Meatball Subs

These meatball subs are delish and surprisingly easy to make! I throw all the ingredients in my Kitchen Aid mixer and let it do all the heavy lifting.

Meatball Subs

  • 1 pound ground beef
  • 1 egg
  • 1/4 cup Parmesan cheese
  • 1/4 cup of breadcrumbs
  • 2 tablespoons dried or fresh chopped parsley
  • salt and pepper
  • 1 tablespoon olive oil
  • Jar of favorite tomato sauce
  • Sub rolls
  • Mozzarella cheese, shredded

In a large bowl or the bowl of a Kitchen Aid mixer, add beef, egg, Parmesan cheese, breadcrumbs, parsley, salt and pepper. Mix by hand or on medium until ingredients are well incorporated. Roll into 2″ meatballs. In a large skillet over medium heat, add oil and fry meatballs until browned on each side. They won’t be cooked all the way through so don’t worry. In a sauce pan over medium low heat, add tomato sauce and browned meatballs. Simmer covered for 10 minutes. Meanwhile, heat broiler on high and on a broiler pan lined with foil, lie sub rolls flat. Add meatballs and sauce then top with cheese. Broil for 2-3 minutes, checking constantly to make sure nothing burns.

Peanut Butter and Jelly Burrito

The name says it all. It’s like a traditional burrito, but with peanut butter and jelly, fruit and chocolate chips. How much more simple can it get? This is great for little ones (or husbands, in my case) as it can be fun to turn the normal burrito ingredients into sweet and healthy ingredients. For example, the peanut butter equals the refried beans on a normal burrito, the strawberries equal the meat, the strawberry jam is the salsa and the chocolate chips is the cheese, etc. You could take it even a step further and add “sour cream,” a.k.a whipped cream. The possibilities are endless!

Peanut Butter and Jelly Burrito

  • 1 100% whole wheat 10-inch tortilla
  • 2 tablespoons creamy peanut butter
  • 1 tablespoon strawberry jam, jelly or preserves
  • 1/2 cup strawberries, chopped
  • sprinkle of chocolate chips

Warm tortilla in a large skillet on each side. Spread 2 tablespoons of peanut butter down the middle of the tortilla. Add chopped strawberries. Top with strawberry jam and sprinkle with chocolate chips. Fold up the ends of the tortilla and roll up. Optional ingredients could be apples, bananas, whipped cream, etc.

Chickpea Fritters Revisited

I made chickpea fritters not too long ago and while they tasted good, I was disappointed with the way they fell apart in the pan and how dry they were. I wanted to try making them again with something to help bind them together and keep them moist. To achieve that I added egg, Greek yogurt and breadcrumbs and decided to forgo the flour coating. The end result was much better. They tasted light, were moist and held together pretty nicely. This time around, I made sure to leave some of the chickpeas intact to give the fritters a nice texture.

Chickpea Fritters Revisited

  • 15.5 oz canned chickpeas, drained and rinsed
  • 1/2 cup panko breadcrumbs
  • 1 clove of garlic, minced
  • Handful of fresh parsley, roughly chopped
  • 1/4 cup Greek yogurt
  • 1 large egg, whisked
  • 1 tablespoon olive oil
  • Salt & pepper to taste
  • Olive oil, for frying

In the bowl of a food processor add chickpeas, panko, garlic, parsley, yogurt, whisked egg, 1 tablespoon of olive oil, salt and pepper. Pulse until well combined, but not completely pureed. Gently form six one-inch thick patty with your hands, compressing the mixture just enough to hold it together. In a large skillet, add the additional olive oil over medium heat. Add the chickpea patties and cook without moving for four to five minutes per side or until golden. Serve with a dollop of greek yogurt on top.

Cheeseburger Soup

The inspiration for this recipe comes from a local restaurant named Grover’s Bar & Grill. Fun fact about this place is that it used to be president Grover Cleveland’s hunting lodge way back when. History aside, they have great burgers, chicken wings and the like, but this soup and this soup alone is what got them featured on Diners, Drive-ins and Dives. This soup is unlike any soup you’ve ever tasted. It’s SO yummy and delicious that I could seriously LICK THE BOWL. I’m fully aware that this isn’t the healthiest meal out there, even with the fat free substitutions, therefore I only condone eating it after a vigorous workout at the gym. Then it’s on like donkey kong. Also, don’t be scared of adding in the lettuce at the end. I was too, but trust me, it’s a necessary ingredient in making this soup so dang tasty and addictive. My version is pretty close to the original, but if you ever get a chance to make it out to East Amherst, NY, I strongly suggest you check out Grover’s.

