Sweet T and a Honey B
Food, Fitness, and the Adventures That Make Life Sweet

A Twist on the Meatball Sub

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Everyone’s refrigerator door is stuffed with various condiments, dressings, and sauces that they bought for a recipe one time and never had to use again (I can’t be the ONLY one that has 8 salad dressings in the fridge, right?). However, the one thing that is on constant rotation is buffalo sauce. Most Weight Watcher friendly recipes don’t call for a lot of extra sauces-usually they pack the most points due to fat, sodium, carbs, and sugar so we pay close attention to these labels. Buffalo Sauce is not the worst in general-but one day Bryan and I stumbled upon Bulliards Buffalo Style Chicken Wing Sauce and now we don’t use any other brand. It’s got 1g Fat and 380mg of Sodium per Tbs. While the sodium isn’t ideal, it’s less than anything we have found. 

Last fall, we discovered that we could make our own meatball sub sandwiches and stay within our points. It was great until I read all of the artificial ingredients that were in the frozen bags of meatballs we bought every other week. A big lesson Bryan and I have learned from being on WW for the last 5+ years is that less points doesn’t ALWAYS mean less artificial additives in food. We love the flexibility of the program and that on a busy evening we can still choose something “quick” (ie; heat up those frozen meatballs), but 99% of the time try our best to pay attention to the ingredients as well as the nutrition label. Long story short-I needed to figure out how to make my own tasty buffalo style meatballs. 

My husband took the first bite of his sandwich, closed his eyes, and said a gargled “OERRGHHMYYGUURDD” we are all familiar with when we taste something we love . I knew I had succeeded. I think next time I might try these on top of a salad with a little light blue cheese dressing, cucumbers, and shredded carrots to eliminate the bread. You can even place these on top of a small bowl of quinoa. I love when I can make a huge batch of something, freeze it, and use it for different meals as it prevents us from getting bored. This is an easy one that is sure to please even the pickiest of game-day meatball sub eaters 🙂 

 

Buffalo Chicken Meatball Subs
Serves 7
A tasty twist on a traditional meatball submarine with a little bit of spice!
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Prep Time
20 min
Cook Time
18 min
Prep Time
20 min
Cook Time
18 min
Ingredients
  1. 1lb Lean Ground Chicken or Turkey
  2. ¼ cup dried breadcrumbs
  3. ½ tbs Garlic Salt
  4. 1 tsp pepper
  5. 1 egg
  6. 3 tbs Buffalo Sauce
  7. ½ cup Chopped Onion
  8. ¼ cup blue cheese crumbles
  9. 6 Small Submarine Rolls
  10. Additional blue cheese crumbles and buffalo sauce for sandwiches
Instructions
  1. 1. Spray a baking sheet with non-stick cooking spray (Again, I used Pam’s Coconut Oil spray).
  2. 2. Preheat oven to 400 degrees.
  3. 3. Combine breadcrumbs, egg, onions, blue cheese, garlic salt, and pepper in a large mixing bowl.
  4. 4. Add ground chicken and mix well.
  5. 5. Roll in to 1-1 ½ inch balls and place on baking sheet.
  6. 6. Bake for 16-18 minutes or until cooked all the way through
  7. 7. Once cooked, place 3 meatballs on a small sub roll and sprinkle each sandwich with a tablespoon of blue cheese crumbles and a tablespoon of buffalo sauce. Serve with baby carrots and cucumbers.
Sweet T and a Honey B https://www.sweettandahoneyb.com/

Avocado Makes Everything Better

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I spent a good part of the afternoon yesterday trying to decide what would make the ‘perfect first post’. As I was prepping our breakfasts for the week I still had yet to decide. Then as I was assembling said breakfasts for the week, it hit me. Why don’t I just jump in and post about something I was already doing? Breakfast Sandwiches.

A little background- my husband requested something quick, healthy, and still delicious (often times it’s hard to capture all three requests in one) for breakfast during the week. We had bought our 7,410,365th box of blueberry Eggo waffles this year and he finally said he was Leggo’ing his Eggo.

When it comes to breakfast sandwiches, I’m still true to the McMuffin. Maybe it’s because they remind me of my childhood, maybe it’s because they truly are delicious, or maybe it’s because now I work for the company. I think it’s a combo of the three. Whoever says they don’t like McDonald’s breakfast is lying to your face- just sayin’. Since I love the McMuffin so much, but I also love a healthier breakfast choice- I decided that meal prepping my own version of these would be perfect. Plus I could add all the avocado I wanted.

Bake Ahead Breakfast Sandwiches
Serves 6
A quick, easy, and delicious breakfast that can be eaten on the go.
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Prep Time
30 min
Cook Time
10 min
Prep Time
30 min
Cook Time
10 min
Ingredients
  1. 1 Package of Thomas’ Multigrain Lite English Muffins
  2. 6 Eggs
  3. 3 Slices of your favorite cheese (I use a lighter cheese like Part-Skim Mozzarella or Provolone. ½ Slice per Sandwich)
  4. 6 Slices of turkey bacon (or ham if you prefer!)
  5. A pinch of Garlic Salt for each sandwich
  6. Veggies of your choice (I always add Red Pepper and Avocado to my Sandwiches)
  7. 6 Sheets of wax paper
  8. One large freezer bag
  9. Note: Festive Stickers are optional, but COMPLETELY necessary. I thought it would put a smile on Bryan’s face to find a smiling pumpkin on his sandwich in the morning 
Instructions
  1. 1. Preheat Oven to 350 Degrees
  2. 2. Spray a muffin tin with cooking spray (I am obsessed with Pam’s new Coconut Oil Cooking Spray)
  3. 3. Crack one egg inside of each cup and gently whisk with a fork (you could also do this with egg whites but I would recommend using 2 egg whites for each cup)
  4. 4. Bake for 10 minutes.
  5. 5. While eggs are baking, separate each English muffin and cut slices of cheese in half.
  6. 6. Cook your turkey bacon for 3-5 minutes over low-medium heat on the stove (I like mine crispy so I cook mine a little longer).
  7. 7. Once your eggs are cooked, gently use a fork to take them out of the muffin tin. If you used enough cooking spray they should pop out fairly easily.
  8. 8. Assemble your sandwiches with egg, cheese, and meat.
  9. 9. Wrap each sandwich in a sheet of wax paper and secure with a piece of tape.
  10. 10. Place all sandwiches in a freezer bag and place in the freezer to have ready for the whole week!
  11. 11. **For Micro-waving: Heat directly from freezer. Microwave for 1 minute and separate sandwich. Most likely, the egg will still be cold, so place back in Microwave and heat for another 30 seconds.
  12. 12. After heating, add your favorite chopped veggies, a pinch of garlic salt and/or in my case, LOTS of avocado and Enjoy!
Sweet T and a Honey B https://www.sweettandahoneyb.com/

–TB