We eat leftovers pretty much every single day, so eating them in a new way is always a great thing!  The day after we make Spaghetti and Turkey Meatballs (link to recipe above) we almost always make meatball subs.  This is a quick and easy meal and it really makes our leftovers taste like something different.  Enjoy :). 

  • Turkey Meatballs
  • Kraft Fat Free Mozzarella Cheese
  • Tomato Sauce (I like Classico Tomato and Basil)
  • 1 loaf of Italian Bread
  • Oregano

Preheat the oven to 400 degrees.  Heat the spaghetti and meatballs from the night before in the microwave until hot.  While the meatballs are heating, slice the loaf of bread in 6 inch or 12 inch pieces, or however large you want each sub be.  Then, slice each piece in half lengthwise.  Put as many heated meatballs in the sub that can fit.  Spoon some spaghetti sauce over the meatballs, sprinkle with oregano, and then top with some fat free mozzarella cheese.  Spoon some more sauce on top if you like. 

Put the subs on a baking sheet and heat them in the oven for about 10-12 minutes or until the bread is toasted and the cheese has melted.  Serve with some leftover spaghetti on the side. 

Yummy and filing!
I love Mexican food, but usually don't love the way it makes me feel afterwards. Since I have been on the Swank diet, I have altered regular Mexican dishes to be low fat and they make me feel GREAT afterwards! They taste amazing too. Turkey Tacos are one of my favorite meals and it is extremely easy.  I made this meal in less than 30 minutes today. 

Also, I used an organic taco dinner kit and these are the only ones I recommend for you to use.  Regular taco kits have fattening ingredients and/or very unhealthy ingredients such as MSG, hydrogenated oils, palm or coconut oil. You can find an organic taco dinner kit at Whole Foods, sometimes Publix Greenwise, or your neighborhood organic food store. :) 

- Garden of Eatin! Yellow Corn Taco Dinner Kit
- 1 package of Extra Lean Ground Turkey (I like Jenny-O)
- 1 TSP of vegetable oil (I like Mazola) 
- 1 package taco seasoning (comes with kit)
- 3/4 cup of water

For the toppings (make sure to have some extra for taco salad leftovers): 
- Non-fat/Low-fat plain yogurt
- Kraft Fat Free Cheddar Cheese
- Onions, chopped
- Tomatoes, chopped 
- Lettuce, shredded (I usually buy a head of lettuce so I can make taco salad the next day)
- Fat Free Refried Beans (I like Old El Paso)
- Taco Sauce/Hot Sauce if you like 


Preheat the oven to 350 degrees.  

Prepare your toppings.  Chop the onions and tomatoes and set them aside. Put the refried beans in a small pot on low until heated through, stirring occasionally. Gather the cheese and yogurt and also set aside.  

Once the toppings are ready, put the vegetable oil in the pain and brown the turkey over medium heat until the turkey turns from pink to white.  Make sure to break the turkey into tiny pieces.  Once the turkey is cooked and ground up, add 3/4 cup of water and the taco seasoning.  Mix well until everything is combined and all the meat is coated with the seasoning. Simmer the meat for 5 minutes or until the liquid is absorbed (since there is barely any fat in this dish, this will happen quickly). 

While the meat is simmering, place the taco shells on a baking sheet and bake them for 5 minutes.  

After the taco shells and meat are ready, set your table and prepare your tacos! This meal is also amazing the next day in a taco salad - mmmm! 

Enjoy this extremely tasty and easy dish!
Here is the taco salad the next day.  Leftovers can be so delicious! 

Turkey Chili is one of my quick 30 minute meals that I make on weeknights.  It's so easy to make and incredibly tasty and low fat.  Enjoy :) 

Chili Ingredients: 
  • 1 package of Extra Lean Ground Turkey (I like Jenny-O)
  • 2 (28 ounce) cans of whole red tomatoes, with juices (I like Hunts)
  • 2 ( 16 ounce) cans of dark red kidney beans, drained  
  • 2 packets of McCormick Mild Chili Seasoning
  • 1 tbsp vegetable oil (Mazolo is my favorite)
 Topping Ingredients: 
  • Kraft Fat Free Cheddar Cheese
  • Nonfat/Lowfat Plain Yogurt (I like Axelrod)
  • Onions, chopped 
  • Some hot sauce if you like (we love Cholula!)

Heat the vegetable oil in a large saucepan. Brown the turkey until it is no longer pink, but white.  Make sure you break up the turkey so its in tiny pieces.  This may take some work, but you want the turkey to be as ground up as possible!

