Archives for category: zoodles

Here’s an awesome slow cooker recipe that is Whole30 compliant: Slow Cooker Turkey Meatballs and Marinara. Nestle some browned meatballs in a homemade red sauce in your slow cooker and let it do its thing. Serve over baked spaghetti squash, or spiralized zucchini “noodles” AKA zoodles.

turkey-meatballs-and-homemade-marinara-crock-pot-slow-cooker-recipe

WHAT YOU NEED:

Marinara Sauce

  • 3 Tbsp. olive oil
  • 1.5 cups finely diced sweet onion
  • 1.5 cups finely diced carrots
  • 4-5 large cloves garlic, minced
  • 3 (28oz.) cans crushed tomatoes
  • 1-2 cans (6 oz. each) tomato paste
  • 1.5 Tbsp. dried basil
  • 1.5 Tbsp. dried oregano
  • 1.5 Tbsp. sea salt
  • 1/2 tsp. red pepper flakes
  • 1.5 Tbsp. balsamic vinegar
  • 3 bay leaves

Turkey Meatballs

  • 4 lbs. ground turkey
  • 2 large eggs
  • 2 Tbsp. coconut flour
  • 4 cloves garlic, minced
  • 3 tsp. sea salt
  • 2 tsp. onion powder
  • 2 tsp. dried basil
  • 1 tsp. dried oregano
  • 1/2 tsp. cayenne pepper

WHAT YOU DO:

To make the marinara sauce:

  • Heat a large skillet over med-high heat. Add olive oil, onion, carrots and garlic. Sauté veggies until carrots soften, approx. 5 minutes. Transfer the mixture to a 6-qt slow cooker.
  • Wipe out skillet and set aside to use for browning the meatballs.
  • Add remaining marinara sauce ingredients to slow cooker then whisk to combine.

To make the meatballs:

  • Put all of the ingredients for the turkey meatballs in a large mixing bowl. Using a fork (or hands if you’re into that, ha), combine the ingredients. Divide mixture to form approximately meatballs. (a 2-Tablespoon cookie scoop helps)
  • Reheat the skillet over med-high heat. Add a tablespoon of olive oil. Working in batches, lightly brown all sides of the meatballs in the hot skillet (3-4 minutes per batch). Add more olive oil to the skillet as needed to complete the browning process. Place browned meatballs on a paper towel-lined baking sheet to absorb any excess oil.
  • Place browned meatballs in marinara sauce in slow cooker. Cover and cook on low 6-8 hours.
  • To serve, place cooked meatballs in serving bowl. Discard bay leaves. For more fresh garlic flavor, season sauce with 2-3 more cloves of minced garlic.
  • Optional: Place marinara sauce on spiralized zucchini “noodles” or baked spaghetti squash. Top with meatballs and enjoy.
  • You can freeze or refrigerate leftovers for quick future meals.

MAKE-AHEAD OPTION if you want to partially prep this recipe, cook the veggies as instructed above, transfer them to a freezer-safe container, and freeze. Prepare the meatballs using the recipe above until browned. Place browned meatballs on a parchment-lined baking sheet and put into the freezer to “flash freeze.” Once they’re frozen solid, transfer them to a freezer-safe container and freeze. When you’re ready to prepare this recipe, just add the frozen, prepped ingredients to the slow cooker.

recipe adapted from Whole30.com
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Homemade Slow Cooker Marinara Sauce

slow-cooker-homemade-marinara-sauce-recipe

I’m all about Whole30 recipes lately. They are healthy and delicious, full of clean eating foods, and fresh ingredients. Here’s an easy way to make a big batch of marinara sauce, perfect for spiralized zucchini noodles AKA zoodles, or baked spaghetti squash. The best part is you can freeze the leftovers in individual portions for later. Yay!

WHAT YOU NEED:

  • 3 Tbsp. olive oil
  • 1  1/2 c. chopped onion
  • 1  1/2 c. finely diced carrots
  • 4-5 large cloves garlic, minced
  • 3 cans (28 oz. each) crushed tomatoes
  • 6 oz. tomato paste
  • 1  1/2 Tbsp. dried basil
  • 1  1/2 Tbsp. dried oregano
  • 1 Tbsp. sea salt
  • 1/2 tsp. red pepper flakes
  • 1  1/2 Tbsp. balsamic vinegar
  • 3 bay leaves

WHAT YOU DO:

  • Heat a large skillet over med-high heat. Add olive oil, onion, carrots and garlic. Sauté veggies until carrots soften, approximately 5 minutes or so.
  • Transfer the mixture to a 6-quart slow cooker. (I use crock pot liners so there’s less mess to clean later)
  • Add remaining marinara sauce ingredients to slow cooker then whisk to combine. Cover and cook on low for 4-6 hours, stirring occasionally.

