One of the things that has made this round of Whole30 so much better is having easy, go-to recipes for those nights when I don’t have much energy for a more complicated meal. Also leftovers. I know I wouldn’t have gotten so far if it weren’t for those blessed leftovers that make the perfect breakfasts and lunches! I guess always making more than the recipe calls for pays off sometimes, huh? ;)
Anyways, one of my favorite easy peasy meals is today’s chicken meatballs and zoodles recipe. Not only does it take about 20 minutes to make, but it’s seriously SO good, and the leftovers make for killer lunches. Also, by using veggie noodles (like squash and zucchini), you get the feeling of pasta with the benefits of the vegetables and some low carb goodness. I mean… it doesn’t get much better than that!
And the secret ingredient for this recipe? Costco.
Yes, I know technically Costco isn’t an ingredient, but thanks to some of the awesome Whole30 compliant items I found there, this recipe was born. I used the chicken meatballs (that are literally just chicken and spices – WIN!), marinara and mushrooms, which made this recipe oh so easy. Then I spiralized some squash (which I now affectionately call “squoodles”) and zucchini straight into the skillet, and voila. Dinner is served! If you are feeling extra fancy, you can throw in a can of diced tomatoes like I did for some more texture, or even add some of your own spices like extra italian seasoning, a dash of cayenne, or a bit of paprika.
Pro tip: Get this spiralizer. (< Affiliate link!)
I used to have a giant contraption, but not only was it a pain to clean, it was big, hard to store and made a mess. I love my little hand held spiralizer!
But the bottom line is this recipe is easy. It’s quick. It’s delicious. And best of all? It’s Whole30 compliant.
- 1lb package Coleman Chicken Meatballs (from Costco)
- 2 cups compliant marinara
- 1 pint mushrooms
- 1 can diced tomatoes
- 3 zucchini or squash
- Optional: Italian seasoning, cayenne, etc.
- Add the chicken meatballs, marinara, mushrooms and diced tomatoes into a large skillet.
- Heat the mixture until the sauce starts bubbling slightly and the mushrooms are soft. Optional: add the Italian seasoning and cayenne for extra flavor.
- Spiralize the zucchini or squash straight into the pan. (Pro tip: Every few turns, “cut” the noodles so they aren’t super long).
- Stir together and heat for another 5 minutes so the “noodles” can soften.
- Serve immediately! Store up to 5 days in the fridge.