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.

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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!

WIAW: Healthy Eggplant Falafel "Burgers"

Hello, hello!
It's time again for another What I Ate Wednesday!  Yay!

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Breakfast: Egg White Sandwich

For breakfast I cooked up 2 egg whites and topped them with colby jack cheese.  A whole wheat English muffin makes it a yummy sandwich!  I put the berries on my plate, but totally did not feel like eating them, so I saved them for later.

No time for a morning snack today!  The office where I work is very busy this time of year.  Sometimes I lose track of time when buried in paperwork.

Lunch: Salmon on Salad

For lunch I brought out some leftover Pesto Baked Salmon (<--click for recipe by GZ on The Kitchen!  Love that show!) and a little leftover spinach brown rice and broccoli.  I put it on a bed of romaine lettuce and baby spinach with a little lite caesar dressing.  Very fresh and delish.
Oh--I totally forgot to take a picture of my dessert, which was a chai latte powder mix.  It was a nice, sweet finish to the meal.

After lunch, I started snacking on candy--dangerous!

Lemonheads are my absolute favorite candy (and have been for years).  Although I could go nuts on them and eat a million, I portioned out exactly 20 pieces for 100 calories.  #treatyoself

Afternoon Snack: Yogurt & Berries

Around 4 p.m., my tummy told me I needed a snack.  Out came the berries from breakfast and a yogurt I had stashed in the work fridge.

Looks gross, but it did the trick.

Dinner: Eggplant Falafel Burger, Sweet Potato & Roasted Veggies

Sometimes I want something a bit different for dinner.  We had some wheat buns that we didn't end up using last week, so I was trying to think of an easy veggie burger to make.  So, I made this delicious greek inspired "burger" along with a microwaved sweet potato and roasted cauliflower & broccoli.  Winner winner, veggie dinner!!

Healthy Eggplant Falafel "Burgers" 
makes 4 patties

1 medium-large eggplant, peeled & sliced into circles
1 can chickpeas, drained
1/4 cup diced red onion
2 cloves garlic, minced
handful of fresh herbs (I used parsley and cilantro)
1/2 tsp greek seasoning
salt & pepper to taste
1 egg
1/3 cup Italian breadcrumbs
olive oil, for cooking

Brush the eggplant circles with olive oil on both sides and salt and pepper lightly.  Cook the eggplant until done.  You can roast it in the oven if you want.  I used my stove top grill pan and just grilled it on both sides until it was done (maybe 5 minutes on each side).
Throw cooked eggplant and all other ingredients in food processor and blend until combined.  Split the mixture into 4 and patty it out.  It would be ideal to chill this for a little while in the fridge..but ain't nobody got time for that.
Cook your patties on an oiled griddle and be very careful when flipping them.  Cook for about 8 minutes on each side.
Serve with lettuce, tomato and tzatziki sauce on a wheat bun!

tzatziki sauce
1/2 cup greek yogurt
1/4 cup cucumber innards (split the cucumber longways and scoop out the middle with a spoon)
pinch greek seasoning
salt & pepper

Mix it all up with a spoon and you're done!

These veggie burgers were super simple, yet full of flavor and very satisfying.  Try them!!! :)

After dinner, I enjoyed one of these tasty beverages.

So good!
Then I had one of these ice cream sandwiches.
I love ice cream sandwiches, because they are preportioned treats.  Sometimes I might go overboard portioning out my own desserts ;)
So for 180 calories, these babies are worth it!

Well, have a great rest of the week!  Here's a Bizzy picture...just because.

WIAW: Lighter Lasagna

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Breakfast I: Vitatop

Obviously I bought a whole box of cran bran Vitatops that I only choose to eat when photographing my WIAW post ;)  It is great workout fuel though.  Sticks to your ribs without making you feel nauseated during a tough workout.  Anyways, I ate this before 5 a.m. boot camp.

I'm usually in a dream like state so early in the morning, but for some reason, this morning I wanted to take a picture of all the colorful mats.  I tried to do it on the down-low, since I was supposed to be jogging, so I only got half the mats in the shot.  It's a big class!

Follow me on instagram to see more random photos like this ;)  I'll most likely follow you back...that is unless your profile picture is a torso.  Then I probably won't follow you back.

Breakfast II: Cereal

Go ahead and log this as probably the worst choice to eat after a strength workout, with only 1 gm of protein.  I was in a mega hurry today, though because I had to be at work an hour early.

So....cinnamon Capn' Crunch, it is.  Plus half a banana for health!

And coffee, duh.

Morning Snack: Yogurt 

Finally found the new Chobani flips in the store!  It was randomly over by the ricotta at Walmart.  Not sure why they didn't put it by the yogurt, but whatever.

This was pretty good, except that I expected it to taste like pie...it did not.  It had the tang of Greek yogurt keeping me from achieving my pie high.  But the little toppings were yummy!  Graham cracker bits and teeny little white chocolate chips.

