What’s your #1 go-to dish??
You know, the one you make when you literally cannot think of anything else to make? Or when you’re tired and just need to cook something from memory instead of staring at Pinterest boards and recipes and trying to remember how many tablespoons of cardamom to put in before it simmers… or was it teaspoons? Hmm…
You know what I’m talking about, the meal you’re probably ashamed to admit you eat as often as you do.
I have a few actually, which makes for a pretty easy week most of the time. I can’t tell you how many times I’ve just thrown some ground meat in a bowl with some lettuce, sprinkled some cheese, diced up some avocado and a few (20) dabs of my favorite spice, Tabasco sauce. I can eat this every single day, the only reason I don’t is because I start to think someone might see me and have me committed.
My other favorite is zoodles and meatballs.
I know what you’re thinking: There’s nothing quick or effortless about zoodles and meatballs. But you see… I always keep meatballs in the freezer. I usually buy ground meat at Costco or Sam’s, and as soon as I get it home, I make a bunch of meatballs, even if there are meatballs already in the freezer. They aren’t just used for “spaghetti” night either, they make a great snack on their own. Since giving up pasta – a decision I do not regret – I also spiralize zucchini every single week to just keep in the fridge. So when Husband walks in the door and I’ve been knee deep in homework and forgot to make anything to eat, meatballs go in the oven (sometimes in a frying pan), zucchini goes in the bowls, et voila! We also keep a giant vat of the husband’s homemade spaghetti sauce in the fridge most of the year – and he says the recipe is super top secret. In a pinch though, Mario Batali’s tomato basil pasta sauce only has 4 net carbs per serving!
Today’s lesson is how to store your spiralized zucchini for a week in the fridge: