Weeknight Dinner: Fantasy Football Crock Pot Meatballs, A Day Late

Mr. Grumpy and I had committed this weekend to running 9 miles as part of my half-marathon training. So, naturally we waited until Sunday when it was 90 degrees outside. It. Was. A. Nightmare.

We drove out to the Cleveland Towpath for our nice, sunny run. Now, mind you, we had not been outside for nearly 36 hours (remember, Downton Abbey addiction?) and were not expecting the heat. In fact, before we left, I asked Mr. Grumpy if it was cool outside and he answered, “Yeah.” Which I now realize means he wasn’t listening to me… (shocker).

I thought, it can’t be that bad trying to run 9 miles in the sun. So, we began our trek down the trail, smiling at cyclists and runners alike as they passed by. Then, the first mile passed and I thought, “Man! This is going to be so easy.”

Cut to me at 4.5 miles down the trail. Dying, practically. Most likely having a stroke from overheat. And dare I say it, my ankle hurt. I was in poor form, friends. So naturally, as any calm girl in half-marathon training would, I flung myself onto the grass and pretended to pass out. When I looked up at Mr. Grumpy to see his reaction, I was not surprised to see him hovering over me, unconcerned, hands on hips with one of his unapproving glances (like this one, but he was wearing running clothes):

Also, while I was drenched in sweat (and now subsequently covered in dirt and grass), he was not even glistening. He was NOT EVEN PANTING. So, now I completely question whether or not Mr. Grumpy is an actual human. I’m sleeping with one eye open, but really. 90 degrees and you’re not even tired. You must be from another galaxy. Right???

So needless to say, we only managed 6.5 miles Sunday. But I am not giving up. And neither should you if you’re training like I am. Seriously – we’re almost there!

Anyway … I was really excited about a funny surprise I had planned for my alien boyfriend on Tuesday. Mr. Grumpy had mentioned that his Fantasy Football draft was that day, and I was so excited to make him faux Super Bowl dinner – aka, those delish crock pot meatballs that everyone knows about. I thought it would be a fun way to celebrate every girlfriend’s favorite time of the year – football season. Sigh. [INSERT FAKE SMILE HERE]

But, as you know, Mr. Grumpy and I are trying to be healthy and watch what we eat. I decided that after dealing with my meltdown on the towpath Mr. Grumpy deserved a little BBQ sauce in his life, so this was my happy compromise. I found the recipe for the meatballs on Cookin’ Canuck, and adapted it to be more BBQ-friendly. I liked the idea of using quinoa and zucchini to thicken up the meatballs. Plus, I had zucchini left over from our taco boats on Monday – awesome! In fact, I made these Monday night before I made the boats, and then just heated the meatballs up on Tuesday. It was SO NICE coming home to a crock pot meal, let me tell you. Phew.

So, what’s up with my headline? A day late, you ask? Well, yeah. His fantasy draft was actually on Monday. So I was a day late with this one – but it’s the thought that counts, right? I TRIED, OK?!?!

What You’ll Need:

• 1 lb ground turkey
• 1/2 cup quinoa
• 4 slices of light oatmeal bread
• 2 eggs
• 1/2 tsp seasoning salt
• 1/2 tsp ground black pepper
• 3 cloves garlic, minced
• 1/2 white onion, grated
• 1/2 cup of zucchini, chopped (smoosh the water out of it)
• 1 tbsp ketchup
• 1 tbsp Worcestershire sauce
• 1 12 oz. jar grape jelly
• 1 18 oz. bottle of your favorite BBQ sauce

First, preheat your oven to 350 degrees. Next, in a small saucepan, boil 1 cup of water with the 1/2 cup of quinoa mixed in. Boil on full speed for 5 minutes, then cover and remove from heat. Let it sit covered like that for 15 minutes.

