You can use a peeler to make zucchini and squash ribbons to make "pasta." I like to use a little bit of barley and mix in sauteed onions, peppers, mushrooms, spinach and serve with tomato sauce.
I also love to eat sauteed veggies over sliced, pan seared polenta.
I LOVE this chili recipe, but I always use two cans of black beans, and the sodium can be tweaked even more by getting a very low sodium broth.
Ingredients
10 ounces extra-lean ground turkey breast
1 medium onion, diced
2 (28-oz) cans diced tomatoes
2 medium zucchini, diced
2 medium yellow squash diced
1 (15 oz) can black beans
2 (15-oz) cans fat-free, reduced-sodium
beef broth
4 celery stalks, diced
2 green bell peppers, diced
1 (1 1/4-oz) package dry chili seasonings
Directions
Spray a large nonstick skillet with nonstick spray and set over medium-high heat. Add the turkey and onion and saute' until browned, about 10 minutes.
Transfer the browned turkey and onion mixture to a large soup pot and add the tomatoes, zucchini, squash, beans, broth, celery, bell peppers, and chili seasoning. Bring to a simmer over medium heat. Continue to simmer until the vegetables are tender, about 20 minutes
Serves 20.
* Servings Per Recipe: 20
* Amount Per Serving
* Calories: 76.5
* Total Fat: 1.3 g
* Cholesterol: 0.0 mg
* Sodium: 321.2 mg
* Total Carbs: 10.7 g
* Dietary Fiber: 3.0 g
* Protein: 6.5 g
This Recipe is awesome too!