Low Carb, Healthy, Fast Dinner in Under 20 Minutes

If I was a millionaire, I would hire a chef to cook healthy exquisite meals for me everyday! I like to cook, but honestly, after a long day at work, my brain is mushy and squishy and the last thing I want to do is jump into the kitchen and start cooking. I don’t usually have time to prepare big involved meals. So, I needed to come up with a plan that wasn’t fast food.

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I love to eat! I have a huge appetite, so I need to eat healthy, plus I want my family to eat healthy too. I also have to admit that I think meal planning stinks! But, a few years ago I came up with a solution that has worked for me that I wanted to start sharing with you once a month. So, if you’re on the go with no time, but you want to eat healthy and come out looking like a super mom, I have a bunch of lightning fast meals, that are my own recipes designed just for you.

Each month I’ll post a new, original, healthy and fast meal and squeeze in some healthier sweeter recipes too. Don’t worry, I’ve got some killer non-healthy desserts too, but for the most part I’m focusing on fast and slimming! Sound good?

These are not complicated, I promise. You should wear an apron though! I’ve ruined some work clothes.

Also, I have to apologize, I was in a hurry, so I used my phone for these shots. Not the same photo quality, but it got the job done. These are not staged images, so you’re seeing how it really looks served. Plus, I was literally in the middle of getting home, throwing family dinner together and getting kids off to basketball. You get it, right?!

Zucchini Squash Pasta Night!

Feeds 4 people. This meal actually takes me 15 minutes (after you’ve done this for a while).

You can do this meal so many ways, and not include so many veggies. Like I said, I have a huge appetite so I don’t ever feel guilty packing in all these veggies.

Here’s what you need.

• 2 zucchini
• 1 squash
• Half of a medium onion (I like the flavor of the purple, plus the color looks beautiful with the meal)
• Pre-cut mushrooms, because it’s one less thing to cut
• A mix of sweet peppers (5-6)
• 5 cloves of fresh garlic chopped or a generous tablespoon of minced garlic
• Olive oil
• Muir Glen Organic Tomato Basil Sauce. I love this brand because it’s very low carb and has no processed crap in it! You can find it at Target or at most grocery stores
• Fresh Basil
• Parmesan cheese

Side note: You might be thinking, “No way! My kids won’t eat that!” Here’s how you do it. In a small pot, boil wheat noodles or another pasta for them, chop up the cooked zucchini, squash, mushrooms, peppers and mix it in with the sauce. Top it with parmesan cheese, and they’re good to go. Mine love it!

So if you’re making noodles for the kids, boil that water first!

For the zucchini and squash I use this spiralizer tool. I wish I invented this gadget, but I didn’t. Here’s where you can get one (Click Here)! It spirals my veggies into long noodle-like strands. Tip: when you eat, you’ll need to cut up the zucchini and squash noodles a couple times on your plate, then roll it around your fork. If you don’t, you’ll keep turning and turning because it’s one big long spiral.

Using the stem of the zucchini and squash as a handle, spiral them into a bowl, sprinkle a little water over them ( less than a tablespoon) and set aside for a moment.

Pull out about 12 frozen meatballs (adults get 4 each, kids get 2 each depending on their appetites) and set them in a bowl with about 2 tablespoons of water in it, place a plate over the top and pop in the Microwave for 6-9 min depending how strong your microwave is.

I picked these meatballs up at Costco.

Add pasta noodles to the boiling water for your kids, if you’re doing that. This time I used butternut squash ravioli for my boys. It’s their favorite. The raviolis only take 4-5 minutes to cook. I will not be adding any pasta noodles to my dish or my hubby’s. It’s just the four meatballs and a pile of sauteed veggies for both of us.

I picked this butternut squash ravioli up at Costco too.

Quarter up half of an onion and slice the peppers.

Pour two tablespoons of olive oil into a pan and heat up. Once oil is hot, add garlic and stir for about 15-30 seconds. Make sure your heat is at medium. Burned oil and garlic are the worst!!!

Add onions and peppers first for about 2 minutes, then throw in the mushrooms. Yep, I use all the mushrooms in the package.  Stir, add a little salt and pepper to taste. Place a lid over the frying pan for about 2-3 minutes, then stir again and turn down the heat to low. You don’t want to over cook these beauties, the peppers should also have a teensy-weensy crunch to them.

Once meatballs are done, stick zucchini and squash noodles into the microwave for 4 to 4.5 minutes with a lid or plate over them. I like my noodles to still have a tiny crunch, not too much. I don’t care for over cooked veggies at all. Cook for 1-2 minutes longer, only if you want yours softer.

Cut your fresh basil. I use kitchen scissors to cut faster.

You can heat up your sauce over the stove or in the microwave. My boys don’t like sauce too hot, so I just add the room temperature sauce over their hot food along with mine.

Load the plates up! Add veggie noodles first (see side note above for serving kids), then sautéed veggies, then meatballs, then sauce.  My hubby likes his food scolding hot so after I load up, I stick his plate in the microwave for another minute. I do this only for him. Then I’ll top the dishes with parmesan cheese and fresh basil. YUM!

It’s so fast, beautiful to look at and so good!

Enjoy!

XOXO,

Melessa