|Seriously, though, folks... curly lettuce? Shrug. Source.|
(Sorry. I know its full of healthy things, and I know some people like it... but kale is just not for me. I feel better having admitted that)
Sunday night I attempted this recipe from Flying Onion. Her pictures were gorgeous, and mine came out just as pretty. The polenta was easy and quite delicious. I would eat that stuff all by itself. Ditto with the cheesy roasted butternut squash topper.
But the kale... well, let's say that as kale goes, it wasn't bad. It could have been worse. There was some garlicky, grilled flavor to it... but the essence of flavor was still kale. And I have come to terms with the fact that I, emphatically, do not like Kale. I think I'll try collard greens in their place next time. Collard greens are tolerable, I think.
So, no disrespect to Flying Onion... 2/3 of her casserole was perfect. It's not her fault kale is evil.
Saturday night, while lying awake at night wishing I could sleep (sleep shifting blues), I thought up a recipe to try. Monday night after our 4 mile run, we made it, with only directions from my sleep deprived brain
Turkey/Beef Meatball Casserole!
(Yeah, I don't know why I always dream up crazy casseroles when sleep deprived.)
20 oz Italian flavored ground Turkey (decent Italian sausage flavor, yum!)
1 lb ground sirloin (90/10)
2/3 chopped white onion
1/2 cup Italian bread crumbs
(choose your own spices, amounts to taste)
1 tsp Italian Seasoning spice
1 tsp crushed red pepper
1/2 tsp kosher salt
1/2 cup Parmesan cheese
1. Combine all ingredients in a bowl, mix to combine with your hands.
2. Preheat over to 375.
1 can diced tomatoes
1 can crushed tomatoes (I should have added this, but didn't think of it in advance and didn't have any on-hand so I used canned tomato sauce instead)
rest of chopped onion
2 garlic cloves, minced
1 tsp Italian seasoning1 Tbsp olive oil
3. Heat oil in a small saucepan over medium heat.
4. Add minced garlic and chopped onion to the oil and sautee until softened.
5. Add canned tomatoes and seasoning. Reduce heat to low, cover, and warm until necessary.
2 Tbsp olive oil
1 cup part-skim mozzarella cheese
1/4 cup Parmesan cheese
6. Add oil to large pan over medium high heat.
7. Shape the meat mixture into balls. I like them bigger, so I made 16 handful-sized meatballs from this mixture. If you prefer you can make smaller meatballs which will have a shorter cooking time.
8. Add meatballs to the hot oil. Saute on each side for about 2 minutes then transfer to a baking dish.
10. Drain some of the fat from the baking dish if you want. Or you can leave it in there, it's delicious!
11. Pour tomato sauce over meatballs and top with cheeses.
12. Put back in oven, uncovered, for 10 minutes to make cheeses bubbly. Serve balls with sauce and cheese topping alone, with garlic bread, or over pasta (I served over whole wheat spaghetti).
This was decently healthy, but more importantly delicious!
With plenty of leftovers for lunch tomorrow: