Good Wednesday morning to you all, hope your hump day is treating you well so far.
October is going to prove to be a very busy month for Patrick and I, and I have to say I don’t know that I am super excited about it. I am feeling amazed that it is almost the end of September. Holy shmokes where has the time gone??
All of the things that are happening are SO exciting, however it is a jam packed month that is going to leave me feeling like I got spun around in circles.
At the beginning of the month we have a friend that is going to be helping us with this very large Ford truck move some things Patrick and I have in storage to the new house (thanks Jonny). Which will be good because we will have our stuff, but not good because it means LOTS of work.
The following week, Patrick’s folks are going to come and spend some time with us in CT. Right around 5 days. It will be nice to see them and for them to see where we are now and to talk about wedding stuff
The following week after thaaaat, Patrick and I will be traveling to NYC for our engagement pictures. They will be done by a girl I went to high school with. Check out her website, she is AMAZING! Kate Neal.
THEN, we have a meeting with our wedding coordinator the next week to go over wedding stuff. What my visions are, our guest list, colors, flowers. Oh my!
This is all becoming very real to me now.
For all of you who are already married, very close to the day, or planning. What advice do you have??
I am not one of those people that likes to have everything be about me all the time, so I am having a really rough time with this “being the bride” thing. I just want people to have fun and for Patrick and I to see ourselves in each decision we make.
So many people tease about it being all about the bride and the groom just shows up. I am not in that group. I do not want it to be that way.
How did you make your wedding about the both of you??
Anyways, today is a recipe that I am featuring that is in the Cooking Light Magazine this month. Did you see it? LOTS of great recipes.
You could use pork, meat, fish or tofu in place of the lean ground turkey I used. I always use 99% lean, sometimes I stray to 93% but that is mostly when I am doing burgers.
You can adjust the ingredients to be spicy, sweet, savory. However you want! I stuck with the main recipe for the most part to see what I was working with.
I will be making these again and I think I will make them spicier next time.
Also, those of you with little ones?? This would be a great recipe for them to help with AND they would love it.
Add along side to this any of your favorite marinara sauces, I used my mom’s homemade from her garden. I had asparagus and mushrooms with mine on the side, but you can add noodles, rice…whatever you like!
OR use these as an appetizer at a cocktail party and have a few different kinds of sauces. BAM!
- ½ cup washed quinoa
- 1 pound ground turkey (99% lean)
- ¼ cup diced shallot
- ¼ cup diced red onion
- ¼ cup red pepper (can be hot or bell)
- 4 garlic cloves, smashed
- ⅓ cup egg whites
- 3 tablespoons flax meal
- ½ teaspoon black pepper
- ½ teaspoon cayenne pepper
- ½ teaspoon paprika
- ½ teaspoon dried basil
- ½ teaspoon Mrs. Dash
- Preheat the oven to 450°. Line a baking sheet with parchment paper and spray with cooking spray
- Put the quinoa and 1⅓ cup water into a saucepan and bring to a boil. Once you have strong bubble, reduce the heat to low, cover, and cook until the water is absorbed.
- Take the saucepan off the heat, transfer the quinoa to a medium mixing bowl, and allow it to cool for 10 minutes.
- While the quinoa is cooling, add all of the remaining ingredients to the bowl. Using your hands or a spoon, mix until all the ingredients are evenly distributed and well combined.
- Shape the meat mixture into balls that are a little smaller than a golf ball. I used a small ice cream scooper.
- Place them in even rows on the lined baking sheet. Place the sheet in the oven and cook the meatballs until they’re slightly browned and crispy on top. This takes approx. 12-15 minutes.