Greek Style Grilled Wings with Yogurt Dill Sauce #SundaySupper

Greek Marinated Chicken WingsAs most people know, I love tailgating. When the opportunity arose to work with Gallo Family Vineyards on a tailgating recipe I couldn’t resist. I mean I did host the tailgate #SundaySupper the past two years in a row.

Even though the past few years have been pretty sorry years for my team and we aren’t expecting much out of them this year I will still enjoy whipping up some tasty tailgating favorites.

Marinated Wings

I love to enjoy a large variety of food when tailgating, from nachos to brownies, but chicken in some form or another is always included.

Grilled wings are my absolute favorite, and I would argue that grilling is the best way to cook wings. The marinade was a no brainer for me. I use it a lot for grilled chicken breasts and they are always tender and juicy.

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I leave the beer for my husband and when tailgating I always reach for the wine. I love that Gallo Family Vineyards now makes these mini (187mL) bottles that are perfect to take along to the tailgate. Since this recipe uses only 1/4 cup of Chardonnay you are left with the perfect amount to enjoy while munching on the wings and other tailgating treats.

Gallo even has a section of their website devoted to wine and BBQ pairings if you need ideas of what wine to pair with those hot dogs or burgers you just threw on the grill with your wings.

If you are looking for a specific variety of Gallo wine you can use the store locator on their website and I even have a $1 off coupon for you.

Greek Marinated Chicken Wings with GFV

Greek Style Grilled Wings with Yogurt Dill Sauce
Prep time: 
Cook time: 
Total time: 
Serves: 2-4
 
Ingredients
For the Wings:
  • 2 teaspoons fresh oregano, chopped
  • ¼ cup Gallo Chardonnay
  • ¼ cup olive oil
  • 1 lemon, zested and juiced
  • 2 garlic cloves, minced
  • ¼ teaspoon salt
  • ⅛ teaspoon pepper
  • 2 lbs chicken wings, tips removed
For the Yogurt Dill Sauce:
  • 5oz Greek yogurt
  • ½ lemon juiced
  • 2 garlic cloves, minced
  • pinch of salt and pepper
  • ⅛ teaspoon dill
Instructions
  1. Combine all the ingredients for the wings in a large ziploc bag. Marinate for 1-2 hours.
  2. Heat half of grill to medium high. Place wings on the heated side and cook 1-2 minutes per side to brown. Move to the cold side of the grill and allow to cook for 15 minutes (leaving the other side on medium high heat.) Finish by crisping them up on the hot side by cooking an additional 1-2 minutes per side.
  3. While chicken is marinating combine all the sauce ingredients together in a small bowl. Refrigerate until ready to serve.

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Sunday Supper MovementJoin the #SundaySupper conversation on twitter on Sunday! We tweet throughout the day and share recipes from all over the world. Our weekly chat starts at 7:00 pm ET. Follow the #SundaySupper hashtag and remember to include it in your tweets to join in the chat. To get more great Sunday Supper Recipes, visit our website or check out our Pinterest board.

Would you like to join the Sunday Supper Movement? It’s easy. You can sign up by clicking here: Sunday Supper Movement.

Compensation was provided by Gallo Family Vineyards via Sunday Supper, LLC. The opinions expressed herein are those of the author, and are not indicative of the opinions or positions of Gallo Family Vineyards.

 

Freezer Meal: Vegetable Enchiladas

It’s no secret, we love Mexican food. It also happens to freeze well, just take a look at the freezer section of your local grocer, burritos and enchiladas galore.

Veggie Enchiladas - Supper for a Steal

When I was planning out what to make for our freezer meals I surveyed what I had on hand first. We always seem to have enough tortillas to throw a block party fiesta. I wanted to use them up so I planned a few different Mexican meals.  I actually had a little leftover filling from these enchiladas so I rolled it up in burrito size tortillas and made some freezer burritos. I tried the veggie one the night we got home from the hospital and while I’m pretty sure I was half asleep, it was a delicious combination.

Preston from The Hatch Chile Store had sent me some roasted hatch chiles back in June and they sat in my freezer for a while when I took a little cooking break. Finally I broke into them when making up these enchiladas. They added the perfect amount of heat to this dish. I suggest ordering yourself some of these to keep in your freezer then just pop one or two out to throw in a dish.

