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Love it

Hard to believe it’s Spring here in So Cal.  As I sit here and write and glance out my office window it’s about as gray and windy as you can imagine.  The weather service says we‘re in for yet another huge storm!

I was hoping to grill-as my hands are not co-operating much lately.  But alas, that is NOT in the cards today.

My husband asked for, of all things, turkey meatballs and pasta for dinner.  He knows lifting a heavy pot of water is just not happening.

Luckily I made couscous in chicken broth last night-enough for leftovers today.  That’s close enough for me!  I also roasted a lot of broccoli in some cumin and steak seasoning.  Again, enough to serve us tonight.  

Later, once I’ve both taken a hot shower and doused my hands into a hot tub of soothing wax, I’ll make and bake off the turkey meatballs.  I heat up some sauce, once hubby gets home.  

He’s going to have to open and pour that sauce into a pot for me.  Seems only fair since he asked for this meal!

Now for the “recipes“.  Couscous-figure, like rice, 2 parts liquid, 1 part couscous.  Boil the broth (you can use water and salt, your choice)with a bit of either butter or oil and add and stir the couscous.  Cover and turn off the heat for about 5-10 minutes.  Fluff with a fork and serve.

Broccoli.  Heat oven to 400.  Line a sheet pan with foil for easy clean up.  Spray with some EVOO.  Toss the broccoli with a tablespoon of EVOO for every 4 C of vegetable.  Toss about a tablespoon of both your favorite steak seasoning and cumin.  Pour out onto the sheet and roast for about 15-20 minutes.  

My daughter-in-law and I love it when it starts to char, the rest of the family-not so much.  You choose!

The meatballs.  Everyone has their own versions.  I don’t like to fry, not a single bit.  Since the broccoli’s in the oven anyway, you can but both it and the raw meatballs in at the same time and they should finish together.

Warm your favorite sauce up while the rest if cooking and carefully put the meatballs into the sauce when they‘re done.  

I’d line the sheet pan for them as well-no scrubbing or dishpan hands after this meal!

My meatballs?  Gently toss one of those packages of all breast meat (a little over a pound and it will serve 4) with 1/4 cup of egg beaters (or 1 whole egg), 1/2 C panko bread crumbs, 1/4 cup minced onion and 1 tsp. minced garlic, 1 tsp. seasoned salt.

I make the meatballs about 2-3 tablespoons in size.

Make sure your hands are damp when you form them and the mixture won’t stick.

Since there’s only the two of us-I won’t have enought of the couscous or the broccoli left for tomorrow night, but I’ll go out and get us some fresh foccaicia rolls and make some meatball sandwiches tomorrow night and serve it with a nice salad.

Think ahead and life, even when “difficult” can be made easy.

Love it

Member Comments

    • 0 votes vote up vote up

      Tuliplady wrote Mar 25, 2012
    • I’ve been trying to do some things ahead today so that I’ve got things to put in my lunch this week.  I made a big pan of coconut cream pudding.  Love to have a dessert with my lunch.

      I oven roasted some vegetables with the intention of having them one day in my lunch.  I’ve been snacking on them ever since they came out of the oven and then the dog started begging and she LOVES them, even ate the bell peppers!  So between the dog and I, no veggies for my lunch.

      I use my cookie scoop when I make meatballs.  Saves a lot of time.  If I want teenage sized meatballs, I use the big mashed potato scoop.

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    • 0 votes vote up vote up

      Carine Nadel wrote Mar 25, 2012
    • I used t use my 2 tbsp cookie scoop-but since my hands have been having so much trouble, it’s easier for me to use my wood spoon to flatten the mixture and then make divided wedges and then roll them. Hoping that after I heal from the surgery I’ll have enough strength to use the scoop again!

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    • 0 votes vote up vote up

      Cynthia Schmidt wrote Mar 26, 2012
    • Teenage sized, lol, love that Tulip.

      My mother started making her meatballs with ground turkey breast. I’ll have to give that a try. I still make mine with beef the way my grandma did.

      I’ve always wondered the ratio of liquid to couscous. I’m going to do that this week. I like couscous. Do you use the small grain or the Isreali couscous which is larger?

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    • 0 votes vote up vote up

      Carine Nadel wrote Mar 26, 2012
    • We love the Israeli couscous the best, but it’s hard to find here for some reason!  Sprout’s carries the whole wheat version in the bins.  I’ve asked a few times for them to get w/ the plan on the bigger version.  Von’s has it sporadically.

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