When my week's are busy (which they usually are!) all I want is a simple recipe that will last me all week. Better yet, I love a recipe that requires as little equipment as possible. Cleaning? Ain't nobody got time for that!!
Here's a recipe I developed this week that is loaded with vegetables, protein and flavor. You literally throw everything into a skillet, wait 20 minutes, and you have dinner for the week. Give it a try!
INGREDIENTS:
Here's a recipe I developed this week that is loaded with vegetables, protein and flavor. You literally throw everything into a skillet, wait 20 minutes, and you have dinner for the week. Give it a try!
INGREDIENTS:
- Olive oil
- 1 package frozen or ready-to-eat meatballs (beef, turkey, chicken or vegan!)
- 1 bag spinach and/or kale
- 1-19 oz can chickpeas, with liquid
- 1 onion, thinly sliced
- 1/2 cup chicken broth
- 1/2 cup tomato sauce
- 1 lb sweet potatoes, diced
- Shredded cheese, such as mozzarella or cheddar (optional)
- Salt and pepper, to taste
DIRECTIONS:
- Heat 1 tbsp of olive oil in large skillet on medium high heat.
- Add sliced onion and sweet potatoes, stirring until onion is tender and sweet potato has browned slightly. Season with salt and pepper.
- Add chicken broth and reduce heat, bringing to a simmer.
- Add spinach a handful at a time, letting it wilt before adding the next batch.
- Add chickpeas, their liquid and the tomato sauce.
- Simmer until liquid reduces slightly, about 5 minutes.
- Tuck meatballs throughout the skillet and allow to cook for 5 minutes, until meatballs are heated through. Note: if using frozen meatballs, you will want to heat them according to package directions before doing this.
- Sprinkle with cheese to cover the top and broil for 3-5 minutes until cheese has melted.
- Enjoy!