This is a guilt free quickie and a family favorite covering my 3 bases; protein, starch & veggie.
Ikea meatballs (I like the meat but there are chicken and veggie ones also)
Corn on the cob
I pop the meatballs into the oven for 15 mins @ 435 °F. I set a big pot of water to boil and while I’m waiting on that I’m prepping the corn and the green beans for cooking. By the time I’m done the water is usually boiling so I thrown both the beans and the corn in together for 5 mins. I use those same 5 mins to prep the Ikea GRÄDDSÅS cream sauce and within 15-20 mins, dinner is ready to be served 🙂
I make sure to cook enough for lunches from the leftovers. AC can reheat his meals at school so that helps. I cut the corn into wheels and he gobbles everything up just like at dinner time. The meatballs also work well at room temperature.
September ushered in the fall and with it a somewhat slower pace that allowed for trying out a whole bunch of new recipes. Here are my top 3 of this month based on nutritional value, quick prep time and of course, deliciousness!
Eat The Bowl Rainbow Chili: I haven’t made chili that often but I can’t imagine finding a yummier recipe for it. I didn’t bother with the bread bowl and settled for the carbs both the beans and corn provided. I also replaced the turkey with lean ground beef. Will definitely try the turkey next time I make this!
Surprising fact: the ground turkey actually has more calories and fat than the ground beef (the beef has trans fat though, booo!)
Pasta With Shrimp and Spinach: So easy to make and so tasty, going to make this one a go-to recipe for easy dinners. I used regular spinach and cooked it prior to tossing it in with the rest of the ingredients. If you want to make this a more balanced meal, I would suggested adding more spinach and limiting your pasta serving to 1 cup.