Italian sloppy joes. You know, for when you’re tired of the same ol’ sloppy joes recipe, or if you have a jar of marinara that you need to get rid of.
Italian Sloppy Joes
The italian version of an old-fashioned sloppy joe, cheese included.
- 1lb ground turkey
- 1 tablespoon olive oil
- 1 onion, diced
- 2 garlic cloves, minced
- 1 tablespoon dried oregano
- 2 cups marinara sauce
- 4 hoagies or italian buns
- 4 tablespoons shredded mozzarella cheese
- parsley for garnish, optional
- Heat olive oil in a large skillet over medium heat. Add onion and garlic and allow to saute for 5 minutes. Add ground turkey, oregano seasoning and cook until browned. Drain excess grease in a strainer.
- Add marinara sauce and lower heat to simmer, cooking for an additional 8-10 minutes to allow the sauce to thicken.
- Meanwhile, set the oven to broil. Arrange 4 hoagies on a baking sheet. When meat sauce is thick enough, add 4-5 tablespoons full and fill hoagie bun. Add shredded cheese on-top and cook until cheese has melted.
- Remove from oven and add bun to top. Serve immediately.
We’ve been using ground turkey instead of ground beef for so long that I’ve forgotten what beef actually tastes like. I like ground turkey. The kids have grown to like it too, so I really see no point in switching back. It’s healthier and that makes spending a couple extra bucks worth it to me.
While trying to expand my “bowl recipes,” I stumbled across this particular one for with what seemed like extremely good-for-you meatballs. I liked that they were an oven-bake and the marinara was an easy homemade sauce you could put together in no time and patiently hang out in the kitchen with a cup of tea while it slowly cooked over the stove.
And so I did just that.
Not to mention, it tastes great over whole-grain rice. Which obviously makes it a keeper, a blog post and handwritten down on a recipe card to go in my book. But if you don’t like rice, you can eat just the meatballs with the sauce, overtop a plate of linguini noodles or on a sub.
That makes it pretty hard not to want to give it a try, don’t you think?
Oven-Cooked Paleo Italian Meatballs with Sauce
Healthy ground turkey meatballs baked in the oven and then simmered in a sauce-pan of delicious and hearty homemade marinara sauce. Recipe is both paleo and gluten-free.
- 1lb ground turkey beef
- 1 tablespoon italian seasoning
- 1 egg, beaten
- ½ tablespoon fresh parsley, finely chopped
- 1 teaspoon salt
- ½ teaspoon ground black pepper
- 3 tablespoons panko breadcrumbs, divided (optional)
- whole grain rice, (optional)
- 1 28oz can crushed tomatoes
- 1 medium onion, finely chopped
- 2 tablespoons olive oil
- 1 bay leaf
- 1 garlic clove, chopped
- 1 tablespoon parsely, finely chopped
- 1 teaspoon black pepper
- Preheat oven to 400 degrees. Using a large baking sheet, cover with foil and lightly grease with cooking spray. Set aside.
- In a large bowl, add beaten egg with ground turkey, 2 tablespoons breadcrumbs, italian seasoning, parsley, salt and black pepper. Combine well with clean hands.
- Using hands, roll meatballs, about 2 tablespoons of mixture, evenly and spread on baking pan. Space out each meatball at least ½-1 inch apart from each other.
- Bake in oven for 20-25 minutes or until cooked all the way through.
- Add olive oil to a large skillet over med-high heat. Add onion and allow to saute for 5 minutes. Next add garlic and saute an additional 2 minutes, stirring frequently. Both onion and garlic should appear transparent. Add canned tomatoes, bay leaf and pepper. Combine well with a wooden spoon and lower heat to low. Simmer for 20-30 minutes.
- Serve overtop meatballs and whole-grain rice.
- Recipe has been adjusted from original posted via adapt link.
