Meatball Sub

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Last week we were trapped inside due to looming hurricanes, torrential downpours and flooded streets. It seemed like the perfect time to make some pasta with homemade sauce and meatballs. The best comfort food.

The next few days, these meatballs subs were our go-to. They are a cinch to make and are a perfect comfort meal, especially with all this crazy weather we've been having. Not to mention football season is starting back up, and meatball subs are delicious to eat while enjoying the game.

All you have to do for these is heat up the sauce and meatballs, put them on some warm, crusty bread and stick them under the broiler with some cheese. You'll have yourself a comforting and delicious snack in no time. And you hardly have to move from your couch. Enjoy!

With cheese? Without cheese? With cheese!! Duh.

Printable Recipe

Ingredients

• Marinara sauce
• Meatballs
• Italian bread
• Provolone cheese, sliced thin

Make marinara sauce as directed, or use store-bought sauce. Add meatballs to the hot sauce and allow to heat through. 

Cut Italian bread in half. Top with meatballs and sauce. Place a slice of Provolone cheese over the top. 

Place under broiler on high and let heat until cheese beings to bubble, about 1-2 minutes. Serve immediately.

Source: SK Original

Best (Frosted) Brownies Ever

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Diet, schmiet. Sometimes you just need something sweet! And my something sweet comes in the form of thick, chewy brownies with chocolate chips and coated in a decadent, rich chocolate frosting. So sue me!

I chose to add mini chocolate chips to the original recipe because I wanted them to turn out more sweet than bitter. It worked and also kept the brownies moist in the process. Some of the chips didn't melt all the way so there were little bits of chocolaty surprises mixed in the dough. Those are more than welcome to stay!

I seriously think these are the best brownies ever. They stayed very moist after baking, and I think one of the tricks is to make sure you do not overcook them. Make sure you bake them just until they begin to pull away from the edge of the pan and the middle is set. Not a minute longer, or else they'll turn into bricks. Stick to this and you'll have fail-proof brownies. Enjoy!

Pre-frosting

Post-frosting!!

Yum!

Printable Recipe

Ingredients

• 1/2 cup (1 stick) butter or margarine, melted
• 1 cup sugar
• 1 teaspoon vanilla extract
• 2 eggs
• 1/2 cup all-purpose flour
• 1/3 cup HERSHEY'S Cocoa
• 1/4 tsp. baking powder
• 1/4 tsp. salt
• 1 cup mini semi-sweet chocolate chips
• 1/2 cup chopped nuts (optional)
• Creamy Brownie Frosting (recipe follows)

Heat oven to 350 degrees F. Grease 9-inch square baking pan and set aside.

Stir together butter, sugar and vanilla in bowl. Add eggs; beat well with spoon. In a separate bowl, stir together flour, cocoa, baking powder and salt; gradually add to egg mixture, beating until well blended. Add chocolate chips and combine well. Stir in nuts, if desired. Spread batter evenly in prepared pan.

Bake 20 to 25 minutes or until brownies begin to pull away from sides of pan. Cool completely in pan on wire rack. Prepare Creamy Brownie Frosting; spread over brownies. Cut into squares. About 16 brownies.

Creamy Brownie Frosting

• 3 tbsp. butter or margarine, softened
• 3 tbsp. Hershey's Cocoa
• 1 tbsp. light corn syrup or honey
• 1/2 tsp. vanilla extract
• 1 cup powdered sugar
• 1 tbsp. milk

Beat butter, cocoa, corn syrup and vanilla in small bowl until blended. Add powdered sugar and milk; beat to spreading consistency. About 1 cup frosting.

Source: Adapted from Hershey's

Grilled BBQ Chicken Salad

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This used to be one of my favorite meals during college. I don't know about all of you, but the "freshman 15" definitely knocked on my door and came to stay during my college days. Considering the dining hall was directly across the hall from my dorm room and they constantly had self-serve ice cream...well, that didn't really help.

