Mexican Spaghetti

Ingrédients

• 1 tasse, râpé cheddar cheese
• 4 oz cream cheese
• 1 cuillère à café pepper
• 3 tbsps taco seasoning
• 1 cuillère à soupe italian seasoning
• 1 1/2 cuillères à café sea salt
• 1 1/2 cuillères à soupe olive oil
• 5 cuillères à café garlic
• 1 boîte de conserve mushrooms
• 1/2 large white onions, chopped
• 2 larges yellow zucchini
• 1 boîte de conserve tomatoes
• 1 boîte de conserve tomato paste
• 16 oz ground turkey breast
• 4 1/2 oz green chilies
• 8 oz tomato sauce

Directives

1. Heat a large skillet on high. Add in olive oil. When hot, add chopped onion, a teaspoon of salt, black pepper and cook until tender, then add 3 teaspoons of chopped garlic. When cooked through, add the ground turkey breast, stir and cook until browned well. Add the Italian seasoning and taco seasoning, stir. Add all canned ingredients and remainder of garlic, stirring well. Cover and simmer for 10 minutes on medium-high.
2. Start medium sauce pan with approximately 5 cups water to boil with remainder of salt.
3. While simmering the sauce, peel yellow zucchini's skin off and then peel the flesh onto a plate until you get to the seeds inside, discard to trash. Peel as much of the flesh onto plate, as you can.
4. Uncover and stir sauce well. Add cubed cream cheese, stir and cover for 5 more minutes.
5. Add the pealed zucchini into the boiling water for approximately 4-5 minutes until tender and then drain.
6. Stir skillet well to incorporate the cream cheese, then add the shredded cheddar to the top to melt, remove from heat and set aside.
7. Plate the drained "zucchini noodles", and top with a nice hearty scoop of the cheesy "Mexican Spaghetti sauce" and enjoy!
8. Note: this low calorie recipe can easily be tweaked to include some red pepper flakes to ramp it up a bit or simply enjoy it as is. You could also add some red, yellow, or orange peppers to add more vegetables to the sauce, along with jalapeno's as well.