“Zoodles” is a great substitute for regular pasta and when you pair it with lean ground turkey it will lower your fat and calories significantly! Low carb and high protein is always a winner!
If you’re a diligent meal prepper like me, you’re probably bored of chicken and rice or tilapia and veggies. Ground turkey is a great lean protein source that allows for some more creativity in your weekly meal planning.
Spicy Italian flavors are one of my favorite ways to break up the routine, but indulging in a pasta dish will put me into the carb and fat overload. One easy swap is to use veggies instead of pasta. I use this handy veggie slicer to create quick “zoodles”.
GET YOUR KIDS INVOLVED IN MAKING ZOODLES
Not only is this a kid-friendly meal but they will love helping you make the zoodles!
This delicious recipe is packed with flavor, so if you are counting calories you can enjoy sticking to your macros for less than 250 calories!
Plus, it’s so simple it can be ready in 30 minutes or less for a quick, healthy dinner or last-minute meal prep.
If you follow a gluten-free, paleo or Whole30 diet, you can swap the Italian breadcrumbs for ¼ cup of coconut flour and reduce carbs to less than 10 grams per serving.
1 lb 93% lean ground turkey
½ cup of Italian style breadcrumbs (you can substitute for paleo option)
2 tbsp Italian seasoning
1 tbsp olive oil
1 tbsp crushed red pepper (or more if you like it spicy)
one tsp garlic powder
1 large zucchini
Add your favorite pesto or marinara sauce for topping.
Preheat oven to 425 degrees, line baking pan with aluminum foil.
In a large bowl, mix ground turkey, eggs, breadcrumbs, seasoning, and olive oil.
Use your hands to roll and pack the mixture into meatballs and place on pan.
Bake for 20-30 minutes or until cooked thoroughly.
Use veggie slicer to slice zucchini into long thin strips.
Heat zucchini noodles on the stove on medium-high for 5 minutes or until desired tenderness.
Sprinkle with a dash of olive oil and crushed red pepper add meatballs and your favorite pesto to enjoy!
Makes about 5 /3-ounce meatballs.
apx 5 servings (3oz)
Total for 1 serving
Zucchini (1 cup)
Felicia Williams is a fiery fit mom and elite nationally-qualified USAPL powerlifter from Nashville. As a busy working mom, she balances the demands of work and parenting a toddler while perusing her fitness goals.
Felicia started strength training in 2012 and after having a baby in 2014, she’s lost over 15lbs and gotten over 200lbs stronger. Now she is a national level powerlifter in the 52kg weight class.
As a 4’10” 114lb woman, she wants to show that strong women come in all shapes and sizes. In her transformation from average gym-goer to competitive athlete, she loves to share what she’s learned about strength training, nutrition and work-life balance with other women trying to be the best version of themselves.
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Felicia’s website A LITTLE BIT OF EVERYTHING
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