Veggie Enchiladas

 

 

Freezer Meal: Vegetable Enchiladas
Prep time: 
Cook time: 
Total time: 
Serves: 3-4
 
Ingredients
  • 1 small onion, chopped
  • 2 garlic cloves, minced
  • 1 medium zucchini, chopped
  • 2 teaspoons olive oil
  • 1 can black beans, drained and rinsed
  • 1 cup frozen corn
  • 2 hatch green chiles, roasted and chopped
  • 1½ cup shredded cheese, divided
  • 2 tablespoons taco seasoning
  • 8 fajita size tortillas
  • 1 can enchilada sauce
Instructions
  1. In a skillet over medium heat saute onion, garlic, and zucchini in olive oil until softened, about 5 minutes. Transfer to a large bowl and mix together with black beans, corn, green chilies, 1 cup shredded cheese, and taco seasoning.
  2. Pour ½ the can of enchilada sauce in the bottom of a 9x13 pan. Fill tortillas with filling, roll up and place seam side down. Cover with remaining enchilada sauce and cheese.
  3. Cover and freeze. When ready to bake, let thaw, heat oven to 400 degrees, and cook covered for 15 minutes, remove foil and bake an additional 5 minutes.

Approx cost per serving: $1.97

Freezer Meal: Minestrone Soup

When brainstorming my freezer meals I tried to make up a pretty diverse selection. I’m not the type of person who can eat the same thing over and over again so I made a few pasta dishes, a few Mexican dishes, and two different soups, some meals with chicken and some that were vegetarian.

Minestrone soup is the perfect vegetarian soup, in my opinion. You can add plenty of veggies, beans, and pasta for lots of bulk.

Minestrone Soup

I’m one of those people who freezes their bread so I always have lots of options to make a quick garlic bread, whether it’s on a pretzel roll or pita. I’ve actually had more time around dinner than I thought I would so I can easily put the baby down in the swing for a few minutes and whip up some garlic bread to serve with our soup.

Since this soup is already loaded with veggies you don’t even have to worry about serving much more than soup and bread, of course everyone has been spoiling us with brownies and cookies, so maybe one or two of those afterwards, and you are set.Minestrone Soup - Supper for a Steal

Prep time: 
Cook time: 
Total time: 
Serves: 6-8
 
Ingredients
  • 2 teaspoons olive oil
  • ½ onion, chopped
  • 3 carrots, chopped
  • 2 stalks celery, chopped
  • 2 cloves of garlic, minced
  • 1 (28oz) can diced tomatoes
  • 4 cups vegetable or chicken stock
  • 1 can cannellini beans, drained and rinsed
  • 2 bay leaves
  • ¼ teaspoon dried Italian seasoning
  • 1 medium zucchini, diced
  • 2 cups frozen chopped spinach
  • 1 cup uncooked small pasta
  • salt and pepper, to taste
  • parmesan cheese, for garnish
Instructions
  1. Heat oil in a large dutch oven or stock pot over medium heat. Add onion, carrots, celery, and garlic, saute until fragrant and softened, about 10 minutes.
  2. Add tomatoes, stock, beans, bay leaves, Italian seasoning, zucchini, and spinach. Simmer 10-15 minutes. Add pasta and simmer for an additional 7-8 minutes. Salt and pepper, as needed.

Freezer Meal: Chicken and Broccoli Alfredo

We are just now breaking into the freezer meals I prepared. Well, we did eat the burritos the first night we got home from the hospital, but I’m pretty sure I was still asleep while I was eating so the burrito post will have to wait until we heat up the next batch. Friends and family have been bringing us meals for the last week and a half that we have been home. I think one of our friends delivered 3 lbs of chicken and yellow rice so we have had no reason to cook up any of the stuff I stocked away yet.

Chicken and Broccoli Alfredo - Supper for a Steal

On Tuesday though we didn’t have a dinner delivery and we had frozen all the chicken and yellow rice leftovers so we were in need of dinner to eat. I pulled out this chicken and broccoli alfredo, let it defrost, then popped it in the oven for 30 minutes. Since I put broccoli and sun dried tomatoes in it I didn’t even worry about making a veggie to go on the side, even though I did stock up on some frozen veggies when they were on sale a few weeks ago.

