Porky Pasta

Hellloooooooo!  It’s Tuesday morning, and I have to go back to work today.  Bah!  Blurg! Tim had the day off yesterday, so I took it off as well and used some of the free time to do some experimental cooking.  My basil was going nuts, so I decided to make some pesto using this recipe.  It’s incredibly easy to make, especially with a food processor.  I left out the Parmesan to make the recipe more paleo, and neither Tim nor I noticed it was missing. I baked a spaghetti squash in the Nesco Roaster, shredded it up, topped it with some ground pork and then poured a sizable helping of pesto over the whole mess.  I stirred it well, added some salt and pepper, and wow.  Delicious.  Tim has named this recipe, “Porky Pasta,” which I think is funny.  I think this would taste great with some sauteed veggies (zucchini?) as well.  The recipe makes A LOT of pesto, so I poured the remainder into ice cube trays, covered each cube with a little olive oil, then pressed saran wrap into the cups and froze the tray.  This morning I’ll pop the cubes out and put them in a freezer bag.  Each cube should be about 2 T of pesto.  I’ve never frozen pesto before, so hopefully this works out well.  Pesto is too expensive to waste!!

I also tried a new Health-Bent recipe, Barbacoa Meatballs with Guac.  This was another insanely easy recipe.  You mix up an assortment of spices, add it to the meatballs, bake them, and you’re done.  The “guac” is a very simple recipe – avocado and lime juice and s&p.  The meatballs did turn out a little dry, but we found that drizzling them with olive oil took care of that problem.

And there you go – two easy recipes to try.  Hope you have a great Tuesday!

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