Ingredients

The following ingredients have 4 Servings
  • 1 lb 93 % lean ground turkey
  • 1/4 Cup Cheddar cheese, (grated)
  • 3 Tbsps Low fat cream cheese (softened)
  • 3 Tbsps Green onion (diced)
  • 1/4 cup Red onion (diced)
  • 3 Tbsps Cilantro (chopped)
  • 1 tsp Salt
  • 1 tsp Cumin
  • 1 Tbsp Garlic (minced)
  • 1/2 Tbsp Olive oil
  • 1/3 cup Red onion (diced)
  • 1/2 Tbsp Garlic (minced)
  • 2 1/2 cups Crushed tomatoes
  • 1/2 cup Mild salsa
  • 1 Tbsp Chile in adobe sauce, (diced)
  • 1 Tbsp Adobo sauce
  • 1 tsp Cumin
  • 1 tsp Paprika
  • 1/2 tsp Salt
  • 1 cup Frozen corn
  • 8 Medium zucchinis
  • Salt
  • Cilantro and additional cheddar (for garnish)

Instruction

  • Preheat oven to 400 degrees F.
  • Mix all the meatball ingredients together until well mixed
  • Form into small balls and place onto an ungreased cookie sheet. (should make 20 meatballs) I use a cookie scoop. Bake for 10-12 minutes until golden brown and no longer pink inside.
  • While the meatballs cook, heat 1/2 Tbsp. of olive oil in a large pan over medium heat.
  • Sautee the diced red onion and garlic until it is soft, about 3 minutes.
  • Add in the diced chile in adobo sauce, the adobo sauce, the crushed tomatoes, and the salsa. Stir until well combined.
  • Add in the cumin, paprika, salt of and frozen corn (no need to thaw.) Stir until everything is well mixed. Bring to a boil.
  • Once boiling, turn the heat to low and simmer for 10 minutes.
  • While the sauce simmers, spray a large pan with cooking spray and heat over high heat.
  • Cook in the pan until golden brown, about 5-7 minutes. Transfer to paper towel and gently press out as much moisture as you can.
  • Divide the noodles among the plates and top with tomato sauce and meatballs. Garnish with cilantro and additional cheddar cheese if desired, and serve.
  • DEVOUR