Chicken and Broccoli Alfredo

I was surprised how well this held up in the freezer. Usually creamy dishes can get a little funky in the freezer, but this came out perfectly. I think this will become one of my go to dishes for new parents. They can then freeze it or eat it right away. Give it with a loaf of garlic bread and some brownies and you are good to go.

Freezer Meal: Chicken and Broccoli Alfredo
Prep time: 
Cook time: 
Total time: 
Serves: 4-6
 
Ingredients
  • ½ lb fettuccine
  • 3 cups broccoli florets
  • 6 tablespoons butter
  • 3 tablespoons flour
  • 1 (14.5 oz) can chicken stock
  • ½ cup half and half
  • ½ cup grated parmesan cheese
  • 1 cup cooked chicken, cut into ½ in cubes
  • ½ cup oil packed sun dried tomatoes
Instructions
  1. Preheat oven to 350 degrees (unless freezing).
  2. Cook pasta according to package directions. Add broccoli in the last 2 minutes. Drain and set aside.
  3. Melt butter in a saucepan over medium heat. Whisk in flour and cook 3-4 minutes. Slowly whisk in chicken stock and bring to a boil, stirring constantly. Remove from heat stir in half and half and grated parmesan cheese.
  4. In a baking dish mix together sauce, noodles and broccoli, chicken, and sun dried tomatoes until well combined. Sprinkle with extra parmesan cheese, if desired.
  5. Bake 30 minutes until hot and bubbly.
  6. To freeze do not bake, cover tightly and freeze. Defrost before baking in a 350 degree oven for 30 minutes.

Adapted from A Dash of Sanity

Approx cost per serving: $1.60

 

Introducing Hadley Lane

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On Friday August 15 at 5:30 am we welcomed our little girl, Hadley Lane into the world.

We had a great labor and delivery. After arriving at the hospital at midnight she was born only 5 1/2 hours later. I was scheduled to be induced Sunday August 17, but I’m glad she decided to come on her own before the induction. As much as I wanted to meet her and was so over being pregnant, induction was not in my plans and all week I tried every tip to help start labor naturally. I can’t say that any of them worked. I think she just knew what was the right day for her.

I’m so happy and blessed to have the natural med free birth that I wanted, but am very glad I was at the hospital since I had a few complications with my bladder afterwards.

Our little girl was  7lbs 7oz and 20 inches at birth. She lost almost a pound before leaving the hospital, but as of last Monday was back up to 7lbs 4oz and I’m sure has surpassed the 8lb mark now. She has quite the healthy appetite. (Thanks to all the good food our family and friends are bringing us).

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My bladder problems and her slight jaundice kept us in the hospital an extra day, but after we got home we realized we kind of liked being “on vacation” at the hospital. We had our moms around to help for the first two nights we were home, which was a huge blessing, because a certain someone has decided she much prefers to sleep during the day and play at night. Although I have been getting a few hours of sleep each morning and we have had a few stretches of 4 hour sleeps.

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We have spent most of our days since coming home from the hospital over a week ago snuggling and napping on the couch. I’m a big fan of the theory that you can’t spoil a newborn, which is good because this little lady sure has been spoiled since we got home.

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The dogs came home to meet their sister, mid week last week, and surprisingly they are pretty good with her. I thought Wyatt would have more issues, but they both pretty much leave her alone. And so far their barking doesn’t seem to bother her, she will snooze right through it.

Bang Bang Chicken Tacos

Bang Bang Chicken Tacos

Tacos are a favorite meal around here. But honestly I don’t make them often enough because it usually involves purchasing a lot of different ingredients. I tend to only make them when we already have a bunch of toppings in the fridge from other meals. We already had cabbage, avocado, Greek yogurt, cheese and tortillas. Chicken and tomatoes were all I needed to complete this meal.

Bang Bang Chicken Taco - Supper for a Steal

I forgot how much I LOVE bang bang shrimp and the like. We were out at a different restaurant with their own version and I just got an order of their bang bang shrimp for dinner. So good! It was time to finally make those bang bang tacos I had on my to make list.

Because my husband isn’t a huge fan of shrimp, I made them with chicken. Either would be excellent.

