Zoodle Bowls: Tuscan Chicken Sausage and Philly Cheesesteak

One thing I love about summer, is the abundant fresh produce and just how easy it is to incorporate more fresh vegetables into meals. As a runner, I love my carbohydrates, but I also love to get as many delicious vegetables in my diet as possible…which is something I absolutely love about zoodle bowls!

These are full of lean protein and vegetables. They are great lunch or dinner options for anyone who is following a gluten free or diabetic diet, and can be adapted for those following a paleo or keto diet.


Zoodles…so hot they make steam look cool.


 

Tuscan Chicken Sausage and Red Bell Pepper Zoodles

Tuscan Chicken Sausage and Red Bell Pepper Zoodles

  • Servings: 2
  • Difficulty: easy
  • Print

Recipe by Amanda Hibshman, RDN

Ingredients

  • 1 Tbsp olive oil
  • 1/4 onion, diced
  • 1 chicken sausage
  • 1 red bell pepper, diced
  • salt and pepper
  • 1 large zucchini or 2 smaller zucchini, zoodled
  • 1 Tbsp Butter
  • 2 Tbsp Parmesan Cheese
  • 1 Tbsp fresh basil, julienned
  • 1 Tbsp goat cheese, crumbled

Directions

  1. Zoodle zucchini, and set aside.
  2. In a large skillet, heat olive oil over medium-high heat. Add onion and chicken sausage. Cook for about 5 minutes, then add red bell peppers, salt and pepper. Cook until chicken is no longer pink and vegetables just start to soften.
  3. Add zucchini and butter and cook for just a couple minutes. Finish with parmesan cheese, basil and goat cheese.



Philly Cheesesteak Zoodles

Philly Cheesesteak Zoodles

  • Servings: 2
  • Difficulty: easy
  • Print

Recipe by Amanda Hibshman, RDN

Ingredients

  • 1 Tbsp olive oil
  • 1/4 onion, diced
  • 1/4 lb 96/4 lean ground beef
  • 1 green bell pepper, diced
  • 1/2 container of white button mushrooms, diced
  • salt and pepper
  • 1 large zucchini or 2 smaller zucchini, zoodled
  • 1 Tbsp Butter
  • 2 Tbsp Parmesan Cheese
  • 1 Tbsp fresh basil, julienned
  • 1 Tbsp goat cheese, crumbled

Directions

  1. Zoodle zucchini, and set aside.
  2. In a large skillet, heat olive oil over medium-high heat. Add onion and ground beef. Cook for about 5 minutes, then add green bell peppers and mushrooms, salt and pepper. Cook until beef is no longer pink and vegetables just start to soften.
  3. Add zucchini and butter and cook for just a couple minutes. Finish with parmesan cheese, basil and goat cheese.


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