I love to cook, but I don’t have a lot of time to plan out my menus (especially during the week). The purpose of this blog is to recap what I throw together on busy weeknights or lax weekends, so I can inspire others and archive my successes.

My debut dinner recipe: Leftover egg noodles (a well-spent $4 from The Pasta Shop, sold at San Francisco’s Ferry Building Farmer’s Market) with sauteed bell peppers (added Wednesday night!) and ground turkey meatballs (added tonight, see below).

I first learned how to make homemade meatballs from Everyday Food and it’s really pretty simple once you learn the principles (ground turkey or beef, bread crumbs, egg). For tonight, I combined:

1 package Foster Farms Ground Turkey – Lean

1 Thomas English Muffin, crumbled by hand

1 egg

Salt and pepper, to taste

Topped with:

2 tablespoons, Capellino Pesto Pine Nut Sauce

After combining the first four ingredients in a bowl by hand, I shaped 1-inch meatballs and put them in a pan with about a tablespoon of olive oil. It took about 10-15 minutes of flipping the meatballs until browned throughout, then I mixed them in with the leftover pasta, plus pesto sauce. The result was delicious!

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