Healthy Spaghetti

I used to have MAD love for spaghetti. I would eat it at least once a week, no joke. Eating crockpot turkey meatballs got me in the mood for spaghetti. Want to know something weird though? Until I made my first batch of crockpot turkey meatballs I had never had meatballs before. Strange I know, but I don't eat beef and my dad is the pickiest eater on the planet, so dinner options were limited when I was growing up. 

Instead of using noodles I opted for cooked spaghetti squash. It's a healthier option and it's gluten free. Since I was out of meatballs I used a gluten free turkey burger, chopped it up and covered it all with basil tomato sauce and parmesan cheese. It was a quick and easy alternative to traditional spaghetti and it is low cal.

With my delicious spaghetti I had 1/3 cup Dannon light and fit vanilla greek yogurt with a small handful of green grapes and raspberries. I also threw in 1 tablespoon organic ground flax. I know it's a weird combination of food, but who ever said I was normal ;)

Perfect Fall Day

The weather has been rather crummy and freezing here the past few days and today it SNOWED. It reminds me winter and dreaded snowstorms are coming (UGH). I like snow for Christmas and New Year's and then it can go back to being 80 and sunny, if only right? 

Two weeks ago we had one of those rare perfect falls days. It was sunny, 72 degrees and absolutely perfect. Of course it was a Monday, but I wasn't about to let the good weather go to waste! I only have one class on Monday, so one of my friends and I decided to drive into Grand Rapids and enjoy the glorious weather before class. 

We walked along the river front and just enjoyed the view. I have never explored downtown or the riverfront before, but there is a lot to do! Since it was a Monday we had the riverfront almost entirely to ourselves. 

I never take selfies, I think they're awkward and for the most part I don't understand why people feel the need to document themselves 24/7, but it was one of those rare days when my naturally wavy hair was actually cooperating so I thought why not? 

This is my favorite picture I took while we were walking. The blue bridge is a local icon and I think the color is pretty cool. There was a decent amount of people walking, running and enjoying the views on it. 

Of course it was the warmest day of fall and I had my favorite crockpot chicken and vegetable soup cooking in the crockpot. I am definitely not complaining because the weather was gorgeous, and it got cold the day after so the soup turned out to be a good thing. Here's to dreaming about warm and sunny days...

Crockpot Minestrone and Mini Turkey Meatball Soup

Happy crockpot Monday! I am so excited it's crockpot Monday again, I took a few weeks off to eat some leftover crockpot meals I had frozen in. I have been really excited about making this soup for awhile. I sat brainstorming it for a long time because I wanted to get it just right. 

Soup has been my thing lightly if you couldn't already tell. It's been great to have too because the weather has been too cold for my liking, so warming up with a bowl of soup has been perfect. This soup is different than a classic minestrone because it doesn't have beans or noodles, plus it is significantly lower in calories. It also makes a TON of food and it freezes and heats up great. If you're looking for a light, yet filling soup look no further my friends!

Crockpot Minestrone and Mini Turkey Meatball Soup

• 1.3 lb extra lean ground turkey
• 1/2 cup gf breadcrumbs 
• 1/4 cup parmesan cheese
• 1 egg
• 1/2 teaspoon minced garlic
• 1 tablespoon olive oil
• pepper, to taste
• 32 oz organic low sodium chicken broth
• 28 oz organic petite diced tomatoes
• 1 medium yellow onion, diced
• 1 zucchini, sliced
• 1 yellow squash, sliced
• 1.5 cups diced carrots
• 8 oz chopped organic baby bella mushrooms
• 8 oz green beans, ends trimmed off and cut into small chunks

In a large mixing bowl combine breadcrumbs, parmesan cheese, egg, minced garlic and olive oil.

Once that is loosely mixed add in ground turkey and thoroughly combine.

Use your hands and roll ground turkey into tablespoon size meatballs. Place meatballs on lined baking sheet. I was able to get 48 mini meatballs. 

Spray a skillet with nonstick cook spray and heat to medium/low. 

Doing 8-10 meatballs at a time brown the meatballs. Do not cook them all the way through! It is important to brown the meatballs because it really seals in the flavor. It should take about 1.5 minutes to brown a meatballs on both sides, time varies depending on the heat setting and your stove.

Place browned meatballs back on baking sheet and brown remaining meatballs. You can easily prepare the meatballs a day ahead of time, just place them in a sealed ziploc bag or container in the fridge.

In a crockpot place half of the cut up veggies. 

Next, add in half of the meatballs. 

Pour in half of the chicken broth and slightly less than half of the petite diced tomatoes.  

Layer in remaining vegetables and then the rest of the meatballs. 

Pour the remaining chicken broth in and add the rest of the petite diced tomatoes in.

Cover crockpot and allow to cook for 6-8 hours on low.

Before serving stir soup. Garnish with a sprinkle of additional parmesan cheese if you choose. Transfer any leftovers into an airtight container and keep in fridge for 5 days or freeze for up to 6 months. 

Nutrition per serving (makes 10-12 large servings):

Calories: 157

Carbs: 9 grams

Fiber: 2 grams

Fat: 7 grams

Protein: 15 grams

Sodium: 228 mg

Sugar: 3 grams