So, this weekend we came up with yet another new plan to keep us on better track. One night per weekend we will make a meal that makes enough for at least one meal to freeze and eat later.
I know, it's not brain science. But I'll share my meal with you anyway!
Meatballs with lots of Veggies and Sweet Potato Fries.
Make Ahead Frozen Meatballs Recipe
3 eggs from pastured hens
1 small onion, chopped (or half a large one)
1 1/3 C. almond meal
1 cup peas (thawed)
1 cup shredded zucchini
1 cup shredded carrots
1 cup shredded spinach
2 1/4 tsp. sea salt
1 1/2 tsp. Worcestershire sauce
1 Tbsp. Italian herb blend
1/4 tsp. pepper
3 lbs. grass-fed ground beef
Combine all ingredients and bake for 20-25 minutes at 350 on a baking sheet.
Freeze whatever you don't eat - I like to put enough for a meal into individual ziploc baggies - I usually get about 3 meals out of these. Add them to a pesto pasta, just dip them in sauce, or add them to anything else that calls for meatballs!
I always have a hard time making my own fries b/c they get smushy after baking them. But then I figured out a little secret. Freeze them first! Then cook them at a high temperature - that way they don't get overcooked in the middle!
Also - this is the first time I used the super cool fry maker from Pampered Chef. It is not easy to use but it did make nice fries!
Sweet Potato Fries
1 bag organic sweet potatoes
Peel potatoes. Either use a fry cutter or slice potatoes into fry shapes. Put them into a gallon size ziploc bag - then add oil (about 2 tbsp) and sea salt (about 1 tsp) and shake to coat the fries.
To eat immediately, put in 450-degree oven for about 10-15 minutes, flipping the fries once to ensure an even crisp.
Freeze the rest and cook the same way in the oven but don't defrost them first!
I have to say, it feels good to have some frozen meals in the fridge again - and I like that the meatballs have as much veggie as they do meat!
The other magic is that my kids love this meal so I know they will eat it...
Keeping it real! Kathy