Fervent Foodie

The other day I made some jokes about how crazy people get about the meat sale in my hometown.  But this really is no laughing matter.  It’s a serious matter, well a matter of serious savings that is!  Check out this post from my friend Allison–make that posts.  One post was not enough for the meat sale 🙂

I was thinking about the meat sale last night when I pulled the frozen ground turkey out of the freezer to defrost.  I had bought it at the LAST meat sale (was that back in tax season??), and conveniently froze up individual servings of the ground turkey for future  use.  I’m so dang smart sometimes 😉

I decided to make a meatball sub for dinner.  I didn’t have a recipe in mind, I just sort of started adding things to a bowl.  Here’s what I ended up with:

• 1/4 package of 99% lean ground turkey breast (about 5 ounces)
• 1 egg white
• 1/4 cup chopped white onion
• S&P
• 1 sprig fresh oregano (shout-out to the backyard garden 🙂 )
• 1 sprig fresh rosemary
• Sprinkling of marjoram
• 1 clove garlic
• 1 tbsp quick oats

Meatball mixins:

I mixed everything together, then used a small cookie dough scooper to scoop out 6 meatballs.  I placed the meatballs on a cookie sheet sprayed with cooking spray, and popped them into a 350 degree oven for 15 minutes.  Then I flipped the meatballs over and cooked for an additional 5 minutes.

Meat-a-ball-ay:

Next, I cranked the oven up to 415 degrees, and prepped some brussel sprouts for roasting.  I swear I must have bought the never-ending basket of brussel sprouts last weekend.  I feel like I’ve eaten them every night, yet haven’t made a dent in the basket!  Check out this post for how I roast brussel sprouts. 

While the brussel sprouts were cooking, I stacked up the turkey meatballs on a Joseph’s Low Carb pita, topped them with 1/4 cup Classico Fire Roasted Tomato & Garlic sauce, and sprinkled with S&P and Red Pepper Flakes. 

Then I wrapped it all up in some foil, and tossed into the ovenfor the last 5 minutes or so of the brussel sprouts cooking time.  Anytime I’m trying to make a healthified sub, I make sure to do this step.  It gives all the flavors a chance to marry and the pita gets nice and warm and soft.

Brussel sprouts make a comeback:

Altogether now:

Delish!  I love when I can make a healthier version of a food that’s typically on the do-not-eat list!

Stats on dinner:  369 calories, 36g carbs, 6g fat, 51g protein, 14g fiber