Vegetable Fever

I love vegetables.  I haven't always.  This has been a hard won battle of my own accord.  But due to the fact that I see the infinite wisdom in eating your fruits and veggies every day (hello good health!), I've slowly had G and myself trying every vegetable we can get our hands on.  Broccoli?  Mmm.  Brussels sprouts roasted?  Delicious.  Squash of every shape and size?  Handy for making meals.

Like the one I made Monday night.  Sunday, while I was preparing the quiche I also threw a can of diced tomatoes in a pan on the stove.  I added about half an onion and half of the red pepper.  I threw in some beet greens that had separated from the bunch.  I threw in a handful or so of spinach.  Then I chopped up 4 carrots into small pieces and added them as well.  A little bit (okay, a lot) of garlic.  Some fresh and dried basil.  Sea salt.  Add a little water.  And then I let it simmer.  For hours.  Until it was soft, had cooked down into a sauce.  I jarred that up and put it in the refrigerator for Monday night's dinner.

Monday night I roasted a spaghetti squash for our pasta!  While that was in the oven I took ground chicken, and combining with an egg, seasoning and breadcrumbs made over 40 little meatballs.  Since we were eating 2 meals each of the spaghetti squash (we ate it for lunch yesterday), with 4 meatballs each I only needed 16 meatballs.  The rest went into the freezer for a later date.  I was just winging it with the meatballs, but they turned out oh so yummy, G has requested they become a regular accent (normally we don't have meat with pasta, unless it's shrimp).  

I love that in one meal we had: tomatoes, carrots, red bell pepper, garlic, onion, spinach, beet greens, and spaghetti squash.  A whole bunch of veggies that ended up making something tasty and healthy.