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Tag Archives: Tomato sauce

Meatball Subs

At my favorite sub shop meatball subs are my favorite.  Mr.Picky dislikes marinara sauce and was not excited to see that I was making meatball subs with a red sauce.  Next thing I know he is going up for a second sandwich.  The end results for dinner was those were pretty good, I guess you can make them again.  Turns out I know what a good sandwich is, and we have a new dinner to add to the list.

I am going to let you know now that I cheated and used frozen Italian meatballs, but by all means feel free to make your own.  I had a package in the freezer and have been working hard to empty my freezer.

Meatball SubsMeatball Subs:

Meatballs and Sauce:

  • 25-30 meatballs, frozen or cooked
  • 1 (16 oz.) can tomato sauce
  • 1/2 tsp granulated onion
  • 1/2 tsp Italian seasoning
  • 1/2 tsp dried basil
  • 2-3 cloves garlic, crushed
  • 1 Tbs brown sugar

Sandwiches:

  • 5-6 french hoagie rolls or rolls of your choice
  • mozzarella cheese
  • parmesan cheese
  • meatballs and sauce ( I slice my meatballs in half to make a more manageable sandwich)

Place meatballs and sauce ingredients in a small 1 quart slow cooker.  Cook on keep warm for about 4 hours, I believe this is key in order to make the sauce amazing.

To assemble sandwiches open up rolls on a sheet pan.  Place mozzarella cheese on the top half and sliced meatballs on the bottom half.  Spoon a bit of sauce onto meatballs and sprinkle with parmesan cheese.

Broil assembled sandwiches open until bubbly, remove and fold sandwich in half.

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Mexican Lasagna

Mexican Lasagna

This is a family favorite recipe, I remember my mom making this often.  In fact it when Mr.Picky ate this for the first time, became his favorite meal.  I remember making this casserole for him on our 1 year anniversary, and packing the whole pan to the park to eat as a picnic.

It is an easy one dish meal that is quick to put together.  This recipe works great to put together the night before, and put in the oven the next day.  Plus who doesn’t want to use up the crumbs and crushed tortilla chips at the bottom of the bag?

Mexican Lasagna:

  • 4-5 cups crushed tortilla chips
  • 1 lb. ground beef
  • 1/2 cup onion, chopped
  • 15 oz. can tomato sauce
  •  1 package of taco seasoning or my taco seasoning mix:
  • 1 Tbs chili powder
  • 1 tsp cumin
  • 1/4 tsp red pepper flakes
  • 1/2 tsp onion powder
  • 1/4 tsp salt
  • 1 tsp paprika
  • 1/2 tsp garlic powder
  • 1/2 tsp dried minced garlic
  • 1/2 tsp dried minced onion
  • 1/2 cup water
  • 16 oz. container of sour cream, lite works fine
  • 16 oz. container of cottage cheese, lite works fine
  • 2 cups shredded cheese (cheddar or mexican blend)

Start by browning up ground beef, once it is almost all brown add in onions, water, and seasonings.  Allow to cook for a minute or two, and add in tomato sauce.  Simmer for 15 minutes and set aside.

In a bowl combine sour cream and cottage cheese until well combined.

Grease a 9×13″ pan lightly, and preheat oven to 375 degrees.

Mexican Lasagna

Layering:

Place a thinly layer of tortilla chips in the bottom (about half the chips).

Next spoon as evenly as you can half of the meat mixture.

On top of that spoon dollops of the white mixture.

Mexican Lasagna

Repeat layers again ending on the white mixture, top with shredded cheese.Mexican Lasagna

Bake at 375 degrees for 30-40 minutes until bubbling and starting to brown.  Allow to cool for 10 minutes before serving, a bit of salsa goes great on top!

*Variations: sometime I will add a layer of corn or sliced olives just below the shredded cheese.

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