Turkey Meatball Subs

Nope, this isn't a toasted sub from a chain sandwich place. It's homemade and much better than I've gotten at any chain restaurant if you ask me. My husband always orders a meatball sub anytime we do happen to eat at a sandwich place, so I decided a while back I would start making them at home occasionally since he likes them so much. I didn't have any ground beef in the freezer but I did have some lean ground turkey. I decided to use that for my meatballs tonight along with some whole wheat sub rolls I had in the freezer. They were so delicious and somewhat healthier than regular meatball subs! Healthier if you don't count all the cheese I put on mine.
; ) Subway's got nothing on me!

Turkey Meatball Subs

1 lb lean ground turkey
1/3 cup finely chopped onion
1 tsp italian seasoning
1 clove minced garlic
1/2 cup bread crumbs
1/4 cup grated parmesan cheese
1 tsp each salt and pepper
1-2 Tbsp extra virgin olive oil

*1 jar marinara sauce
*sub rolls
*provolone or mozzarella cheese-2 slices per sub


Mix all ingredients in a bowl until just combined. Heat a skillet over medium heat with about 1-2 Tbsp olive oil. Form the turkey mixture into balls and place in the skillet. Turn the meatballs every couple minutes to brown on all sides. Add marinara sauce to the pan, cover and let simmer over low heat about 15 minutes to ensure the meatballs are completely cooked. Place 4 meatballs on each sub roll that has been sliced lengthwise and spoon the marinara sauce over the meatballs. Top with cheese (I used provolone) and place under the broiler for a couple minutes to toast the bread and melt the cheese.

Roast Beef with Spicy Parsley Tomato Sauce

It's funny how you see recipes you want to try and then sometimes just forget about them. That is the case with this recipe. I saw it several months ago and thought it looked great and put it on my list to try. Somehow it got pushed further and further down the list until I had almost forgotten about it. Then I saw the episode of Everyday Italian last week where Giada makes this dish and remembered saving it to try. So I decided I would put it on the menu for the week. It turned out pretty well. The roast was a little tough, but I thought the sauce was great! I really enjoyed it with my pasta. I'm not sure if I would make the recipe again as it is. I will be saving the sauce recipe though. It's slightly spicy and there's a subtle bite from the red wine vinegar that I thought was so good with the roasted tomato flavor.

Roast Beef with Spicy Parsley Tomato Sauce

Beef Roast:

1 (2 to 2 1/2-pound) sirloin tip or chuck beef roast
3 tablespoons olive oil
4 Roma tomatoes, cut in 1/2
2 teaspoons herbs de Provence
Kosher salt and freshly ground black pepper

Spicy Parsley Tomato Sauce:

1 1/2 cups fresh flat-leaf parsley
2 garlic cloves
1/2 teaspoons red pepper flakes
3/4 teaspoon kosher salt
3/4 teaspoon freshly ground black pepper
2 tablespoons red wine vinegar
1/2 cup extra-virgin olive oil

To make the beef roast, preheat the oven to 375 degrees F.

Season the beef with salt and pepper. Season the tomatoes with salt, pepper, and herbs de Provence.

Place a medium, heavy roasting pan or Dutch oven over high heat. Heat the olive oil. Sear the beef over high heat on all sides. Turn off heat. Place the seasoned tomatoes around the seared beef and place the pan in the oven. Roast until a meat thermometer reads 130 degrees F. for medium rare, 135 for medium, about 30 to 40 minutes. Take the roast out of the oven, tent loosely with foil, and let rest for 10 to 15 minutes. The internal temperature of the meat should rise 5 degrees F more and the juices will redistribute into the roast.

To make the sauce, place the parsley and garlic in a food processor and pulse until the parsley is finely chopped. Add the red pepper flakes, salt, red wine vinegar and the roasted tomatoes from the beef pan and process until pureed. Add the olive oil in a steady stream with the machine running.

To serve, slice the roast and place on a serving platter. Drizzle a little sauce over the meat. Serve the remaining sauce in a small bowl alongside.