Bang Bang Chicken Tacos - Supper for a Steal

 

Bang Bang Chicken Tacos
Prep time: 
Cook time: 
Total time: 
Serves: 4
 
Ingredients
  • 1 lb chicken breast, cut into chunks
  • 1 teaspoon olive oil
  • 2½ tablespoons mayonnaise
  • 2 tablespoons green onions, chopped
  • 2 teaspoons Thai sweet chili sauce
  • tortillas
  • favorite taco toppings: avocado, cheese, sour cream, tomato, cabbage, etc
Instructions
  1. Heat olive oil in large skillet. Cook chicken for 7-10 minutes until fully cooked. Meanwhile mix together mayo, green onion, and chili sauce in a large bowl. Toss with chicken when done cooking and assemble tacos.

Approx cost per serving: $2.40

Lemon Chicken Noodle Soup

Lemon Chicken Noodle Soup

It is HOT here in Florida, but that doesn’t stop me from enjoying the occasional bowl of soup.

Since I love any and all one pot meals, soup ranks pretty high on my list.

I have stated before that I’m not a chicken noodle soup fan, well maybe that’s changing, or maybe it’s because the only chicken noodle soup I had ever really tried was from a can and I know I’m definitely not a canned soup fan. Because I was a big fan of this chicken noodle soup. It’s got to be the lemon in it. Lemon instantly makes everything better (except restaurant lemons in water – please don’t do that).

Lemon Chicken Noodle Soup - Supper for a Steal

This made a large batch of soup so whatever we didn’t eat went into the freezer for post baby meal. We haven’t had the chance to eat it yet, but I’m sure it will be just as good. Soup usually hold up well in the freezer.

Lemon Chicken Noodle Soup
Prep time: 
Cook time: 
Total time: 
Serves: 6
 
Ingredients
  • 2 tablespoons olive oil, divided
  • 1 lb chicken breasts, cut into 1 inch chunks
  • salt and pepper
  • 2 cloves garlic, minced
  • ½ white onion, diced
  • 2 carrots, peeled and diced
  • 2 stalks celery, diced
  • ½ teaspoon dried Italian seasoning
  • 5 cups chicken stock
  • 1 cup water
  • 2 bay leaves
  • ¾ cup uncooked short pasta
  • 1 sprig rosemary
  • juice of 1 lemon
Instructions
  1. Heat 1 tablespoon of olive oil in large stockpot or Dutch oven over medium heat. Season chicken with salt and pepper, add to pot and cook 3-4 minutes. Set aside.
  2. Add remaining olive oil and cook garlic, onion, carrots, and celery. 3-4 minutes, until tender. Stir in Italian seasoning.
  3. Stir in chicken stock, water, bay leaves and bring to a boil. Add pasta, rosemary, and return chicken to pot. Reduce heat and simmer until pasta is cooked, about 15 minutes. Stir in lemon juice. Season with salt and pepper to taste.

Adapted from Damn Delicious

Approx cost per serving: $1.37

Chicken and Mushroom Skillet

Here is a unique one pot meal for you (unless you count the pot to make the rice in, so just don’t do that). The sun dried tomatoes give this dish a nice rustic feel and it’s loaded full of veggies with all those tomatoes, onions, and mushrooms. Scoop a little rice into a bowl and top with the chicken mixture and you are set for dinner tonight.Chicken and Mushroom Skillet

 

You won’t find me whipping up three different side dishes along with a main course pretty much ever, unless we are having a large crowd and I can do a lot of it in advance. Our everyday dinners are pretty simple, which is why I’m a big fan of anything we can eat out of one bowl. If there is a protein and a veggie in their I say good enough.

Since the skillet takes about 45 minutes start to finish you’ve got plenty of time to put on a pot of brown rice. My go to is usually white rice, since it cooks quicker, but when I know I have the time I do like to use brown.

Leftovers will reheat well from the fridge or freezer.

