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.
- 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
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.
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.
Add salt, pepper, bay leaf, Italian seasoning, diced tomatoes and tomato paste. Stir to combine.
Bring to a boil then immediately reduce to a simmer and cover for 10 minutes.
Once the sauce has thickened, stir in the artichokes and remove the bay leaf.
Portion the zucchini noodles into 4 meal prep containers and top with the meat sauce.
*For a non-alcoholic version, replace with low sodium broth.
**1 serving is approximately 1 1/2 cups. It makes a lot!