Much as we love spending the winter in Arizona, we are always happy to be back in Denver, for a number of reasons. We are lucky enough to be able to enjoy a second springtime. We see the cactus flowers in Arizona in March and April, and we are back just in time to see the end of the forsythia blossoms and the beginning of the lilacs and the iris. I love to get my garden planted – mostly herbs and a couple of tomato plants – and will put in my petunias just as soon as the tulips die completely back and make room for them.
This spring, I have made a few resolutions. It makes sense since most of the resolutions I made in January have been forgotten. Not just neglected; I can’t even remember what they were. Sigh.
I have been feeling like a slug because we got out of the habit of exercising, something we had done faithfully for a long time. And I have been putting on weight, something I conveniently blame on my low fiber diet (rich in carbs and sugar), forgetting that one can eat low fiber without eating ice cream every night after dinner. Sigh again.
So I am facing the upcoming warm months with renewed energy and commitment. I started by going to the gym Monday, and plan to go every Monday, Wednesday and Friday beginning right now. Tuesdays and Thursdays I will lift my measly little weights at home. Hey. It can’t hurt.
Furthermore, while I’m not going on a diet (diets don’t work for me; all I think about is food), I am simply going to cook healthier meals.
While in Mesa, I walked over to our nearby Basha’s most every day of the week. I am determined to walk to the grocery store here as well. King Soopers and Whole Foods are a bit farther away than Basha’s, but no matter. Even if I don’t do it every time, I can do it regularly.
There are simple things around the house that will get me better organized. For example, when I want to remember to take something upstairs, I put Whatever-It-Is on the steps. And then I step over them again and again because heaven forbid I would bend over to pick Whatever-It-is up. And then I would just have to PUT WHATEVER-IT-IS AWAY!
No more! Whatever-It-Is will go up with me the next time I climb the stairs.
And speaking of the stairs, I am determined to stop thinking of walking up the stairs as undertaking the Bataan Death March. The other morning I used the last tissue from the box in the kitchen. I found myself using paper towels or toilet tissue to wipe my nose until I finally realized that it wasn’t going to kill me to walk the exactly 14 steps up to the linen closet upstairs where I keep my boxes of tissues. Our house in Mesa is small, and 14 steps will get you practically anywhere in the house. But I don’t live in Windsor Palace, so the stairs will become my friend.
Sometimes I come to the sudden realization that my glasses are so dirty I can practically not see out of them. I am going to use my handy-dandy microfiber cloth to clean my glasses each and every morning before I put them on.
As part of my healthier eating, I found a recipe for a casserole that uses ground chicken for the meatballs. I halved the recipe and we enjoyed it for dinner, with plenty for leftovers.
Chicken Parmesan Meatball Casserole, courtesy Buns In My Oven
For the meatballs:
1 pound lean ground chicken
1 cup panko bread crumbs
1/2 cup grated Parmesan cheese
1/4 cup milk
For the casserole:
1 pound campanelle pasta (any small shape is fine, such as ziti)
1 jar (24 ounces) marinara sauce
2 cups grated mozzarella cheese
1 teaspoon Italian seasoning
Bring a large pot of water to a boil and add the pasta. Cook for 1 minute less than package directions state.
Preheat oven to 450 degrees.
While the pasta is cooking, prepare the meatballs. Add all of the ingredients to a large bowl and use your hands to mix them together well. Form into small balls, about 1 inch in diameter and place on a parchment lined baking sheet. Bake for 10 minutes or until cooked through and no longer pink. Remove from the oven and reduce the oven temperature to 350 degrees.
Add the pasta sauce to a large bowl and stir in the cooked pasta and meatballs. Stir gently to coat everything in sauce.
Spread half of the pasta and meatballs into a 9×13 baking dish. Top with half of the mozzarella cheese. Repeat layers. Sprinkle with Italian seasoning. Bake for 20 minutes or until the cheese is melted. Serve immediately.