Ingredient: olive oil

Autumn’s Italian Meatballs

Meatballs are a favorite around here because everyone heats them. Sigh….

They even eat them leftover for lunch! Is there anything better than that?

I usually just wing it with my meatballs- following a general formula of 1 cup breadcrumbs and 1 egg per 1 pound of meat. I might swap out some of the breadcrumbs for some grated parmesan. And they’re good. But I love Autumn Calabrese’s recipes from her cookbook, Fixate, so I thought I’d give this recipe a try. I didn’t tell anyone what I was doing, because they would be immediately suspicious. After dinner last night Rose asked me if I did something different because they were “really, really good.” Luke said he liked them a lot, too! And Frances, who usually just takes the leftover whole wheat pasta for lunch, asked for a meatball with her pasta. So I guess this is our new meatball recipe!

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Autumn's Italian Meatballs
(from Fixate by Autumn Calabrese)
Instructions
  1. Preheat oven to 425 degrees F
  2. Line large baking sheet with parchment paper, lightly coated with cooking spray
  3. Place bread crumbs and milk in a small bowl. Set aside; soak for 10 minutes
  4. Heat oil in medium skillet over medium-low heat
  5. Add onion; cook, stirring frequently, for 5 to 6 minutes, or until onion is translucent
  6. Add garlic; cook, stirring frequently, for 1 minute
  7. Combine onion mixture, turkey, eggs, parsley, cheese, oregano, salt, pepper, and bread crumb mixture in a large bowl; mix well with clean hands or wooden spoon. Refrigerate, covered, for 1 hour
  8. With clean wet hands, form turkey mixture into approximately 42 1-inch meatballs; arrange onto prepared baking sheet
  9. Bake for 13 to 18 minutes, or until browned and cooked through
Recipe Notes

I tweaked the recipe just a little bit. I used two pounds of ground turkey and one pound of grass fed ground beef. I also omitted the onion because my bubble of meatball happiness might have burst if just one of my children found an onion.

Serve topped with tomato sauce. Autumn has a great sauce recipe, too! I'll share that soon. In the meantime, try making your own or use jarred sauce. Just check the ingredients; watch out for added sugar. Look for a brand that has just tomatoes and spices. Rao's is a great one, but a bit pricey.

Enjoy 🙂

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15 Minute Chicken & Veggies

This might be my new favorite recipe. It’s so easy, so fast, and so convenient. My sister-in-law recommended it and I’m so happy she shared it! She found it over at gimmedelicious.

What do I love so much? It’s totally healthy. You make it in one pan. There’s little prep. It cooks so fast. It’s delicious. It makes great leftovers.

This recipe is perfect for an evening where you have to pick up the kids somewhere or run an errand or something. I made it on a Tuesday when my kids had religion until 5:30. Pick-up at 5:30 throws a wrench into my dinner plans. With this recipe I got everything ready to go while they were at religion class and then threw the pan in the oven when we got home. It cooks in 15 minutes. If you have some quinoa ready ahead of time or throw a sweet potato in the microwave, you’ll have everything ready for a super healthy dinner.

I haven’t played around with it much, but I imagine you could change up the vegetables in the recipe and try different spices, too.

Pack up the leftovers for healthy lunches!

Print Recipe
15 Minute Chicken & Veggies
from http://gimmedelicious.com/2016/03/22/15-minute-healthy-roasted-chicken-and-veggies/
Instructions
  1. Preheat oven to 500 degrees F
  2. Place chopped chicken and veggies on roasting pan
  3. Add the olive oil and seasonings; toss to combine
  4. Cook for 15 minutes, or until chicken is cooked through and veggies are tender
Recipe Notes

I found the chicken was cooked perfectly in the 15 minutes, but you may need to adjust time slightly.

Enjoy!!

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Savory Turkey and Sweet Potato Hash

I found this recipe in my Country Heat eating plan and it’s become a regular. It’s something different, it’s super easy, and it’s protein-veggies-carb all in one pan. We will have it for dinner paired with a salad. Or I’ll make a big batch on Sunday and use it for lunches during the week.

savory-turkey-and-sweet-potato-hash

Print Recipe
Savory Turkey and Sweet Potato Hash
(from Country Heat Eating Plan)
Prep Time 10 minutes
Cook Time 20 minutes
Servings
about 3/4 cup each
Prep Time 10 minutes
Cook Time 20 minutes
Servings
about 3/4 cup each
Instructions
  1. Heat onion in medium skillet over medium-high heat.
  2. Add onion, bell pepper, and sweet potatoes; cook, stirring frequently, for 8-10 minutes, or until onion is translucent and sweet potato is tender-crisp.
  3. Add turkey; cook, stirring frequently, for 5-6 minutes, or until turkey is cooked through and sweet potato is soft.
  4. Add garlic and thyme. Season with salt (if desired) and pepper (if desired); cook, stirring frequently, for 1 minute.
Recipe Notes

If you're looking for 21 Day Fix container counts, one serving (3/4 cup) counts as 1/2 green, 1 yellow, 1 red, and 1/2 teaspoon.

When I'm looking to woo a child, I omit the peppers 🙁 One day they'll eat them, I'm sure of it. But in the meantime...

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