Adapted from Noshtastic
A lot of households, including my own, participate weekly in “Taco Tuesday” or “Taco Thursday” if you’re running behind on schedule and refuse to miss out. I don’t want to say that eating tacos grows old, because quite frankly I don’t see any truth in that. It is nice however to mix it up a little here and there. You can still use your taco shells and taco seasoning. Just think of it as “dressing your taco up differently.” Change is OK. It’s not permanent unless you like it.
Beef Tostadas are basically just an open taco.
Quick Beef Tostadas
An open-faced taco on baked tortilla.
- 1lb ground turkey
- one taco seasoning packet
- 1 cup black beans, drained and rinsed
- 1 medium tomato, diced
- shredded colby jack cheese
- romaine lettuce, shredded.
- Preheat oven to 350.
- Heat a well greased large skillet over medium heat. Add ground turkey and cook until brown. Drain excess grease in a strainer. Return ground turkey to skillet and add taco seasoning with 1/3 cup of warm water. Mix well.
- When meat and taco seasoning have been well combined, add black beans. Reduce heat to simmer.
- Using a cup, trace the cup's edges on top of a tortilla, carefully cutting around with a knife. Add each tortilla cut-out to a foil lined cookie sheet. Bake for 5 minutes.
- Remove tortillas, add ground turkey mix to each. Top with a fair sprinkle of colby jack cheddar cheese and return to oven to cook for an additional 4-5 minutes, or when cheese appears melted.
- Top each tortilla with diced tomatoes, romaine lettuce. Add salsa or sour cream as well if desired.
You’ve heard of a burrito bowl, chicken bowl, bowl of spaghetti. But who gets credit for thinking up a fantastic idea like a “teriyaki meatball bowl?” Maybe it’s more common than I think but this was my first time cooking one for dinner and boy, am I happy that I did. I love homemade meatballs! I’ve made them so many times that I could do it blindfolded. OK that’s a slight exaggeration, just know I know my way around the basic meatball mixture.
Teriyaki meatballs are mildly different from the meatballs you may make for your spaghetti dinner though. I found that the soy sauce added to the meatball mixture helped to create a more juicy flavor as opposed to an italian meatball. I imagine these meatballs would taste just as good over a plate of linguini noodles but we’re going to use whole grain rice to create a more “light” meal.
Teriyaki Meatball Bowl
- 1 pound ground turkey
- 1 large egg
- ½ cup planko breadcrumbs
- ½ teaspoon minced garlic
- ¼ teaspoon fresh ginger
- ½ teaspoon soy sauce
- 2 green onions, finely chopped
- black pepper
- 2 packages of white, or whole grain rice
- ½ cup soy sauce
- ½ cup warm water
- ½ cup light brown sugar
- ½ tablespoon sesame oil
- 1 tablespoon rice vinegar
- 2 tablespoons cornstarch
- ¼ teaspoon fresh ginger
- 1 tablespoon sesame seeds
- Preheat oven to 400 degrees. Cover a baking sheet with aluminum foil, lightly greasing with cooking spray. Set aside.
- Combine ground turkey, egg, breadcrumbs, garlic, ginger, soy sauce, green onions and black pepper into a large mixing bowl, using clean hands to fold and mix over until well combined.
- Roll meatball mixture into small balls, placing each on foil-covered cookie sheet. When you've finished rolling all meatballs, bake them for 35 minutes or until light golden brown.
- Boil and cook rice according to package directions over medium-high heat. When finished, drain water and fluff rice with a fork. Set aside.
- While meatballs and rice are cooking, combine all teriyaki glaze ingredients (EXCEPT for cornstarch) together in a small-medium size bowl. Whisk together well. Transfer to a medium size pot over med-high heat for a few minutes. Add cornstarch, mixing well constantly to help thicken glaze. Once it appears thickened, add sesame seeds.
- If/When meatballs are done, add to teriyaki glaze. Stir so that each meatball is well covered with glaze.
- In individual bowls, divide rice. Add 5 meatballs and drizzle extra teriyaki glaze overtop.
