Tuesday 12/28/2010 Spaghetti with Quick Ragu and Garlic Ranch Bread

Spaghetti with Quick Ragu
Prep and cook time: 35 minutes 1/2 yellow onion 2 stalks celery, sliced into big pieces 2 carrots , peeled and cut in half 1 garlic clove(s) 1/4 tablespoon fresh rosemary, chopped 3 tablespoons olive oil 1 pound ground turkey   coarse salt and freshly ground pepper, to taste 1 28-ounce can crushed tomatoes, undrained 1/2 cup whole milk 1 cup water 1/2 teaspoon coarse salt 12 ounces spaghetti 1/2 cup shredded Parmesan cheese, for serving per serving: 460 calories; 26 grams protein; 17 grams total fat; 4 grams fiber; 5 grams saturated fat; 51 grams carbohydrates; 67 mgs cholesterol; 609 mgs sodium; 10 weight watcher points		[1] Pulse the onion, celery, carrot, garlic and rosemary in a food processor or blender until finely chopped. [2] Heat the olive oil in a large saucepan over medium-high heat. Add the chopped vegetables and cook, stirring, until softened and golden, 3 to 5 minutes. Add the turkey, salt and pepper and cook, breaking up the meat with a wooden spoon, until no longer pink, about 3 minutes. [3] Add the tomatoes, milk, water and salt. Bring to a boil, then reduce the heat and simmer until slightly thickened, about 20 minutes or until desired consistency. [4] Meanwhile, bring a large pot of salted water to a boil and cook the spaghetti and cook until cooked through but still firm to the bite. Top spaghetti with ragu and Parmesan.

Ranch Garlic Bread
Prep and cook time 10 minutes 1/2 cup butter, softened 1 1-ounce envelope ranch dressing mix 1 teaspoon garlic powder 1/2 loaf French bread, halved lengthwise per serving: 262 calories; 3 grams protein; 22 grams total fat; 1 gram fiber; 12 grams saturated fat; 14 grams carbohydrates; 51 mgs cholesterol; 204 mgs sodium; 7 weight watcher points		[1] In a small mixing bowl, combine butter, dressing mix and garlic powder; beat until combined. Spread over cut sides of bread. Place on a baking sheet. broil 4-6-in. from the heat for 3-4 minutes or until golden brown.