Since I am a student, and I am a master procrastinator (try saying that 5 times fast) I often find myself with a lack of palatable food options. There are only so many times you can eat celery and hummus, or granola bars. (Note that while I write this post about making healthful options for your freezer, I am actually consuming a massive and unlady-like quantity of bagel bites. Yup!)
Anyway, I do find that having a couple different options in my freezer is the best way to stay happily fed on those days where I just don’t have time or the foresight to make something yummy. I normally keep pesto, tomato sauce, and some variation of protein stocked in my freezer. Tomato sauce is easily accomplished with some good tomatoes and a slow simmer on the stove. Pesto comes together easily in a food processor and when pine nuts are scarce, I make it with walnuts or almonds. Protein requires a bit more patience, but I like keeping seafood, poultry, and red meat so I have plenty of variety. But this is just how I change up my menu
This week I have stocked my freezer with bison/spinach meatballs and turkey/carrot meatballs. It’s not a recipe, because you just need to figure out what you like in your meatballs. And to taste test, you should just fry a small portion of your meatball mix and adjust from there (you know, so you don’t have a freezer full of bland meatballs). The bison meatballs came together nicely with some chopped spinach, parsley, onion, and a generous sprinkle of spices. I like to saute the meatballs in a little wine and chopped tomatoes for an easy over-pasta meal.