After a long and relaxing break filled with family time and Netflix, I head back to work today! While I can't say it was nice to wake up to an alarm after days of sleeping in til 10, I am ready to get back into my daily routine. I definitely function a lot better on a set schedule!
Ground turkey was on sale this weekend, and we really liked the turkey meatballs I made a little while back, so I decided to make them again. Add some fried rice and roasted brussels sprouts, and we are excited for this week's lunches!
The meatballs : 2 lbs ground turkey, one egg, scant 1/2 cup italian breadcrumbs. Shape into 20-25 balls. In a large lidded skillet, place meatballs in a single layer. Pour in just enough liquid to cover the bottom of the skillet. (Last time I used chicken broth. I didn't have any broth this time, so I used beer...) Mix 2 tbsp mustard, 1/2 c soy sauce, and some garlic powder, and pour over the meatballs. Cover and cook on medium heat, stirring occasionally to turn the meatballs. When they are about cooked through, remove the lid and allow most of the liquid to cook off.
The brussels sprouts : Quarter 4 lbs brussels sprouts and spread them out on 2 large baking sheets. Coat with olive oil, garlic powder, and a dash of salt. Bake at 400 for 10-12 minutes. (It may take longer....I'm fairly certain that my oven runs hot. According to the thermometer I put in it, it is running at least 25 degrees hotter than it is set to.)
The rice : 2.5 cups brown rice, 5 cups water, dash of salt, garlic powder. Bring to a boil, then cover and simmer until water is absorbed. Chop 5 carrots and 1/4 onion. Cook the carrots and onions in the meatball drippings, then add the rice. Fry the rice, adding oil as needed. We didn't fry it too heavily or add egg like I originally intended because it was a LOT of rice. (2.5 cups was 10 servings according to the bag, but we ended up with closer to 12-13 portions.)
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