Make something new out of something old: teriyaki meatballs and pasta

Teriyaki meatballs served over whole wheat spaghetti with sliced green onion.

This one’s real easy. After New Year’s Eve, we found that we had far too much in the way of the teriyaki meatballs I had made in my slow-cooker, so we froze half of them. Keep in mind that they are not great if you’re trying to watch your sugar intake. But hey, when you’re looking for a really fast meal and you have leftovers in the freezer, you use what you have on-hand!

I won’t even hide this one behind a  ‘read more’ link because it’s pretty short and sweet.

Ingredients

  • 2 portions whole wheat pasta of your choosing
  • 1-2 Tbsp chopped red onion
  • 2 tsp olive oil
  • 10 frozen leftover teriyaki/Swedish/Hawaiian meatballs w/sauce
  • 1/4 cup low sodium chicken broth or water
  • 2 green onions, sliced and divided

Method

  1. In a small saucepan over a medium heat, saute red onions in the olive oil for a few minutes until softened.
  2. Add frozen meatballs and broth or water. Cook for a few minutes until meatballs are heated through.
  3. Allow to bubble away until sauce begins to thicken. Add half of the  green onions and stir.
  4. Divide in half and serve over two portions of pasta, topping with the remainder of the green onions.

Sorry, I have no nutritional values on this right now, but man, this was very, very yummy. 😉

Comfort food (not soup!): leek and turkey bacon bow-ties

Leek and turkey bacon bow-ties in alfredo sauce in a white bowl.

As I mentioned in my earlier post about potato leek soup, I’ve been ill since the beginning of the new year and I haven’t done a lot of cooking as a result. I’m just starting to feel like I’m on the mend, so I was able to stand in the kitchen for a little longer today than yesterday to make something with a little more substance than soup.

Don’t get me wrong: soup is great and very comforting, but  sometimes you want something with a bit more chew. Pasta is something I don’t have on a regular basis but I usually have some boxes of whole wheat noodles or pasta in the pantry at all times, just in case. Considering I’m low on proteins in the fridge right now, I had to work with what I had. There is some ground chicken and some pork schnitzels in the freezer, but both need thawing before they can be used. What protein do I have in abundance in the fridge? Low-sodium turkey bacon! Yum!

Considering I still had three leeks to use up, as well, I rummaged around in the pantry a bit more and found that I had a single bottle of store-bought Alfredo sauce. Now, I could start to see a meal forming in my head, so I went to work. Here’s what I did:

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Just what the doctor ordered: potato-leek soup

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So, I’ve been sick since New Years Day though I finally seem to be on the mend. The problem is that when I’m sick, we tend to eat horribly and rely on takeout a lot. This probably isn’t helpful to the recovery process as takeout isn’t exactly the most nutritious food out there

So I mustered up some strength and tore apart the fridge, taking my cutting board and veggies into the living room to chop and prepare while sitting down as much as I could. (Standing for long periods of time just won’t do when you are lightheaded.)

Luckily, there were lots of veggies to choose from including leeks, which is something new to this household. I’ve wanted to try them out for a while and just thought to pick them up with the last grocery run. And when you’re ill, what’s the first thing you generally want to eat other than toast or crackers? Soup!

Now, I haven’t had any stomach problems with this illness, so I didn’t need it to be broth-based, so here’s what I did…

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