Swedish Meatballs with Zucchini Ribbons
Ingredients:
10 Butterballs Italian Style Lean Turkey Meatballs, cooked (1 Lean)
1/2 cup low sodium beef broth (1/2 Condiment)
1 tbsp reduced fat cream cheese (1 Condiment)
1 tbsp 2% Fage Yogurt - optional but it makes it kind of tangy like sour cream(1 Condiment)
1/8 tsp pepper (1/4 Condiment)
1/4 tsp dried parsley (1/12 Condiment)
Zucchini Ribbons
2 medium (you should have 270 grams cooked or 1 1/2 cups cooked) zucchinis (3 Greens)
2 tbsp water or beef broth (1/8 Condiment)
Directions:
Heat beef broth and cream cheese over medium high heat. Heat until cream cheese is melted, stirring occasionally. Remove from heat. Stir in yogurt and add pepper; stirring until combined. Add to heated meatballs.
With a potato peeler, peel 2 medium sized zucchinis to the core (don't peel the center core with the seeds, that part gets mushy). In a non-stick frying pan add broth. Throw the ribbons in with the broth and lightly toss until the zucchini starts to soften - about 3 minutes. The zucchini will cook quickly. Serve hot.
Serve meatballs over zucchini ribbons. Garnish with parsley.
1 Lean, 3 Greens, 3 Condiments, and No Healthy Fat required.