Diabetic Recipes

Sneaky Spaghetti Sauce


(makes about 6 cups or 6 servings)

1 pound (480 g) ground lean turkey
1 medium onion, 6 ounces (240 g), chopped
1 medium carrot, 4 ounces (120 g), grated
1 medium rib of celery, 3 ounces (90 g), chopped
1 medium zucchini, 6 ounces (240 g), grated
2 garlic cloves, minced
1/2 tablespoon (7.5 ml) crushed dried oregano
1 teaspoon (5 ml) crushed died basil
1 teaspoon (5 ml) crushed dried thyme
1 teaspoon (5 ml) salt (optional)
1/4 teaspoon (2.5 ml) dried hot red pepper flakes
1 28-ounce (820 g) no salt added Italian-style tomatoes, in puree
1 14 1/2-ounce (435 g) no salt added diced tomatoes, with juice
1/2 cup (120 ml) water
  1. In a large saucepan, crumble the turkey and cook over medium-low heat, stirring, until turkey is white throughout. Drain off all fat.
  2. Add the onion, carrot, celery, zucchini, and garlic. Continue to cook, stirring, until vegetables are limp, about 5 minutes.
  3. Stir in remaining ingredients, using the back of a spoon to break up whole tomatoes. Bring to a simmer and cook, partially covered, over medium-low heat for 30 minutes, stirring often.
  4. Serve over cooked pasta.
Note: This sauce can be refrigerated for up to 3 days or frozen for up to 3 months.
Per serving: 151 calories (7% calories from fat), 21 g protein, 1 g total fat (0.3 g saturated fat), 15 g carbohydrate, 4 g dietary fiber, 51 mg cholesterol, 75 mg sodium
Exchanges: 2 very lean meat, 3 vegetable