Working outside of the home full time means that I have to do a little more planning ahead than my personality is prone to do. This is especially true with regard to our meals. I like us to eat real food, not highly processed "convenience" meals. As a result, I'm always on the hunt for freezer-friendly meals that I can make ahead, crock-pot dishes that don't involve condensed "cream of something" soup, and quick fix meals that I can easily whip up while helping Seth with homework and playing with Eleanor.
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| Quinoa Meatballs |
One of my favorite freezer-friendly recipes is for meatballs. Adapted from Clean Eating Magazine (an awesome magazine that I highly recommend), the recipe adds in quinoa and flax seeds for an extra nutritional boost. Just in case you aren't familiar with quinoa (pronounced keen-wah), it is a great food to introduce into your family. Although people call it a grain, it is actually a seed. It is quick and easy to prepare and is easily digested - even by those with food sensitivities. Additionally, it is a complete protein, has high levels of magnesium (which helps maintain healthy blood pressure), high in fiber, and also contains high levels of antioxidants.Additionally, you are also getting Omega-3s, antioxidants, and fiber from the flaxseeds, so the nutritional impact of these meatballs far surpasses the traditional meatball.
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| Italian Wedding Soup with Quinoa Meatballs & Kale |
Every couple of months, I make a double or triple batch and freeze them. Then, they are ready and waiting to be incorporated into pasta, soup, and sandwiches. Yesterday, I used them in one of my favorite cold day recipes - Italian Wedding Soup. Between the flax seed, quinoa, and kale (chock-full of vitamins K, A, & C), this soup is a more healthful alternative to the standard recipe - and, it is a crowd-pleaser at our house!
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| Chowing down on Italian Wedding Soup with Quinoa Meatballs |
Quinoa Meatballs
1/2 c cooked quinoa
1 t garlic, minced (I can't get enough garlic, and typically double this)
2 T parsley, chopped
2 T soft goat cheese
1 T flax seeds, ground
1/2 t salt
1/2 t pepper
Place meat, quinoa, parsley, cheese, flax seed powder, garlic, salt and pepper in a bowl, and mix until thoroughly combined - using you hands is the best method! Form into 12 meatballs about 2 T in size, transferring to a cookie sheet lined with parchment paper. (I tend to divide the recipe in half, making some that are about 2T in size for pasta, meatball subs, etc. The other half, I make smaller - maybe 1T in size for the soup.) Cook in 400 degree oven for about 10 minutes until brown and cooked through.
Italian Wedding Soup
10-15 Quinoa meatballs
2 T EVOO
1 cup carrots
1 cup celery
1 cup onion
8 cups stock (I use either chicken or veggie, depending upon what I have on hand)
8-10 stalks of kale, washed and shredded
1 cup orzo
Salt and pepper to taste
Shredded Parmesan cheese to taste
Add carrots, celery, onion, and EVOO to pot and cook 5-10 minutes on medium-low until veggies are soft.
Add meatballs and stock. Bring to a rolling boil, then lower to medium for 5 minutes. Add kale and simmer for 5 minutes. Add pasta and simmer an additional 5-8 minutes (until pasta is tender). Season with salt & pepper. Serve with shredded Parmesan.
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