Meatball Subs

Here's another one that I don't have a picture of. Wow, I don't know what is wrong with me. Maybe it's the pregnancy...I get so hungry that my first thought when supper is ready is not, "Okay, where is my camera?" But I need to go ahead and post this one so I don't forget it, because we all loved it! Maybe next time I make it I can add a picture!

First, the bread. You could certainly buy any hoagie style buns that you like, but lately I have been on a kick of making ALL of the bread that we eat from scratch. Maybe it's like nesting, or maybe it's because I know this will probably be impossible once new baby makes her appearance! But here is the recipe I used (adapted from Taste of Home):

1 package (2 1/4 tsp) quick rising dry yeast

1 1/2 cups warm water

1 tablespoons sugar

2 T vegetable oil

1/2 tablespoon salt

3 cups whole wheat flour, plus extra for kneading

Mix the dry ingredients in one bowl. Add the water and oil, and mix until combined. Use hands to knead, adding more flour as needed (I could make a joke here but I'll refrain), for about 5 to 10 minutes. Place ball of dough in a bowl, cover, and let rise for an hour. Divide into 6 portions, shape into loaves, and then cover and let rise again. I let them rise the second time for another hour, but you don't have to wait that long. Bake at 400 for about 12-15 minutes.

Now for the meatballs - super simple. Mix one pound lean ground beef, 3/4 cup bread crumbs, a splash of Worcestershire sauce, and a splash or two of soy sauce in a bowl. Form into balls and brown in an oven-safe skillet, olive oil, for about 2-3 minutes per side. Add some minced garlic, and then one large can of crushed tomatoes, as well as Italian herbs to season. Bring to a boil and then transfer to a 400 oven for 15-20 minutes.

Split your homemade hoagie rolls, and place meatballs inside, topped with mozzarella cheese. Serve with baked sweet potatoes or the veggie of your choice.

So wish I had a picture to share.

But at least my tummy is happy.

Enjoy!

Black Bean and Mushroom Quesadillas

Here's a quick, meatless, throw-together meal for a busy weeknight...

Slice up a bunch of mushrooms and throw them in a hot oiled skillet. While they saute, drain a can of black beans and dump into the food processor along with a few shakes of chili powder and cumin, and a clove or two of minced garlic. Puree until smooth.

Assemble your quesadillas by spreading the bean mixture over a whole wheat tortilla; then sprinkle some cheese over the beans, and finally add a spoonful of mushrooms to 1/2 of the tortilla.


Fold over and heat in skillet, turning once, until the cheese is melted and the tortilla is a little brown on each side.



Quick, easy, delicious! Enjoy!

Beef and Portabella Tacos

Oh how I love tacos.

Tacos, tacos, I love you for being so yummy
I fill you up with all kinds of goodness and welcome you into my tummy

These are great. 3 main ingredients: ground beef, portabella mushrooms, and red bell pepper.

Brown the lean ground beef. Once it is cooked, add one minced clove of garlic, chili powder, cumin, red pepper flakes, black pepper, salt, a tablespoon or 2 of flour, and 2/3 cup water. Simmer until thickened.

Cut one red bell pepper in half lengthwise and take out the core and seeds. Slice thinly. Saute in olive oil. While the pepper starts to cook, clean 3 large portabello mushroom caps by scraping out the gills with a spoon and then wiping with a paper towel. Slice lengthwise and add to the saute pan.

Once the veggies are tender, add them to the beef and stir. Fill whole wheat flour tortillas with the mixture and top with cheese if desired.


Mmmm. Enjoy!