2 cups President’s Choice Salsa – Extra Chucky (medium)
1 pound of ground (grass-feed beef)
650 ml of Classico tomato based pasta sauce
For a healthier choice of noodles… you will need to use a zucchini spaghetti maker.
Once you’ve created noodles from two zucchinis, you’ll have enough for two small servings of spaghetti.
Cooking Noodles Directions
Using another frying pan, heat 2-3 tablespoons of coconut oil over medium heat, and then stir the zucchini noodles into the oil. Cook until tender, for about 8-10 minutes. Add a small amount (1/4 cup) of water ONLY if/when necessary.
NOTE: I have NOT needed to add water to my zucchini noodles. Here’s why; I make my zucchini noodles ahead of time and freeze them, 2 zucchinis worth of noodles per freezer bag. When needed, I defrost one bag of noodles in my microwave until approximately ½ thawed. There is so much water in the bag that I pull the partially frozen noodles out of the bag and place them carefully into the hot oil, separating them with a fork as they continue to thaw… pouring the excess water from the bag down the drain.
Do the zucchini noodles taste different than regular pasta noodles?
You bet they do, and at first I wasn’t sure if I liked them at all. However, the mild flavour of the zucchini was easy to accept after a few fork fulls of spaghetti. Now, I prefer the healthier choice.
Given my passion for genealogy, is it any wonder that I eventually wanted to publish my work? Learning to use a personal computer was a natural step once I was introduced it in the 1990s. Then the internet offered a second means to "publish" and now, here I am with a personal blog.
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