I had been sick the duration of this past weekend. During what was the nicest weather weekend that we’ve had in months, at that. So while I sat in my dark, dreary bedroom; lonesome with my magazines and my HGTV, I also didn’t cook. Understandably, no one wanted my germs. I didn’t want my germs either but I didn’t get to vote on that one. So when I started to actually feel like I could leave my room without chancing the possibility of spreading my cold plague, I planned out the food menu for the week and happily headed to the grocery store.
Most people find peace on the ocean, in the library, or in the bathtub. I find peace in the grocery store. I’m a little strange like that. I was also a little cheery that I had planned to bake a Lasagna for dinner this evening. We haven’t had Lasagna in quite some time. The sin!
There’s a reason why Lasagna is a family favorite. Be it that it’s because anyone can make it or that it’s a quick recipe; Lasagnas are the kind of meal that you can prepare mid-day and foil up in the fridge until you’re ready to bake it. That’s perfect for 99% of parents whose schedule revolves around their children’s’ schedules or work.
And while there are a lot of ways you can prepare and dress your Lasagna, the good ole Meaty Lasagna way never actually gets old.
Meaty Lasagna Casserole
- 1lb ground turkey
- package of Lasagna noodles
- 1 24-ounce jar marinara sauce
- 1½ cups ricotta cheese
- 2 cups mozzarella cheese, shredded
- 1 egg
- ½ cup parmesan cheese
- Preheat oven to 350 degrees.
- In a large saucepan, boil water. Add lasagna noodles and cook according to package.
- Spray a large skillet with no-stick cooking spray. Over medium-high heat, cook ground turkey until brown, draining excess juices. Return to stove and add marinara jar, allowing to simmer.
- In a medium size bowl, add ricotta cheese, mozzarella cheese, egg and parmesan cheese. Mix well and set aside.
- Add ½ cup meat sauce to the bottom of a 9x9 casserole pan. Layer lasagna noodles length-wise, letting them slightly overlap. Next add cheese mix followed by lasagna noodles. Top with meat-sauce. Repeat layers once more.
- Sprinkle additional mozzarella cheese onto, if desired. Cover with foil. Bake for 30 minutes.
- After 30 minutes, remove foil and cook for an additional 10 minutes or until cheese is bubbling.
Day 1 of my clean-eating week began yesterday (Monday) and ended with this delicious crockpot meal. Because I started preparing the meal mid-afternoon, dinner wasn’t ready until 7:30pm-ish and by then the sunlight had come and gone. I don’t care much for photographing using artificial lights, I’m a natural light kind of gal; so I wasn’t able to assemble the chili for it’s closeup until today. It is, however, my dinner for the next two nights so I guess it counts just as well!
All chili is good in my book. However, my first initial thought was, “sweet potatoes, I’m not sure how that goes with chili but OK.” I’ve experimented with recipes where the potato has over-cooked in the crockpot and tasted like mush. And I’ve experimented with recipes where the potato has under-cooked and tasted like a bland hard piece of potato. So when the 8 hours were up, I was thrilled (it’s the small things) when I went for that first piece of sweet potato and it tasted great!
Sweet Potato Chili with Black Beans
A clean-eating, crockpot favorite.
- 1 small onion, finely diced
- 2 garlic cloves, finely diced
- 14.5-ounce can fire roasted tomatoes, with juice
- 15-ounce can black beans, rinsed and drained
- 2 cups sweet potatoes, peeled and cut into cubes
- 1lb lean ground turkey
- 2 tablespoons chili powder
- 1/2 teaspoon cayenne pepper
- 3/4 teaspoon cumin
- 1/2 teaspoon oregano
- 1/8 teaspoon sea salt
- 1/2 teaspoon black pepper
- 1 1/2 cup water
- 1. Cook ground turkey over medium-high, drain. Set aside.
- 2. Assemble onion, garlic, tomatoes, black beans and potatoes at the bottom of a crockpot.
- 3. Add ground turkey, seasonings and water in that particular order.
- 4. Cook on low for 8 hours, or on high for 4 hours.