A cozy plate of leftovers for Sunday supper 🥰🍽 Italian chicken meatballs + cheesy broccoli & cauliflower gratin 🥦(sooo good) + garlicky green beans. This dinner was a total hit with the taste buds last night, and it’s one that will be on repeat the rest of the week because I made two pounds of meatballs + an entire gratin casserole yesterday like a champ 💁🏼♀️😅. Who wants to come over for leftovers 3.0 tomorrow? 😆.
CHEESY BROCCOLI & CAULIFLOWER GRATIN 🥦: this recipe was inspired by Trader Joe’s broccoli & cauliflower gratin (a seasonal item), but I removed the flour and replaced it with the yum. Recipe will be posted here later tonight!
ITALIAN CHICKEN MEATBALLS 🍝: 1 lb. 90-93% lean ground chicken or turkey (note: you can sub 99% lean ground chicken breast, but the meatballs will be more dry and less juicy. Highly recommend going with 90-93% lean) + 2 garlic cloves, minced + 1/4 cup fresh parsley, finely chopped + 1.5 teaspoons onion powder + 1/2 teaspoon dried oregano + 1/4 teaspoon dried basil + 1/4 teaspoon sea salt 1/2 cup almond flour. Combine all ingredients in a bowl and mix gently. Using hands, roll into 1.5-inch balls and set aside. In a large skillet, heat 1 tablespoon olive oil or avocado oil over medium high heat; pan fry meatballs for approximately 10 minutes, stirring occasionally to brown all sides
SAUTÉED GARLICKY GREEN BEANS 🌱: Steam 1 lb. green beans for 2-3 minutes, or until crisp tender; in a large skillet, heat 2 teaspoons olive oil over medium heat for ~1 minute; add 2 cloves chopped garlic and sauté for 1 minute; add green beans and sauté an addition 2-3 minutes; sprinkle with parmesan (optional).
Had a true Sunday funday today (complete with lots of this ☀️ and a little of this 🍷), and feeling rested, rejuvenated, and ready to take on a busy week ahead 🥰. Have a relaxing evening! ❤️