Scrumptious Spaghetti

One of our weekly staple meals before Grace (bG) was turkey meatballs and spaghetti. After Grace (aG), I missed my spaghetti and so did Jeff. Making meatballs was out of the question because the breadcrumbs have too many allergens... and the noodles have wheat and gluten... but then Jeff came home from the grocery store with spaghetti noodles made from rice! There is a very, very small gluten-free section in the local grocery store, and he found it!

This is an easy and quick meal that fills you up without filling you out!

What you'll need:

1 jar Classico Sweet Basil spaghetti sauce (free of allergens)
1 package rice spaghetti noodles
1 lb ground turkey (I use the 99% fat free Jenny-O brand)
4-6 fresh zucchini
2 Tbsp olive oil
McCormick's roasted garlic and herb seasoning
salt/pepper

Pour 1 tbsp of olive oil in the skillet. When hot, add ground turkey, season with salt, pepper, and McCormick's seasoning, and cook until browned (break meat into bite size pieces while cooking). Wash and dry zucchini, then cut ends off and cut each piece in half length wise. Place zucchini on cookie sheet, baste each with remaining olive oil, top with McCormick's seasoning, and place in pre-heated 350 degree oven for 30 minutes. Boil noodles according to instructions on package.

When meat is browned, pour jar of sauce in skillet and stir into meat. Once sauce is warm, remove from heat, put on cooked rice noodles, add a side of zucchini and enjoy.

*Another yummy way to do this meal is to skip the noodles and put the meat and sauce right on the zucchini logs. You can keep the zucchini big like above, or cut down to smaller sticks.