Southwest Meatball Skillet – YUM!

Hello, hello!

Are you presently under attack by Mother Nature?

I’m just waiting for the storm to get here.

We’re right on the bubble of “it’s going to turn to rain” and “it’s going to knock power out, limbs out of trees, and make your life miserable.”

Um, I’m sure you can guess what I’m hoping for.

So, yesterday, I did not run when I got home.

I helped unload and stack 1/3 cord of wood from my sailor’s truck!

Hooray! Warmth!

And, that was pretty good exercise, too.

I’m cutting myself some slack on the running right now.

I love running and I don’t want to NOT like it because I’m forcing myself to do it.

Besides, it’s flipping cold outside.

Okay, enough about the weather. It’s about time I shared a new recipe with you!

I’m all about making things as easy as possible now that I’m back at work and this recipe from my Clean Eating cookbook was definitely easy!

And, super delicious!

Turkey meatballs nestled in a bed of black beans, corn, and tomatoes.

Add a green veggie or salad if you want to pretend like you’re really healthy. Or hungry. Like me. 🙂

Southwest Meatball Skillet
makes 4 servings

1 lb ground turkey breast
2 large egg whites
1/4 cup whole-wheat bread crumbs
1/4 tsp sea salt
1/4 tsp fresh ground black pepper
2 tsp olive oil
1 cup frozen yellow or white corn
1 15-oz BPA-free can low-sodium black beans, drained and rinsed well
2 cups diced vine-ripened tomatoes
1/2 cup low-sodium chicken broth
1 tbsp fresh lime juice
1 tsp ground cumin
1/4 cup chopped fresh cilantro

1. In a large bowl, combine turkey, egg whites, bread crumbs, salt and pepper and mix well. Shape into 16 meatballs, each about the size of a golf ball.

2. In a large skillet, heat oil on medium-high. Add meatballs and cook for 3 to 5 minutes, turning frequently, until browned on all sides. Add corn, beans, tomatoes, broth, lime juice and cumin and mix well. Reduce heat to medium, partially cover and cook for an additional 3 to 5 minutes, until meatballs are cooked through. Stir in cilantro and serve.

3. OM. NOM. NOM.

Talk to me: Meatballs – love em or leave em?

– jennifer

The final destination & a home-cooked meal

Hello! Happy Tuesday!

So, we made it to our final destination yesterday.

Thank goodness! I was really tired of driving and the kitties were really tired of being in kitty jail (kennels in the car).

We took our time because Thing 2 was driving her car and this was her first long mileage trip. She did great though! And, bonus, the scenery along the way was pretty fabulous! Sorry, no pictures. Hey, I was driving! Can’t be taking pictures while I’m driving, you know.

Pay no attention to that “Welcome to Virginia” sign. My camera took that picture all by itself.

So, because hotels are awesome and fun (sarcasm), we’re staying in one for a couple more weeks. We close on the house next Friday!!

How cute is that?!

So, right now we’re staying in an Extended Stay hotel. It has a kitchenette!

No more takeout!

We hit the grocery store today and I got us stocked up. It may not be “home” but I have to make it feel that way! And honestly, eating out all the time is definitely unhealthy and expensive.

Ginny gives the couch her stamp of approval.

Oh!!!! And the best part about this place? The fitness center!!

This one has awesome equipment! Two treadmills, a bike, an elliptical, dumbbells up to 50# and that contraption that allows weight bearing exercises like pull ups and squats. Love!

I knocked oyt a 10k on the treadmill this morning. 🙂

I can see me spending a lot of time in there. #sweatissexy

So, now we’re dealing with school registration and the normal “we’ve just moved into the area” figuring out of things and directions, etc.

And, there’s a Harris Teeter nearby! Definitely didn’t have THAT in Florida. Look at this cute box of pasta I found!

Question: What’s your favorite part of discovering a new town?

– jennifer

An injury update, then Meatballs & Spaghetti Squash

Hello!

So, I’m presently sitting in the doctor’s office hoping to finally get started on finding out what my injury actually is.

I’ve been going to physical therapy for 4 weeks now with little improvement and I still can’t run. I know the recovery process is often slow but I still have pain and not knowing exactly what needs to be treated is a problem.

fast forward an hour

Okay, I just had xrays done. Since it’s been about 2 months, it’s possible a femoral stress fracture might show up. Either way, I’ve got a consult to see an orthopedic surgeon. Hopefully, I’ll get that call soon. *fingers crossed* If the xrays don’t show anything, the next step is an MRI. I just want to run. Running makes me happy. Running is me – I AM a runner.

Tee-hee. 🙂

Okay, seriously. Cross your fingers for speedy xray results and a sooner rather than later appointment with the orthopedist. I need all the good vibes I can get!

Question: Have you ever had spaghetti squash? It’s really easy to make and super delicious. And, it’s a perfect substitute for spaghetti if you’re eating Paleo or just trying to cut back on processed carbs. I’ll never forget the first time I made it – I couldn’t believe the flesh actually twirled out like spaghetti noodles! So cool!

Anyway, you can pair spaghetti squash with your favorite marinara or even some homemade meatballs! I definitely recommend these. Healthy, chock full of protein, delicious and easy to make. Start the meatballs first and then put the squash in the oven. This gives the meatballs more time to hang out in the sauce. Om nom nom!

Meatballs & Spaghetti Squash
*note: if you aren’t a fan of spaghetti squash, use spaghetti or whatever you prefer. 🙂

1 (2-3 pound) spaghetti squash
1/2 pound lean ground sirloin
1/2 pound ground pork
1 egg
1/2 cup minced onion
3 garlic cloves, minced
1/4 cup almond flour
2 tablespoons Mrs. Dash seasoning (I used spicy hot – use what you like!
FOR SAUCE
1 can (14.5 ounce) crushed tomatoes
1 can (6 ounces) tomato paste
1/2 cup red wine
1/4 cup Italian seasoning

1. Preheat oven to 375 degrees. Wash squash exterior, then cut in half lengthwise. Scoop out seeds and place, cut side up, on baking sheet.

2. Place ground sirloin, ground pork, egg, onion, garlic, almond flour, and seasoning in a medium bowl. Using your hands, mix well. Shape into meatballs.

3. Put squash in oven and bake for 45 minutes.

4. In a medium saucepan, mix tomatoes, tomato paste, red wine & seasoning. Heat on medium-low.

5. Heat 1 to 2 teaspoons olive oil in a large skillet over medium-high heat. Add meatballs and cook until brown on all sides. As meatballs finish cooking, add to the tomato sauce, stirring gently to incorporate. Don’t want them to fall apart!

6. When spaghetti squash is done, remove from oven and let cool slightly. Using a fork, remove flesh from the rind. You can either scrape or twirl – depending on how long you want the squash strands to be.

7. Top spaghetti squash with meatballs and sauce. Om nom nom!

– jennifer