Friends, I can’t believe what I’m about to tell you. Yesterday Addison knowingly consumed spinach without gagging, choking or pitching a fit. I’m not exactly sure how this happened and I’m still wondering if I dreamed it but the fact remains that I saw him eat spinach. Oh my gosh, I’m still reeling.
I think that this revelation may have something to do with me explaining the benefits of veggies in his diet and that he needs more than just fruit and carrots. He was griping that I fix veggies every night (what a horrible mom) and why couldn’t we just eat nuggets and pasta and stuff like that. I wish. Anyway, I mentioned that spinach has iron in it and that you need iron in your blood. His mind started working and I the idea of being made out of metal was pretty awesome. The prospect of spinach turning him into a robot made out of iron may or may not have contributed to our dinner time success.
1/2 package cooked italian style meatballs
1 shallot, minced
2 garlic cloves, minced
1 can chicken broth
1 can water
8 oz. orzo pasta
1 italian zucchini squash, chopped
1 handful fresh parsley, chopped
3-4 cups fresh spinach
1 can fire roasted diced tomatoes
salt & pepper to taste
dried herb mix to taste
Boil chicken broth and water. Add orzo and cook until al dente.
Heat olive oil in a skillet, add shallot, garlic and meatballs. Saute until shallot is translucent, about 3-5 minutes. Add diced tomatoes, salt and pepper and combine. Add zucchini, parsley and sprinkle with dried herb mix. Add about 1/4 cup of liquid from orzo and combine until liquid is simmering.
Drain orzo, reserving liquid. Add a tablespoon of butter to orzo to keep it from sticking together.
Add spinach to the top of the meatball mixture, pour reserved liquid on top and cover. Simmer, covered, for about 5 minutes then add the orzo and stir it all together.
Iron man here we come.