Any day, any hour, any minute I’m expecting my world to get turned upside-down in the most fabulous way.
Today is, in fact, my due date. As I discussed yesterday, just because I’ve written ‘Due Date’ in my Kate Spade planner DOES NOT mean that little mister is going to make his grand premiere today.
So what does a 40-week pregnant lady on her Spring Break do with extra time? Aside from scrubbing and organizing the spice drawer and repacking my hospital bag for the 17th time, I cook. And I cook. And I cook.
While I’ve savored this extra time preparing some meals that are more time intensive (intentionally knowing oodles of free time to make a Paleo lasagna is NOT in my near future), I’ve also started looking for ways to minimize and make shortcuts in some of my staple recipes.
And that’s where today’s recipe comes in.
Normally when I make my marinara with meatballs, I let is simmer in my Dutch oven for hours all afternoon. But today, I’ve used a few tips and tricks to streamline the process, allowing all busy cooks to have homemade, Paleo meatballs on the table for dinner without as much hassle, effort, and, most importantly, time.
Whether you’re a busy PT student facing a daily two-hour commute or a first year architect working 12+ hour days while you study for your exams or a busy mom with a newborn and toddler running amuck through your home, this recipe is a family-friendly, freezer-friendly, make-ahead wonder!
As a soon-to-be nearly new mom, I know I’m going to need an armory of quick, shortcut-loaded, healthy meals to throw together in between nap times, nursing, and loads of newborn baby snuggling.
So what are my tricks to manage getting healthy meals on the table while taking care of a newborn?
1) Embrace quality store-bought shortcuts- From precut veggies to organic, junk-free jarred marinara to gluten-free frozen meatballs, there’s a lot of fantastic products out there in the grocery store (yes, even in Wal-Mart) that can save loads of time.
2) Embrace the slow-cooker- Throw in some uncooked veggies, quickly seared meat (this is a step I never skip because it does somehow elevate the flavor of it all), and some kind of premade sauce into the pot, set it for 4-8 hours, and go about living your life.
No, these aren’t Earth-shattering tips, but they are tried and true that’s for sure.
And these meatballs are delicious, easy, and will feed the whole family at least a few meals (unless you have multiple teenage boys…then you’re on your own).
I store leftovers in a gallon ziploc baggie with all the air squeezed out. Easy peasy, gang.
Serve over roasted spaghetti squash, brown rice pasta, zoodles, or whatever low-carb noodle you’re digging these days. Dinner is served, y'all!
Healthy Happy Texan
I'm a Foodie, Fitness Instructor, and Follower of Christ. Add a passion for teaching others, dark chocolate, bacon, and dogs -- and that's me in a box.
Come on, let's live a little!