This makes a thick, somewhat chunky sauce, which I love. If you prefer a thinner sauce however, you can use an immersion blender to thin it out.

Freezing Instructions: Prepare as instructed above. Cool sauce to room temperature, then ladle into freezer-safe containers or ziplock freezer bags (in 1 or 2 cup portions, depending on how much you will need at a time). Before serving, thaw sauce in refrigerator overnight. Or, empty frozen sauce in a saucepan and heat over medium heat, stirring occasionally until sauce comes to a simmer.

Slow Cooker

recipe adapted from Whole30.com

avocado-lime-mason-jar-salads-zucchini-noodles-and-fresh-veggies

Our garden still runneth over with zucchinis. I made a batch of mason jar salads, using spiralized zucchinis instead of lettuce. I threw in some baked chicken breast and fresh veggies. Then put the jars in the fridge for a week’s worth of lunches. For the dressing I mixed up avocado, lime juice, fresh cilantro, garlic, and olive oil. Can you say delicious?!?

This recipe is adapted from the cookbook Inspiralized by Ali Maffucci, and she uses a big fancy spiral cutter called “The Inspiralizer.” However I just use a tiny GEFU Spirelli Spiral Slicer. Anyway here’s what I came up with:

WHAT YOU NEED:

  • 1 lb. cooked boneless, skinless, chicken breasts, diced
  • 1 avocado, cubed
  • 1/2 red bell pepper, seeded and diced
  • 3/4 c. sliced black olives
  • 2 or 3 zucchini, spiralized into noodles
  • 12 cherry tomatoes
  • 3 Tbs. olive oil
  • salt and pepper, to taste
  • juice of 1 lime
  • 1 garlic clove, minced
  • 3 Tbs. chopped fresh cilantro
  • 4 pint-size mason jars

WHAT YOU DO:

Make the dressing: In a food processor, combine cilantro, garlic, salt, pepper, olive oil, lime juice, and avocado. Pulse until creamy. Add some room temperature water a few teaspoons at a time then pulse after each addition of water, until desired consistency is reached.

Assemble the salads: Divide the ingredients and the dressing among the four jars: First the dressing (bottom layer), then the remaining ingredients up to the top. Place lids on the jars and refrigerate.

*I assembled everything in advance except for the dressing (just in case the avocado browned), so I prepared the dressing right before serving.

And here’s a link to an avocado scoop I hand-stamped; available at my Etsy shop!

Italian Zucchini UNpasta Salad

The zucchinis in our garden are growing like, well, zucchinis in August, ha. I love using my spiral cutter to turn them into noodles AKA zoodles. This recipe is simple, delicious, and is a great make-ahead option since the more it marinates in the dressing the more intense the flavors become. It has all the usual ingredients of an Italian pasta salad — red onions, black olives, oregano, basil, salami, olive oil, red wine vinegar, cheese — minus the pasta! It’s a great recipe to keep on hand for summer potlucks because it is sure to be a crowdpleaser.

Italian Pasta Salad without the pasta - Spiralized Zucchini noodles
This recipe is adapted from the cookbook Inspiralized by Ali Maffucci, and she uses a fancy big ol’ spiral cutter called “The Inspiralizer.” However I just use a basic GEFU Spirelli Spiral Slicer. No matter how you slice it (pun intended) spiral cut zucchinis are an awesome low-carb alternative to pasta.

Alrighty then. Here’s the recipe…

WHAT YOU NEED:

  • 2 medium zucchinis, spiral cut into “noodles”
  • 1 can (14 oz.) quartered artichoke hearts, drained and patted dry
  • 1 c. cherry tomatoes, halved (I used a combination of red and orange)
  • 5 oz. mozzarella cheese, cubed
  • 3/4 c. sliced salami
  • 1/2 red onion, diced
  • 1/2 c. sliced black olives
  • 3 Tbs. red wine vinegar
  • 2 Tbs. olive oil
  • juice of 1 lemon
  • 1/2 tsp. dried oregano
  • fresh basil, minced, to taste (I used 4 large leaves)
  • Parsley, chopped, to taste
  • 1/4 tsp. crushed red pepper flakes
  • salt & pepper, to taste

WHAT YOU DO:

In a large bowl combine zucchini, artichokes, tomatoes, mozzarella, salami, onion, and olives.

In a separate bowl, whisk these together to make the dressing: vinegar, olive oil, lemon juice, oregano, parsley, basil, red pepper flakes, salt, and pepper.

Pour the dressing on top of the salad ingredients and toss to combine. Refrigerate for at least 1 hour, until the dressing starts to soften the zucchini. Serve chilled.

