4 medium zucchini, peeled and spiraled into "noodles"
1 lb. cooked, shredded turkey meat (I used turkey tenderloins)- KEEP LIQUID FOR SAUCE
2 T butter
8 oz. mushrooms, sliced
1/2 onion, diced
3/4 cup petite peas (frozen or fresh)
2 C 1/4 C chicken broth
1/2 C heavy whipping cream
1/4 C sour cream
1 C shredded parmesan cheese (plus more for sprinkling)
1/4 C white cooking wine
3/4 tsp. salt
1/4 tsp. black pepper
1 tsp. garlic powder
1/4 tsp. onion powder
1/2 tsp. dried rosemary
1/2 tsp. dried thyme
Pinch of red pepper flakes (if desired--adds a kick)
1 tsp. xanthan gum (optional, but helps with texture)
1 T arrowroot starch
1. Preheat oven to 350 degrees.
2. In a large skillet, sautee the zucchini noodles, onions and mushrooms with butter until they all begin to release their water and soften.
3. Stir zucchini mixture, peas and turkey together until evenly distributed in a large bowl, then set aside.
4. Prepare sauce in the pan the turkey was cooked in (keeping the liquid). Add chicken broth, cream, wine and sour cream and whisk together.
5. Add in salt, pepper, garlic and onion powders, rosemary, thyme, red pepper, xanthan gum and arrowroot starch and again whisk. Bring to a boil over medium heat.
6. Add in one cup of shredded (not grated) parmesan and continue to whisk over medium heat until cheese melts and sauce becomes smooth.
7. Place the vegetable-turkey mixture into a 9x13 baking dish and pour sauce over the top. Lightly stir to assure the sauce gets mixed in well. Top the casserole with more shredded parmesan.
8. Bake on the middle rack for about 25 minutes or until mixture is hot and bubbly.
9. Allow casserole to cool for 10 minutes before serving. Enjoy!
(1/8TH RECIPE): 230 calories, 8 g carbs, 2 g fiber (6g net carbs), 15 g fat, 17 g protein