Weekly Bits: Topping Your Spaghetti

This week on the blog, we covered everything from the classic spaghetti & meatballs to the more adventurous sea greens, and the ideas kept coming. Check out our fave reader submissions from the week -- we might have included yours!

This week on the blog, we covered everything from the classic spaghetti and meatballs to the more adventurous sea greens, and the ideas kept coming. Check out our fave reader submissions from the week -- we might have included yours!

"I mix chopped mushrooms into my meatballs -- it lightens them up, adds moisture, reduces calories and adds some minerals. The mushrooms also absorb all the flavors, so no one can even tell if they are chopped finely enough." --Maebyn

"Here's a great tip -- try adding raisins soaked in water in your meatballs. My neighbor comes from an old Italian family and this is a family 'secret.'" --Susan

"I love using spaghetti squash when it's just for me. Saute garlic, basil, oregano, cayenne and your favorite veggies and toss them with the spaghetti squash. Yummy. I use the same sauce combo for whole-wheat and whole-grain pasta." --Reenie

"I did a roasted fall veggie dish this weekend that was amazing. Butternut squash, carrots and sweet potatoes dressed with a little salt, pepper and olive oil and roasted at 400 degrees for 30 minutes. Caramelized beautifully, and it tasted so good!" --Fawn

"I love making my own homemade sushi with nori seaweed. I use sushi rice, carrots, spinach, asparagus, imitation crab meat and avocado. I saute the spinach and asparagus for a minute; the carrots are raw and match-sticked, and I mix the avocado with the crab meat." --thismomsguide, via Twitter

"If you get the chance, try apple pears! They are half apple, half pear. They're DELICIOUS and could possibly be my favorite fruit." --Nikki, via Facebook

Keep Reading

Next Up

Weekly Bits: Movin' Up

Last week, we got an upgrade: Healthy Eats is now hosted at our parent site, FoodNetwork.com. But we haven't changed our wholesome approach to food, or lost any of the great recipes and tips you've come to expect from us. Find out what everyone's saying about the move, and check out some of our readers' latest recipe suggestions.

Weekly Bits: Sandwich Creations

This week, readers gave us ideas on making unique sandwiches and condiments. Plus, a seedless grape question.

Weekly Bits: Irish Feasting

St. Patrick's Day might be over for the year, but you don't have to give up your favorite Irish-inspired recipes! Find new ways to enjoy cabbage and potatoes for less fat and calories with ideas from our readers.

Weekly Bits: Pumpkin Galore

We celebrated lots of holidays this week -- Halloween, National Oatmeal Day (Thursday), and National Chocolate Day (Wednesday). As always, you, our readers, had great ideas for all of them, from cooking with pumpkin to overnight oats. Here are our faves from the week.

Weekly Bits: Talkin' Tuna

Every week we publish our favorite reader tips, comments, and questions. Check out this week's list -- we might have included yours! On the menu: tuna salad, sweet and savory pumpkin, grilling with pomegranates, plus snacks to keep your appetite satisfied.

Weekly Bits: Eco Eats

In honor of Earth Week, we focused on some easy ways to green up your cooking. Our latest comment roundup includes some of the great responses you, our readers, shared on saving energy in the kitchen. Also on this week's menu: Get your green on with more ways to love asparagus.