Then, using some cooking shears, cut the whole tomatoes in pieces inside the can.  Cut them into bite size pieces, but leave them a little chunky.  Pour the two cans of tomatoes with the juices inside the pot with the turkey.  Then, drain the kidney beans and pour them inside the pot as well.  After that, add the two Chili seasoning packets. 

Stir the pot well to incorporate everything and bring it to a boil.  After it boils for a bit, turn down the heat, put a lid on the pot, and let it simmer for at least 20 to 30 minutes.  The longer you let it simmer, the tastier it gets! 

Once the chili is done cooking, top it with some chopped onions, some fat free cheese, and a dollop of fat free/low fat plain yogurt.  If you want to add some guilt to the dish, put some fritos on top for a little crunch. :)

This meal is even better the next day, so make sure you make enough for leftovers! 
Cheesey Italian dishes are another thing that I miss while being on this diet. Whenever I start to REALLY crave something, that seems to be when I make up the best recipes!  This recipe is so delicious and it's really hard to imagine that it is actually low fat and pretty darn healthy.  I have served it to people that are against low fat eating and they actually had no idea that I cut major fattening ingredients and loved it anyway.  Enjoy! 

  • 2 (28 ounce) jars of Classico Tomato and Basil tomato sauce
  • 1 box of rigatoni pasta
  • 1 pound of extra lean ground turkey (I like Jenny-O)
  • 1 (16 ounce) container of fat free cottage cheese
  • 2 packages of Kraft Fat Free Mozzarella Cheese
  • 1/4 cup of finely chopped fresh Italian parsley
  • 1 egg, slightly beaten
  • 3/4 tsp of kosher salt
  • 1/4 tsp black pepper
  • Extra virgin olive oil 

Preheat the oven to 350 degrees. Cook rigatoni, drain, set aside.  Do not salt the pasta, there is already enough salt in the dish. 

Using a large skillet with a little bit of olive oil, brown the turkey.  In case you have never cooked with turkey, turkey doesn't really brown.  Instead, it turns white and is no longer pink.  Break up all the pieces of the turkey so that is it the consistency of ground beef. 

Once the turkey is cooked, add the cottage cheese and one package of the Mozzarella cheese. Stir very well until the cheese is completely blended with the turkey.  Then, add the parsley, egg, salt, and pepper.  Stir well again so that all the flavors are incorporated. 

Add one and a half of the jars of tomato sauce to the mixture.  Stir well again. Add the cooked rigatoni and guess what, stir some more! 

Spoon the mixture into a 13x9 baking dish (I like to use my largest corning ware).  Spread the remaining half jar of sauce over the mixture.  Then sprinkle the entire second bag of Mozzarella cheese over the top. 

Bake for 20 minutes or until the cheese is bubbly (fat free cheese doesn't get that bubbly, but it will get soft).
Spaghetti and turkey meatballs is another favorite meal.  The best part is that you can put the meatballs in some bread the next day and have turkey meatball subs - so delish! 

For this recipe, I suggest you use the brands that I specifically recommend in order to have the best tasting results.  Sometimes when you cook low fat meals, you need the absolute best ingredients to make up for it. Also, make sure the ground turkey you buy is Extra Lean, or 99% fat free.  Turkey that isn't lean is pretty much the same as eating full fat ground beef! 

  • 1 small onion, grated
  • 1/4 cup chopped fresh Italian parsley leaves
  • 1 large egg
  • 3 TBLSP Heinz Ketchup 
  • 3 garlic cloves, minced
  • 1 TSP kosher salt
  • 1/4 TSP ground black pepper
  • 1/2 cup Ians Italian Style Bread Crumbs 
  • 1/2 cup Italian Panko Bread Crumbs
  • 1 pound of Jenny-O Extra Lean Ground Turkey
  • 1/3 cup extra virgin olive oil (I like Caronbell)
  • 2 34 ounce jars of Classico Tomato and Basil Sauce
  • 1 spaghetti

To make meatballs, mix the first 7 ingredients in a large bowl to blend.  Stir in the bread crumbs. Fold in the ground turkey using a fork, not your hands (they will be too dense). Shape the meatballs with your hands, they should be about the size of gold balls. 

Heat the olive oil in a heavy large frying pan over medium-high heat.  Working in 2-3 batches, add the meatballs and saute until browned on all sides, about 5 minutes.  Using a slotted spoon, transfer the meatballs to a plate.  Pour off any excess oil and turkey remnants.  Return all the meatballs to the pan.  Add the marinara sauce.  Simmer over medium-low heat until the sauce thickens slightly and the flavors blend, about 10 minutes.  Begin cooking the spaghetti in salted boiling water.  One the 10 minutes pass, chick one of the meatballs to make sure its cooked all the way through.  

Add the sauce and meatballs to the spaghetti.  Enjoy this delicious meal!