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!

source

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.

Ginger Peach & Basil Mojito and Randomness

Hey, guys!  I made you a drink this week.

You deserve to kick up your feet and enjoy one last Summer mojito.

Hmm, maybe I was talking to myself just then.  It happens.

This recipe is so super simple and it makes one perfect drink.

Do it.

Ginger Peach & Basil Mojito

Serves 1

¼ peach, peeled and diced

¼ lime

3 fresh basil leaves

A shot or two of rum

Ginger ale (I used diet, because that’s how I roll)

Ice

Muddle the peach, lime and basil leaves in the bottom of the glass (I use the handle of a wooden spoon for this), then add your rum.  Fill the glass with ice and top with ginger ale.  Garnish with pretties if you want.

Ok, time for another random Renee post.  I seriously cannot resist a survey (I was on myspace years ago just for the silly surveys-it’s true), so when Lily at Needles, Eggshells and Hairspray (go check her out-she's awesome) tagged me with a Liebster Blog award...I had to at least answer the questions.

Sorry, I'm not going to tag anyone in this, because I break chain letters and live on the edge.

I answered her questions and the questions she gave...so don't read it if you don't want to (‘cuz it’s lengthy), but I'm answering them (and you can’t stop me)!

1. What was the title of your very first post and what was it about?

Well, my first post was not really about anything (I don't think it even had a title) except that I threw a wine and cheese party for my Mom's birthday.  I was so proud of my flourless chocolate cake that I started a blog.  I feel like I have come a long way since then as far as content and picture quality.

2. How did you come up with the name of your blog?

I talked a bit about that here, but basically I get cranky when I'm hungry and the hungry monster comes out if I am not fed like immediately.

3. Do you have an underground blog or does everyone in your world know you write it?

I don't tend to bring it up in person unless someone else does.  Sometimes people brag on it and it embarrasses me.  But, yeah, my boss doesn't know about it and I guess just family and friends know that I write a blog.

4. Have you ever had to deal with negative comments?

Not really on this blog, but on Endless Simmer there have been some not so nice comments.  Nothing terrible, but sometimes I get unsolicited advice about my recipes.  Whatever, I'll take it like a man and it will only make me stronger.

5. What is your worst pet peeve?

Whistling.  There, I said it.  Quit whistling, people.  Also, people who have no manners.  That always gets me.

6. Do you think it's important to respond to every comment?

Erm, I hope not, because I'm not great about that.  I read comments and cherish them, but for some reason I feel like nobody will see the response if I reply.  I don't know how the internet works, apparently.

7. Do you blog for money? If yes, has it been worth it?

I don't on this blog, but my contributing recipes earn a little cash.  I think it is worth it, because I get to really be creative in my original recipes and I get my name out there.

8. Breakfast, Lunch and Dinner. One day. What would you eat?

My breakfast today was pretty boss.  So I'd do that.  Breakfast--Bagel Thin with Swiss cheese wedge, smoked salmon and a fried egg.  Lunch--a giant salad with protein and Dinner--veggie pizza of some sort.

Haters are probably gonna hate that I answered mostly healthy stuff on this one, but it makes me feel good, so whatever.

9. Who was your favorite teacher in school and why?

Ms. Ramsey, my 5th grade science teacher.  She actually made me like science for the first time ever.  We made ice cream in a bag.  'Nuff said.

10. At this moment in your life, are you content?

Kinda yeah and no (that's my Dad's famous ambiguous answer to all things).  I am content in myself, but always striving to be more.  I have alot of goals and dreams that I have yet to tackle, but no regrets.  All the crap that has happened in life led me to this moment.  So I'm alright with it.

11. Do you see yourself blogging for the long haul?

Hmm, I think I'll continue to blog for a while, but am not really committed to a time frame.  We'll just see what happens.

Ok, here’s the questions the Lil-ster gave me:

1) What inspired you to start a blog?

