Turkey Bolognese with Zucchini "Noodles"

Menu:
Turkey Bolognese
Zucchini "Noodles" || Well Fed 

Turkey Bolognese || Slightly modified from Giada de Laurentiis
1/4 cup extra-virgin olive oil
1 onion, chopped
4 garlic cloves, minced
2 carrots, peeled and finely chopped
2 celery stalks, finely chopped
1 pound ground cooked turkey (preferably dark meat)
3 cups marinara sauce
1/4 cup chopped fresh basil leaves
Salt and freshly ground black pepper

Directions :: Heat the oil in a heavy large frying pan over medium heat. Add the onion and garlic and saute until translucent, about 5 minutes. Add the carrot and celery and saute until the vegetables are tender, about 5 minutes. Add the turkey and saute 1 minute. Add the marinara sauce. Decrease the heat to medium-low and simmer gently for 15 minutes to allow the flavors to blend, stirring often. Stir in the basil. Season the sauce, to taste, with salt and pepper.

Summer Squash Soup

Menu:
Summer Squash Soup || Super Natural Every Day

Serves 6

Ingredients:
8 oz. Extra Firm Tofu cut into 1/2 inch cubes
Fine grain sea salt
1 Tablespoons Thai Red Curry Paste
3 Tablespoons coconut oil, plus more for tofu croutons
3 large shallots
1.5 lbs. yellow squash & zucchini (about 3-4 depending on size) cut half then cut into 3/4" chunks
12 oz potatoes, unpeeled and diced into small cubes
4 cloves garlic, chopped
2 cups lightly flavored vegetable broth
1-14oz can coconut milk (I used light)
Basil (I didn't think of using this, but it would be great sprinkled on top before serving)

Directions:
1. Season the tofu with a pinch of salt, toss with a small amount of oil, and cook in a large skillet over medium-high heat for about 5-8 minutes (tossing gently once or twice), until browned on both sides. Set aside.

2. Mash the curry paste into the oil until the paste is well incorporated. Heat the paste in a large heavy pot until fragrant, about 1 minute. Stir in the shallots and a dash of salt and sauté until the shallots are tender, another couple of minutes.

3. Stir in the squash and potatoes and cook until squash begins to get tender, a few minutes. Stir in the garlic, then add the broth & coconut milk. Bring just to a boil, then lower heat to a gentle simmer, stirring occasionally, until the potatoes are tender, about 15 minutes.

4. Taste and adjust salt or curry paste if needed. Serve each bowl topped with tofu croutons and some loosely chopped fresh basil.

Sausage and Zucchini Noodles

Menu:
Chicken Sausage — Usinger Italian with Mozzarella & Cordon Bleu
Zucchini Noodles || Well Fed

Moroccan Meatballs with Zucchini Noodles

Menu:
Moroccan Meatballs || Well Fed
Zucchini Noodles || Well Fed

NOTE: Well Fed is a paleo cookbook. As you can see by the accompanying glass of white wine (or the ice cream with chocolate shell we had for dessert), we are not adhering to a paleo diet. I am however, all for curbing carbs, and this meal was absolutely delicious. The kids had seconds, and I'm already craving the leftovers I'm going to have for lunch today.

Grilled Chicken & Buttermilk Farro Salad

Menu:
Grilled Chicken Thighs || Well Fed
Buttermilk Farro Salad || 101 Cookbooks

Chicken & Zucchini Hash

Menu:
Chicken & Zucchini Hash || Chicago Tribune
Asparagus (left-over)
Avocado

Chicken & Zucchini Hash
4 servings

3 tablespoons olive oil
2 medium Yukon Gold potatoes, about 1 pound, cut into 1/2-inch dice
1 teaspoon salt
Freshly ground pepper
1 zucchini, cut in 1/2-inch dice
1 can (14 1/2 ounces) chicken broth
2 tablespoons flour
2 cups cooked chopped chicken
1/4 cup parsley, roughly chopped
2 green onions, minced

1. Heat 2 tablespoons of the oil in a large skillet over medium-high heat; add potatoes. Sprinkle with 1/2 teaspoon of the salt and pepper to taste; cook, stirring occasionally, until potatoes are just tender, about 7 minutes.

2. Add remaining 1 tablespoon of the oil; stir in the zucchini, remaining 1/2 teaspoon of salt and pepper to taste. Cook, stirring occasionally, until zucchini begins to soften, about 2 minutes.

NOTE: A new family favorite. The boys thought it tasted like chicken pot pie.