My intent with this was to repurpose some leftover tomato sauce I had on hand from Sunday's spaghetti and meatball extravaganza, mission accomplished!  

But wait, what about the vegetarian in the family?  See, I try to refrain from double-cooking and try more of a 'elevated' option.  This case was no different.  You see, I created two subs in one- one half meatball, the other meat-less ball!  The result, everyone's happy....including me with my Quick & HealthFUL Meatball Sub!

This is a super easy and quick meal that served with a salad is truly a complete meal.  You can truly make this sub whatever you want it to be- vegan, vegetarian, and meatFUL, lol!  Thanks to Aldi's offering of meat-less Italian meatballs this meal is rated vegetarian- but you'd never guess it by the look or taste!  

What's more, I also added my traditional 'sneaky' marinara (includes purre' carrots for extra veggies and added sweetness to balance the acidity of the tomatoes), low-fat mozzarella cheese, and a super soft French bread loaf, in a matter of minutes- under 20 minutes to be exact, dinner was served.

You'll love this versatile supper-sandwich that's a perfect grab and go with very little clean up!

But hey, don't take my word for it- try it for yourself!
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​​Hubby decided to override my planned Sunday dinner of Salisbury steak and onions, mashed potatoes, and green beans for an impromptu mini cookout in the backyard.  I wasn't too upset realizing that this meant I didn't have to do much work for dinner 😆.  

But at the last minute when it was last call for the grill, I needed another side and thought how great a baked potato would be!  

So I scrubbed some 'taters and threw them on the ol' barbie.  That's when it crossed my mind of how tempting it would be to load these puppies up with butter, sour cream,  and cheese even!  Unfortunately, that's not exactly the route I've been committed to lately.  

Then I remembered I'm not locked down to having a traditional baked potato, I'm AC of AC Art of Food!  Let me do it with a healthy twist!  And that I did!

​Grabbing inspiration from my God Mom's recipe for her delicious Lemon & Parsley New Potatoes, I decided to create these beauties.  Simple, light, and only around 6 ingredients.  And remember, you can always make it your own!

1. Place potatoes on top grill rack and cook for approximately 1 hour, or until center in tender and skin is crisped.
2. With a towel securing the cooked potato and protecting hands from the heat, slice each potato forming 1/2 to 1 inch thick discs- it's OK if potato crumbles during slicing.
3. Once all sliced potato discs are laying flat on your platter, drizzle with the extra virgin olive oil.
4. Drizzle on lemon juice.
5. Sprinkle on cheese, paprika, and parsley.
6. Finish with pink salt to taste
7. Place back on the grill rack until cheese is melted and serve.

     Enjoy!
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