I got my family to eat a vegetable!!

I caught an episode of Rachael Ray last week and she had a meal that seemed delicious...and it had a sneaky way to add some vegi's to my family's meals!! I made some adjustments, which are noted in the recipe I lifted from foodnetwork.com . We are trying to stay away from sugars and white breads, and limiting our fat intake. The meal was really good and we would all love to have it again. The preparation is quick and easy of you have everything you need out and available. Try this one....I think you will like it too!

Florentine Mac and Cheese and Roast Chicken Sausage Meatballs

Recipe courtesy Rachael Ray, 2007

Prep Time:

20 min

Inactive Prep Time:

--

Cook Time:

20 min

Level:

Easy

Serves:

4 servings

Ingredients

• Salt
• 1 pound cavatappi corkscrew shaped hallow pasta (I used whole wheat Rotini)
• 1 1/2 pounds ground chicken (We used ground turkey)
• Black pepper
• 2 to 3 sprigs fresh rosemary, leaves stripped and finely chopped
• 2 teaspoons fennel seeds
• 3 cloves garlic, grated
• 1 teaspoon crushed red pepper flakes (This makes them pretty spicy...we liked it a lot)
• 1 cup ricotta cheese (I used fat free!)
• 1 1/2 cups grated Parmigiano Reggiano, divided
• 1 egg
• 3/4 cup bread crumbs, plus more, if needed*
• 3 tablespoons extra-virgin olive oil, divided (I did not used olive oil...to save on fats)
• 2 boxes, 10 ounces, chopped frozen spinach (I only used 1, 2 would be too much)
• 3 tablespoons butter
• 2 tablespoons all-purpose flour
• 1 cup chicken stock
• 1 cup whole milk (I used fat free.....it was what we had)
• 1/8 teaspoon grated nutmeg, eyeball it

Directions

Preheat oven to 450 degrees F.

Place a large pot of water on to boil for pasta. When it comes to a boil, salt it and add the pasta to cook to al dente. Strain pasta reserving 1 cup cooking liquid.

While the water is coming to a boil, in a large mixing bowl combine the chicken, salt and pepper, rosemary, fennel seeds, garlic, crushed red pepper flakes, ricotta cheese, 1/2 cup grated Parmigiano - a rounded handful, egg and bread crumbs. *If the mixture seems too wet, add a handful of bread crumbs and mix together.

Form 8 large round balls, about 3 to 4-inches. Coat balls in a couple of tablespoons of extra-virgin olive oil and lightly grease a baking sheet with 1 tablespoon extra-virgin olive oil. Arrange balls on the baking sheet and roast 17 to 18 minutes until juices run clear.

Defrost spinach in microwave 8 to 10 minutes on "defrost" setting depending on the microwave. Place the boxes in a shallow dish to catch any run off.

While the meatballs roast, in a medium sauce pot over medium heat, melt butter, whisk in flour, cook 1 minute then whisk in stock and milk, season with salt, pepper and nutmeg and thicken 5 to 6 minutes. Stir in the remaining 1 cup grated Parmigiano and reduce heat on lowest setting.

Wring spinach completely dry in clean kitchen towel then separate as you add it to the sauce. Also add the reserved 1 cup pasta cooking liquid.

Toss pasta with the spinach-white sauce and adjust seasonings.

Serve Florentine Mac-n-Cheese with 2 meatballs per person along side.

Julie and Julia...

I finally watched this movie (Julie & Julia) after having read the book last summer....this is one occasion where I can say, I like the movie a lot better than the book. It did make me want to hop up and bake something delicious though...but we are trying to eat a little better...so I did not!

I don't have a recipe this time...because I have been working on the old family faves and trying to make them a little better. Last night, I craved tacos...what we had were shredded chicken tacos on whole wheat tortillas....delicious!!! This Sunday, I am going to try my hand at a lower fat version of my lasagna. I have been cruising through my magazines trying to find things I think everyone will like. If I come across something great I will post it.