Ok, ok…I’ll post something other than a dessert!! I just can’t help but exert all of my time and energy into sweets. I’m gonna have to fix that… In the mean time, this has been my go to dinner. Reason being, it’s so stupid easy. Surely everyone has heard of “spiralizing” by now. If you are low carbing it you should really invest in one of these…
My go to recipe: veggie noodle, meat, sauce, extra herbs and veggies. I kinda just throw the kitchen sink at it. What ever is about to spoil gets thrown in. Tonight I decided to use some meatballs that I had in the freezer with some tomatoes that were on their last leg along with some beautiful cherry tomatoes that I picked up at my local co-op. It’s feels so good knowing that I am supporting my community and a local farmer. In this case it’s Harvest Moon Farms.
I’m going to go on and warn you guys that you might be seeing a surplus of yogurt recipes on here within the next several weeks. I discovered I could add it back in to my life. Yay!!! Therefore, creamy tomato sauce. I wanted it to resemble that sweet taste of creamy tomato soup, so I threw in some sun-dried tomatoes. Nailed it.
- 1-2 zucchini (sub squash, sweet potato, etc)
- 1 shallot bulb, minced (sub garlic)
- 1 c chicken stock (sub other stock)
- 2-3 pieces sun-dried tomatoes, minced
- ½ c diced tomatoes (sub variety)
- 7 oz. can tomato paste
- 1 c greek yogurt
- 2 T herbs, minced (i used basil, oregano and parsley)
- salt and pepper to taste
- Sauté the shallots in bacon grease (or your choice of oil) over medium high heat until translucent.
- Add the chicken stock, sun-dried tomatoes, diced tomatoes, and tomato paste and let simmer on medium low for 15 minutes.
- In the mean time, spiralize the zuchinni and prepare a pan to sauté them in. They will only take about five minutes. I actually cook them in my sauce when I'm strapped for time. this is also the point where I will put the meatballs in a preheated oven or start browning some chicken.
- When the sauce is finished simmering remove it from heat and add the yogurt. Blend well.
- Add the fresh herbs, meatballs (or other meat) and zucchini and blend well.
And now it’s time for the yogurt meatball recipe. Of course, you can make your own meatball recipe; but I loved this one I found with yogurt in them.I actually found it in my Memaw’s very first cookbook. I had to make several adjustments and, thank the Lord, they came out fan-frickin-tastic. This recipe will make enough for two meals. I froze my second pan for a rainy day. There is no need to thaw. Just put these babies straight in a hot oven after you brown them!