Tuesday, April 17, 2012

recipe: healthy meatball sub

probably my favorite decadent treat from a sub shop... tender meatballs and loads of cheese on a soft roll.  hmm, how to make it healthier?  these textured vegetable protein meatballs by "Veggie Patch" were on sale this week so i picked them up to make sandwiches with my leftover bread.  i added tons of veggies to mine and a very small amount of marinara (hello calories!). 

recipe after the jump

you will need:

vegetarian meatballs
fresh tomato
baby portobellos
a bag of baby spinach
sliced onion
low-fat mozzarella
whole wheat roll or baguette
1/2 cup to 1 cup of marinara sauce

the trick to making it healthier...limit the fatty ingredients with little nutritional value (cheese and sauce) and load up on the fresh veggies.  they'll wilt down into your sauce nicely. 

1.  in a pot, saute in olive oil spray or oil:  bag of baby spinach, a sliced onion, container of baby bellas, a diced tomato, garlic, salt and pepper.

2.  after your veggies begin wilting (you may have to add a splash of water to help this process), stir in the marinara and meatballs.  allow to simmer and heat through while you prepare the bread.

3.  toast your whole wheat bun or baguette in the oven for a few minutes with a thin sprinkle of mozzarella cheese or provolone (60 calories).


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