Meatball Sub

 Serves: 2

Prep Time: 5 minutes

Cook Time: 1 hour

Using the leftover mini-meatloaves from the night before, they were a breeze. I opted to make a homemade marinara sauce because I didn't have any jarred stuff on hand. I'm glad I did! Best sandwich!

What It Takes:
1T Olive Oil
1 Sweet Onion, Diced
2 Garlic Cloves, Minced
1 Can (28oz) Diced Tomato, Stewed Tomato or Whole Tomatoes, undrained*
1 Can (8 oz) Tomato Sauce
1 T Tomato Paste
3 t Italian Seasoning
1/4 t Red Pepper Flakes
1 t sugar
salt and pepper to taste
6 Left Over Mini Meatloaves
2 Sub/Hoagie Rolls
1 C Shredded Mozzarella

How To Do It:

Heat oil in a large skillet over medium heat. Add onions and saute until opaque, stirring often. Add garlic and let them cook together for one minute. Stir Constant to keep from burning.

Add all the tomato products and seasonings. Allow to come to a gentle boil over medium-high heat. Add the mini meatloaves and simmer with lid on over low heat for 45 minutes. Taste the sauce to make sure it is to your liking. Add any additional seasoning that you feel necessary.

Toast rolls under the broiler until lightly toasted. Sprinkle 1/2 C cheese (more or less depending on how cheesy you like it) on the both sides of the rolls and place back under the broiler until cheese is starting to melt. Cut meatloaves in half and arrange on one side of the roll. Spoon on extra sauce and top with other half of roll.

*When using stewed tomatoes or whole tomatoes, break up the tomatoes into smaller pieces so there are small chunks. If you would like for your sauce to be a smooth texture, then using an immersion blender blend the sauce to your desired consistency. 

Sweet and Sour Mini Meatloaves

Serves: 6              Prep Time: 15 minutes        Cooking Time: 20-25 minutes

What It Takes:

1 lb Ground Hamburger or Lean Turkey
1 Sweet Onion, minced
1 Egg
1 C Bread Crumbs
Salt and Pepper
1 C Ketchup
1/4 C Brown Sugar
2 T Cider Vinegar

How To Do It:

Preheat oven to 400.

Spray a muffin tin with cooking spray.

Mix the meat, onion, egg and bread crumbs together. Season with salt and pepper.

Mix the ketchup, brown sugar and vinegar together in a small bowl.

Divide the meat evenly among the muffin cups. Top with 2 T of ketchup mixture.

Bake for 20-25 minutes or until meat is cooked through.

I knew that I wanted to make meatball subs with the leftover mini-meatloaves so I only made six sweet and sour meatloaves. After dividing out half of the meat, I added 3t of Italian season to the rest of the meat and then placed the rest of the meat in the muffin tin. I topped the Italian seasoned meatloaves with 2 tablespoons of marinara sauce and baked them with the sweet and sour meatloaves.

Tonight I will simmer the Italian meatloaves in some extra marinara sauce while I toast hoagie buns. I will then sprinkle the rolls with mozzarella cheese before placing the "meatballs" into the hoagie buns. If need be, I will cut the "meatballs" in half so they can fit. I will then top them with more mozzarella cheese.

Menu Monday

Monday: Mini Meatloaves, Mashed Potatoes and Frozen Veggies
Tuesday: BBQ Chicken, Mashed Potatoes, Corn Bread and Broccoli
Wednesday: Meatball Subs (thanks to some leftover mini meatloaves) and Oven Fries
Thursday: Shrimp Fajitas, Black Beans and Rice
Friday: Chicken and Vegetable Stir Fry
Saturday:
Breakfast: Oatmeal
Lunch: Whatever Is In The Fridge!
Dinner: Scallops, Rice and Broccoli
Sunday:
Breakfast: Hopefully In Bed or Out!!
Lunch: Scrounge!
Dinner: Seafood Stuffed Salmon, Garlic and Parmesan Pasta and Peas
The stuffed salmon I bought from my local grocery store. It is already prepared and I just have to bake it!

Oven "Fried" Tilapia with Low-Fat Tarter Sauce

Serves: 2

Prep Time: 10 minutes

Cook Time: 12 minutes

This is one of my favorite ways to have "fried" fish but without all the grease. Plus, paired with my homemade tarter sauce and it is perfect!

