I cam across this recipe tucked in the back of my cookbook the other day and decided to give it a try.
Now I know why I kept it.
A super simple one-pot dinner that’s low calorie, low carb, paleo, gluten-free and takes just 10 minutes to make. This will be your go-to week night dinner.
You can serve immediately or store in the refrigerator up to three days.
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Ingredients …
1 teaspoon extra-virgin olive oil
1-1/4 pounds ground turkey breast
1 cup diced green bell pepper
1 tablespoon minced garlic
2 teaspoons Italian seasoning
1/2 teaspoon ground black pepper
1/4 teaspoon salt
1/4 teaspoon red pepper flakes
3 cups marinara sauce
2 cups baby spinach leaves
4 zucchini, cut into noodle-shape strands
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Directions …
Heat olive oil in a large skillet over medium heat. Add turkey breast, green pepper, garlic, Italian seasoning, ground black pepper, salt, and red pepper flakes; cook and stir until turkey is lightly browned, 4 to 5 minutes.
Stir marinara sauce and baby spinach into the turkey mixture; cook and stir until marinara sauce is warm through, about 3 minutes.
Stir zucchini noodles into the sauce with tongs; cook and stir until the zucchini is slightly tender, 2 to 3 minutes.
Enjoy.
TammySue Vincent is a celiac and the editor’s wife.
