Spiralized Vegetables Make For the PERFECT Allergy-Friendly Weekday Meal!
Spring has sprung, and with about eight more weeks of the school year left, I have hit a bit of a wall... It's the "I've got to come up for something for dinner" rut that always makes its way into my life come springtime. Am I the only one who always gets slightly weary when it comes bringing new and exciting dinner ideas to the table this time of year?
If you're with me on that one, let me share with you a new favorite of mine that's become a staple in my house. It's not only easy, HEALTHY and top 8-free, but it's a perfect addition to your spring table. I'm talking about spiralized veggies, people! Whether you're allergic to wheat, have a gluten intolerance or simply want to infuse an easy extra dose of vegetables into your diet, this is a game changer.
The beauty of spiralized veggies is that they extraordinarily versatile and can seamlessly replace pasta in any dish. Whether you use a spiralizer and turn your favorite vegetable into a noodle-like form yourself, or you purchase the pre-packaged version in your grocer's produce department, this really could not be more simple. I personally opt for the pre-packaged version to save time, and I've tried just about every variety, including sweet potato, zucchini and butternut squash noodles. They are all delicious!
The best part is how EASY they are to prepare. All you have to do is put about 1-2 tablespoons of olive oil into a deep pan and saute your veggie noodles for about 4-5 minutes, or until they are al dente. From there... the sky is the limit! If you want to keep this dish vegan, all you have to do is remove the "noodles" from your pan and saute whatever additional vegetables you'd like to throw into your dish. If you'd like to add a protein, you can do that, also. When I'm trying to keep things super simple, I cut up a rotisserie chicken and mix that in, but you could use any type of meat to make this dish your own.
Here is a recipe for a variation we actually tried at my house last night! It literally took me about 20 minutes in total to prepare and all four of my kids gobbled it up (GASP!). A weekday meal has never proved so easy or healthy!
Sweet Potato "Noodles" with Chicken & Veggies
I rotisserie chicken, cut into pieces (off the bone, skin removed)
1 package of sweet potato spiralized noodles
2-3 cups of asparagus, cut into bite-sized pieces
1 red pepper, sliced
I container of mushrooms (8 oz.), sliced
1 tsp. chopped garlic
2-5 tablespoons olive oil, divided
salt & pepper to taste
Preheat large saute pan on stove and drizzle 1-2 tablespoons of olive oil inside, swirling to coat bottom of pan. Once oil is hot, add sweet potato spiralized noodles to pan and saute for approximately 4-5 minutes, stirring frequently to ensure even cooking. Noodles are done when softened (I prefer al dente texture).
Remove noodles from pan and put into separate large bowl. Cut remaining vegetables. Add another 1-2 tablespoons of oil to the pan and saute asparagus and pepper for 2-3 minutes, then add mushrooms, garlic, and salt and pepper to taste. Continue to cook for another 2-3 minutes, until all the vegetables are softened.
While vegetables are cooking, remove rotisserie chicken from bone, take off skin, and cut into bit sized pieces. Add chicken to vegetable mixture and drizzle in another tablespoon of olive oil to moisten veggie/chicken mixture. Heat for a few minutes (until chicken is heated through), take mixture off the heat and add to spiralized sweet potato, tossing to combine. Serve while nice and warm!
If you would like more information on how to substitute veggie alternatives in some of your favorite dishes, check my blog post,"Unlikely Yum: Healthy Swaps For Your Winter Comfort Food Favorites,"on Atlanta Area Mom's Blog. You can click here to take a peek!