Lunch: Pita & Veggies

Lunch was broken into two parts.  I was staaaaarrrrvvviiingg (starving) right before I was scheduled for a lunch walk with below handsome puppy dude, so I went ahead and ate my half pita pocket with roast beef, lettuce and swiss.
Then a walk!

After walking, I ate the rest of lunch, which consisted of assorted veggies, veggie stick (potato like chip things) and hummus.

So colorful!
I counteracted all that healthy stuff by eating a brownie!

It was leftover from Easter.  I have no excuse, really.  I should have just given the leftovers away...blergh.

But, it was pretty small-ish.

I made these using Ghiradelli triple chocolate brownie mix, this cookie dough recipe (minus the brownie) and crushed mini Cadbury eggs on top.

Worth it?

Maybe.

Afternoon Snack: Apple

I brought a couple choices for snack this week (I keep them in the mini fridge at work), but ultimately decided I felt like eating an apple.  It hit the spot.

Dinner: Lighter Lasagna...but still lasagna

Ohhhh, hey there good lookin.
Forgive me.  I talk to pictures of food apparently.
So, I set out to make a lighter lasagna and it was good...but ultimately, it's still lasagna.  So, not the world's most healthy meal to round of the day.
I did not write my recipe down as I went...which I usually do, so I'll try and do this from memory.

Lighter Lasagna
serves 6

Homemade Meat Sauce (recipe below)
Wheat lasagna noodles (about 8, broken in half and boiled)
1 6 oz container of skim ricotta cheese
1/2 cup grated parmesan cheese
3/4 cup skim mozzarella cheese
salt, pepper

Mix ricotta, parmesan, mozzerella and salt & pepper in a small bowl to make your cheese mixture.
Layer a scoop of meat sauce on the bottom of a greased 9x9 pan, then 4-5 noodle halves, followed by ricotta mixture, more meat sauce.  Continue layering til you just can't layer anymore.  Bake in a 425 degree oven for 35-40 minutes.

Homemade Meat Sauce
makes alot--like 3 cups or more--so you'll have leftovers

Olive oil

1 shallot, diced
2 cloves garlic, minced
1/2 lb ground turkey (93% lean)
2 turkey sausage links (uncooked, like the ones from Butterball)
2 giant cans crushed tomatoes
salt & pepper to taste
garlic powder (if more garlic needed)
a handful of chopped, fresh basil
1 tbsp butter


Heat some olive oil in a large sauce pan and throw in the shallot.  Cook for 2 minutes, then throw in the garlic.  Add the meat and cook until browned.
Pour in the tomatoes and add seasoning to taste.  Simmer for about 20 minutes or so, seasoning as you go.

So, as you can see from the picture above this unintentionally long recipe, I had a hunk of lasagna atop some spinach along with a little foccacia bread stick.
It was yum.

A little while later, I had a scoop of cookies & cream frozen yogurt.

Perfect!

Thanks for reading and have a super fantastic day!!!

WIAW: Spring is Here! Brown Rice Risotto with Asparagus & Peas

I have no reason for posting a cat picture other than I just love my cats.  Plus, I got a new couch..and they clearly love it, because that's where they are always cuddled.

They remind me of a yin-yang here, too, even though Boscoe is not that light, it's just the flash.

Anyways, bouncing back from that tangent...it's time for food stuff!

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Breakfast, Part I: Vita Top

I enjoyed a naked cran bran Vita top for a pre-boot camp snack.

Breakfast, Part II: Sausage & Eggs

For my protein filled breakfast I had a turkey sausage, spinach and egg scramble.  Plus toast and coffee (not pictured).

I couldn't bring myself to eat the banana that I brought for snack today.  I guess I'm just NOT in a banana mood.

Lunch: Wrap, Carrots, Pretzels

In a skillet, I heated 1/2 a Laughing cow cheese wedge (Swiss) with some roast beef on a light tortilla, then added lettuce.  Carrots, pretzel sticks and hummus on the side.  

Did you notice I got some new paper plates ;)

Lunch dessert happened:

Tall soy chai latte and a silly little chocolate pop.

Empty calories, yes.  But I needs mah treats!

I got hungry later in the afternoon and cut an apple.

After work I accompanied my favorite lady (yes, my mom) to get her some new athletic shoes.  I acted real girly and got some shoes of my own.

Yay, spring shoes!!!!  I can't even tell you the last time I bought shoes.  I'm excited :)

Then, it was dinner time.

Dinner: Brown Rice Risotto with Veggies

I've never heard of anyone making risotto (a creamy rice dish) from brown rice before and started to doubt it could be done, but I did it!  Sort of.  The rice doesn't expand as much as an arborio rice or orzo would, but it is nice and creamy.  And healthy to boot!

Spring is Here! Brown Rice Risotto with Asparagus & Peas

serves 2-3

1-2 tbsp Olive oil

1 clove garlic, minced

1 cup brown rice

2 cup Chicken broth 

1/4 cup Parmesan 

1/4 cup goat cheese crumbles

1/2 cup diced ham

1/2 cup cooked asparagus 

1/2 cup cooked peas

Salt to taste

Heat enough olive oil to coat a sauce pan. Add garlic and cook for a minute or two. 