In the meantime, in a mixing bowl, mix together all the ingredients EXCEPT the grape jelly and BBQ sauce. Now, because this is made out of ground turkey, it’s not going to feel as thick and sticky as the meatlballs you’re used to using ground chuck/beef. That’s ok – these will turn out really moist (hate this word), and I promise you’ll like them! Once your quinoa is done cooking, add that into the meat mixture. Stir everything together until it’s nicely combined.

On a large baking dish, spray it completely with olive oil-based cooking spray. Then, using a large melon baller, dish out your meatballs. They should be about 1.5″ large. About the size of your palm. Unless you’re a fembot and have really small hands. Then… just guess. (Eye roll)

Bake your meatballs on the mid-top rack (a few inches from the top) for 10 minutes. You want them to get nice and brown around the edges, but stay moist (really, really, really hate this word) on the inside. They won’t be completely done, but that’s ok because they’ll cook more in the crock pot.

Next, in your small crock pot, combine the grape jelly and the BBQ sauce. Once your meatballs are done cookin’, add them into your crock pot. Cook that on low for 6 hours. Stir gently every once and a while to make sure they are evenly coated. And…. enjoy! Even if you don’t have the fantasy draft binging every five minutes in the background (Mr. Grumpy, it must be your pick AGAIN!) 

We wrapped ours up in leaves of Boston Lettuce – like lettuce wraps! 

 

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Weeknight Dinner: Zucchini Taco Boats

Weeknight Dinner: Zucchini Taco Boats

Well, let’s just make it a theme here, people. Why NOT have tacos again? I can feel you judging me, but for some reason – lately, Mexican food has just sounded really good (even though the heartburn after has not felt necessarily great).

But before we dig in, I must tell you about Mr. Grumpy’s and my new favorite thing: Downton Abbey. Suzie Q and DS decided to buy the entire series on DVD and the last time we were in Findlay, we decided to borrow them. Also, Mr. Grumpy was feeling … grumpy … because Suzie Q had borrowed a book from his side of the bookshelf at our apartment and he was not convinced that he would ever see that book again. So, I think he wanted to get even. Even though Suzie Q promptly returned the book the following weekend… I digress.

Downton Abbey is pretty good. But what makes it slightly bittersweet is that I’m so in love with the entire family at the abbey, that I fear I’m mistaking my own life for theirs. For example, instead of getting my OWN glass of water, I’ve taken to saying, “Mr. Grumpy, be a dear and fetch me a glass of water.” I also asked Mr. Grumpy to buy me a bell so when I woke up in the morning, I could ring my bell and he would know to come frolicking in the room with a tray of coffee and biscuits. He was not really keen on that idea, but I think he’ll come around.

So, Mr. Grumpy and I decided that, instead of being around people this weekend, we would hide in our apartment (which our dear friends Kelsey and B-Rad have started calling the Cave) and watch half the series. Then, after not emerging for two days, we decided it was time to get outside and see if the sun was actually shining. It was…

After making Mr. Grumpy wait on me like a butler all weekend, I decided it was time to treat him to a night off the dishes. In fact, I even made two dinners tonight (one for my crock pot which I’ll tell you about later this week) and tonight’s dinner. AND THEN I DID ALL THE DISHES. And boy, am I a messy girl. But I can’t help it. These hands weren’t meant for this type of hardship. Right, Downton gals? Right.

But, it was all worth it for these Zucchini Taco Boats. These babies were so delicious that Mr. Grumpy even emerged from behind his laptop screen (it was Fantasy Football night) and asked me if he could have seconds. Awes. Ome.

I adapted this recipe from SkinnyTaste – one of my go-to places for healthy-like recipes. Her recipe made only four boats, but mine made six. I’m not sure why… but I was not complaining.

