Wednesday, April 2, 2014

WIAW: {Healthy} Grilled Turkey Meatball Subs

Hey, hey, hey!
It's time for What I Ate Wednesday again!  Yay :)
My eats aren't too exciting today, though.  They are almost a version of last week's post.

Peas and Crayons

Breakfast: Egg White with Cheese on English Muffin

Seriously with the eggs.  I cannot stop!  This week I bought the egg whites in the carton, because I was feeling bad about wasting yolks.  So I had 1/3 cup of liquid egg whites with some shredded cheese mixed in on a whole grain English muffin with some cilantro on top.  Yum yum!

Once again, I had no time for a morning snack.

Lunch: Fish Taco Salad

I made extra fish taco fixins on Monday night and turned it into a salad today.  In the mix was spring mix lettuce, cauliflower rice, smashed black beans, sauteed zucchini and onions, seasoned pan seared fish (tilapia) topped with sour cream and cilantro.  It was a really good salad!

After lunch, we played with the dogs in the backyard.  I had an iced coffee and some of these candies! I ate half of the 200 calorie bag and then saved the rest for later.

My sweet Bizzy girl loves spring weather!

Afternoon Snack: Grapes

I ate these grapes while driving home.

Dinner: Grilled Turkey Meatball Subs & Roasted Veggies

Sometimes you just need a meatball sub, am I right?
Well, I tried my hand at a healthier version, and it turned out pretty good!

Grilled Turkey Meatball Subs
serves 4

1 12" loaf of bread (I used some sourdough I got on markdown)
premade pesto (optional)
marinara or spaghetti sauce
shredded mozzarella cheese
4 slices provolone cheese

for the meatballs:
1 lb lean ground turkey (I used 93% lean) 
2 slices of 35-45 calorie wheat bread, toasted & ground in a processor (or just use 1/2 cup of premade breadcrumbs)
1/8 cup liquid egg whites 
2 cloves of garlic, minced
1/4 cup cheese (grated parmesan would be best, but I used mozzarella)
generous sprinkle of the following spices: salt, pepper, paprika, onion powder

Mix all of the meatball ingredients together and form into golf ball sized balls.  Mine made 15 meatballs.
Cook in a grill pan for about 4-5 minutes on each side or until done.  Assemble!

1-Split the bread into four slices, hollow out the middle of the bread and discard extra bread.  
2-Smear on pesto and top with a sprinkle of mozzarella.
3-Place 3-4 meatballs on the bread.
4-Spoon on a little (or alot--whatever you like) marinara sauce
5-Top with a slice of provolone and melt in the oven (or in the microwave-whatever)

This might not be too pretty, but it sure was tasty!
I served mine with roasted brussels and broccoli for a perfectly balanced meal.

For dessert I had a 160 calorie toffee ice cream bar.

Thanks for reading!  Hope your day is filled with sunshine and happiness!

1 comment:

Jessie Gipe said...

It's funny because turkey meatball subs were once on our weekly rotation of meals (we were kind of obsessed), however its been a good while since I've made them. Your recipe looks delicious!!

p.s. your dog is adorable!