Chicken Parmesan and Buttery Garlic Croutons

One of our favorite Italian dishes is chicken parmesan. It's such a simple and comforting dish, and I usually have all the ingredients on hand to make it. It always turns out so delicious that I ask myself why I don't make it more often. We had this tonight for dinner with some spaghetti and a salad. Dinner was ready in under 30 minutes. Can't beat that.

Chicken Parmesan

4 chicken breasts, pounded thin
1 cup italian style bread crumbs (I made my own but you could buy them)
1 cup grated parmesan cheese
2 eggs, beaten
salt and pepper

Preheat oven to 375. Set up three shallow bowls; one with the parmesan cheese, one with the eggs, and one with the bread crumbs. Salt and pepper both sides of your chicken breasts. Dip one chicken breast in the parmesan and pat to coat it with the cheese. Then dip it in the egg and then the bread crumbs. Be sure to coat it well. Do this for the other remaining chicken breasts and place them in a baking dish. Bake for 20-25 min until chicken is no longer pink. Broil on each side 2 min for a crispier crust.

Serve with your favorite pasta and marinara sauce. Top with additional parmesan if desired.


I also made some homemade croutons tonight to go on my salad. I had some leftover dinner rolls so this was a good way to use those up. So simple and so good!

Buttery Garlic Croutons

4-5 small dinner rolls (this could be made with regular bread as well)
4 Tbsp unsalted butter
1/4 tsp garlic powder(you could also use minced garlic but remove it from the melted butter before placing the bread cubes in the pan so it doesn't burn)

Cut the bread into 1"cubes. Heat a pan over medium heat and add butter. Once the butter is melted, add the garlic powder and the bread cubes. Toss the bread around or turn with a spoon every couple of minutes to brown on each side. Once brown and crispy, place the croutons on a plate with a paper towel to drain any excess butter. Allow them to cool and serve on your favorite salad.

Another day, another pizza

When I gave my husband his options for dinner tonight, he voted for pizza of course. I should have known what he'd say really. When given the option, he will almost always say pizza. I figured he wouldn't want what I wanted on his pizza, so I decided to do a half and half pizza. That way we would both be happy. It turned out great. Another successful pizza!

1 refrigerated pizza crust (or fresh or frozen dough)
2 Tbsp olive oil
1 1/2 cups shredded mozzarella cheese
1 cup pizza sauce

My half:
1/2 cup baby spinach
1/4 large tomato thinly sliced
salt and pepper, just a little

His half:
1/2 cup baby spinach
1/2 cup pork sausage, cooked and drained

Preheat oven according to pizza crust instructions. Brush olive oil on pizza crust. Spread sauce on the crust, top with cheese and remaining toppings. Bake as directed.

Adventures with Wonton Wrappers

So here's one more thing I can mark off my list to try-cooking with wonton wrappers. I've always been afraid to use them because for some strange reason I thought they would be difficult to work with. They really weren't though. I figured they had to be easier than making my own pasta dough. It was a little time consuming filling each ravioli but once that was done they cooked up quickly. My husband and I both thought they worked out really well for this dish. I bought them specifically to make this ravioli but can't wait to try them in other dishes!

Three Cheese Ravioli with Chicken and Spinach

1 cup shredded chicken (I had some left over chicken in the fridge that had been baked with garlic.)
3 cups baby spinach, finely chopped
2 cups part skim ricotta cheese
1/4 cup shredded mozzarella
1/4 cup grated parmesan
1 tsp garlic, minced
1 tsp parsley flakes or 1 Tbsp fresh chopped parsley
1 beaten egg
1/2 tsp each salt and pepper
1 package wonton wrappers

Combine the first nine ingredients in a bowl for the filling. Lay wonton wrappers out on a dry surface. Place 1 heaping teaspoon of the filling in the center of each wonton skin. Using your fingers or a brush, moisten the edges of the wonton wrapper with water. Place another wonton wrapper on top and press the edges all around to seal, pushing the air out around the filling as you go. Repeat to make desired number of ravioli. Working in batches, place ravioli in a pot of boiling, salted water and boil for about 2 min. Remove and drain off excess water. Be careful not to overcook these as they cook very quickly. Serve the ravioli with your favorite marinara sauce.

