Recipe: Mexican Zucchini Noodles and Jalapeno Popper Turkey Meatballs
PHOTO CREDIT: FoodFaithFitness.com
What is better than a jalapeno popper? How about an entire bowl of low carb, high protein, gluten-free goodness that tastes JUST like a jalapeno popper? I hope I have your attention now. This recipe is seriously delicious. The smokey Mexican tomato sauce is the perfect compliment to the cheesy meatballs. You have to try it to believe how good it is.
When I make zoodles (zucchini noodles), I use the Paderno Spiral Vegetable Slicer. By using zucchini noodles instead of normal pasta, like this recipe calls for, you save hundreds of calories and get an extra serving veggies!
Ingredients
For the meatballs:
- ¾ lb. lean ground turkey
- ¼ Cup reduced fat cheddar cheese, grated
- 2 Tbsps. Low fat cream cheese, softened
- 2 Tbsps. Cup Green onion, diced
- ⅓ cup Red onion, diced
- 2 Tbsps. Cup Cilantro, chopped
- 1 tsp. Salt
- ¾ tsp. Cumin
- 1 Tbsp. Garlic, minced
For the sauce:
- ½ Tbsp. Olive oil
- ⅓ cup Red onion, diced
- ½ Tbsp. Garlic, minced
- 1¼ cups Crushed tomatoes
- ¼ cup Mild salsa
- ½ A chile in adobo sauce, diced
- ½ Tbsp. Adobo sauce
- ½ tsp. Cumin
- ½ tsp. Smoked Paprika
- ¼ tsp. Salt
- ½ cup Frozen corn
For the Zucchini noodles:
- 8 Medium zucchinis
- Salt
- Cilantro and additional cheddar, for garnish
From the kitchen of: Food, Faith, Fitness
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