Tag Archives: food

Turkey Meatball Reuben Subs

It’s not often that I eat sandwiches unless they are paninis but every once is a while, I want to dig into a hearty sandwich like the next guy.  These Turkey Meatball Reuben Subs are right up my alley.  Ground turkey is flavored with spices, and topped with swiss cheese and a quick coleslaw.  Paprika, coriander, and garlic gives ground turkey some flavor while the cayenne and black peppers give it some heat.  I used broccoli slaw instead of regular cabbage slaw and liked the additional crunch factor it provided.  These can easily be made and wrapped up to go so I might just make another one of these for my next tailgate!

The ingredients:

Mix ground turkey with spices, garlic, sugar, and salt.

Shape into 16 meatballs and broil until fully cooked (the recipe says 8 minutes but my needed an extra couple of minutes).

While the meatballs broil, mix together the slaw, paprika, and Thousand Island dressing.

When meatballs are done, place 4 meatballs in the roll with a slice of cheese.  Broil until golden brown (about 1 minute), then top with slaw.

Additions:  None

Omissions:  None

Substitutions:

  • Regular sub rolls for whole-wheat rolls
  • Reduced-fat swiss cheese

Overall Rating:  Love It

Source:  Cooking Light Magazine

Cider-Glazed Chicken

Another reason why I love October?  Apple cider!  When I saw my grocery store had stocked the produce cooler with the autumn beverage, I had to scoop some up.  I knew that this recipe for Cider-Glazed Chicken was tucked away in my recipe book somewhere and I’d been waiting for just the right time to pull it out.  Chicken breasts are browned in butter until fully cooked and then tossed in a simple glaze of apple cider and dijon mustard.  So easy and so quick!  The glaze gave the boring chicken breasts a tasty flavor with the subtle hint of apple without overpowering it.  Whether you want to make this recipe or not, pick up some apple cider somewhere along your travels and do some cooking with it.  Enjoy the burst of apple while you can!

The ingredients:

Brown salt-and-peppered chicken breasts in butter.

Remove the fully cooked chicken from the pan and set aside.  Pour apple cider and dijon mustard into the hot pan.  Stir together until slightly thickened.

Add back the chicken breasts and coat in the cider-dijon glaze.

Top with fresh parsley and enjoy!

Additions:  None

Omissions:  None

Substitutions:  None

Overall Rating:  Like It

Source:  Cooking Light Magazine

Pappardelle with Baby Spinach, Herbs, and Ricotta

Pappardelle is a wide-ribbon pasta that I finally found at my local Trader Joe’s and is the main ingredient in Pappardelle with Baby Spinach, Herbs, and Ricotta.  It’s basically a wider version of fettucine so if you can’t find pappardelle, fettucine can easily be substituted.  This fairly light and herby pasta dish is made with baby spinach, fresh thyme, parsley, dill and ricotta.  Once you’ve prepped all the herbs, the whole meal can be made in about 15 minutes.  The ricotta is mixed with reserved pasta liquid so you can make it as thick or thin as you like.  The heat of the pasta slightly wilts the spinach and brings out the fragrance of the fresh herbs.  I left out the chives since my grocery store was out of it but I think the hint of onion would have been nice.  If you like the flavor of fresh dill, this will be a good one to try.

The ingredients:

Cook the pappardelle according to package directions and drain, reserving the cooking liquid.

While the pasta cooks, remove any stems from the spinach and chop the fresh herbs.

In a blender or food processor, mix together ricotta cheese and reserved pasta water.

In a large bowl, combine cooked pasta, ricotta sauce, spinach, fresh herbs, olive oil, parmesan cheese, salt and pepper.

Wrap around your fork (or forks if you have one in each hand!) and enjoy!

Additions:  None

Omissions: 

  • Chives

Substitutions:  None

Overall Rating:  Like It

Source:  Cooking Light Magazine

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