Today I figured out that The Fresh Market is my happy place. I was coming home and the traffic was particularly heavy for 3 o'clock in the afternoon and I was starting to get pissed, and I was in a hurry to get home. I stopped at The Fresh Market and was walking through and all my troubles seemed to melt away. I was no longer in a hurry and it just made me very Zen. I grabbed some healthy snacks and a couple of things for dinner. Then when I left my happy place, my Zenness went away and I felt annoyed again.
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Bumblebee Tuna Commercial - Follow Up
A couple of weeks ago I posted about a hilarious commercial for Bumblebee Tuna, which happens to be the brand I buy. Anyway, thanks to a reader (Thank You Russ!) I have the link to share with you.
new bumblebee commercial - Google Video
The commercial is silly, but it just cracks me up.
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new bumblebee commercial - Google Video
The commercial is silly, but it just cracks me up.
A Lotta Produce for 20 Bucks
I have said it before and I will say it again, buy your produce at local stands and markets. I bought a ton of stuff at my local produce stand for only $20, well $23. If I went to the grocery store all of it probably would have cost twice as much. Below is a list of everything I got.
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- 1 whole cantaloupe (and let me tell you that melon was juicy, I already cut it up)
- 2 Haas avocados (they were only 79 cents a piece; at the grocery store they are at least $1.29)
- 2 (16 ounce packages) of strawberries (fresh from Plant City and only $1.79 per package)
- 1 head of broccoli
- 2 white onions
- 4 Gala apples
- 2 lemons
- 1 bag of baby carrots
- 3 portobello mushroom caps
- 3/4 of a pound of Boar's Head Turkey
- 1 jar of roasted red peppers
Pretty good deal, huh? If you buy a lot of fresh produce like I do, you'll save a ton of money each week going to local spots.
I Lost My Poor Meatball...
when somebody sneezed. Not really, but I did lose my meatball tonight. I had leftover turkey meatballs from last night, so we made meatball subs. I used whole-wheat subs and toasted them first under the broiler. I reheated the meatballs and sauce on the stovetop. A good tip when making these is to cut the meatballs in half. It makes them a little more manageable. Fill the subs with the meatballs, top with provolone cheese and place under the broiler for a couple of minutes, until the cheese is melted.
Cutting the meatballs in half did make it easier to eat, but they were still extremely messy. I think I made it through three bites using my hands before I broke out the knife and fork. Messy is always tasty.
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Cutting the meatballs in half did make it easier to eat, but they were still extremely messy. I think I made it through three bites using my hands before I broke out the knife and fork. Messy is always tasty.
Double Duty Dinner
Tonight I made turkey meatballs that I served with some homemade marinara sauce (see previous post) and spaghetti. With there only being two of us, I of course had leftovers, which I will use tomorrow for meatball subs. Gotta love killing two birds with one stone. I used another Giada recipe, but instead of cooking the meatballs in a pan where you have to turn them and the pan gets kind of crowded, I baked mine in the oven.
Turkey Meatballs
1/4 cup plain dried bread crumbs (I used Italian-style because that is what I had)
1/4 cup chopped flat-leaf parsley
2 large eggs, lightly beaten
2 Tbsps milk
1/2 cup grated romano cheese (I used parmesan because that is what I had)
3/4 tsp salt
3/4 tsp pepper
1 pound ground turkey
5 cups marinara sauce
Preheat the oven to 350 degrees. In a large bowl, stir together the bread crumbs, parsley, eggs, milk, cheese and salt and pepper. Add the turkey and gently stir to combine. Shape the mixture into bite-size balls. Place on a cookie sheet that has been lightly greased with cooking spray. Place in the oven and cook for 25 minutes.
For my spaghetti and meatballs, I removed the meatballs from the oven and added to a pot of marinara sauce that was warming on the stove. I served it over multi-grain spaghetti. I used only half the box for two people. The leftover meatballs I will serve on whole-wheat subs tomorrow night.
