Seriously, I got home from work last night and started to prep supper and I thought….I could totally eat that two nights in a row.
Luckily, I already had the Spaghetti Squash and the Meatballs prepped for supper, so I was able to stick to the meal plan. And I was glad I did!
Super simple but totally delicious.
I reheated the pre-cooked Spaghetti Squash in my cast iron skillet with one tbsp. of olive oil, minced garlic, and shallot. While this was heating, I reheated my meatballs in two cups of marinara sauce.
The meatballs were super easy to make on Sunday. I followed THIS RECIPE from PaleOMG to the tee, except that I subbed ground chicken for ground turkey. Even though the meatballs were “southwestern” they were perfectly delicious in the marinara sauce.
BUT when I woke up this morning, I was still thinking about those poached eggs! So before I even had my morning cup of coffee, I started a pot of water to simmer.
I toasted a slice of Udi’s gluten free Millet Bread and topped it with thick slices of Cabot Cheese. Perfectly cooked poached egg came next and a bit scallions on top.
The only thing that was missing: bacon of course! But I didn’t have time to cook up a few slices. Next time!
I also had a small breakfast parfait on the side:
1/2 of an Udi’s Ver Vanilla Muffin, 1/2 cup Cabot Vanilla Greek Yogurt, and sliced strawberries.