*This recipe makes a lot of filling. It can be frozen by itself or you can make additional ravioli and freeze those. The unused wonton wrappers can be frozen too.

"I'm strong to the finish, 'cause I eats me spinach..."

Ok, so I'm not Popeye and would never eat spinach straight from a can, but I do love spinach! I could eat it every day. In salads, in wraps, on pizza, you name it. Luckily, it's also one of the few vegetables my husband will eat too. So when I found this calzone recipe online I knew I had to put it on my menu for the week. It combines two of my favorite foods-calzones and spinach! Along with some other tasty ingredients too.

Well I was so tired today after getting home so late last night from the first college football game of the season (War eagle!), I thought this might be a good night to try it since it doesn't take much time to make. I'm going on record as saying this was the best calzone I've ever had. The creamy ricotta and fresh taste of the spinach and sun-dried tomatoes went so well with the smokey ham and mozzarella. If you are at a loss for new pizza or calzone ingredient ideas, give this one a try. You won't be sorry.

Oh and check back later this week for more recipes with spinach. I've got a whole bag to use up!



Ham, Spinach, and Sun-Dried Tomato Calzones
(recipe with my alterations)

3/4 cup ricotta cheese
3/4 cup shredded mozzarella cheese
1 1/2 cups baby spinach
1/2 tsp italian seasoning
2 cloves garlic, minced
3 oz sliced ham
6 sun-dried tomatoes
salt and pepper
1 can refrigerated pizza dough
2 Tbsp olive oil
Cooking spray

Preheat oven as directed on pizza dough. Heat olive oil in a skillet and add the garlic. Cook for a minute and then add the spinach. Season with a little salt and pepper. Cook until spinach is wilted down and remove from heat. In a bowl combine ricotta, mozzarella, italian seasoning, ham, sun-dried tomatoes, and cooked spinach and garlic. Divide the pizza dough in half and stretch each half into a circle. Spoon half of the mixture onto half of each circle and fold the other side over, pinching edges to seal. Spray a baking sheet with cooking spray and place calzones on the sheet. Brush the top of the dough with olive oil. Bake as directed on the pizza dough. Serve with marinara for dipping.

Original source of inspiration for these calzones: Cooking Light

Baked Ziti and something new for my kitchen!!

Last week while watching tv I saw Robin Miller making baked ziti on the Food Network. That's what started my craving. I decided we'd have that for dinner one night but I didn't copy her recipe. I sort of made up my own. I had a little help by using jarred sauce but added a few fresh ingredients. Oh gosh I just realized I sounded like Sandra Lee on Semi-Homemade. A reference to Robin Miller and Sandra Lee all in the same paragraph! Ahh! What's gotten into me? Sorry, I really don't care for their style of cooking. Well anyway, it turned out pretty good if I do say so. We had this tonight with a garden salad. I can't wait to eat the leftovers!


Baked Ziti

1/2 lb ziti
1 jar Bertolli Five Cheese Pasta Sauce
1/4 large white onion, chopped
2 cloves garlic, minced
1/2 large tomato, roughly chopped
1/2 lb ground beef
2 cups grated mozzarella cheese
1/4 cup grated parmesan cheese

Preheat oven to 375. Cook ground beef in a skillet until no longer pink. Drain. Saute the onion and garlic in the pan for about 5 min. Add the ground beef back to the pan. Add sauce and chopped tomato. Cover and simmer while preparing the pasta. Boil the water for the pasta and cook the pasta until done, about 8-10 min. Drain. Spray a baking dish with non-stick spray. Add a layer of sauce in the bottom of the dish. Top with a layer of ziti. Add another layer of sauce and then 1/2 cup mozzarella cheese. Add another layer of ziti and another layer of sauce. Top with remaining mozzarella and parmesan cheeses. Cover the dish with foil and bake for 20 min. Then remove foil and bake an additional 15 min, until the cheese is golden and bubbly.



