Meatball Subs

Quick Note: Very easy, very tasty--definitely a 'guy' recipe. I used extra lean ground beef (in an effort to be a little healthier). I'm sure you could also use lean ground turkey. I used pre-made marinara sauce, but I may try her sauce next time. I made more meatballs from the recipe than she does. They would be HUGE if they were divided as indicated below.

Meatballs

1 1/2 pounds ground sirloin
1 large egg, beaten
1 cup (3 handfuls), Italian bread crumbs
1 medium onion, chopped fine
4 cloves garlic, crushed and minced
1/2 teaspoon crushed red pepper flakes
2 teaspoons (several drops) Worcestershire sauce,
1/4 cup (a couple of handfuls) flat-leaf parsley leaves, chopped
1/4 cup (a couple of handfuls) grated Parmigiano or Romano
Coarse salt and black pepper

5 Minute Marinara Sauce

2 tablespoons extra-virgin olive oil, (2 turns around the pan)
4 cloves garlic, crushed and chopped
1/2 teaspoon crushed red pepper flakes
A handful flat-leaf parsley leaves, chopped, about 2 tablespoons
1/2 teaspoon dried oregano
1 (28 ounces) can crushed tomatoes
1 (14 ounces) can chunky style crushed tomatoes
Salt and freshly ground black pepper

Other ingredients

4 semolina crusty sub rolls, with or without sesame seeds 1 (10-ounce) bag
(2 1/2 cups) shredded provolone or Italian 4-cheese blend
Shredded basil (sweet) or shredded arugula (spicy) leaves, for garnish

Directions

Preheat oven to 450 degrees. Place ground sirloin in a large mixing bowl and punch a well into the center of meat. Fill well with the egg, bread crumbs, onion, garlic, red pepper flakes, Worcestershire, parsley, cheese, and a little salt and pepper.

Mix up meatball ingredients until well combined, yet not over-mixed. Divide mix into 4 equal parts, roll each part into 4 balls and space equally onto a nonstick baking sheet. Place meatballs in oven and roast about 12 minutes.

Break a meatball open and make sure meat is cooked through before removing from the oven.

Heat a medium saucepan over medium heat. Add oil and garlic. When garlic starts sizzling, add herbs and crushed pepper. Allow oil to infuse for half a minute, then stir in the tomatoes and season sauce with salt and pepper. Bring sauce to a bubble, reduce heat, and simmer until meatballs are removed from oven.

Combine meatballs and sauce and pile into sub rolls, 4 meatballs per sub. Top with shredded cheese and place under subs under broiler to melt cheese. Top with shredded basil or arugula.

Source: foodnework.com; Rachel Ray

Lean Hamburgers

Kevin and I buy very lean meat, but without a little help, this makes for some dry burgers. This is our go-to hamburger recipe. We love it! We never go 'out' for burgers.

1 lb 94% lean ground beef (or for the adventurous, ground buffalo)

1/3 of an onion, diced

3-4 T Worcestershire sauce

Mix ground meat with onion and sauce. Form into patties (3 or 4) and grill about 4 minutes on each side, or until meat is medium to medium-well. Wrap the patties in foil until you are ready to serve.

I usually buy fresh whole wheat buns from sprouts. Our favorite toppings include jalapeños, pepper jack cheese, tomatoes, romaine lettuce, and your traditional, ketchup, light mayo, and mustard.

Spinach, Pesto, and Artichoke Sandwiches

These ingredients are divided among 4 sandwiches:

8 slices hearty wheat artisan bread
4 slices mozzarella cheese
1 small can diced artichokes
1/2 cup fresh spinach
2-4 T pesto sauce (or a mixture of basil and olive oil)
Sliced tomato (optional)
Light butter or olive oil

Heat grill pan or griddle. Spread light butter or olive oil on the artisan bread (on the side that will touch the pan). To assemble sandwiches, spread pesto sauce (or basil and olive oil mixture) on the bread, layer spinach, artichoke, cheese, and tomatoes.

Place the assembled sandwiches on the pan and cook until the bread is golden brown on each side and the cheese has melted.

This sandwich is great with soups and salads.

Croque Monsieur

4 (1.5 oz.) slices french bread
4 t. honey mustard (I use spicy mustard)
6 oz. reduced fat deli ham, thinly sliced
4 (1 oz.) slices reduced fat Swiss cheese
1/2 cup fat free milk
3 large egg whites
Cooking spray

Cut a slit in each piece of bread to form a pocket. Spread 1 teaspoon mustard into each bread pocket. Divide ham and cheese evenly among the four pieces of bread.

Combine milk and eggs in a shallow bowl and whisk. Dip sandwiches, 1 at a time, in the milk mixture, turning to coat.

Heat a large nonstick skillet coated with cooking spray over medium-high heat. Add 2 sandwiches, cooking 3 minutes on each side or until golden brown. Repeat with remaining sandwiches.

Calories: 293 Fat: 9.8 Protein: 22.3 Fiber: 1.3

(Source: Cooking Light)