This is an interesting/tasty way to use the Jamie Eason Meatloaf "Muffins" (Meatballs-- I don't get why she calls them muffins?!).
I found this recipe in my Clean Eating cookbook. I won't type it out exactly, but you can easily improvise a similar dish using 8 oz. whole wheat pasta, 3/4 cup low (or fat free) fat ricotta cheese, 2 cups rough chopped fresh spinach, and the zest of one lemon + 1-2 T. juice. Assuming you have the meatballs ready, cook pasta til done, reserving 1/2 cup pasta water. Toss pasta with the water, ricotta, and fresh spinach and coat til spinach wilts. Mix in lemon zest and juice, and season as preferred (I used basil, salt, and pepper). Ta-da! :)
Low-fat Ricotta is not "on the plan" I believe, but cottage cheese is, and I consider ricotta to be pretty darn close. It's even lower sodium! I think it's close enough to plan, and definitely clean. :)
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| Pounds lost: 39.0