Caitríona Redmond: How to make my all-in-one meatball bake
Pic: iStock
I’m planning for the warmer, Summer weather. Somedays I feel like I’m cooking and feeding my children all day long. I find they are asking for food frequently, but we have to try and keep it healthy and that can be a battle.
A little bit of protein in every meal and snack will keep kids feeling satisfied and fuller for longer. A handful of nuts are a great example of a simple snack that’s full of protein.
Dairy products like cheese and yoghurt not only contain protein but also contain Vitamin D which is important for everyone these days as Ireland has high rates of Vitamin D deficiency.
If, like in my house, your kids aren’t great at eating yoghurts or drinking milk you can blend them into a smoothie with fresh fruit and vegetables.
We like to combine a natural yoghurt with some orange juice, fresh spinach, and a ripe banana for a bright green smoothie in the morning.
The boys call it their ‘green monster’ drink and just like that I’ve managed to sneak two portions of fruits and vegetables into their diet without any hassle.
If we don’t have fresh spinach, I use one tablespoon of dried greens from the local supermarket instead.
As the weather is warmer and Irish fruits and vegetables are so sweet, I keep a bowl of freshly washed berries and apples on the table for snacking on during the day and at lunchtime.
I also have a bowl of carrot and pepper sticks. I always tell the kids that they can eat as much fruit and veg as they like.
Eating pieces of dried fruit like raisins and sliced apricots can be very good for encouraging children to develop their pincer grip and fine motor skills. As can pieces of popcorn (but not suitable for small children).
To try and combat the constant snack requests I have a timetable for the day set out on a board in the kitchen so that everybody knows when it’s time to grab a snack or something bigger to eat.
For younger kids, I set a timer on my phone and they like to check the time regularly, trust me!
For young and old alike, we are very likely to confuse thirst for hunger so it’s a good idea to have a jug or a bottle of water on hand at all times.
Set an eating schedule like in school, and stick to it. Arrange to have a small break, big break, after-school snacks etc, like you would during the school day.
Then eat small portions similar to what would fit in a lunchbox, or even pack a lunchbox every day for use at home. This will cut down on food waste.
It’s all about trying to stay one step ahead of the kids so that I can stay on budget and make it through the Summer months without any major financial mishaps.
Every day, I set myself out a lunchbox, even if I’m not leaving the house.
Preparing lunch in advance means I know what I’m going to eat in the middle of the day.
It’s one more step to lightening my mental load. Without the lunchbox at home, I’d be more prone to snacking and making poor food choices.
If I’m working outside the house I’d spend a fortune nipping into shops for snacks or a full meal.
The lunchbox could contain leftovers from dinner the night before, or a sandwich to grab and go.
Either way, I’m cutting back on food waste and keeping my budget on track.
I used to think that lunchboxes were essential only for school lunches. I
’ve learned the error of my ways and now I understand that they are for everyone.
On busy workdays, it’s such a relief to grab the box from the fridge and not have to worry about preparing a lunch.
I have one less thing to worry about and that makes such a difference to my day. Between work and family the mental load can be heavy and anything to lighten that load should be welcomed.
If I’m lucky, the kids will make my lunch when they are preparing theirs the night before school. They take great delight in constructing a lunch for me and no matter what I’ll eat it. Food prepared with love is the best food.
All-in-One Meatball Bake
A cheesy, melty take on a classic.
Preparation Time
20 minsCooking Time
25 minsTotal Time
45 minsCourse
MainIngredients
500g meatballs
2 red onions, sliced
1 red pepper and 1 yellow pepper, sliced
1 tin chopped tomatoes
1 teaspoon each of garlic powder, white pepper, and oregano
A decent pinch of salt
100-200g grated mozzarella
Method
Line a deep baking tray and fill with the meatballs. Cook in the oven at 200°C for 25 minutes. After 25 minutes remove the tray from the oven and carefully drain off the liquid fat. Mine goes into the compost bowl to cool down before scooping into the brown bin.
Add the onions, peppers, chopped tomatoes and seasoning to the tray with the meatballs. Stir well so that all the ingredients are combined. Top with grated cheese and return the tray to the oven for 15-20 minutes. Serve with pasta or crusty bread. You can add veggies on the side or a salad to increase your vegetable intake.
