2 cans no-salt-added tomatoes - (14 1/2 oz ea), undrained
1 can no-salt-added tomato sauce - (8 oz)
1/4 cup chopped onion
1/4 cup grated carrot
2 Tbs no-salt-added tomato paste
2 Tbs chopped fresh basil
1 garlic clove, minced
1/2 tsp dried thyme leaves
1/4 tsp sugar
1/4 tsp freshly-ground black pepper, divided
1 bay leaf
1 lb ground turkey breast
1 egg, lightly beaten
1 Tbs fat-free (skim) milk
1/4 cup Italian-seasoned dry bread crumbs
2 Tbs chopped fresh parsley
8 oz uncooked fusilli
= (or other spiral-shaped pasta)


Slow Cooker Directions: Combine tomato, tomato sauce, onion, carrot, tomato paste, basil, garlic, thyme, sugar, 1/8 teaspoon black pepper and bay leaf in slow cooker. Break up tomatoes gently with wooden spoon. Cover and cook on Low 4 1/2 to 5 hours.
About 45 minutes before end of cooking, prepare meatballs. Preheat oven to 350 degrees. Combine turkey, egg and milk; blend in bread crumbs, parsley and remaining 1/8 teaspoon black pepper. With wet hands, shape mixture into small balls.
Spray baking sheet with nonstick cooking spray. Arrange meatballs on baking sheet. Bake 25 minutes or until no longer pink in center.
Add meatballs to slow cooker. Cover and cook 45 minutes to 1 hour or until meatballs are heated through. Discard bay leaf.
Prepare pasta according to package directions. Drain. Place in serving bowl; top with meatballs and sauce.
This recipe yields 4 servings.
Exchanges Per Serving: 3 Starch, 3 Meat, 2 Vegetable.
Nutrition Facts: Calories 425; Calories from Fat 11%; Total Fat 5g; Saturated Fat 1g; Protein 32g; Carbohydrates 60g; Cholesterol 98mg; Sodium 265mg; Dietary Fiber 6g.