Girl Scout cookie season has thrown us off our game just a little. It’s hard not to have a few bites each night when there’s hundreds of boxes in your house and you’re officially a “cookie manager.” (Thin mints are vegan, so that almost makes them health food, right?)
For the most part, we’re fighting through it, though. We’re bound and determined to keep on track with our plans for healthier eating.
Meatballs are always a big winner in our house — the kids can’t get enough of them. And there’s almost always at least one brand of frozen ones on the BOGO deals at Publix every week. I already had ground turkey on hand to make this recipe, but I decided to double down and buy frozen Armour turkey meatballs to try later, too.
ZUCCHINI NOODLES WITH TURKEY MEATBALLS
After seeing a bit on Whoa Susannah about how she put generic cereal in a name brand box and her kids didn’t notice, I decided not to tell the little ones we were eating turkey meatballs. Somehow, no one noticed a difference, and they all loved them! Lesson learned: Sometimes keeping your mouth shut pays off.
I did make the kids regular spaghetti and kept the zucchini noodles just for the adults, though. Honestly, this was mostly because the zucchinis I picked up were a little scrawny, so three of them made just enough for me and my husband.
To make the noodles — also called zoodles — I used an attachment to my Kitchen Aid stand mixer that I got for my birthday. It takes a little figuring out, but once you get the hang of it, it’s super easy. Harris-Teeter even sells them pre-made.
I personally love my pasta or meatballs drowning in sauce, but no one else in the family does. We always seem to have about a 1/4 of a jar of sauce left anytime we eat something Italian, and that leaves me searching for something to do with it.
This recipe was featured on the cover of Cooking Light, which is always filled with healthy dishes that are pretty easy to make and have broad appeal. Eggs happen to be the theme of the month — super timely, as we’ve been eating tons of eggs lately.
My husband actually made a dish very similar to this one for a weekend breakfast, so this is more of an inspiration pin rather than a recipe to follow for exactly what we had. Sounds questionable if you’re a play-it-straight sort of breakfast person, but let me tell you, it was extremely tasty.
If you love salsa or hot sauce on your eggs, please give this one a try. You can customize it however you like. Maybe add parmesan instead of feta. Throw on some extra Italian seasoning, or herbs if that’s your jam. Use up leftover potatoes, even. Just live a little and do it.
PARMESAN ROASTED CAULIFLOWER
I’ve been working in fish to our meals at least once a week, which the kids are rarely all that happy about. This translates into me needing to make sure that they’ll at least eat the side dishes so they don’t starve.
For some reason, the girls love cauliflower all the live long day. Given that it’s a little more filling than some other veggies, it’s perfect for pairing fish dinners.
They especially love it roasted with a little olive oil and Lawry’s seasoned salt. (It’s also key to making scrambled eggs extra yummy.) But, I love a little variety. So I’m always on the lookout for a little variation like this parmesan roasted cauliflower recipe. (Also a handy use of parmesan leftover from a meatball dinner.)
Absolutely delicious. Throw it together with something easy like roasted carrots or even parsnips if you’re feeling adventurous and you’ve got a filling meal with something for everyone.