What You’ll Need:

• 3 medium-sized zucchini
• 1 lb 85-15 ground beef (or 90-10 is cool too)
• 1 package of low-sodium taco seasoning
• 1/2 white onion, chopped
• 1/2 green pepper, chopped
• 1/2 red pepper, chopped
• 1/2 cup taco sauce
• 2/3 cup water
• 1/2 cup fresh salsa (your favorite kind!)
• 6 tbsp plain, non-fat greek yogurt
• 4 green onions, chopped
• 1 cup organic, Mexican shredded cheese blend

First, preheat your oven to 400 degrees. Put a large pot of salted water on the stove, and bring it to a boil. Slice your zucchini in half, long-ways. Then, take a melon baller and gently remove the middle from the zucchini. Save 1/2 cup of the middle part and save the rest for the recipe I’m making later this week (Super Bowl in August Meatballs!). It should look like this when you’re done!

In a medium pan, brown your meat. Drain the fat. Add the water and taco seasoning, plus the onion and red and green peppers. Stir, and then add in the taco sauce. Cover and let that simmer on low for 10 minutes. Remove the cover and let it simmer for another 10 minutes.

Now, your water should be boiling by now. Place your zuccini boats gently in the water for 1 minute. Remove immediately and set aside.

In a large baking dish, pour the salsa on the bottom and make sure it’s spread evenly. Then, once your meat mixture is done simmering, spoon it into each boat and press down lightly to make sure it’s really packed. Each boat will get about 1/3 to 1/2 cup of the meat mixture. Place each boat on top of the salsa in your baking dish. Not going to lie – you will likely burn your fingers a bit here (because I did!). Sprinkle the Mexican blend cheese on top, and cover with aluminum foil. Bake in the oven for 25 minutes. Remove from the oven, and let it set for 5-10 minutes, depending on how long you can wait to eat it because it will smell SO GOOD. 

Once you’re ready to eat, sprinkle green onions on top and a dollup of Greek yogurt. You can sprinkle shredded lettuce on the top too! But, you also really don’t need these toppings because this is really, really tasty. I promise.

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Weeknight Dinner: Captain America’s Super Punch Salad

Well, as many of you know, Captain America has been causing QUITE the ruckus here in the CLE with his filming and such. Don't get me wrong… any time Chris Evans wants to stop by the CLE and snuggle with me, I'm totally down for that. While that will likely not happen during his trip to the CLE, he has opened my eyes to the large amounts of security those movie sets are packed with.

As many of you ALSO know, I am now walking to work when I am able to. On Tuesday of last week, it look me 30 minutes to get to work on foot. A normally 12 minute walk… And during this 30 minutes, I managed to discover an underground tunnel in CLE (which I was told by a security guard to go into when I was walking toward the set), and land right pat in the middle of Superior Ave. Right smack in the middle of a car crash scene. And smack DAB into the arms of a very angry security guard who then grabbed my arm and dragged me across the street to my office building. 

Sorry, guys (I'm actually not). Just trying to get to work here. And if that means that you need to set up a trailer for me next to Chris Evans equipped with Wifi so I don't disturb your filming again, than sobeit. I would gladly stake out in a movie star trailer. Just offering. 

Anyway, all this Captain America talk in the CLE has reminded me that I, unlike Chris Evans, have a Hilton Head vacation coming up in just two weeks time. And I, UNLIKE Chris Evans, have about 10 pounds to lose. For your reference, this is why Chris Evans isn't in the same boat as me:

Great. 

So, I decided to try my luck at the Special K diet. What especially makes me happy about this diet is that I can eat a normal dinner every night, but still have the potential to lose six pounds. Basically all I have to do is eat nothing but cereal for 14 days, and I will look like this:

SO, for dinner tonight, I made this super punched Captain America salad – what I imagine Chris Evans is probably eating RIGHT NOW. Although, he's probably at some super fancy restaurant right down the street and I have no idea he's so close (hello, Blue Point Grille? Is Chris Evans there?).

