cloudy with a chance of (turkey) meatballs

on monday it was cloudy.
and we ate meatballs for dinner.

and kale
and salad
and quinoa (despite someone's protest)

the end result looked somethiiiiiing like this::
(pardon my iphone4 photography skillz)

10 turkey meatballs (roughly 2-3 per person)
1 jar red pasta sauce (any flavor)
1 large bunch of fresh kale
3 cups cooked quinoa
shredded mozzarella cheese
olive oil
salt
parmesan cheese
non-stick cooking spray
spinach
feta
cranberries / walnuts
vinaigrette dressing

a few things :

 - - i've made it a habit on sunday nights to cook up a big ol' batch of quinoa for the week. this takes about 20 minutes and saves me time later in the week. (again with the always planning ahead thing)

 - - i'm not on here to promote brands or whatever. and we aren't too particular about the brand of turkey meatballs we eat anyway. so any brand of frozen turkey meatballs will work just deliciously. 

- - when i plan meals for the week, i determine which ones will make good leftovers. this meal does in fact, make good leftovers, which means i'll typically cook up a few extra meatballs and save them for later.

Preheat oven :: 425 degrees

1. mix meatballs & red sauce in medium pot with lid. set timer 20 min. stir every 2 min.

2. while the meatballs are cooking, wash kale and tear off large chunks from the stalky part. put them in a bowl and sprinkle with olive oil and salt. toss with spoons or tongs.

3. coat the bottom of a baking tray with non-stick cooking spray or additional olive oil. spread out kale chunks onto tray.

4. because i only have one kitchen timer (annoying! i know), I wait until it reaches 10 minutes left on the meatballs, then I throw the kale in the oven. two birds, one kitchen timer. (brilliant! i know)

5. cook the quinoa according to package. (pasta is also ok! but with the gluten-free dealio i'm switching my carbs to quinoa)

6. on plate scoop quinoa. sprinkle mozzarella on top. cover in red sauce. top with meatballs & parm. 

7. toss salad in a huge bowl (or the same one you used for the kale). sprinkle olive oil & vinaigrette, & cranberries, feta, walnuts, whatever you do to dress up your greens. 

just as a note: we have almost entirely switched over from beef products to turkey products. if you haven't made the leap yet - fear not! turkey products are just as tasty, but with less fat than beef. even The Mr. (who is resistant to food changes) has adapted nicely to the switch. I have a history of heart conditions in my family and I am being proactive (even in my young age!) to make health conscious choices.

ta - da! a simple meal in under 30 minutes. 

you're welcome, all you busy soccer moms out there!