Cheeseburger Soup

  • 1 pound lean ground beef
  • 1 tablespoon McCormick’s hamburger seasoning or similar
  • 1 large onion, diced
  • 3 tablespoons butter
  • 2 cups low sodium, fat free chicken stock
  • 1/4 cup flour mixed with 3/4 cup water
  • 1 pint fat free half & half
  • 1 32 ounce block of Velveeta or similar, cubed
  • 4 plum tomatoes, chopped
  • 1 small head iceberg lettuce, chopped
  • salt & pepper to taste

In a large pot, add ground beef and hamburger seasoning, salt & pepper and cook until browned and a bit crispy, drain. Add butter and sweat onions until translucent. Add chicken stock and flour slurry, bring to boil scrapping bits off the bottom. Add half & half and Velveeta. Cook until all the cheese is melted, but not boiling. Add in tomatoes and lettuce. Season to taste and lower heat. Cover and cook for about 10-15 minutes.

Quick Steak Hoagie Wraps

I know it’s a bit of an oxymoron, a steak hoagie wrap, but I couldn’t come up with a better name for it. A butcher at our local grocery chain, Wegmans, suggested using top round cutlets in place of flank steak when making fajitas. It’s a cheaper cut of meat and it come’s pre-sliced so it cooks quick.

Quick Steak Hoagie Wraps

  • 1 lb. top round cutlets, boneless
  • red and green peppers, cut into strips
  • 1 small red onion, cut into strips
  • 1 tablespoon olive oil
  • slices of Swiss cheese, or another preferred cheese
  • multi-grain tortilla shells, or another preferred kind
  • salt and pepper, to taste

In a medium skillet over medium heat, add two cutlets and season on both sides with salt and pepper. Cook about 3 minutes on each side or until cooked thoroughly. Repeat with other two cutlets, if cooking all of them or freeze in a ziplock bag. In a separate skillet over medium heat, add oil, peppers and onions. Saute until the onions are translucent, about 7 minutes. Transfer cooked cutlets to a cutting board and slice into 1″ pieces. Transfer to pan with the peppers and onions and stir to combine. On a plate, lay out tortilla shell and place some of the steak, pepper and onion mixture in the middle. Place two slices of Swiss cheese on top and cover with a microwave safe dish or bowl. Microwave on high for 30 seconds at a time, until cheese is melted. Roll up wrap, pinching in both ends and enjoy!

Easy Artichoke Soup





Here’s another home run—it was a hit even with the folks who were shy about trying it.

Easy Artichoke Soup

  • 1 lemon, halved
  • 2 cans whole artichoke hearts in brine, drained and quartered
  • 1 large potato, sliced
  • 1 large onion, chopped
  • 2 cloves chopped garlic
  • 3 tablespoons unsalted butter
  • 3/4 teaspoon salt
  • 1/2 cup dry white wine
  • 3 1/2 cups organic vegetable broth
  • 3/4 cup light cream
  • Sliced almonds for garnish

Cook potato, onion, and garlic in butter in a 4-quart heavy pot over moderately low heat, covered, stirring occasionally, 5 minutes. Add the drained and quartered artichokes along with the salt and wine. Cook, covered, stirring occasionally, until potato is crisp-tender, about 5 minutes. Add broth and squeeze in the lemon juice from 1 half (or both halves, if you like lemony flavors) and simmer, covered, until vegetables are very tender, 20 to 25 minutes.

I like my soups to have some texture, so if you do too, strain out about 1c of the goods and set aside to add back in at the end.

Purée remaining soup with an immersion blender until very smooth (or puree in batches in a regular blender), about 2 minutes – and be careful! It’s hot. Stir in the cream and the whole pieces from before you blended. Add pepper to taste and reheat soup, stirring. Ladle into bowls and garnish with almonds!

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