I’ve been hearing about this dish – how good it is and how simple it is to make. I finally made it and it’s tasty! You can top it over zoodles for a low-carb version or any other pasta. Add chicken or shrimp for more protein.
1 wedge of Laughing Cow Light Swiss
1 tsp of Grated Parmesan Cheese
1 tsp of Non-fat Greek Yogurt
Put all the ingredients on top of your raw zoodles or cooked pasta.
Heat for a minute in the microwave.
Stir with the noodles.
Sprinkle another 1 tsp of Grated Parmesan Cheese over your dish.
Earlier this week, I didn’t know what to make for dinner. I had ground turkey in the freezer and a spaghetti squash in the fridge. Then I remembered that my friend posted Jessica Alba’s Turkey Meatballs on Facebook. It looked good and seemed simple enough to make. So with just one alteration, we had Gluten-FreeTurkey Meatballs for dinner! Yay! (And this recipe made so much I had leftovers for lunch. Yummy!)
2 pounds lean ground turkey
1 cup almond meal
1/4 cup finely chopped carrots
1/4 cup finely chopped zucchini
1/4 cup finely chopped onion
2 large eggs
2 tablespoons Italian seasoning
1 tablespoon coarse sea salt
2 tablespoons olive oil
3/4 cup low-sodium chicken broth
In a large bowl, mix turkey, almond meal, carrots, zucchini, onion, eggs, Italian seasoning, and salt. Form into 1-inch balls.
Heat olive oil in a large skillet over medium heat. Add meatballs and cook, turning, until browned, about 7 minutes.
Add 1/2 cup of chicken broth; cover and reduce heat to low. Cook until liquid is almost completely absorbed.
Add the remaining 1/4 cup of broth and increase heat to medium; cook, uncovered, until liquid is absorbed.