Zippy Turkey Zoodles
Eating healthy doesn’t mean sacrificing flavor—and these spiced-up zoodles prove it. If you don’t have a spiralizer, simply slice the zucchini julienne-style. Elizabeth Bramkamp, Gig Harbor, WA
Prep: 25 min. • Cook: 20 min. Makes: 4 servings
4 tsp. olive oil, divided
1 lb. ground turkey
1 small onion, finely chopped
1 jalapeno pepper, seeded and chopped
2 garlic cloves, minced
³/₄ tsp. ground cumin
1/2 tsp. salt
1/₄ tsp. chili powder
1/₄ tsp. crushed red pepper flakes
1/₄ tsp. pepper
3 medium zucchini, spiralized
4 plum tomatoes, chopped
1 cup frozen corn, thawed
1 cup black beans, rinsed and drained
Chopped fresh cilantro and shredded cheddar cheese, optional
1. In a large nonstick skillet, heat
2 tsp. olive oil over medium heat.
Add turkey, onion, jalapeno and garlic; cook until turkey is no longer pink and vegetables are tender, breaking turkey into crumbles, 8-10 minutes; drain. Stir in seasonings; remove and keep warm. Wipe out pan.
2. In same pan, heat remaining 2 tsp. olive oil; cook zucchini over medium heat until crisp-tender, 3-5 minutes. Stir in tomatoes, corn, beans and turkey mixture; heat through. Serve with cilantro and cheese if desired. 1³/₄ cups: 332 cal., 14g fat (3g sat. fat), 75mg chol., 500mg sod., 26g carb. (7g sugars, 6g fiber), 29g pro. Diabetic exchanges: 3 medium-fat meat, 2 vegetable, 1 starch, 1 fat.