What It Takes:
4 Tilapia Fillets
1 Egg
2 T Milk
1 1/2 C Panko Bread Crumbs
1 t Dried Parsley
1/4 t Fresh Ground Pepper
1/2 t Onion Powder
1/2 t Garlic Powder
1/8 t Cayenne Pepper
Pinch of Salt
1/2 C Parmesan Cheese


How to Do It:

Preheat oven to 500 degrees. Prepare a baking sheet by lining with foil and spraying with olive oil Pam.


Beat egg and milk together in a pie plate.


Mix all the dry ingredients together in a separate pie plate.


Dip a piece of tilapia into the egg mixture. Coat very well, pressing the crumbs down onto the fish, with Panko crumbs. Continue with all of the pieces.

Place fish on the baking sheet. When all four have been well coated, spray the top of the breading with more olive oil Pam.

Place baking sheet in the oven and cook fish for 10-12 minutes. Until the fish flakes easily with a fork.

While fish is cooking, prepare the tarter sauce by mixing together:
1/2 C Light Mayonnaise
1/4 C Sweet Relish
1 T Sugar
1/2 t Dried Parsley
1/4 t Onion Powder

I place the mixture in the fridge until the fish is ready.

Menu Monday

Monday: Panko Crusted Tilapia, Asparagus and Mashed Potatoes
Tuesday: Rib-eye Steak, Lobster Tails, Broccoli and Baked Potato
Wednesday: BBQ Chicken Legs, Mashed Potatoes and Sweet Corn
Thursday:  Barbacoa Pork, Sweet Corn, Black Beans and Rice
Friday: Turkey Sloppy Joes and Oven Potatoes
Saturday:
Breakfast: Oatmeal and Banana Pancakes with Ham Steak
Lunch: Leftovers or Out
Dinner: Pork Soft Tacos (from the leftover Barbacoa Pork) and Black Beans
Sunday:
Breakfast: French Toast and Bacon
Lunch: Out
Dinner: Shrimp Fajitas, Black Beans and Rice

Chicken and Veggie Stir-Fry

Serves: 4-6, depends on the portion

Prep Time: 15 minutes

Cook Time: 20 minutes

I made this stir-fry with the veggies just hanging out in my fridge and some other pantry items. SO good!


 What It Takes:
2 Chicken Breasts, small, bite size cubes
2 T Cornstarch
2-3 t Vegetable Oil
3 t Sesame Oil (I use the red chili sesame oil)
10 Asparagus Spears, cut in bite size pieces
2 Zucchini, cut in half lengthwise and then make half moon pieces
4 Small Carrots (2 Large), cut at on a biased into discs
1 Sweet Onion, cut in half and then in half moon pieces
4 T Soy Sauce
4 T Honey
1 T (overflowing) Sriracha Sauce
1 1/2 t Fresh Grated Ginger
Salt and Pepper to Taste

How To Do It:

Heat oils in a large skillet over medium-high heat. Coat chicken in cornstarch. Add chicken to skillet and cook until cooked through (~5-8 min).
Add all of the veggies to the skillet with the chicken and cook until crisp tender but not soggy (6-10 min), season with salt and pepper.
While veggies are cooking, mix the soy sauce, honey, Sriracha and ginger together.
Add sauce to cooked chicken and veggies and let heat through and thicken for 1 minute.
Serve with Jasmine Rice.

Spicy Bok Choy

Serves: 2-4 (depends on the "head" of bok choy you get)



Prep Time: 5 minutes



Cook Time: 5-10 minutes







What You Need:

1 Head of Bok Choy, cut into 1 inch pieces (stem and leaves)
2 Pieces Bacon, cut in small pieces
2 t Oil
2 Cloves Garlic, minced
Red Pepper Flakes, to taste
Salt and Pepper, to taste

How To Do It:

Place bacon pieces in pan over medium high heat to render the fat. When bacon is starting to cook, add 1-2 teaspoons of oil. The amount of oil can depend on how much fat the bacon renders. Add garlic and cook 1 minutes to infuse grease and oil with garlic flavor.

Add the bok choy pieces and stir to coat with grease and oil. Lower heat to medium and season with salt, pepper and red pepper flakes. Cover and let wilt for 3-5 minutes.