Meatless Meatball Subs

Joe's got night class on Tuesdays, so that means I can eat whatever I want--even if we just had it a few days ago.

I'm in love with these meatless meatball subs from Rachel Ray. The meatballs are made by grinding up almonds, chickpeas, and mozzarella. The taste and texture are excellent (firm and flavorful) and they aren't as greasy as real meatballs.

We prefer to use half the suggested amount of lemon zest. I also throw in some Italian seasoning.

Find the full recipe here. 

I can't wait to try out variations with different beans, cheeses, and nuts!

               

Beet & Olive Salad

After I convinced Joe he liked beets, we went on a week-long beet-eating spree. Here's a salad combination we found enjoyable:

Beet and Olive Salad
This isn't much of a recipe. Just throw it all together in proportions that sound good to you. 

• Beets (we got the kind that were canned in red wine vinegar)
• Feta cheese
• Spinach
• Kalamata Olives 
• Walnuts
• Red Onion

Look at those pretty colors!

Anyway, here's a dressing I made to drizzle on top:


Creamy Balsamic Dressing
Whisk together 1 tablespoon balsamic vinegar, 1 teaspoon olive oil, and 1 teaspoon plain Greek yogurt. I also added salt and pepper and a pinch of sugar.