Voila! Summer Squash and Jalapeno/cranberry meatballs. Granted, I didn't make the meatballs, aside from cooking them, but fret not, because I did make the summer squash. I've been trying to get back on track, get back to the good ol' days, three years ago, when I was a size 3. Yep, you read it right. Anyways, back to the food. I made this delicious dish and took pictures, because that's what I do with my Thursdays.
Prep! Prep! Hooray! Here's a how-to: I cut the squash into thin circles, and put them in a hot pan that was drizzled with olive oil. Let 'em soften and sprinkle those beaus with salt & pepper. Let simmer.
Meanwhile, the meatballs are heating on another pan for...until they're hot. (the time is on the package and I'm too lazy to check for you.Also, they're pre-cooked) Coming off of being a vegetarian has never tasted so good.
Here comes the fun and dangerous part. I
sprinkled pieces of Parmesan cheese on the summer squash. This is pretty much a must and I'll tell you why: The cheese gives flavor and texture that the otherwise and admittedly bland veggie wouldn't have on its own (sorry squash!) I made a big mess of my mom's pan with the cheese, it kinda burnt onto the pan so make sure you turn the heat off and wait a sec before sprinkling. Plate it.
What's up Gordon Ramsay? Just kidding, that guy is for.real. For the record, it was delicious and for the record, if this is where healthy starts, well bring it on!
Bon Appetite
you, miss skinny minny, are going to be in for quite the surprise when i come back as jabba the hut. also there's really nothing better than cheese. le festin!
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