So far I like what I read, but I don't think you finished writing the recipe.  I assume there is cooking involved with this dish.

Spinach casserole with meatballs, marinara, and cheese

Use ground turkey, ground chicken, or 95% lean ground beef to make meat balls. 

You need one bag of fresh spinach. Chop spinach. Boil, drain

Place spinach on bowl or plate. 

Place meatballs on top of spinach.

Pour marinara on top of meatballs. 

Sprinkle Parmesan cheese on top (or whatever cheese you desire)

This is SO delicious!

Crock Pot Bolognese Sauce

Servings: 20 (10 cups) ? Serving Size: 1/2 cup sauce
Calories: 146.1 ? Fat: 8.7 g ? Protein: 6.7 g ? Carb: 6.8 g ? Fiber: 0.4 g ? Sugar: 4 g
Sodium: 316 mg (without added salt)  

Ingredients:

• 4 oz pancetta, chopped (or center cut bacon)
• 1 tbsp olive oil
• 1 large white onion, minced
• 2 celery stalks (about 3/4 cup), minced
• 2 carrots (about 3/4 cup), minced
• 2 lb 92% or 95% lean ground beef
• 1/4 cup white wine
• 2 - 28 oz cans crushed tomatoes 
• 3 bay leaves
• salt and fresh pepper
• 1/4 cup chopped fresh parsley
• 1/2 cup Greek yogurt

Directions:

In a large deep saute pan, sauté pancetta on low heat until the fat melts, about 4-5 minutes. Add butter, onions, celery and carrots and cook on medium-low heat until soft, about 5 minutes.

Increase flame to medium-high; add meat, season with salt and pepper and sauté until browned. Drain the fat then add wine; coo****il it reduces down, about 3-4 minutes.  

Increase flame to medium-high; add meat, season with salt and pepper and sauté until browned. Drain the fat then add wine; coo****il it reduces down, about 3-4 minutes.  

Add to crock pot. Add tomatoes, bay leaves, salt and pepper; cover and set slow cooker to LOW 6 hours.  

After the 6 hours, adjust salt and pepper to taste, add Greek yogurt and parsley; stir and serve over cooked spaghetti squash.

Freeze leftover sauce in serving size packages.  Defrost frozen packages in the refrigerator.

The boneless, skinless thighs will work but you will need to tamp them down alot so you will have enough chicken to roll the filling up into.

FYI, I made this recipe using the chicken breasts...SO delicious and moist!

Yea, I have a hard time subscribing to the 30 gram theory myself. I have researched and found that this comes from body builder's rule of thumb; which, isn't a bad thing, but a 90 pound ballerina vs. a 250 pound body builder - well, it just doesn't add up to me. Obviously, there would be a vast difference in what each body would need and be able to use up. I am a stickler for scientific fact (due to my profession). I'm a lab rat, so I do testing for all these analytes that tells us we are where we need to be; nutrition-wise. Thank you for your input, very interesting.