Chicken and Mushroom Skillet
Prep time: 
Cook time: 
Total time: 
Serves: 4-6
 
Ingredients
  • 2 tablespoons olive oil
  • 1 lb chicken breasts, cut into strips
  • 1 teaspoon salt
  • 1 teaspoon pepper
  • ½ white onion, diced
  • 3 cloves garlic, minced
  • 8oz mushrooms, rinsed and sliced
  • ⅔ cup sundried tomatoes, sliced
  • 1 (15oz) can cannelini beans, drained and rinsed
  • 2 (15oz) cans diced tomatoes
  • 1 teaspoon oregano
  • ½ teaspoon thyme
  • 1 tablespoons sugar
  • 2 cups cooked rice
Instructions
  1. Season chicken with salt and pepper. Heat olive oil in large skillet over medium high heat and brown chicken 3 minutes per side. Remove and set aside.
  2. Add mushrooms to skillet and brown. Remove and set aside.
  3. Add onion, saute for 3-4 minutes. Add garlic and sun dried tomatoes. Cook for 2-3 minutes. Add in the diced tomatoes with juice, beans, oregano, thyme, and sugar.
  4. Return the chicken to the pan, cover, and cook for an additional 10 minutes.
  5. Stir in mushrooms. Serve over rice if desired

Approx cost per serving: $2.97

Fun Friday: Nursery Reveal

Besides food, some of my favorite things are decorating and DIY projects, just ask my husband, he’s always thrilled when I rope him into one of my many projects. I like to work with things I have and transform them to fit the space I envision.

When we first found out we were having a little girl I had no idea where I wanted to start with a nursery. I searched for inspiration, but was coming up short. Then a few weeks later Decor Chick posted this pink room makeover that she had just completed for her daughter. I fell in love with all the shades of pink and immediately knew where I was going to be drawing my inspiration from. But I didn’t want just pink so I kept searching and came across this Aqua, Pink, and Green Nursery on Project Nursery. I loved how the colors tied together. We already have a lot of turquoise, aqua, and blues going on in our house so I wanted pink and green to be the main colors with little pops of aqua.

I went back and forth between three different shades of pink for the walls and ultimately decided on Sherwin Williams Fussy Pink (which I had color matched at Ace during their BOGO paint special. I also picked up the white that I used for the dresser). I think it was the name that sold me. Hagin hopes that it doesn’t foreshadow what is to come.

After painting the room the next items to check off the list were painting the dresser and glider. The dresser had been in our office and the glider was given to us. I set up shop in the garage and got to work on both of those. I used spray paint on the glider and a brush and roller on the dresser.

This is the view looking in from the door to the room, her closet is not pictured on the left (for reference).

Pink, Green, Aqua Nursery_2

I woke up to a text from my sister one morning with a picture of a monogram above a crib saying, “you must do this in the nursery”. My reply, “way ahead of you, already ordered the monogram”.

Using one of my free paint samples that I had picked up from Lowes thanks to Coastal Living I painted it a lime green to match.

The crib bedding was a pieced together project. After searching and searching I could not find anything premade that I liked. Everything I found was to pastel and washed out. I was going for color. I did find one set I liked from Target, but it was older and they only carried the crib skirt. I tried purchasing the bumper on eBay and lost out, so plan B was to order the skirt and a few fabric swatches I liked and hope they match. When the fabric swatches came in they were almost a perfect match to the pink and green in the skirt. Initially I planned to make the bumper myself, but I chickened out and had the bumper and fitted sheet made by a great Etsy seller who was just opening up her shop, Lily Lane Bedding. I told her the fabrics I wanted and she made it and shipped it out to me within a few weeks, keeping me update with the progress along the way.

The custom bedding was definitely my splurge for the room, but after working on a few of the other projects for the room I am way more confident in my sewing skills and I’m pretty sure for the next baby I will be able to make it all myself.

Pink, Green, Aqua Nursery_9

Pottery Barn Kids carried sheers lined with pom pom trim. I wanted green trim they only had aqua and pink. I considered buying aqua for a hot second, but my store was out and they were $50 per panel. So once again onto plan B. I picked up some plain white sheers at JCPenney which, with a coupon were about $10 each and found some green pom pom trim on Etsy for a little less than $20. I saved myself some big moolah by doing this one myself. $60 compared to $200, I’ll take it. My sewing confidence was renewed. I was ready to move on to bigger projects.

My friend was selling the lamp at her garage sale, but the perk of being her friend she gave it to me for free. After a coat of spray paint it worked perfectly in the room with a cheap white shade from Target. The little dish holding bows is from Hobby Lobby. Hagin forced me to buy it after we drove 45 minutes to the closest store and I only had one other thing in my cart.