 

 

spiral slicer

ZUCCHINI NOODLE CAPRESE SALAD

Ahhhh the spiralizer. I love this kitchen gadget. You can turn veggies like zucchinis, cucumbers, and carrots into awesome healthy low-carb dishes. Turn zucchinis into noodles = Zoodles!

Here’s an easy no-cook salad that’s perfect for summer veggies from the Farmer’s Market or your garden. It has the delicious flavor of a traditional Italian caprese pasta salad, but without the pasta.

ZUCCHINI NOODLE CAPRESE SALAD

Zucchini Caprese Salad

WHAT YOU NEED:

  • 2 medium zucchinis, cut into spiral “noodles”
  • 1 c. cherry tomatoes (I used a combination of orange and red)
  • 4 oz. fresh mozzarella, cubed
  • 1/3 c. thinly sliced basil leaves
  • 1 Tbs. fresh lemon juice
  • 3 Tbs. white balsamic vinegar
  • 2 Tbs. olive oil
  • 1 minced garlic clove
  • salt & pepper, to taste

WHAT YOU DO:

Place zucchini and tomatoes in a mixing bowl.

Make the marinade in a separate bowl by combining the lemon juice, vinegar, olive oil, and garlic.

Pour marinade over the zucchini and tomatoes and stir gently to combine. Place in fridge to marinade for 10-20 minutes (the longer the zucchini marinates the more flavorful it will become).

Remove from fridge, add the cheese and basil to the bowl, then season with salt and pepper. Toss to combine, and serve.

recipe adapted from Inspiralized by Ali Maffucci

Here’s an easy and delicious recipe for a 30-Minute Meal: Lemon & Dill Chicken. With less than 200 calories and 6 grams of fat, it has just 4 Weight Watchers +Points/serving! The sauce in this  is delicious. Also, I reheated leftovers the next day and the flavors tasted even better!

I used my spiral cutter to make “noodles” out of a zucchini and threw ’em in. Gotta love ZOODLES.

30 Minute Meal - Lemon and Dill Chicken - WW friendly just 4 points per serving

Lemon & Dill Chicken

WHAT YOU NEED:

  • 1 lb. uncooked boneless skinless chicken breasts, cut into chunks
  • 3 teaspoons extra-virgin olive oil (EVOO), divided
  • Salt & pepper, to taste
  • 1/4 cup finely chopped onion
  • 3 cloves garlic, minced
  • 1 cup reduced-sodium chicken broth – try making your own broth!
  • 2 teaspoons flour
  • 2 Tablespoons chopped fresh dill, divided
  • 1 Tablespoon lemon juice
  • 1 zucchini, spiral cut into long strips

WHAT YOU DO:

Season chicken pieces on both sides with salt and pepper. Heat 1 1/2 teaspoons oil in a large heavy skillet over med-high heat. Add chicken and cook thoroughly. Transfer chicken to a plate and tent with foil.

Reduce heat to medium. Add the remaining 1 1/2 tsp oil to the pan. Add onion and garlic and cook, stirring, for 1 minute. Whisk broth, flour, 1 tablespoon dill and lemon juice in a measuring cup and add to pan. Cook, whisking, until slightly thickened, about 3 mins.

Return chicken and any accumulated juices to pan; reduce heat to low and simmer for 3-4 mins. At the very end of cooking mix in the zucchini. Transfer to a serving platter. Season sauce with salt and pepper and spoon sauce over the chicken. Garnish with the remaining 1 Tablespoon chopped fresh dill.

Makes: 4 servings

Estimated nutrition information per serving:

  • 193 calories
  • 6 g fat
  • 8 g carbohydrates
  • 24 g protein
  • 2 g fiber

WW PlusPoints per serving: 4

recipe adapted from eatingwell.com

Chinese Cashew Chicken Recipe - instead of noodles uses zucchini 'zoodles' 6 WW plus pts for a giant serving

Here’s an awesome eating-light recipe: Chinese Chicken with Cashews. The secret ingredient? No noodles – just zoodles made out of spiral cut zucchinis! Each serving is giant (approximately 2 cups) but has only 6 WW points plus points. This recipe has fresh broccoli, garlic, chicken, and green onions, with a stir-fry sauce made from scratch. Love it!

WHAT YOU NEED:

  • 1 lb uncooked skinless, boneless chicken breasts, diced
  • 2 large zucchini
  • 2 c. broccoli florets
  • 2 oz. cashews, chopped
  • 3 green onions, sliced
  • 1 Tbsp + 1 tsp sesame oil
  • 4 cloves garlic, minced
  • 1/2 cup reduced sodium soy sauce
  • 1 Tbsp honey
  • 1 Tbsp red chili paste
  • 1 Tbsp cornstarch
  • 2 Tbsp rice vinegar
  • 1 tsp fresh ground ginger
  • salt & pepper, to taste

WHAT YOU DO:

Wash zucchinis and cut off ends. Using a spiral cutter, shred zucchini into spaghetti-like strips. Set aside.

