Well, I’m regretting it now, ladies! My husband had bought me a veggie spiralizer for my kitchen aid last Mother’s Day and what did I do with it…brought it back! Ugh… I didn’t think I’d use it but here we are at a yummy recipe using noodles. The good thing is…you can buy them already spiralized and that makes this dish even more simple. I’m hoping my kids will eat this. I mean, it is “noodle-related”! HA! Looks like there will be leftovers for lunch (maybe add a Lunchbox Love note?) the next day too. I found this recipe at SkinnyFitalicious. Looks like there are great meal prep ideas there too.
Ingredients
- 1 lb. extra lean ground turkey breast any ground meat will work
- 3 large zucchini spiralized
- 1 tbsp extra virgin olive oil
- 3 tbsp minced garlic
- 1/2 cup white onion diced
- 2/3 cup artichoke in water drained & quartered
- 1 28 ounce jar diced tomatoes
- 1 6 ounce jar tomato paste
- 1/4 cup dry red wine I used Chianti*
- 1 bay leaf
- 1 1/2 tbsp Italian seasoning
- salt & pepper to taste
Instructions
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Heat a large skillet to medium heat. Add extra virgin olive oil, minced garlic and onion. Stir them together and sauté 2-3 minutes until the onions are tender.
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Add the ground turkey breast. Using a spatula, break up the meat as it cooks. Once it starts to brown, add the red wine. Stir and scrape any bits off the bottom of the pan.
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Add salt, pepper, bay leaf, Italian seasoning, diced tomatoes and tomato paste. Stir to combine.
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Bring to a boil then immediately reduce to a simmer and cover for 10 minutes.
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Once the sauce has thickened, stir in the artichokes and remove the bay leaf.
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Portion the zucchini noodles into 4 meal prep containers and top with the meat sauce.
Recipe Notes
*For a non-alcoholic version, replace with low sodium broth.
**1 serving is approximately 1 1/2 cups. It makes a lot!
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