After doing all of the work of prepping the marinara and meatballs, this meal comes together like a dream on a busy week night. It is super quick and above all, it is loaded with flavor!
Nutritional Highlight: Peperoncini Peppers. These peppers range from mild to fairly hot. The capsaicin, what gives peppers heat, kills bacteria in the stomach that can lead to ulcers. It also boost immunity and decrease blood cholesterol.
Italian Subs (serves 5)
Leftover Marinara
Leftover Meatballs
5 Submarine Rolls
1 Red Bell Pepper, sliced
1 cup Sliced Peperoncini Peppers
1 Onion, sliced in half moons
2 cups Shredded Mozzarella Cheese
1 Tbsp Olive oil
In a large pot, heat up leftover marinara and meatballs together over medium heat, stirring occasionally.
In a large skillet, heat olive oil over medium heat. Saute the bell pepper and onion until softened. Add in the peperoncini slices. Saute for 2 minutes.
Meanwhile, prep rolls by slicing them in half and toasting them under the broiler if desired.
Plate by layering rolls with 3 meatballs with marinara sauce, top with the mixture of peppers and onions, and then mozzarella cheese.
Nutritional Analysis:
Per sandwich: 565 calories, 22.6g fat (9.4g saturated, 2.6g polyunsaturated, 10g monounsaturated), 59.7g carbohydrate, 32.1g protein. Extremely high in Calcium, Phosphorus, Selenium, and Thiamin. Very high in Iron. Also high in Vitamins B-12 and B-6, Magnesium, Niacin, and Riboflavin.
No comments:
Post a Comment