In a small bowl, whisk together soy sauce, vinegar, honey, chili paste, and cornstarch. Set aside.

Heat 1 Tbsp oil in a wok or large skillet over med-high heat. Season chicken with salt and pepper. Sauté until browned and cooked through. Remove chicken, drain, and set aside.

Add remaining 1 tsp. of sesame oil to pan, then garlic and ginger, and cook approx 30 seconds, until fragrant.

Add broccoli, and cook approx 1-2 minutes.

Stir in soy sauce mixture and bring to a boil. Reduce heat to medium, and cook until sauce is thickened.

Toss in zucchini noodles, and cook for a minute or so, just enough to allow noodles to mix with the sauce.

Remove from heat, stir in chicken, and green onions, and toss well.

Divide onto 4 plates, and garnish each cashews.

recipe adapted from laaloosh.com

Chinese Cashew Chicken Recipe - with zucchini 'zoodles' 6 WW plus pts for a giant serving

Prep time: 20 min

Cooking time: 15 min

Makes 4 servings (approx. 2 cups/serving)

Estimated Nutrition Information — Per Serving:

6 WW points+

235 calories

9 g. fat

10 g. carbs

0.7 g. figer

30 g. protein

Chinese Cashew Chicken Recipe - instead of noodles use zucchini 'zoodles' 6 WW plus pts for a giant serving

Lovin’ the un-noodle zoodles? Try these also…

Lemon Garlic Shrimp & Zoodles

Zoodles with Sauce and Mushrooms

One of my favorite shrimp dishes to make is a four-ingredient zesty lemon butter shrimp. It is SO delicious I could eat it every day if possible. It does have lots of butter, though (thus its deliciousness ha!), so here’s an alternative lemon garlic shrimp recipe I adapted from SkinnyTaste.com. It has the awesome lemony flavor of the lemon butter shrimp, without the butter, and fresh healthy ingredients perfect for eating light.

To make “noodles” out of the zucchini, I used my GEFU spiral cutter. Love that thing!

Lemon Garlic Shrimp on a Bed of Zoodles. Zuchiini spiral cut into 'noodles' with shrimp, lemon, tomatoes, and garlic. Add some spice with red pepper flakes.

 WHAT YOU NEED:

  • 1 tsp. Extra Virgin Olive Oil
  • pinch crushed red pepper flakes
  • 6 oz. frozen, precooked, de-veined, and peeled shrimp
  • 1/2 tsp. minced garlic
  • 1 small zucchini, spiral cut into noodle/ribbon shapes
  • pinch salt
  • 1 Tbs. lemon juice
  • 1/4 c. halved cherry (or grape) tomatoes

WHAT YOU DO:

Heat a skillet over med-high heat.

Add oil and crushed red pepper flakes, then add shrimp.

Season with a pinch of salt, and cook 2-3 mins until the shrimp is heated through.

Add zucchini and tomatoes and toss lightly.

Remove from heat, add lemon juice, and serve.

Lemon Garlic Shrimp with Zoodles (zucchini noodles) - Awesome healthy meal idea for eating light.

 

I’m lovin’ the zoodles… Here’s another recipe I made, topped with tomato sauce.

Here’s a healthy lunch I made with my GEFU Spiral Cutter:

Zoodles - use a spiral cutter to make 'noodles' out of zucchini. Saute with mushrooms, EVOO, and garlic. Add tomato sauce or other toppings like feta cheese.

Zucchini “noodles” AKA zoodles. In a skillet, sauteed the zucchini with EVOO and garlic, added some sliced mushrooms, and topped it with pasta sauce. It was super delicious, and the zucchinis really did taste like pasta noodles.

Here’s what I did…

WHAT YOU NEED:

  • 2 tsp. Extra Virgin Olive Oil
  • 2 small zucchinis, spiral cut
  • 4 oz. sliced Monterey mushrooms
  • 1 clove of garlic, minced
  • Optional toppings: spaghetti sauce, parmesan cheese, feta cheese, etc.

WHAT YOU DO:

  • Saute the EVOO, garlic, zucchinis and mushrooms over medium-high heat until slightly tender.
  • Serve with pasta sauce or other toppings.

Is that pasta? No it's zucchinis cut into spiral 'noodles' topped with tomato sauce. Great meatless option, or could add ground turkey in the sauce.

 

Love zoodles? Here’s my lemon garlic shrimp on zoodles recipe.

Also check out:

Easy Marinated Mushrooms

Feta, Avocado & Tomato-Topped Pita Chips

Wasabi Sesame Soy Cucumber Salad

Buffalo Cauliflower “Wings”

Fresh Mediterranean Salad