Saturday morning, we picked up our co-op produce bin on the way to the movies with the kids. I was excited to see what fresh produce I could incorporate into our recipes this weekend. This week our bin was full of squash, zucchini, kale, green beans, potatoes, cantaloupe, carrots, onions and avocados. Hmmm, what should I make for Supper Sundays?
After my run on Sunday morning, I came home and changed my sweaty shirt then headed to the grocery store. I was rocking the aisles of Wal-Mart in my running skirt at 7:30 AM. Although I mainly needed cleaning products and toiletries, I recently learned that Wal-Mart sells organic milk, chicken and ground turkey so I picked up a few groceries to add to my fresh produce at home.
Last week, Trey and I stopped at Subway for lunch while we were out running errands. He mentioned that the meatball sub looked good, but he chose a turkey breast sub instead. In the back of my mind, I was already planning a recipe to “healthify” the meatball sub. (I know that healthify is not a word but it works here for me).
I chopped up some carrots, red onion, zucchini and spinach to mix with the ground turkey. After sauteing the veggies on the stove, I mixed them with fresh ground turkey and made a batch of meatballs.
I made a few extra meatballs so I could include them in a kid-friendly pasta dish that I called Cheesy Penne Pasta Bake. Since I did not want to take the time to make my own tomato sauce, I used a jar of sauce that I had in the pantry.
This dish is full of veggie filled turkey meatballs, whole wheat penne pasta, spinach, tomato sauce, ricotta cheese and mozzarella cheese. I knew that my kids would love it but it quickly became one of Trey’s favorites too.
The last dish that I made is another one of my kid’s favorites, my Magic Mini Meatloafs. I pulled out a package of organic grass-fed ground beef from the freezer that I bought on sale from Sprouts last week. I mixed the ground beef with some chopped onion and garlic, oats and shredded cheese then formed it into mini meatloafs. I call these “Magic” because when I put them in front of my kids, they disappear like magic.
I served these with some fresh green beans and roasted potatoes. Sophia asked for a plate with both meatloaf and the cheesy pasta because she wanted to try both dishes for dinner. This is officially the ONLY meat that I have ever enticed Tallen to eat. It is also one of my favorite comfort meals and is a great meal to make ahead and freeze. I actually started making this dish after a friend brought it to me when I was home with Sophia a few weeks after she was born. Five years later, it is still one of my go-to meals to make any time of year.
The last dish I made on Sunday was not for supper but for breakfast. Trey had asked me to make him some steel-cut oats last week but they take at least 30-40 minutes to cook. I prefer to make a big batch of oats on the weekend so we have several servings for breakfast during the week. Trey, Sophia and I each ate oats for breakfast today. Keep an eye out for my “How to Make Steel-Cut Oats” tutorial soon.
Sophia and I also baked her birthday cake on Sunday afternoon and decorated it tonight. Upon request, we made a vanilla cake with yellow frosting. I can’t wait to celebrate with her tomorrow! You might want to visit my family blog to see how my little girl has grown up in the past five years.
Did you know that today is my One month blogiversary? Yes, one month ago I officially launched Food and Fitness 4 Real. In the past 31 days there has been 36 posts, almost 2,000 hits, 54 comments, and continuous changes to make this blog easier to read and follow. My passion for writing about healthy living has grown and I enjoy sharing my food philophy, recipes, and tips. I love getting feedback so if you are enjoying Food and Fitness 4 Real, let me know in the comments section below.