For this salad, I used this new type of rice I learned about at Camp Blogaway called Lundberg. It's a gluten-free short grain brown rice, and has such a nice texture and flavor that I may be sold. Although, I'm starting to think I'm a bit too easy here… I received a free sample, and was challenged to submit my own summer salad recipe on Pinterest. If you vote for my recipe by liking it on Pinterest, I could win a $100 Whole Foods gift card. So, do a gal a favor and go "like" my post (linked here). Thanks…

What You'll Need:

• 1/2 cup Lundberg Short Grain Brown Rice
• 1 cup organic chicken stock
• 1/2 pound uncooked, peeled and deveined shrimp (I did it!!)
• 1 can black beans, drained and rinsed
• 2 ears of corn (peel off the leaves and the hair…)
• 1 avocado
• 1 orange
• 2 tbsp cilantro, chopped
• 3 lemons
• 1/4 red onion, chopped
• 1/4 cup feta cheese
• 1/4 cup cherry tomatoes, sliced in half, and then half again (fourths?)
• 1/2 cup of olive oil, divided
• 6 cloves of garlic
• 1/2 tsp coriander
• 1/2 tsp ground cumin
• 1/2 tsp mustard seeds
• 1 tsp lemon pepper seasoning (I use this for everything now, basically)
• 2 tsp honey, divided
• 1/4 tsp sugar
• 1/2 tsp garlic salt
• 1/4 tsp pepper
• salt to taste

The night before you want to marinate your shrimp. If you forget, it's no big deal. Just marinate them for 30 minutes prior to cooking them covered, in a bowl on the countertop. To make the marinade, combine the juice from one lemon, 1 tsp honey, salt to taste, 1 tsp lemon pepper seasoning, 4 cloves of garlic, coriander, cumin, mustard seeds and 1/4 cup of olive oil in a food processor. Combine until it's a little creamy and all mixed together. Place your shrimp in a bowl with the marinade and set aside (or if you're marinating overnight, place it covered back in the fridge). 

Combine your rice and chicken stock in a medium-sized pan. Place on your stove over medium-high heat. Once it boils, stir one time, and then turn your stove to low. Cover and let it simmer for 50 minutes.

Heat your grill. Take your corn and drizzle it lightly with olive oil, and salt and pepper to taste. Grill your corn, slowly rotating it until each side is cooked and lightly charred. Keep your grill heated for the shrimp cookin'. Once you have about 10 minutes left on your rice, grill your shrimp. We put them on kabobs. You're going to notice these babies cook fast – probably a few minutes per side. You'll know they're done when they turn a light pinkish color, and get a bit firmer (but not TOO firm!). 

Peel and chop your avocado, and do the same for your orange. Combine in a large bowl your avocado, orange, black beans, cilantro, tomato and red onion. Cut the kernels from the corn, and add that to your bowl. Add the shrimp and feta cheese. Once your rice is done cooking, add that into the bowl as well.

Next, in a separate bowl, combine the juice of 2 lemons, 1 tsp of honey, salt and pepper to taste, 1/4 cup of olive oil and garlic salt. Whisk that together. Pour it over your salad, and mix. 

Enjoy!! (This went great with the fried zucchini chips!).

This is actually really similar to a super yummy salsa that Suzie Q and Erhead (my sister) make each summer. I just added in some fruit and my favorite marinade that I changed slightly from the Feed Zone Cookbook. This is such a great cookbook because it's packed with all the things you need to keep up your energy when you're being super active. 

NOW, don't forget to VOTE FOR ME HERE by liking my pin!!! 

Disclaimer, I received a package of Lundberg rice for free as part of my participation in Camp Blogaway. Again, my opinions are my own. You should also know that I got distracted and burned the first batch of rice. Totally not Lundberg's fault. Unless they paid to have the Real Housewives of New Jersey run on loop all day… 

Weeknight Dinner: Sizzling Pork Noodles

Think you can't live without take out? Well, I say – skip the take out and leave more time to… make out? Ok… gross.

