower sodium then the rest (think of your swim suit in a couple months)
• 1/2 a pound of ground beef
• E.B.O: Ground turkey, chicken, bison
• What I used: 1 package of Morningstar Meatless Crumbles (which is made of soy but is made to taste/look similar to meat, yum! My very carnivorous boyfriend still loved it!)
• Small block of a strong-flavored cheese
• Good cheeses to keep in mind: Gouda, Extra-Sharp White Cheddar, Goat, Feta, Gruyere
• Keep in mind that cheese is often sold by weight, so if you go to a supermarket, pick up the smallest chunk you can find (the garlic cheddar you see in the picture cost me $1.31 at Whole Foods, and it lasted for days)
• Cooking Spray
• Salt/Pepper/Garlic Powder

The Step-by-Step:

1. Cook spaghetti according to package directions.
2. In a separate pan over medium heat, spray cooking spray and then add ground meat. Season with salt, pepper, and garlic powder. Use a spoon to separate meat as it cooks -- this should take about 10 minutes. There should be no pink or red-colored meat at this point.
3. Add in marinara sauce and stir until well combined.
4. Taste, and add more pepper, salt, or garlic until it suits your fancy!
5. Serve by placing about a cup of noodles on the plate, then top it with a spoonful or so of sauce. Then to top it off, grate your cheese block to add a little pop of flavor. If you don't have a grater, use a sharp knife to get some good slices!
6. If you need a good side dish, check out the recipe for my Easy Garlic Broccolini!

There ya have it -- a good plate of xxx -- and hopefully many more to come! :)

xoxo n