When I finally moved off of campus and could finally make my own meals, this was a salad that I would make often. All the ingredients are fresh and healthy, and there's really no need for extra dressing since the combination is so flavorful. I would sometimes drizzle some extra BBQ sauce over top of the salad, but that's all it needs. Delicious I tell you! And it really worked as part of my diet! Well that and spending every day in the gym. But it worked! Enjoy :)

Here's the grilled chicken prior to slicing.

Delicious salad! 

Printable Recipe

 

Ingredients

• 4 boneless, skinless chicken cutlets
• Salt and pepper, to taste
• BBQ sauce
• Lettuce
• Corn, canned, heated through
• Black beans
• Roasted red peppers, sliced thin

Season chicken with salt and pepper and grill on one side. Flip to cook the other side and coat the cooked side with BBQ sauce. Once cooked through, flip the chicken to brown the BBQ sauce. Coat the other side with BBQ and flip to brown that side as well. Remove from grill and allow to cool slightly. Spread extra BBQ sauce over top.

While chicken is resting, layer lettuce, corn, black beans and roasted red peppers. Slice chicken and lay on top. Drizzle with additional BBQ sauce.

Source: SK Original

Homemade BBQ Sauce

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Happy Labor Day! Talk about good ol' southern BBQ sauce! I knew the Neely's recipe wouldn't disappoint. I left out the white sugar since I'm trying to not eat as much of that addicting substance, but Chris and I both thought it was great without it! The sauce was actually a tad bit spicy, which I like, so I'm sure the extra sugar would mellow out the flavor if you prefer it that way.

We grilled chicken and then brushed the BBQ sauce over top of each breast about 5 minutes before they were done. We found that this way works better than marinating the breasts in BBQ sauce prior to grilling because then the sauce will burn after being over the flames for so long. This way is a no-fail method! Enjoy!

Spread it on grilled chicken or whatever you prefer!

Printable Recipe

Ingredients

• 2 cups ketchup
• 1 cup water
• 1/2 cup apple cider vinegar
• 5 tbsp. light brown sugar
• 1/2 tbsp. fresh ground black pepper
• 1/2 tbsp. onion powder
• 1/2 tbsp. ground mustard
• 1 tbsp. lemon juice
• 1 tbsp. Worcestershire sauce

In a medium saucepan, combine all ingredients. Bring mixture to a boil, reduce heat to simmer. Cook uncovered, stirring frequently, for 1 hour 15 minutes.


Source: Adapted from The Neely's

Crustless Quiche

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Sometimes I like to eat whatever I want and not feel the slightest bit guilty about it. I think an earthquake and hurricane all in one week is a pretty darn good excuse to do that!

And this is what I eat the next day.

If I have a carb overload one day, I like to avoid those devilish (yet delicious) little suckers the next day if possible. This quiche is perfect for breakfast or a snack. It's low-carb, but very filling and tasty. This is what I've been having for breakfast the past week, and it's a great start to my day. Enjoy!

Yummy!

Delicious and healthy!

Printable Recipe

Ingredients

• 8 eggs, beaten (or 2 cups Egg Beaters--either regular or whites)
• 3/4 cup reduced-fat Mexican blend cheese, shredded
• Cooking spray
• 1 cup frozen green peppers and onions, chopped
• 5 slices Canadian bacon, sliced into small pieces
• Salt and pepper, to taste

Preheat the oven to 425 degrees F. Spray a 9-inch glass pie dish and set aside.

Stir together the eggs and cheese. Season with salt and pepper and set aside.

Heat a small pan to medium heat. Spray with cooking spray and add frozen onions and peppers. Cook for 4-5 minutes or until tender.

Add peppers and onions to the bottom of the pie dish. Top with egg mixture. Spread Canadian bacon pieces over the top, and use a fork to submerge them.

Bake for 20-25 minutes or until set. Enjoy!


Source: SK Original