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So far I have made two changing pad covers following this tutorial. I can’t believe I actually considered buying custom changing pad covers for $40+ when I made this myself in about an hour for the price of the fabric (which was about $8 for a yard). One I made out of leftover fabric from the glider and then I have this hot pink one. I’m kind of obsessed with making them now so I assume there will be a few more to come.

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This glider is like my proudest sewing moment ever. I was incredibly intimidated when starting and put this project off for a while. The tutorial I was following (which can be found here) used zippers and elastic and plenty of fancy sewing words that I had never heard of before. But I did it, minus the zippers, I just used velcro instead. I now have a completely removable and washable slip cover. It’s so soft and cozy. I’ve caught the dogs napping on it many times.

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I do have plans to hang a few pictures in the glider corner, but that will happen… eventually. I still haven’t hung anything in the kitchen since the remodel so if we go by that timeline I may hang those frames in about a year.Pink, Green, Aqua Nursery_4

I found the basket for the blankets at HomeGoods, it just jumped into my cart. Perfect for holding all the different baby blankets we have.

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I love a good gallery wall and recently the more random the more I like it. I didn’t even plan to use a few of these frames, but as I laid everything out I really liked the eclectic look of it all. I can’t even tell you how many nail holes I hammered trying to get it perfectly eclectic. Good thing for paint and spackle!

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This little girl has already built up quite the collection of clothes. I had to stop buying so we can actually leave the house to go shopping for new outfits every once in a while.

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I had so much fun decorating this room, but now I’m a little sad it’s over. It was the last blank slate in the house. Time to redecorate our bedroom I guess ;)

Turkey Meatballs with Zoodles

This post and for the next few weeks I have scheduled posts in advance. Just in case baby decides to make her debut a little early and to give me time to adjust to life with a newborn.

Zucchini is plentiful in the summer. If I had a green thumb, or better yet actually watered my garden, just maybe I would consider growing it. It is my all time favorite veggie.

My mom used to make shredded zucchini as a side for dinner often. They were pretty similar to the zoodle craze that is going on now, so I knew I had to get myself a spiralizer and try out some zoodles. I picked up this one on Amazon, for a little over $10.

Healthy Chicken Meatballs with Zoodles

Even though we just redid the kitchen I have already run out of storage space, so keeping it small was key. I have heard awesome things about the big Paderno spiralizer, but I just don’t have the storage for that right now. My little handheld one works great for making zoodles or vegetable salads.

Because zucchini has a lot of water your sauce may get a little soupy once you mix everything together, just a warning.

But for a healthy, low carb dinner you can’t beat the flavor. My husband isn’t a spaghetti squash fan and I don’t like it in place of noodles so we have never been able to fool ourselves into eating that instead of pasta, but we both like zoodles. Not necessarily because they remind us of noodles (although much more so than spaghetti squash), but because we both like zucchini anyways.

Healthy Turkey Meatballs with Zoodles - Supper for a Steal

Turkey Meatballs with Zoodles
Prep time: 
Cook time: 
Total time: 
Serves: 4
 
Ingredients
  • 1 lb ground turkey breast
  • ¼ cup seasoned breadcrumbs
  • ¼ cup grated Parmesan
  • 2 carrots, grated
  • ½ onion, grated
  • 2 garlic cloves, minced
  • 2 tablespoons fresh parsley, minced
  • 1 egg
  • ½ teaspoon salt
  • pepper
  • 3-4 medium zucchini
  • 1 tsp olive oil
  • ⅛ tsp garlic powder
  • pinch of salt and pepper
  • 1 jar (about 28-32oz) marinara sauce (homemade or store bought)
Instructions
  1. Combine turkey through pepper in a large bowl. Mix well and scoop into meatballs. I use my 1½ tablespoon cookie scoop to form them. Cover a large baking sheet with foil and broil meatballs for 10-15 minutes until cooked through.
  2. Heat sauce in a pot and drop meatballs in. Simmer while you prepare the zucchini noodles.
  3. Using a spiralizer or julienne peeler make "noodles" out of your zucchini. Heat a large skillet to medium, saute zucchini in olive oil. Add garlic powder and a pinch of salt and pepper. Toss to combine. Cook for 3-4 minutes just to heat everything up and slightly soften the zucchini.
  4. Serve zucchini in bowls straining out as much water as possible topped with sauce and meatballs.

Approx cost per serving: $3.36