Wednesday, July 11, 2018

Moroccan Meatballs + 30 Days of Dinner!!

Honestly, I miss the summers before the kids were entrenched in all day camps. I know I dreamed of those longingly when they toddled about the house as I came up with all manner of field trips and art projects. But now I hardly get to see them! We fit things in where we can, but all I've got to really share this month is more of what we've been eating. Because they are definitely EATING. 

We all love these meatballs and I always double the recipe when I make them. In case you've missed my Instagram posts of our new bento boxes (which have garnered more comments than any other posts so I'm seriously considering starting a packed bento box business), I'm making lunches this summer and the ol' turkey sandwich every day trick doesn't work now that they are older. So I make sure to use leftovers when I can. These take a bit of time to mix up, but then basically cook themselves while you can do other things. Try them! 

Moroccan Meatballs
(slightly adapted from Skinnytaste)

- 1 onion, chopped
- 2 (14-ounce) cans no salt added diced tomatoes 
- 1 1/2 tsp smoked paprika 
- 1 1/2 tsp cumin 
- 1 tsp kosher salt 
- 1/4 tsp freshly ground black pepper 
- 1/2 cup green olives, chopped 

- 1 lb lean ground beef 
- 1/2 cup finely diced onion 
- 2 tsp paprika
- 1 1/2 tsp cumin
- 1/2 tsp cinnamon 
- 1 tsp kosher salt 
- 1/4 tsp freshly ground black pepper 
- 2 tbsp chopped fresh parsley 
- 1/4 cup chopped fresh cilantro, divided 
- feta cheese (optional)

1. In a large dutch onion, sauté chopped onions for sauce with a little olive oil until just starting to brown. 
2. Add remaining sauce ingredients and stir to combine. 
3. In a large bowl, combine all meatball ingredients—leaving 2 tbsp of cilantro for garnish.
4. Gently form mixture into 20 meatballs (don't overhandle them or they'll be tough!).
5. Place the meatballs on top of the sauce. Bring to a boil, then cover and simmer on low for 35-40 minutes. 
6. Top with feta cheese and reserved cilantro to serve. 

*          *          *

Day 1 (M) - Grilled Chicken (Whole30 BBQ sauce); sweet potato fries; green beans 
Day 2 (T) - Scallops seared in ghee + olive oil with a spicy mayo sauce (Whole30 compliant hot sauce, paleo mayo, little water); cauliflower rice 
Day 3 - (W) - Paleo Jalapeño Popper Chicken Chili 
Day 4 (Th) - dinner out 
Day 5 (F) - grilled burgers and salad in NJ
Day 6 (Sat) - grilled steak and salad in NJ 
Day 7 (Sun) - Juicy Balsamic Grilled Chicken and salad in NJ 

Day 8 (M) - brinner (eggs, potatoes, salad)
Day 9 (T) - Easy Shredded Harissa Chicken over cauliflower rice 
Day 10 (W) - dinner out 
Day 11 (Th) - Paleo Cauliflower Rice Bowls with Shrimp 
Day 12 (F) - Flank Steak with Chimichurri SauceLoaded Potato Skins with Bacon; green beans
Day 13 (Sat) - leftovers 
Day 14 (Sun) - dinner out 

Day 15 (M) - Grilled Salmon Kebabs (but left filet whole and skin on); leftover potatoes; salad
Day 16 (T) - Whole30 Easy Steak Fajitas 
Day 17 (W) - dinner out 
Day 18 (Th) - Moroccan Meatballs over cauliflower rice 
Day 19 (F) - brinner 
Day 20 (Sat) - dinner out 
Day 21 (Sun) - chicken fajitas (made up as I made them)
Day 22 (M) - brinner 
Day 23 (T) -  dinner out 
Day 24 (W) - dinner out 
Day 25 (Th) - my birthday dinner! Delmonico steaks with chimchurri; baked potatoes; watermelon, mint + feta salad.
Day 26 (F) - Slow Cooked Pork Carnitas (sans peach salsa); cauliflower rice; salad 
Day 27 (Sat) - dinner out 
Day 28 (Sun) - brinner 

Day 29 (M) - leftovers 
Day 30 (T) - Greek Marinated Flank Steak + Hummus Plate