Mixing It Up.

Since Crosby's birth, I have admittedly cooked very little.

Our time has been divided between the hospital and home and it has seemed that what we eat has been one of my last priorities.  As long as it is healthy, anything goes.
Another banana and peanut butter sandwich?  Sure, why not?  Veggies and hummus for dinner?  Or course!

Thankfully, many friends have very graciously provided us with amazing meals throughout the weeks and we have been very well fed.

And I had a few meals frozen in the freezer (I think I knew a big change was on the way!) and those have lasted us a while, as well.

I had a few batches of vegetarian meatballs frozen and although we love them on pasta, I have decided to get a little creative with them so my husband doesn't become incredibly bored with our fare.

One of our new favorite ways to eat them is in a pita with hummus and lettuce, tomato and plain yogurt with lemon juice mixed in.  It is delicious and is a new twist on an old favorite.

We have also enjoyed dicing them up and eating them on a salad for a warm spring night dinner.

You could make them into smaller "meatballs" and place them on a pizza.

Or you could put them in a toasty bun and add marinara sauce and cheese for a hero sandwich.

You could even skewer them with some of your favorite veggies and make kabobs with them.

And of course, they are always delicious on pasta!

Ashley recently posted a recipe for Greek turkey meatballs that look delicious. You could make these and eat them any of the ways listed above.

And although I have mentioned these veggie meatballs before, they are just so good, that I think the recipe bears repeating!

What are your favorite ways to enjoy a new twist on an old classic?

Vegetarian Meatballs

ingredients:

1 c finely ground pecans
1/4 c shredded parmesan or cheddar cheese
1/2 c cottage cheese
4 eggs
1 Tbs chopped onion
1 c breadcrumbs
1/2 t oregano
salt and pepper

directions:

1) Mix all ingredients in a bowl until well combined.  Occasionally I will have to add additional breadcrumbs to make it a "meatball" consistency that will stick together when formed into balls.

2) Place meatballs into a 13 x 9 baking dish coated with cooking spray.

3) Bake in a 350 degree oven for 30-40 minutes or until golden brown.

We love ours served over whole wheat pasta with marinara sauce and parmesan cheese on top!

You can also use different nuts according to what you have on hand.  I have used almonds, walnuts, pecans or all three depending on what is in our cupboard.  Walnuts are one of the healthiest nuts around, so that is one I tend to use often in these!