 I needed something to fill my time, because my job is super boring and not intellectually stimulating at all.  Plus, I have hobbies and stuff that I want to share.

2) You're stranded on a deserted island... cliche i know but always fun to imagine. so what craft supply , ingredient, and/or style product can you not live without? Why?

 This is a hard question.  Craft supply—colored floss/string.  I could see myself making some friendship bracelets for the people that rescue me.  Ingredient—maybe like some canned meats or something.  I’m thinking survival here, not taste.  Style product—really?  Um, chapstick, I guess.

3) How long did it take you to come up with a name for your blog? Why did you choose what you finally decided on?

 Oooh, I answered this one above.  Check it out ;)

4) What has been your proudest moment that you have blogged about?

 I have a lot of fails in my attempts at cooking/crafting and those never make it to the blog.  So whatever I post on here, I’m proud enough to show it off, so yeah.

5) Where did you learn your skill (cooking/crafting/style)? Were you professionally taught? Skills handed down in family? Or just a natural all on your own (if so, lucky dog you)?

 I don’t really think of myself as having skills; I am just willing to try new things.  I taught myself all the stuff I do, with some help from the internet and magazines maybe.

6) What was the very first completed project/dish you blogged about?

 I could totally go look this up, but I’m just going to guess that it was a Greek meatball sandwich.

7) Which celebrity or public figure (past or present) do you admire most and why?

 I really love the comedian Louis C.K.  I would like to be his unlikely best friend, because he’s real, he’s hilarious and I just adore him.

8) Who do you aim to reach with your blog?

 See answer to last question ;)  Just kidding.  I’d like to reach people who have never tried to cook/craft and maybe teach them that it’s not all that hard.  It’s all about trial and error and just making it work (yes, I kind of invoked Tim Gunn).

9) How often do you read other people's blogs? Which types of blogs get your attention?

 I spend most of my weekdays reading blogs.  I follow a lot of foodie blogs, craft blogs and healthy living blogs.

10) What subjects do you avoid on your blog?

 I try not to be negative on the internet, in general.  I’m never going to talk about religion or politics or whine about being in a bad mood.  I don’t like drama, so that is the reason for that.

11) What is your favorite quote and why? (doesn't have to be official... can be something your kid said or you heard on TV... just something awesome)

I like Eleanor Roosevelt’s quote-“No one can make you feel inferior without your consent.”  This one always reminds me to be true to myself and not to worry about what other people think about me.

Ok, that’s done.  If you read all these Q&As about me, we are probably qualified to be best friends now.  So go follow me on Twitter, already ;)

Have a great week, y’all!

How to Roast a Chicken in the Crockpot

So, I pinned this awesome picture of rotisserie chicken made in a crockpot pretty recently.  Turns out that I had all the ingredients and I decided to give it a go.

above photo, recipe & idea from Busy Mommy

Um, best idea ever.

Roasting a chicken could not possibly be easier or tastier than this.

Aw, I wish I had styled mine as pretty as hers, but you can see the awesomeness in these crappy photos, I'm sure.  

I was nervous leaving the chicken in the crockpot for like 8 hours while I was at work.  I thought it would get all dry and be like the turkey on National Lampoon's Christmas Vacation.

The opposite happened.  I barely touched it with the knife and it just fell apart with juicy goodness.

Crockpot Roast Chicken

1 roasting chicken (3-4 lbs)

1 Tbsp Chili powder

1/2 tsp. cayenne pepper

1 1/2 tsp onion powder

2 Tbsp garlic powder 

1 tsp salt

1/2 tsp black pepper

1/2 onion (or a whole shallot)

Place spices in a small bowl and stir in water by the teaspoon until a paste forms. Spray your slow cooker with cooking spray and place the chicken in, breast side up. Cut an onion in half and put it inside the chicken.

Coat the chicken inside and out with the paste. Cover and cook on low 6-7 hours. Make sure the thickest part of the thigh registers at 180 degrees.

