Missing my boy a little more than usual today. We moved Ryan back to school last weekend and I can't help but feeling like there's a piece of the Davis puzzle missing.
Call me crazy but it makes me feel better to send Ryan to school with a few dinners to put in his freezer so I started cooking some "Ryan meals" last week. One of the things that I made was meatballs.
He can add the meatballs to a jar of marinara sauce for some quick and easy protein on pasta night or eat them on a sandwich. Meatball subs make a great quick and easy dinner - perfect for soccer practice nights.
Turkey Meatball Subs
8 ounces ground turkey breast
1/4 cup parsley
3 Tablespoons panko
1 teaspoon lemon zest
1/2 teaspoon onion powder
1/2 teaspoon garlic powder
1/4 teaspoon salt
1 teaspoon olive oil
1 cup marinara sauce
1/4 cup water
3 garlic cloves, minced
4 slices provolone cheese
Combine turkey, parsley, panko, lemon zest, onion powder, garlic powder, salt, egg, garlic and olive oil.
Divide mixture into 24 pieces and place on a greased rack on top of a foil lined baking sheet.
Slice baguettes into subs sized pieces.
Place 3-4 meatballs on each roll. Top with provolone cheese and place back in the oven until cheese melts.
Sending a child off to college is never easy but we could not be more proud of the way that he is choosing to live his life. He makes us proud every single day.
When I was a kid - I ordered spaghetti with meatballs at EVERY restaurant that we went to. It was partially due to the fact that I was not a very adventurous eater and partly because I truly loved pasta with red sauce but mostly it was just because of the fact that I ordered the same meal at every restaurant annoyed my brother. Pretty sure that last one was all the encouragement that I needed to continue my habit of ordering spaghetti with red sauce whenever we went out.
I had no idea that there was a whole world of pasta sauces out there that I was missing out on by limiting myself to marinara. Pesto, wine sauce, alfredo, butter sauce, herb sauce - I could go on and on.
I tried my hand at a charred lemon sauce recently and we all loved it. It was a nice light sauce with a bright burst of flavor. Just a touch of half and half and a sprinkling of cheese kept this sauce nice and light. A handful of fresh basil and the charred lemons gave it a nice fresh flavor. We loved this pasta dish.
Charred Lemon Penne with Shrimp
Cook penne according to package directions and drain.
Place lemons, cut side down, in hot skillet. Cook until charred.
Add mushrooms and cook until liquid is absorbed. Remove mixture from skillet.
Heat 1 T. oil in skillet and cook shrimp until almost pink.
Add marsala and continue to cook until shrimp is opaque.
Remove shrimp from skillet.
Combine juice from 1 lemon, half and half, red pepper flakes and half of the Parmesan cheese.
Add to skillet along with remaining marsala. Simmer until slightly thickened.
Add mushrooms, basil and shrimp and stir to combine.
- 2 thinly sliced boneless skinless chicken breasts
- 1/2 tsp garlic powder
- 1/2 tsp onion powder
- 1/4 tsp basil
- 1/4 tsp oregano
- 1/2 tsp salt
- 1/4 tsp black pepper
- 1 Tbsp olive oil
- 6 oz fresh mozzarella, cut into 8 slices
- 4 avocado slices (from a firm but ripe large avocado)
- 2 medium vine ripened tomatoes, sliced
- 3 Tbsp balsamic glaze
- 2 Tbsp chopped basil ribbons
Heat oil in skillet. Cook chicken on each side until cooked through.
Lay 2 slices of cheese on top of each breast. Cover with a lid and let cheese melt.
8 slices turkey bacon
3 Tablespoons mayonnaise
1 teaspoon dijon mustard
8 slices whole grain bread
4 slices colby jack cheese
8 apple slices
8 ounces deli turkey
Spread mayonnaise mixture on 4 slices of bread.
Top with 2 strips of bacon.
Top with slices of turkey.
Add a slice of cheese.
Add 2 slices of apple.
Top with another slice of bread.
I've got at least one meal for you that just might please your entire family. My turkey tacos make all three of us happy. Ben eats his turkey tacos in a soft tortilla shell.
- 1 tablespoon olive oil
- 1 pound ground turkey
- 1 cup salsa
- 1 (4-ounce) can diced green chilies
- 1 tablespoon taco seasoning
- 1 cup frozen corn, defrosted
- 1 (15-ounce) can black beans, drained and rinsed
- 2 tablespoons chopped fresh cilantro leaves
- Kosher salt and freshly ground black pepper, to taste
- 1/4 cup shredded cheddar cheese, optional
- romaine lettuce leaves, multi grain tortilla chips, soft tortilla chips
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