Low Carb Turkey Meat Sauce with Zucchini Noodles

For the Sauce:

• 1 lb. extra lean ground turkey
• 2 Sweet Italian turkey sausages, casings removed
• 1 tsp. Italian seasoning
• 1/2 tsp. garlic powder
• 1/2 tsp. onion powder
• 1/4 tsp. salt
• 1/4 tsp. crushed red pepper flakes
• 1/2 cup diced bell pepper
• 1/2 cup diced red onion
• 1 - 24 oz. jar arrabbiata sauce
• olive oil spray
• grated Parmesan cheese, for serving

Heat a skillet over medium heat and spray with olive oil spray.  Add the turkey and turkey sausage, and cook until no longer pink, breaking it up with a wooden spoon.  Season the meat with Italian seasoning, garlic powder, onion powder, salt and crushed red pepper flakes and add the bell pepper and onion to the pan.  Continue to cook, stirring everything together to evenly season the meat and veggies.  

Pour the sauce over the time and stir to combine.  Reduce heat to a simmer and let cook for 30 minutes, stirring occasionally.

For the Zucchini Noodles:

While the sauce is simmering, heat a second skillet over medium heat and spray with cooking spray. Add the zucchini noodles and season with your favorite seasonings.  I used garlic powder and crushed red pepper flakes.  

Use a wooden spoon to move them around the pan.  Once starting to loosen up, pour some unsalted chicken broth over the top and a few dashes of liquid aminos.  Stir everything around, cover the pan and let simmer until the noodles are to the softness of your liking.  Remove the lid and continue to cook until the broth is mostly absorbed.

Enjoy the sauce over the noodles.  Yum!

Air Fryer Low Carb Buffalo Chicken Tenders with Cheesy Cauliflower Tots

Buffalo Chicken Tenders

• 1 lb. boneless skinless chicken breast tenders
• 1/2 tsp. salt
• 1/4 tsp. freshly ground black pepper
• 1 egg, beaten
• 1/2 cup + 2 tbsp. Frank's Hot Wing Sauce, divided
• 1 1/4 cup almond flour
• 1 tsp. garlic powder
• 1 tsp. paprika
• 1/2 tsp. onion powder
• 1/4 tsp. cayenne pepper
• Olive oil spray
• 2 tbsp. butter

Lay the chicken out in a single layer and season with salt and pepper on both sides.  In a small bowl, whisk together the egg and 2 tbsp. hot sauce.  In a medium bowl, whisk together the almond flour, garlic powder, onion powder, paprika, and cayenne, until well combined.  

Dip the chicken tenders into the egg mixture and then dredge into the flour mixture.  Repeat until all chicken is coated.

Turn air fryer on and lay as many of the chicken tenders into the basket that fit in a single layer.  Spray the chicken with olive oil cooking spray.  Cook for 12 minutes at 350F, flipping the tenders over and spraying with olive oil spray half way through.

Repeat with remaining chicken until all is cooked.

While the chicken is cooking, heat a saucepan over medium heat and melt the butter.  Whisk in 1/2 cup hot sauce and bring to a simmer.  Use tongs to add the chicken to the pan and toss to coat.

Enjoy!

Cheesy Cauliflower Tots

• 4 cups riced cauliflower, steamed
• 1 cup grated parmesaon
• 1/3 cup coconut flour
• 1 cup shredded mozzarella cheese
• 2 eggs, beaten
• 2 tsp. garlic powder
• 1/2 tsp. salt
• 1/4 tsp. red pepper flakes

Preheat oven to 425F. Line a baking sheet with parchment paper.

Place steamed riced cauliflower in a bowl and stir in remaining ingredients until combined.

Use a tablespoon measure to scoop the mixture onto the sheet and form into tater-tot like shapes.

Bake for 15 minutes, flip them over, and bake for another 5 minutes.

Enjoy!!!

Deliciously Juicy & Tender Grilled Chicken

• 3 large boneless skinless chicken breasts (about 2 lbs.)
• 1/4 cup olive oil
• 1/2 tsp. salt
• 1/2 tsp. paprika
• 1/2 tsp. cumin
• 1/4 tsp. cayenne pepper
• 1 tbsp. chopped garlic
• 2 tbsp. chopped red onions
• 1 tbsp. chopped fresh parsley
• 1 cup Modelo light

Pour the olive oil into a 2-cup measuring cup.  Add the salt, paprika, cumin, cayenne, garlic, onions and parsley.  Stir to  mix well.  Carefully add the beer (it will foam so be careful!) and stir to combine.

Put the chicken into a large Ziploc bag.  Pour the marinade over the top.  Carefully seal the bag, removing as much air as possible.  Use your hands outside of the bag to massage the marinade into the chicken.  Let sit overnight in the fridge.

Cover the grill grate with aluminum foil.  Turn the grill onto to medium heat.  Once hot, spray the foil with grill spray (high heat cooking spray).  Add the chicken and cook for 5 minutes.  Flip the chicken and cook for 5 more minutes.  Flip the chicken again, turn heat to low, and cook for an additional 2-3 minutes.

Enjoy!!!