Healthy BBQ Ritz Chicken

 I walk a lot around the neighborhood and I see lots of stuff on these walks.  Mostly, I see discarded stuff.  And my brain is weird.  It always wants to make up a story surrounding the stuff.  Here’s an example, so you don’t think I’m crazy.

Well, you might still think I’m crazy, but at least you’ll get what I’m talking about.

You know Monster energy drinks?  Well there was a crushed can of said energy drink on my walk today.  Here’s the story I came up with.

This guy is just really worn out.  He’s had a hard week and he is dragging his feet, so he buys an energy drink to put some pep in his step.  He did not anticipate the incredible surge of energy that he received from this powerful beverage.  He is so overwhelmed that he crushes the can with his hand, chucks it to the ground and takes off sprinting down the road waving his arms above his head.

I just want to somehow justify this guy’s littering, I guess.

This weird anecdote has nothing to do with this chicken.

Just wanted to make that clear.   

                                                             

So, chicken…it’s such a common thing and I’m sure we’ve all consumed many variations.

I had no intention to blog about this recipe, but I tasted it and I felt like it needed to be shared with the world.

Healthy BBQ Ritz Chicken

Serves 4

1 sleeve whole wheat Ritz crackers

Lite BBQ sauce (like Kraft’s)

Salt & pepper

4 chicken breasts, pounded and cut into strips

Preheat the oven to 425 degrees.  Crush your crackers and lay the crumbs on a plate.

Salt and pepper your chicken strips, then brush them with BBQ sauce.  Dip them in crushed crackers and arrange on a baking sheet.  Bake for 20-25 minutes or until done.

I served mine on some roasted asparagus with fresh parmesan.

Have a great weekend, all!

Be sure to check out my cocktail trio at Endless Simmer:

The Easiest Bread

Fresh, crusty bread is always welcome in my house.  Well, unless I'm cutting carbs.  Then, keep it away!  Buuuutt, I needed bread on this day.

I have no bread maker or fancy ingredients.  Good thing those things are not required here.  In fact, you don't really need a stand mixer or food processor.  You can just mix the dough with your hands if you like and knead it until it is elastic-y.
That's a word.

In retrospect, I would have brushed this loaf with melted butter and cracked some sea salt on it before I popped it in the oven.  Don't be like me.

The Easiset Bread

makes 1 loaf

2-1/2 cups all purpose flour

1 packet yeast

3/4 teaspoon salt

1 cup warm water

Olive oil, for greasing

*Optional--melted butter & sea salt for topping

In the bowl of your stand mixer (or food processor, in my case) pour warm water {110-115 degrees} and sprinkle in one packet of rapid rise yeast. Let the yeast bloom for 5 minutes. Grease a large bowl with olive oil.

Meanwhile, in a medium bowl measure and mix the flour with the kosher salt.

Stir the flour into the yeast-water until just combined. Using a dough hook, mix until the dough is smooth and tacky.  Or just hit the dough button on the food processor until it forms a ball.

Place the dough ball in the oiled bowl. Place a damp towel (or loose plastic wrap) over top and place the bowl in a warm area to rise for about an hour.

Punch  the dough and form a log of dough on a baking sheet.  *Brush with melted butter and cracked sea salt and slide into an cool, un-preheated oven. Preheat the oven to 375 degrees (while the loaf is in the oven) and set the timer for 30-35 minutes.  The loaf will rise a bit more while the oven is preheating.

Adapted from Simply Scratch

Brie happened.

Wine in my Garfield mug happened.  

Just keeping it classy, folks.

Happy Weekend to ya'!

In case you missed my Endless Simmer posts as of late, check out these bad boys:

Copy Cat Cherry Berry Chiller

Stuffed Pay Day Cookies

Grilled Watermelon & Feta Salsa

Healthy & Delicious Zucchini Bread

Is your garden overflowing with zucchini?  I hear that's a thing.  I don't actually have any edible stuff growing in my yard, except for rosemary.  

