Originally Posted by Diegomayra
Due to the terrible economy there has been a role reversal at my house. I am now a returning student and my wife is now the primary bread winner. I have taken on the role of House-Husband.
Sorry to hear about your dilemma. I know exactly what you're going through. My job (actually my entire department) was out-sourced in 2000 when I was 55. I never was able to find a job that paid anything close to what I had been making. Surprise, surprise!! I became a house-husband and continued in that role until I retired (I'm now 65).
Meals and recipes are hard for us guys to plan. I guess it's because our mothers didn't teach us to cook.
There are lots of good, healthy, and inexpensive meals and recipes on lots of websites. Bicycling magazine has a few recipes in this months issue.
I also like some of the recipes on Dr. Oz's website, like this one
we fixed the other night. It was delicious.
LINGUINE AND QUINOA MEATBALLS WITH TANGY TOMATO SAUCE
Thought your favorite Italian meals were a no-go on your new diet? Wrong! Using quinoa as a secret ingredient
, this spaghetti and meatball dish is just as healthy as it is delicious.
1/4 cup olive oil
1 large onion, finely chopped
3 celery stalks, halved lengthwise and thinly sliced crosswise
1 large carrot, quartered lengthwise and thinly sliced crosswise
1 tsp hot red pepper flakes
1 (28 oz) can tomatoes, chopped, with juices
4 garlic cloves, minced
1 tbsp balsamic vinegar
Salt and freshly ground black pepper
3 tbsp canola oil
1 small onion, finely chopped
1 lb lean ground beef
1 1/2 cups cooked quinoa
1/2 cup finely grated Parmesan cheese
3 tbsp fresh parsley leaves, very finely chopped
1/2 tbsp salt
3/4 tbsp freshly ground black pepper
1 lb linguine
1 large handful fresh basil leaves
To make the sauce, heat the olive oil in a large pot over medium heat. Add the onion, celery, carrot and red pepper flakes, and cook until tender, 10 to 15 minutes. Add the tomatoes, garlic and vinegar and simmer for 20 minutes longer. Season with salt and pepper to taste and set aside to keep warm.
To make the meatballs, preheat the oven to 425˚F. Heat the canola oil in a small skillet over medium heat. Add the onion and cook, partially covered, until very soft, about 10 minutes. Remove from the heat and set aside to cool.
In a large mixing bowl, combine the beef, quinoa, Parmesan, egg, parsley, salt, pepper and cooled onions. Stir until a smooth, homogenous mixture has formed. Roll the meat mixture into 2-inch balls and set them on an aluminum foil–lined baking sheet in neat rows. Bake for 20 to 25 minutes, until nicely browned but still soft to the touch.
In a large pot of boiling water, cook the linguine al dente. Serve the pasta with some meatballs and sauce. Top with a sprinkling of torn basil leaves.