Happy Sunday, friends. We are currently on our way up to north Georgia to do our annual apple and pumpkin picking. Some years it has felt like another thing to do, but this year feels different. We are out of the baby stage and everyone can mostly get out the door themselves.
I’m so happy that the cooler temperatures arrived. I can’t wait to wear my fall and winter finds. I’m enjoying getting dressed again and having shorter hair has made it that much easier.
Later this week, we head to Charleston for fall break. We haven’t been since Lucy was an infant and I can’t wait to experience Charleston in the fall. Last time we went, it was in the spring. I’m looking forward to exploring, eating yummy food, shopping and walking on the beach.
This week coming up, I’ll be sharing some thoughts on home keeping, deep thoughts on gardening and how I make lunches special for myself.
Recipe of the Week:
Chicken Meatballs with Roasted Spaghetti Squash and Broccoli
My chicken meatballs with roasted spaghetti squash almost didn’t happen (expired chicken + a last-minute grocery run 🙃), but sitting down late as a family reminded me that sometimes the eating together matters more than what’s on the table.
Ingredients
For the chicken meatballs:
1 lb ground chicken
1/4 cup grated Parmesan cheese
1/4 cup breadcrumbs
1 egg
1 tablespoon tomato paste
2 cloves garlic, minced
1 teaspoon Italian seasoning
1/2 teaspoon salt
1/4 teaspoon black pepper
1–2 tablespoons olive oil (for drizzling)
Fresh mozzarella, sliced or torn (optional, for topping)
For the spaghetti squash:
1 medium spaghetti squash
Olive oil
Salt and pepper
For the broccoli:
1 head broccoli, cut into florets (if not using frozen)
Olive oil
Salt and pepper
To serve:
Your favorite marinara sauce Fresh basil or parsley, for topping Extra Parmesan cheese
Instructions
Roast the Spaghetti Squash: Preheat your oven to 400°F. Slice the spaghetti squash in half lengthwise and scoop out the seeds. Drizzle with olive oil, season with salt and pepper, and place cut side down on a parchment-lined baking sheet. Roast for 35–40 minutes, or until tender and strands pull apart easily with a fork.
Prep the Broccoli: On another sheet pan, toss broccoli florets with olive oil, salt, and pepper. Roast for 20–25 minutes, until crispy and golden on the edges.
Make the Meatballs: In a large bowl, mix together the ground chicken, Parmesan, breadcrumbs, egg, tomato paste, garlic, Italian seasoning, salt, and pepper. Roll into 1½-inch meatballs and place them on a parchment-lined baking sheet. Drizzle with olive oil.
Bake the meatballs for 20–25 minutes, or until cooked through (165°F internally). During the last 5 minutes, top each with a small piece of fresh mozzarella and let it melt.
Assemble and Serve: Warm the marinara sauce and toss with the roasted spaghetti squash.
Add meatballs on top, sprinkle with fresh basil or parsley, and a little extra Parmesan. Serve the roasted broccoli on the side.
Notes
If you want to make this even easier, the spaghetti squash can be roasted earlier in the day and reheated at dinnertime. It’s also delicious with turkey or beef meatballs, whatever you have on hand.
This Week’s Menu
Monday: Lemon/Herb Salmon & Roasted Potatoes with Simple Salad
Tuesday: Taco Bowls
Wednesday: Tomato Soup with Homemade Focaccia
Thursday: Goodles Mac & Sheet Pan (Roasted Chicken Sausage, Sweet Potatoes, Peppers and Broccoli)
Friday: OOT
From the Garden
I’ll be sharing more this week, but last week I started phase of cleaning out the garden for fall/winter planting. Some of the flowers are still going strong. I clipped some of my dahlias down and took some zinnias out to make room for my fall/winter seeds.
I also ordered so many corms and bulbs. Stay tuned to see what I’m planting.
Sunday Favorites
A few things I’ve been loving this week:
I wore these jeans yesterday for the entire day yesterday. I can attest they are perfect for running after your toddler and doing all the things.
This fleece is a little pricey, but everything I purchase from this brand lasts. I just love the flower details on this full zip.
I just got a refill in of this detoxifying greens powder. I look forward to taking this every morning before my coffee. ASHLEIGH15 gets you 15% off.
I love a stripe and I just got this rugby polo in. This brand makes my favorite tees and they know a good stripe.
Thank you for being here.
Until next Sunday,
Ashleigh
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