Sweet Potato Straws

Taco Zo od les

Ingredients 2 large zucchinis 1 Tbsp. olive oil 1 lb. lean ground turkey or beef 1 clove garlic minced ½ onion peeled and finely chopped 3 Tbsp. taco seasoning ¼ cup water 1 (14 oz.) can diced tomatoes ½ cup shredded cheddar cheese fresh cilantro leaves 1 lime, sliced into wedges

Directions 1. Using the Handy Spiralizer with the Thick Cut Cone, spiralize zucchini into noodles and place into a medium bowl. 2. In a Chef Series II Frypan, add olive oil and bring to medium high heat. Add zucchini noodles and cook until zucchinis release water and are just cooked. Drain water and remove noodles from pan, set aside. 3. Add garlic, onions and ground meat to your Chef Series II Frypan.

Cook until meat has browned, crumbling as you cook it. Drain out excess fat. 4. Add taco seasoning, diced tomatoes (including the liquid), water.

Stir and cook on medium until sauce has thickened. 5. Turn heat down to low and add in zucchini noodles. Gently toss zucchini into the sauce, but be careful not to cook the zucchini further or else the noodles will release more water and make the sauce watery. 6. Sprinkle cheese over the pasta. Turn off heat and cover with a lid until cheese is melted. Garnish with cilantro and squeeze lime juice if desired before serving. 43

Zoodles wit h C r ushed Tomat o Sauce

Ingredients 5 medium zucchini, ends trimmed, cut into halves or thirds 2 tbsp. + 1 tsp. olive oil, divided

Crushed Tomato Sauce 1 small carrot, grated 6 garlic cloves, pressed ½ tsp. dried basil leaves ½ tsp. dried oregano ½ tsp. dried red pepper flakes 1 can (28 oz.) crushed tomatoes, undrained ½ tsp. salt ½ cup (2 oz) grated fresh Parmesan cheese, plus additional for topping

Directions 1. Using the Handy Spiralizer with the Thin Cut Cone, spiralize zucchini into noodles and place into a medium bowl. 2. Heat 1 tsp. of the oil in the Chef Series II Frypan over medium-high heat 3–5 minutes or until shimmering. Add the zucchini and cook 3 minutes, stirring occasionally. Turn off the heat. Remove the zucchini; drain well and press down with paper towels to get rid of any extra moisture; set aside. 3. Heat the remaining oil in the Chef Series II Frypan. Add the garlic, basil, oregano, and red pepper flakes: cook 1 minute, stirring constantly. Add the carrot, tomatoes with their juices, and salt. 4. Cook over medium heat 12–14 minutes or until the sauce is thickened, stirring occasionally. 5. Add the zoodles and Parmesan cheese to the skillet and toss to coat. 6. Bring to a boil over high heat; reduce the heat and simmer for 2 minutes. Remove from heat. Top with additional Parmesan cheese, if desired.