But, I love reading summer blog posts, because fresh, homegrown zucchini tends to steal the show.  I love zucchini!  Which I'm sure you have noticed (maybe) from these posts:

Stuffed Zucchini

Zucchini Chili

Zucchini "Pasta"

Veggie Baked Penne

Chicken Sausage Veggie Hash

Veggie Stuffed Spaghetti Squash

Summer Vegetable Pizza

So, even though I can't walk out the back door and pick some zucchini, I stocked up at the grocery this week to make a few zucchini themed recipes.

This one is very, very good.  It's a flavorful and hearty quick bread that will rock your socks.  If there are any zucchini haters in the house, I assure you that the flavor is undetectable. 

Zucchini Oatmeal Bread

Makes 1 loaf

1 cup whole wheat flour

1 cup all-purpose flour

1 cup quick oats

1 tsp baking powder

1 tsp baking soda

1/2 cup sugar

1/2 cup firmly packed brown sugar

1 tsp ground cinnamon

2 eggs

2 egg whites

3/4 cup unsweetened applesauce

1 tsp vanilla

3 cups shredded zucchini (about 3 medium zucchini)

Preheat oven to 350 degrees F. Spray a 9×5 inch loaf pan with non-stick cooking spray. Combine the first 8 ingredients in a bowl and set aside.

Combine the eggs, applesauce, and vanilla in a bowl and mix until blended. Stir in the zucchini.

Slowly add the dry ingredients just until moistened.

Pour the batter into loaf pan.

Bake for about 1 hour. Cool in pan for 10-20 minutes before removing from pan. 

I'm sure you will see this bread again on Wednesday ;)

Recipe from Sweet Tooth, Sweet Life

Roasted Poblano, Corn & Chicken Quesadilla

Well, I was trying to think of something witty to say today, but I kind of want to talk about my cats.  That's weird, huh?

It's okay.  I embrace my cat lady-ness.

Oh, Baby & Boscoe.  My little stinkers.

So, my cats are super picky eaters.  They do not like "people food" and will only tolerate chicken flavored soft treats.  I got a sample in their cat food for these Krave crunchy treats, and they actually ate them, which is not like them.  So they must have a new kraving for them (ha!).

Anywho, these treats have turned them into dogs, apparently.  I found the sample treat bag empty and ripped to shreds in the hallway.  Um....really?  So, now treats are under lock & key in our house.

Their love of playing with food is what brought this subject to life.  These silly cats go nuts for corn husks.  They floss their teeth with them and bat them around in a super amusing way.

That's how corn made its way into this super summery quesadilla.  Just for my own amusement.

You should make this dish.  It comes together in a flash and has a great roasted flavor.  If you have never had poblanos before, they are not spicy once the seeds are gone and have a mild taste.  Go for it!

Here's the cast of characters:

Roasted Poblano, Corn & Chicken Quesadilla

Serves 2

4 tortillas (I used Ole's Xtreme Wellness high fiber tortillas)

1/2 cup monterey jack cheese (shredded)

1 grilled chicken breast (or you could use rotisserie chicken), sliced

1 ear of corn

1 poblano pepper

butter or spray oil for your pan

Roast your poblano over an open flame.  If you have a gas stove, you could use that.  I used a gas grill.    Char it until it is nice and black-ish.  Then go put it in a glass bowl and cover it with plastic wrap for a few minutes (to steam).

Partially cook your corn in the microwave (in the husk) for about 3 minutes.  Peel back the husk and put it on the open flame, turning until nice and charred.

Using your hands or a paper towel, peel the char off the pepper, de-seed and slice.  Cut the corn off the cob.

Assemble your quesadillas with corn, pepper, chicken and cheese.  Butter or oil your pan and cook each side until browned.

Enjoy!