Classic Beef Meatballs

The weekend before last, it finally felt fall-ish. It was chilly and gray, the NY Giants were winning, and I could smell fireplaces from other houses in our neighborhood. The kind of fall day that makes you want to cuddle up in a hoodie and watch a movie (if you want to be entertained, watch Game Change — Julianne Moore does a killer Sarah Palin!).

The thought of spaghetti and meatballs crept into my head. We never make pasta for dinner, but I found myself wanting some old-school Italian goodness. The husband was agreeable, although he says he eats "meatballs and spaghetti" rather than the other way around. Definitely a carnivore. Note that these are delicious (and very healthy!) with spaghetti squash too!

Anyway, this was the first time I made meatballs with just beef — I really wanted to go traditional. You can use a meat combo (e.g., pork, veal), but I wanted to stay simple. I started with a Martha Stewart recipe and adapted from there. Sadly I forgot to take a picture of our finished dishes, but here's a good "before" shot.

Fresh Corn and Zucchini Cakes

I know. Zucchini again. But this stuff grows like a weed during the summer, and I can't seem to help buying a couple of pounds of it every weekend. And for your amusement the record, Brad doesn't like zucchini, and I don't like it by itself. But I really like it in stuff, so I actively seek ways to use it.

These savory little pancakes are so tasty and a snap to make. And they're a perfect snack or side for a summer dinner, either warm or at room temp. (They're 1 Point+ each if you're a Weight Watcher-er.)

Jersey corn was on sale at the produce stand. The sign said "bi-color" corn, but you be the judge...

Ahem. Two yellow kernels, huh? Fortunately it was still fresh, sweet, and delicious!

Banana Zucchini Walnut Bread

I spent a lot of time this past weekend bunkered up at home, hiding from the extreme heat that's been hanging around Philly. I know it's not the most logical thing to heat up the oven during a heat wave, but you have to go with it when the baking urge strikes!

I had an abundance of Jersey Fresh zucchini and some leftover bananas — have I mentioned that I can't eat bananas with any brown spots on them? They're just too...banana-y. Anyway, I was tossing around the idea of whether to make banana bread or zucchini bread when I thought to myself, "Self! Would it be possible to make a bread that uses both?" (FYI: Self said, "Try it!")

So I gave it a shot and really love the results! Maybe even more than your average zucchini or banana bread. With both of the ingredients thrown into one recipe, it has a nice balance of flavors without any one being too strong. I tried to limit the amount of oil and threw in some fiber for good measure too. All good things! (If you don't have whole wheat pastry flour, you can substitute regular white flour.)

Pasta Bake Time

My Italian side came out a little this weekend, so I decided that our Sunday dinner would be a nice baked pasta. Ever notice how the Italians (as an Italian, I can say this!) love to describe food as "nice"?

"I got a nice steak at the butcher."

"I made a nice salad with dinner."

"That's-a nice-a meat-a ball-a!"

But I digress. Back to the pasta bake.

The beauty of making such a dish is that it's very flexible and can be modified according to your preferences. By adding a lot of veggies and using reduced fat cheese, it's also pretty healthful! You could even sub in half whole wheat pasta if you wanted to up your fiber ante.

Not-To-Be-Forgotta Veggie Frittata

Thanks to the unusual amounts of snow we've had so far this winter, I've had a few weekdays spent at home. My favorite part about breakfast at home is that you have an opportunity to make something really delicious, easy, and — most importantly — healthful!

I just don't find packets of oatmeal, yogurts, and other portable breakfast items to be nearly as satisfying. But with this frittata, I often just snack on some fruit mid-day and don't eat again until dinner!

This easy frittata is another great and simple idea for breakfast for one. It's especially great for when you're flying solo and want something filling, healthy, and full of veg! It can also be made for two or more — just double the ingredients and use a medium pan instead.

Summer Squash Cake

I know, I know. You're probably thinking, "Enough of your veggie-filled sweet treats!"

But I need you to trust me that this "loaf cake" (as Martha calls it) is freakin amazing delicious. It has a very unique flavor, as most of the breads/cakes that I've made with veg tend to have a spicy flavor (i.e. cinnamon, nutmeg). However this cake's flavor is sweet and moist and has a hint of pistachio and fennel seed.

And can I just put it out there that I do.not.like yellow squash. Can't eat the stuff. Don't like the taste; can't stand the smell.

The recipe comes from Martha, one of my favs, and is called Two-Colored Squash Loaf Cake. Martha, darling, please don't be offended, but the name of your recipe leaves something to be desired. You're already messing with people by throwing a whole lot of squash into a cake. Perhaps a friendlier name (i.e., one that doesn't have the word "loaf" in it) is more suitable? That's my only complaint — and I've taken it upon myself to rename the recipe.

Healthful Zucchini Bread

Living in Philly, it's easy to find fresh New Jersey (i.e., the Garden State) produce all summer long. This time of year, zucchini is especially plentiful, as it grows like a weed in these parts! Wondering how I'd use the zucchini I bought, I came across a recipe for zucchini bread on Whole Foods' website.

I was happy to see that the recipe incorporated substitutions to make it lower-fat and higher-fiber. And despite this fact, it is one tasty treat! If you find yourself elbow-deep in zucchini, here's a good way to use up some of it. It's also a great way to sneak some veg into a delicious snack!