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Turkey Meatballs
1/4 cup plain dried bread crumbs (I used Italian-style because that is what I had)
1/4 cup chopped flat-leaf parsley
2 large eggs, lightly beaten
2 Tbsps milk
1/2 cup grated romano cheese (I used parmesan because that is what I had)
3/4 tsp salt
3/4 tsp pepper
1 pound ground turkey
5 cups marinara sauce
Preheat the oven to 350 degrees. In a large bowl, stir together the bread crumbs, parsley, eggs, milk, cheese and salt and pepper. Add the turkey and gently stir to combine. Shape the mixture into bite-size balls. Place on a cookie sheet that has been lightly greased with cooking spray. Place in the oven and cook for 25 minutes.
For my spaghetti and meatballs, I removed the meatballs from the oven and added to a pot of marinara sauce that was warming on the stove. I served it over multi-grain spaghetti. I used only half the box for two people. The leftover meatballs I will serve on whole-wheat subs tomorrow night.
Holy Marinara!
I spent the afternoon making a buttload of marinara sauce, about 14 cups to be precise. I like to make a big batch, use some that night and freeze the rest for future meals. I make Giada De Laurentiis' recipe and double it. I pour 2 cup portions into freezer bags. Tonight I used some of the sauce and made turkey meatballs and spaghetti. I know making homemade marinara sauce can seem daunting, but really, it is very easy. This sauce also has some veggies sneaked in, which provides nutrients and natural sweetness.
Ingredients for the Sauce:
1/2 cup extra-virgin olive oil
2 small onions, finely chopped
2 garlic cloves, finely chopped
2 celery stalks, finely chopped
2 carrots, peeled finely chopped
1/2 tsp salt
1/2 tsp pepper
2 (32 ounce) cans crushed tomatoes (Now, I only can ever find 28 ounce cans, which works out fine.)
2 dried bay leaves
In a large pot, heat the oil over medium-high heat. Add the onions and garlic, saute until translucent, about 10 minutes. Add the celery, carrots, and salt and pepper. Saute until the vegetables are soft, about 10 minutes. Add the tomatoes and bay leaves. Simmer uncovered over low heat for about 1 hour. Remove the bay leaves. Season with a little salt and pepper to taste.
*Note: I chopped the onions, garlic, carrots and celery in the food processor. If I had to finely chop all that onion by hand, I would probably go blind. I am very sensitive. Anyway, just break the veggies down into smaller chunks first, and don't overstuff your processor.
**Note: The above recipe makes 8 cups, I usually double it. You can make this sauce a day ahead. Let it cool, cover it and refrigerate. Rewarm over medium heat before using. If you are freezing, it should be good for up to 3 months.
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Ingredients for the Sauce:
1/2 cup extra-virgin olive oil
2 small onions, finely chopped
2 garlic cloves, finely chopped
2 celery stalks, finely chopped
2 carrots, peeled finely chopped
1/2 tsp salt
1/2 tsp pepper
2 (32 ounce) cans crushed tomatoes (Now, I only can ever find 28 ounce cans, which works out fine.)
2 dried bay leaves
In a large pot, heat the oil over medium-high heat. Add the onions and garlic, saute until translucent, about 10 minutes. Add the celery, carrots, and salt and pepper. Saute until the vegetables are soft, about 10 minutes. Add the tomatoes and bay leaves. Simmer uncovered over low heat for about 1 hour. Remove the bay leaves. Season with a little salt and pepper to taste.
*Note: I chopped the onions, garlic, carrots and celery in the food processor. If I had to finely chop all that onion by hand, I would probably go blind. I am very sensitive. Anyway, just break the veggies down into smaller chunks first, and don't overstuff your processor.
**Note: The above recipe makes 8 cups, I usually double it. You can make this sauce a day ahead. Let it cool, cover it and refrigerate. Rewarm over medium heat before using. If you are freezing, it should be good for up to 3 months.
Health Update
I believe I mentioned to everyone that my husband's cholesterol is dangerously high, like time to break out the Lipitor high. Well, I am glad to announce he has lost five pounds! Which I am sure has positively impacted his cholesterol. I think my healthy cooking has something to do with it. Plus, me being on his ass everyday to drink lots of water and eat his morning Cheerios. I'll keep nagging him and feeding him healthy foods.
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