Spinach Meatball Subs

We love Skinnytaste's Spinach Italian meatballs, so I decided to change up spaghetti and meatball night to meatball subs. I haven't had a meatball sub in, oh, I can't even tell you the last time I had one. My husband and I really enjoyed our meatball subs immensely.  This is a pretty quick dinner, especially if you mix and roll the meatballs out ahead of time.

I follow the recipe for the Skinnytaste meatballs.

Skinny Italian Spinach Meatballs

• 1 lb 93% lean ground beef
• 1 tbsp olive oil
• 10 oz frozen chopped spinach, thawed and drained of all liquid
• 2 slices whole wheat Weight Watchers bread (or any half point bread) - I have omitted the past few times and the meatballs stay together without.
• 1 large egg
• 1 clove garlic, minced
• 2 tbsp fresh parsley - I subbed dried oregano & basil for the parsley.  We are not fans of parsley in our family.

• 1/2 cup Pecorino Romano cheese (or your favorite Parmesan Cheese)
• salt and pepper

Wet bread with water then mash up with your hands. Add to large bowl and combine with chopped beef, chopped spinach, egg, garlic, parsley, grated cheese, salt and pepper. Mix all ingredients well until thoroughly combined. Using a 1/4 cup measuring cup, measure meat, then divide in two so that each meatball is 1/8th of a cup. Roll into little meatballs.
Meanwhile, in a large nonstick skillet, add 1 tbsp olive oil on low heat. When oil is hot add as many meatballs that will fit, cook on low, turning often so that all side get browned. Cook until the centers are cooked through. When finished, place on a dish lined with paper towels to blot any excess oil. Drop meatballs into sauce and continue cooking the remaining meatballs, repeating the process. When all meatballs are in the sauce, simmer for an additional 15-20 minutes. 


For the subs:
Slice the rolls lengthwise and place 3-4 meatballs on the buns and top with shredded mozzarella, if desired. Place under the broiler until cheese is melted and golden.

Cheesy Chicken Shells

Who says you can't have stuffed shells and still lose weight?  This recipe has been in our repertoire for almost six years as I received this recipe from a Weight Watchers at Work mtg back in 2006.  And we've been enjoying this since...

We have been using large shells instead of manicotti shells, as I made that mistake and didn't catch it until a few years later when I finally noticed that it called for manicotti shells. We tried them recently in manicotti shells and I wasn't a huge fan even though it was the same exact ingredients just changed the type of pasta.

Cheesy Chicken Shells
©Weight Watchers

12 jumbo uncooked manicotti shells
1 1/2 c. favorite tomato sauce
2 medium egg whites
4 oz. chicken breast, cooked & diced
1 tsp. garlic powder
1 3/4 c. ricotta (recipe calls for fat free, but I used part skim)
1 tbsp. oregano
3/4 c. shredded mozzerella (again, it calls for fat free, but I used part skim)

Preheat oven to 350°

Cook manicotti shells in boiling water according to package directions.  Drain and rinse in cold water.  Set aside.  Coat a 9x13 pan with spray.  Spread 1/2 cup of sauce evenly over the bottom.

For filling:
In a large bowl, stir together egg whites, ricotta, chicken, garlic powder & seasoning.  Stir in 1/4 cup each of mozzerella & parmesan cheeses.

Spoon mixture into shells.  Place in dish.  Spread remaining sauce on top.  Sprinkle with remaining cheeses.  Bake 30 minutes.

3 shells per serving.  9 pts per serving (old WW).