My husband and I were both off work today and decided to stop by a local antique mall. We like to go and browse the aisles when we have some time to kill. It's one of those places where people have booths set up to sell all their old junk as well as valuable antiques. While we were looking around I spotted a baker's rack that I really liked. I have been looking for one for a couple years now. Well I couldn't believe it when I saw it was only $35. I told my husband I had to get it!! We brought it home and it's the perfect place to store my cookbooks, aprons and other knick-knacks. I just love it! It fit perfectly in my kitchen.

Crock Pot Lasagna

Mmm, lasagna. One of my favorite foods to eat. Not a favorite food to photograph. It's difficult to take a good picture of a big mound of cheesey, tomato-ey pasta on your plate. But don't let my photo deter you from trying this recipe. It is awesome! I was first introduced to this recipe by my nestie friend, Mrssisler. It has become my favorite lasagna recipe. It's so easy to make because it's done in the crock pot. Also, the crock pot gives the noodles the perfect texture when done and gives you a combination of gooey cheese with the golden brown, chewy cheese edges that everyone loves about lasagna. You should definitely give this one a try! We had this for dinner tonight with a romaine and baby spinach salad with balsamic dressing and buttery garlic bread.


Crock Pot Lasagna

INGREDIENTS:

* 1 lb. ground beef
* 1 large onion, finely chopped
* 2 garlic cloves, crushed and minced
* 1 large jar spaghetti
sauce (such as Ragu in the
1 lb. 10 ounce
jar)
* 1 package (8 ounces no-boil
lasagna noodles
* 16 ounces shredded mozzarella cheese
* 1 lb. ricotta cheese
* 1/4 cup milk
* 1 egg
* 1/2 cup shredded Parmesan/Romano cheese
* Salt and pepper to taste

PREPARATION:
Brown the beef, onion, and garlic in a little
oil in a frying pan. Drain off
any grease.

Add the spaghetti sauce into the browned meat
mixture. Mix well.In a separate bowl, mix the
ricotta cheese, milk, and egg.
Beat until thoroughly mixed and smooth.
Then mix in the mozzarella
cheese and the grated cheese, so that all the
cheeses are combined.

Grease the slow cooker/Crock Pot with some
vegetable shortening on thebottom and sides.

Put about 1/4 of the meat and sauce mixture in the
bottom of the slow cooker/Crock Pot. Put a layer of
noodles on top of that (break or cut them
if needed). Put about 1/3 of the cheese mixture on
top of that. Then repeat with sauce, noodles, cheese
for another 2 layers. Top with meat sauce.
Cookon low for 4-6 hours or until noodles
are tender.

*I use regular lasagna noodles (not the no boil
kind). Also,my crock pot cooks this in 3 1/2 hrs on
low so you have to watch it to be sure it doesn't
burn. 

Spinach and Goat Cheese Pizza

What could be better than pizza? How about adding some goat cheese! This pizza doesn't have a traditional red sauce but it's definitely not lacking in flavor. It's a tasty combination of garlic, spinach, mozzarella and goat cheese all on a crispy crust. What could be better than that? It's one of my very favorite pizzas to make!

Spinach and Goat Cheese Pizza


1 store bought pizza crust (you could also use fresh or frozen pizza dough and make your own)
1 clove garlic, minced
2 Tbsp olive oil
1 cup baby spinach
1 1/2 cup shredded mozzarella cheese
1/4 cup goat cheese, crumbled
1/2 tsp italian seasoning

Saute garlic in olive oil for 1-2 min. Brush garlic and olive oil onto pizza crust. Add baby spinach and top with mozzarella cheese. Sprinkle the crumbled goat cheese evenly on top. Bake as directed on the pizza crust. The cheese should be golden and bubbly. Remove from oven and sprinkle with italian seasoning. Cut into triangles and serve.

My Pasta Creation

I made up this pasta dish a while back and it's my husband's favorite dish. He requests it at least once a month. However, I don't necessarily make it every month because it has way too many calories. But it's a nice treat every once in a while. I decided to give in and make it over the weekend just for my hubby.