But seriously – this takes about as much time to prepare as it would for you to be like, "Hey, Mr. Grumpy – do you want to get Chinese take out tonight?" … "I don't care…," replies Mr. G… "Well, have an opinion," CJ begs… "I mean, I guess that would be fine," says Mr. G. "Did you want something else." "No, not really." "Well where do you want to go?" "I don't know – just pick somewhere." "Ok, what do you want?" "I don't care, just pick something." "I can't just pick something – it's your dinner!" "Well, I will eat whatever." "Ugh, fine" "Do you want an egg roll?" "I guess." "Well, do you want one or not?" "That would be ok. What are you going to get?" "I don't know. I can't decide." "How about General Tso's" "No, last time it was soggy." "How about chicken lo mein?" "Well, ok, but I am really on a diet." "Woman, just tell me what you want." "I CAN'T CHOOSE!!!!!! I DON'T WANT ANYTHING!!!" … then spend 20 minutes picking from a menu… then 20 minutes driving to get it… then 20 minutes driving back… then 15 minutes sorting the bag into your and Mr. G's dinner… then 5 minutes realizing they forgot your fortune cookies…

I mean – really at this point you could have made dinner, devoured dinner, caught up on Game of Thrones, proposed getting ice cream for dessert, and gotten shot down by Mr. G who doesn't want to drive you to the ice cream shop… 

So… have we learned our lesson? Next time you want Chinese take out.. just make this delicious dinner. (We also made egg rolls that you buy in the freezer section. The box said "Made in America" which Mr. G. was very skeptical about…)

I adapted this recipe from "Help! My Apartment Has a Kitchen!" cookbook that my sister, Erin, got me for my very first apartment. It came in handy.

What You'll Need: 

• 1 pound ground pork
• 1 medium-sized white onion, chopped
• 2 garlic cloves, finely chopped
• 1 tsp finely chopped or minced fresh ginger
• 1/2 cup chili sauce (we use Heinz)
• 1/4 cup water
• 3 tbsp low-sodium soy sauce
• 1 tbsp white vinegar
• 1/4 tsp ground black pepper
• 1/4 cup cut-up baby carrots (the kind that come in a bag. I cut them into long, vertical slices, rather than circle slices)
• 1/2 cup frozen peas
• 3 green onions, chopped
• 1 tbsp sesame oil
• 2 pouches of Hoisin China noodles (they come 2 to a pack, and are in the International aisle at the store.) We buy the thicker noodles – kind of like Udon noodles, so those would work too if your store doesn't carry Hoisin. 

Ok, start timing now to see if it's really faster for you to make this then order take out. 

Next, heat up your wok pan over medium-high heat (or just a pan with high sides) and without using oil, brown your meat. This will take about 7-8 minutes, and you want the ground pork to cook into little pieces – like you would want for ground meat in a taco.

In the meantime, chop up your onion, garlic, ginger, carrots and green onions.

Next, drain your meat and place the pan (with the meat in it) back on the stove. Add 1 tbsp of sesame oil, and add the carrots, ginger, onion and garlic. Cook for 3-5 minutes, until the onions get a bit softer. Then, add in the chili sauce, water, soy sauce, vinegar and pepper. Let that cook over medium heat, uncovered for about 8 minutes (this would be a good time to cook your egg rolls if you're making them!). The sauce should cook down a bit, and that's what you want!

Next, add the frozen peas, noodles and green onions. Cook for an additional 3-4 minutes until the noodles are warm and softened up a bit.

Serve and enjoy!

Side note: This is not a spicy dish – but if you wanted to add a kick of spice, drizzle some Sriracha sauce on the top, and THEN enjoy! 

(I should also mention this dinner is not only way cheaper than Chinese take out, but also makes amazing leftovers for like… 2 days if you have a Mr. G, and 4 days if you're not sharing with anyone. Which you won't want to, and I won't judge you…).  

That took like, 20 minutes right? Oh man – I'm good.