Turkey Meatball Subs

{serves 6-8}

Ingredients:

1 1/4 lbs lean ground turkey
1 egg, lightly beaten
Half of a medium onion finely diced
3 tbsp minced garlic
1.5 tsp fresh chopped oregano
1.5 tsp fresh chopped basil
1/2 tsp pepper
1/4-1/2 tsp sea salt
1 jar of tomato & basil pasta sauce
6-8 hoagie buns, split
12-16 slices of Swiss or Provolone cheese

In a large bowl mix ground turkey, egg, onion, garlic, oregano, basil, pepper and salt. Combine all {usually best to just use your hands}. Shape into meatballs {about 40}.

In a large skillet, add a bit of oil and brown the meatballs in 4 batches of 10 each. Drain on paper towels and then place in a large sauce pan.

Pour tomato sauce over and bring to boil. Reduce heat and simmer 25-30 minutes.

A few minutes before your meatballs are done, open hoagie buns and place 2 pieces of sliced cheese in each bun. Place buns on cookie sheet and put in oven on broil until cheese is melted and edges start to crisp.

Remove from oven and load up with your meatballs and sauce. The reason this recipe says it feeds 6-8 is because I found that, for me, five meatballs were the perfect amount to put in the hoagie buns... My husband and seventeen year old son, however, found that more was better. So depending on your preference and how stuffed you like your sandwiches will determine the final servings count :)

We served ours with my youngest kids favorite side, onion rings ...and yes, I am ashamed to admit they were indeed the ones you pull out of the freezer *sigh* ... But you could serve these with anything!

PS: These are GREAT the next day served warmed back up, or how I liked it, cold {reminded me of those yummy cold meatloaf sandwiches I loved so much as a kid!}

 Dedra



Print the recipe here: Turkey Meatball Subs

Braai Broodjie {Barbecued Bread}

Very popular among the South African crowd at BBQ's... I was first introduced to these over 6 years ago and haven't stopped making them since! Mainly served along side some grilled meat and veggies... these are really filling and delicious! They are also awesome the next day cold {or at least I think so!}. This recipe makes 4 braai broodjie's.


Ingredients:

8 slices of white bread
Aprox. 4 tbsp Mrs. H.S. Ball's Chutney {or apricot jam or softened butter}
1 medium onion- sliced
2 medium tomatoes- sliced
1 1/2 - 2 cups of shredded cheese

Spread chutney {or butter or apricot jam} over one of the slices of bread...

Sprinkle with a little cheese...

Add onion slices then tomato slices and sprinkle with salt and pepper to taste. {please ignore my sad onion slices... I was finishing off an onion half that I had used for another dish}...

Top with more shredded cheese. {I used a blended cheese here but plain cheddar or sharp cheddar is great too}

 Top with other slice of bread....

Grill over LOW heat, turning frequently until golden brown and cheese is melted. The trick here is very low heat so that the outside doesn't burn before the cheese gets melted. Serve immediately. Yum!

 Dedra

Print the recipe here: Braai Broodjie



NOTE: Mrs H.S. Ball's Chutney is usually found in international grocery stores or places like World Market because it is imported from South Africa.

Veggie Pita

I am including this into our recipe collection because this is just one of my favorite things to have for lunch! You can really use any veggies, fruits, dressings, cheese you like.... the following recipe is generally how I make mine.


Ingredients:

Pita bread {healthy version whole wheat... my version white}
Mayonnaise {healthy version fat free... my version real mayo}
Salad dressing of your choice {I use submarine dressing}
Provolone cheese
carrots
celery
tomato
cucumber
sprouts

Chop veggies into circles to easily fit into pita. Cut pita in half. On one side spread the mayonnaise. Layer cheese and veggies inside pita {my version: half slice of provolone cheese, then 3-4 slices of a Roma tomato, then sprouts {I like spicy sprouts},  then 3-4 slices of cucumber, then I just kind of stuff in the carrots and celery pieces everywhere}. Drizzle with the dressing and eat.

Half of the pita usually fills me up so I save all my sliced stuff for the next day... but there are plenty of times I could devour both... they are that good!

 Dedra

Print this recipe here: Veggie Pita