Recipe from Sandy's Kitchen
"As for the recipe, I was going to use Jennie-O Italian Turkey Sausage, but the sodium content is so high. Nutrition Support doesn't recommend any type of sausage because of the sodium content, but 2 sausages fits the lean criteria. This sausage does contain 1700 mg of sodium (Gasp!). We should have below 2,000 mg for all our meals and lean and green included. I still have this sausage occasionally just because I love sausage, but I will be sure to have something with a lot less sodium for the next few days.
I decided to try to make my own Italian Sausage and found this recipe from the new Medifast Lean and Green Meal Cook Book. It is actually called "Italian Sausage Patties" but I converted it to just ground Italian sausage. I meant to make them into meatballs, but it slipped my mind and before you know it, I was browning the meat. Feel free to shape them into meatballs for a yummy spaghetti and meatball dish! Serve with Walden Farms Marinara sauce. Sometimes I like to eat meatballs without the sauce and sprinkle a little bit of parmesan cheese, especially if you do not like Walden Farms products. Enjoy!"
Italian Turkey Sausage with Spaghetti Squash
Slightly adapted from Medifast Lean and Green Meal Cook Book
Ingredients:
17 1/2 oz raw, ground turkey, 93% lean - should yield 10 oz cooked servings (2 Leans)
1/2 tsp oregano (1 condiment)
1 tsp basil (1 condiment)
1 tsp fennel seeds (2 condiments)
1/2 cup Walden Farms Marinara Sauce (2 condiments)
3 cups or 465 grams cooked spaghetti squash (6 greens)
Directions:
Combine ground turkey, spices, and garlic in a medium skillet. Brown meat mixture over medium heat, stirring occasionally to break the meat mixture into crumbles. Once the meat mixture is browned, drain the fat and return the cook meat mixture back to skillet. Add the marinara sauce and stir until well blended over medium heat. Serve over spaghetti squash.
Servings: 2 Complete Lean and Green Meals with 3 Condiments No healthy fat required