Pour in the brown rice and stir to coat. Toast rice for 2-3 min. Add 1 cup of chicken broth. Stir occasionally until liquid is absorbed. Add another half cup of broth and repeat. Repeat one more time. 

Remove from heat and stir in all add-ins. 

Serve hot.

Soooooo goooooodd!

I followed dinner with this tiny coconut ice cream sandwich.

I mean, just look at the size of that.  It's ridiculous.

Mmm, nice and frosty.  Just how I like it.

Have a lovely Wednesday, all!

WIAW: Cajun "Alfredo" Pasta

Happy First Day of Springggggg!  I'm so glad it's finally here :)
Flowers are blooming, birds are singing.
This is definitely my favorite season!

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Can you believe it's Wednesday already?  Where does the time go?

Well, I stuck to my plan from last week to have all new foods to show you today.

Wanna see??

Breakfast, Part I: PB Waffle

I might have gotten by on a technicality with this one.  You know I usually have some sort of carb smeared with peanut butter..but today it was a low fat Nutrigrain Eggo waffle.  Which is different.  So, there.  Ha!  Anyways, this was my workout fuel as I headed out the door for an early morning boot camp class.

Breakfast, Part II: Breakfast Quesadilla

I have no idea why it's been so long since I've made a breakfast quesadilla.  They are like the best breakfast ever!

These low carb taco sized tortillas are stuffed with an egg & egg white, 2 strips of bacon, 1/4 of an avocado, a drizzle of salsa and a sprinkling of cheese.

 Breakfast of champions!

Morning Snack: Fruit Smoothie

I took an extra five minutes this morning and blended some fruit in a mason jar.  It was worth the time.  This jar is filled with 1 frozen banana, 5 frozen strawberries, a handful of blueberries and 1 cup of Trop 50 orange juice.  So good!  Can you tell my blender does not do well with blueberries?  I don't know what the deal is with that..

Before eating lunch today, I went on a walk..spotting spring colors along the way.

I <3 pansies!

Lunch: Tuna Sandwich & Carrots

Easy peasy lunch today of Starkist premade tuna salad (100 calorie pouch) on Target's multigrain seeded bread with tomato & lettuce.  Served with stupid carrots.

Ok, they weren't stupid.  I'm just going through a baby carrot rut.  I should have packed a different vegetable.  Oh well ;)

Lunch dessert happened:

These are definitely my favorite Easter candy.  I really prefer the dark chocolate ones, but these will do in a pinch.  At least they are in mini bags, right?

Afternoon Snack: Apple Rings

Things got a little weird for snack time..  I cut some shoddy looking apple rings and smeared them with dark chocolate peanut butter.  My boss thought I was eating donuts and did a double take.  It was kind of funny.

Dinner: Cajun Alfredo Pasta with Brussels 

This picture does not do this sauce justice.  I threw together some Alfredo like sauce last week with stuff I had on hand and decided to repeat it for WIAW.  I was actually going to use spaghetti squash as the pasta, but my store had none :-(

So, atop my roasted Brussels I had angel hair pasta with Alfredo sauce and Cajun spiced shrimp and turkey sausage.  Want a recipe?  

Cajun "Alfredo" Pasta

serves 4

1 bag of thawed medium shrimp, deveined, peeled, tail off

1 turkey sausage link (I used Butterball brand), cut in quarters

1/2 tsp-1 tsp Cajun spice mix

Angel hair pasta (I used 1/3 of a box of Smart Taste pasta), cooked per box instructions

"Alfredo" sauce (below)

Roasted Brussels sprouts

Season the shrimp and sausage pieces with spice mix and cook in a skillet until shrimp are pinkish and everything starts to get a nice color.

In the skillet with the meat, add the cooked pasta and half of the sauce and stir it up.  Add more sauce to your liking.

Serve over roasted Brussels. 

For the sauce:

2 tbsp I Can't Believe It's Not Butter Light spread

1 tbsp flour

1 clove garlic, minced

1 cup chicken broth

2 Laughing Cow Swiss Light cheese wedges

2 tbsp grated parmesan cheese

Salt & pepper to taste

pasta water (for thinning out the sauce)

sprinkle of Cajun spice mix

Melt the "butter" in a sauce pan and add in the flour and garlic.  Stir it up and add the chicken broth.  Whisk it all together and simmer on low-med heat until it looks smooth and creamy.  Throw in the cheese wedges and parmesan and whisk until combined.  Add seasoning to taste.  If the sauce is too thick for your liking, add hot pasta water (from the noodles you boiled) or more broth to thin it out.

Such a quick and easy meal!  And Alfredo with no cream or butter? Awesome!

For dessert I made a strawberry shortcake inspired parfait.

I layered fresh sliced strawberries with low fat (homemade) angel food cake and light whipped cream.  Yum!

Well, that's it for me today.  Hope everyone is having a super spring-y day!