Penne with Chicken in a Cream Sauce


1 box penne pasta (farfalle works nicely too)
1 cup heavy cream
1 cup chicken broth
2 cloves garlic, minced
2 Tbsp butter
2 Tbsp olive oil
1 Tbsp italian seasoning
2 chicken breasts, cut into cubes
1/2 cup grated parmesan cheese
Salt and pepper to taste

Cook pasta as directed on package. While it's cooking, heat olive oil in a pan and saute chicken. Add salt and pepper. When chicken is done, remove from pan and set aside. Melt butter in the same pan and cook garlic for about 2 min making sure not to burn it. Add chicken broth, heavy cream and italian seasoning. Stir to combine. Add chicken to the sauce and let simmer for 5 min. Add parmesan cheese to help thicken the sauce. Add more salt and pepper to taste. Next add drained pasta to the pan and let heat through for another 4-5 min.

*If the sauce doesn't thicken enough, add a little flour and stir before adding the pasta.

Calzones

One of my favorite foods to eat is calzones. There's a local restaurant that we go to at least once a month that has the best calzones. I decided I should try to make them at home since I often get a craving for them. They are a quick and delicious dinner and you can basically use any of your favorite pizza toppings inside. Homemade calzones has become one of my favorite go to dinners.



Spinach, tomato, and mushroom calzones


1 tube refridgerated pizza dough (makes two calzones)
1 cup mozzarella cheese
1/2 tomato, sliced
1/2 cup mushrooms, chopped
1/2 cup baby spinach chopped
olive oil for brushing the tops
parmesan cheese

Preheat oven according to directions on pizza dough. In my case, 400 degrees. Open the pizza dough and cut the roll of dough in half. Roll each half into a circle. Layer the tomatoes, mushrooms, and spinach on one half of the circle. Fold the other half of the circle over the ingredients and press the edges together to seal. Repeat with the 2nd half of the pizza dough. Brush the tops of each calzone with extra virgin olive oil and sprinkle with parmesan cheese. Bake as directed on the pizza dough. It only took 18 min for me. Serve with marinara for dipping.

Baked Pasta with Sausage, Tomato and Cheese

I saved this recipe a couple months ago and had not gotten around to making it yet. Well it was voted recipe of the week on the WC Blog so I figured now was a good time to try it. I had to change it up a bit to suit my picky husband but overall it turned out really good! It is definitely something I would make again.

Baked Pasta with Sausage, Tomato, and Cheese

1 (1-pound) package uncooked ziti (short tube-shaped pasta)
1 pound hot turkey Italian sausage links
1 cup chopped onion
2 garlic cloves, minced
1 tablespoon tomato paste
1/4 teaspoon salt
1/4 teaspoon black pepper
2 (14.5-ounce) cans petite-diced tomatoes, undrained
1/4 cup chopped fresh basil
Cooking spray
1 cup (4 ounces) shredded fresh mozzarella cheese
1 cup (4 ounces) grated fresh Parmesan cheese

1. Preheat oven to 350°.

2. Cook pasta according to package directions, omitting salt and fat. Drain the pasta, and set aside.

3. Remove casings from sausage. Cook sausage, onion, and garlic in a large nonstick skillet over medium heat until browned, stirring to crumble. Add the tomato paste, salt, pepper, and tomatoes, and bring to a boil.

4. Cover, reduce heat, and simmer 10 minutes, stirring occasionally.

5. Combine cooked pasta, sausage mixture, and basil. Place half of the pasta mixture in a 4-quart casserole coated with cooking spray. Top with half of mozzarella and half of Parmesan. Repeat layers. Bake at 350° for 25 minutes or until bubbly.

Yield
8 servings (serving size: 1 1/2 cups)
Nutritional Information
CALORIES 413(26% from fat); FAT 11.8g (sat 6.1g,mono 2.2g,poly 1g); PROTEIN 24.1g; CHOLESTEROL 49mg; CALCIUM 265mg; SODIUM 941mg; FIBER 4.5g; IRON 7.9mg; CARBOHYDRATE 53g

* These are my alterations. I subbed 1 29 oz can tomato sauce in place of the diced tomatoes and tomato paste and added 1/2 a fresh tomato chopped to thicken the sauce a bit. I also used penne pasta instead of ziti. I couldn't find turkey italian sausage at the store so I used regular italian pork sausage.

Original source: Cooking Light