Spiralize!

 Recently my eldest son gifted his mother and I a vegetable spiralizer.  GREAT item!!

This is a great item for those wanting to reduce carbs in their diet yet have a "pasta" meal.  Any firm vegetable can be turned into a great noodle like creation.  Zucchini, beets, rutabaga, celery root, turnips, parsnips, the options are numerous!

A few of my favorite creations are below.  I hope you experiment with the idea and create your own dishes as we work on our weight and health goals together.

Let me start with my wife makes the best red sauce and Her's is the only sauce I use.  Patty's sauce is simply Roma tomatoes run through the food mill, reduced by half by boiling, a bit of canning salt and sugar added, then cold packed.  Simple yet elegant and perfectly matched to adding additional spices and flavors to compliment your creation.

ZUCCHINI WITH RED SAUCE

4 cups spiralized zucchini (I salt mine and press between paper towels for an hour to remove any excess moisture)

1 cup sliced button mushrooms

1/2 cup hot peppers/garlic in olive oil

1/4 cup green or black olives

4 ounces grilled boneless, skinless chicken breast shredded (Shredded works best as it allows the absorption of the sauce and spices better than chopped or sliced)

1/4 cup grated Parmesan Cheese  

In a large nonstick skillet heat 2 TBS olive oil to shimmering

Add zucchini and mushrooms heating until most of the moisture is driven off and they start to brown.

Add the peppers and olives heating until the fragrance blooms and all is warmed through

Add the chicken breast and again heat through until all is hot.

Add red sauce and simmer for 15 minutes 

Plate, top with Parmesan Cheese, and enjoy a low carb really flavorful meal!

SPIRALIZED SALAD

Spiralize the following vegetables and fruit

1 large apple

3 large carrots

1 small celery root

2 turnips

1 medium red onion

2 ounces crumbled Feta cheese

1/4 cup chopped walnuts

1/8 cup sliced black olives

Toss all together and top with an oil free balsamic dressing (my recipe is listed separately below)

Let the salad sit covered in the refrigerator for at least 2 hours to allow the flavors to meld.

DORRIN'S oil free BALSAMIC DRESSING

1/3 cup water

2/3 cut white Balsamic vinegar

1 pkt dry Italian dressing mix (Aldi store brand is my favorite)

Place all ingredients in a cruet, shake until blended and refrigerate. (you will need to shake before each use)

SPIRALIZED ONION DINNER

Spiralize the following vegetables

3 medium onions

2 large carrots

1 rutabaga

4 ounces grilled, boneless, skinless chicken breast

4 cloves garlic minced

3 tbs hot peppers in oil

Teriyaki sauce to taste

In a large nonstick skillet, heat 3 tbs olive oil until shimmering 

Add spiralized vegetable and cook until tender and onions start to caramelize (about 5 minutes)

Add garlic, peppers, and chicken

Simmer on low for 10 minutes to allow flavors to come together

Plate, top with teriyaki sauce, enjoy

I hope you experiment with these recipe ideas, modify to your liking, and enjoy creating dishes that are both healthy and flavorful!