Last night during my run I was thinking about my upcoming 10k on Sunday and how I would LOVE to finish in under an hour… then I was counting up all the races I’ve run and realized that it will be my 10th race.. a 10k… on 10-10-10. Weird!!!! (Side note: I finally created a Races page which has all the races I’ve participated in with finish times and links to recaps)
I mentioned in this morning’s post that when I opened my fridge to think about dinner last night/breakfast and lunch today, the can of pumpkin was calling my name. The other thing calling my name (from the freezer!) was these Meatless Meatballs that I bought at Trader Joe’s:
1 serving is 6 (smallish) meatballs, and has 140 calories, 6 grams of fat, 4 grams of fiber, and a whopping 16 grams of protein (points value = 2). I was thinking about making pasta but wasn’t really feeling it, so decided to go with something similar to what was on the front of the package.. a meatball sub. I took out 2 servings (one for dinner and one for lunch) and dug to the back of my fridge to find some sauce when I realized I only had a tiny bit of sauce left.
So, to bulk it up, I combined equal parts of sauce with canned pumpkin, and mixed the meatballs in and simmered it for about 10 minutes until they were heated through.
The pumpkin worked like a charm! It has a similar consistency to the sauce so kept it thick and chunky, and who can complain about an extra serving of veggies and extra fiber?
I loaded half of the mixture onto a piece of Ezekial bread and then topped it with some light shredded mozzarella (also from Trader Joe’s and only 1 point a serving!) and popped it in the oven to melt the cheese.
I also roasted some potatoes to go with the sub (random, I know, but I’m trying to use ‘em up!). I washed and sliced up the potatoes, and then mixed them with 1 tbsp olive oil first, and then added salt, pepper, and Italian Herb Garlic Gold.
I put them on a baking sheet
And roasted them at 400º for 25 minutes, turning once. They turned out perfect!
I could have kept them in for 5-10 more minutes but my patience was wearing thin. I served up about 1/3 of them on the side…
Plus some boiled green beans for an extra veggie kick.
Overall it made for a very satisfying dinner (and lunch!)
It actually left me really stuffed after dinner, so I had a lot less potatoes with it for lunch and heated it in the microwave rather than the oven.
What’s the most creative way to use canned pumpkin that you’ve ever heard of or tried yourself?