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Zoodles and Meatballs (zucchini noodles)

The weather is changing, and I kind of like it. I’m looking forward cooler weather, but I’m not quite ready for zucchini season to end – we’ve been eating “zoodles” all summer long!

This is sorta a two part recipe, I made a pot of my Crock Pot Italian Turkey Meatballs[1] at my toddler’s request but rather than eating mine with pasta, I served it over zoodles (zucchini noodles) for a lighter low-carb alternative (perfect for using up zucchini from your garden).

A good rule of thumb is one medium zucchini per person, since you lose some when you cut them and the shrink a bit when they cook. To cut them I used my OXO mandolin[2] with my julienne blade and I stop right about when I get to the seeds, then I rotate and slice. A word of advice, please be careful when using a mandolin, the blades are VERY sharp.

You can also use a spiralizer[3] instead to make them more spaghetti-like. I’m going to be making these as much as I can as long as I can find zucchini at my local farmer’s market!

Zoodles and Meatballs
Servings: 3 • Size: 1 cup zoodles, 4 meatballs • Old Points: 7 pt • Points+: 8 pts
Calories: 325 • Fat: 15 g • Carbs: 25 • Fiber: 7 • Protein: 25 g • Sugar: 4
Sodium: 715 mg • Cholesterol: 34 g


  • 12 leftover crock pot turkey meatballs and sauce[4] (1/2 batch)
  • 1 tablespoons extra virgin olive oil
  • 1/4 cup red onion, diced
  • 3 cloves garlic, minced
  • 3 (8 oz each) zucchinis, cut into long julienne strips (with a mandolin or spiralizer)
  • salt and fresh cracked pepper, to taste


Make the meatballs in the crock pot according to directions here[5].

Heat a large nonstick skillet over medium heat. When hot add the oil, onions and garlic and cook until fragrant, about 1 to 2 minutes.

Increase heat to medium-high and add the zucchini, season with salt and pepper to taste and cook about 1 minute. Give it a stir to mix everything around and cook another 1 to 1-1/2 minutes, or until the vegetables are cooked through yet firm.

Divide the zucchini between 3 bowls and top with 4 meatballs and sauce, add some grated cheese and enjoy!


  1. ^ Crock Pot Italian Turkey Meatballs (
  2. ^ OXO mandolin (
  3. ^ spiralizer (
  4. ^ 12 leftover crock pot turkey meatballs and sauce (
  5. ^ directions here (

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Salsa Verde Chicken Tostadas

Chicken tenders are slow cooked in the crock pot with salsa verde, then served on a crispy corn tostada and topped with melted cheese, jalapeño and a simple cabbage slaw made with red cabbage, lime juice, cilantro and salt. I could eat these everyday!!

Yesterday I posted the Easiest Crock Pot Salsa Verde Chicken[1] recipe and promised to post the tostadas today. I made these for lunch and everyone in my home loved them (even my husband doesn’t care for cabbage). The cabbage adds just the right amount of texture and freshness with a hint of acidity that just works, and he loved it! One was enough to fill me up for lunch, but if you want this for dinner, I would go with two.

The crock pot chicken actually makes enough for 9 tostadas, but I only made 6 tostadas for sake of calculating to keep it an even number. It’s really not spicy at all, which is why I added jalapenos. If your family doesn’t like spicy food, leave them out. If you don’t have plans for Cinco De Mayo, I suggest you give these a try!! If you can’t find tostada shells, you can follow the same recipe with corn taco shells instead.

Salsa Verde Chicken Tostadas
Servings: 6 • Size: 1/2 cup • Old Points: 4 • Weight Watcher Points+: 5 pt
Calories: 200 • Fat: 7.5 g • Carb: 12 g • Fiber: 1 g • Protein: 22 g • Sugar: 0 g
Sodium: 465 mg (without the salt) • Cholest: 10 mg 


  • 3/4 cup shredded red cabbage
  • 2 tsp fresh lime juice (or more to taste)
  • 5 cilantro leaves
  • salt, to taste
  • 2 cups easy crock pot chicken salsa verde[2] (warmed) 
  • 6 tostada shells (Ortega)
  • 3/4 cup shredded reduced fat Mexican Cheese (Sargento)
  • pickled jalapeño slices (optional)


Combine the shredded cabbage with lime juice, cilantro and salt, to taste. Set aside.

Preheat the oven to 350°F.  Place tostada shells on a baking sheet. When the oven is hot, layer 1/3 cup of chicken, 2 tbsp shredded cheese and jalapenos over each tostada shell. Bake until the cheese is melted and the shells are crisp, about 4 minutes. Top with shredded cabbage and enjoy!


  1. ^ Easiest Crock Pot Salsa Verde Chicken (
  2. ^ easy crock pot chicken salsa verde (

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Crock Pot Picadillo Stuffed Peppers

Leftover picadillo[1] and brown rice makes a super easy second meal, all in the crock pot. Top it with melted cheddar or Monterey Jack cheese and you’ll have a delicious dinner without much fuss. Each pepper is a complete meal-in-one.
As I mentioned in my last post, we use leftover picadillo many ways in my home. Stuffed peppers are a great way to use leftovers and nothing goes to waste here –  the tops of the peppers get diced and are
added to the filling.

The slow cooker is the perfect appliance for making stuffed peppers, I’ve also included oven directions below.

When buying bell peppers for the slow cooker, I look for peppers that have flat bottoms that can stand upright on their own.

You can double the recipe to make 6, which would fit perfectly in a 6 qt slow cooker.

BTW, we love stuffed peppers in my home and I’ve posted other variations:

Turkey Stuffed Peppers
Santa Fe Turkey Stuffed Peppers
Chicken and White Bean Stuffed Peppers[2][3][4]

and there’s even a stuffed pepper soup[5]. Enjoy!

Slow Cooker Picadillo Stuffed Peppers
Servings: 3 • Size: 1 pepper • Old Points: 8 pts • Weight Watchers Points+: 10 pts*
Calories: 375.5 • Fat: 13 g • Protein: 37 g • Carb: 29.4 g • Fiber: 4.6 g • Sugar: 2 g
* without the cheese: 8 Points+ each


  • 3 red bell peppers (with flat bottoms)
  • 1 cup left-over cooked brown rice
  • 2 cups leftover crock pot picadillo[6]
  • 1/3 cup water
  • 1/3 cup reduced fat shredded cheddar cheese


Cut 1/2 inch of the tops of the bell peppers and dice fine.

In a medium bowl combine cooked brown rice, picadillo and diced pepper tops. Stuff the peppers with the picadillo and rice filling and place upright in the crock pot. Pour the water into the bottom of the crock pot, cover and and cook 3 hours on HIGH -or- 4 to 6 hours on LOW.

Just before serving, top each pepper with 2 tbsp shredded cheese, cover and leave until it melts, 2-3 minutes.

Oven directions: Preheat oven to 350°. Place peppers in an oven-proof dish, pour about 1/3 cup water in the bottom of the dish, cover and bake 50 minutes, or until the peppers become soft.  

Remove foil, top each cheese and bake uncovered 5 minutes.


  1. ^ picadillo (
  2. ^ Turkey Stuffed Peppers (
  3. ^ Santa Fe Turkey Stuffed Peppers (
  4. ^ Chicken and White Bean Stuffed Peppers (
  5. ^ stuffed pepper soup (
  6. ^ crock pot picadillo (

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