You guys…I AM SO SORRY!

I am still here, even though I have not posted in like 18 months! If you are missing me, I am still active on instagram, @ashleylmolitor - posting about my health/fitness journey + my super boring life, on the daily! But I have left this site kickin’ so you can still access my recipes…hell, even I access my own recipes! #noshame

Anyways, speaking of recipes, I have a new simple one I wanted to save & share so what better way to do that than by whipping up a quick blog post!

I named it the “open faced deconstructed meatball sandwich” - mostly because I was going to make opened faced chicken parm sandwiches & my chicken had freezer burn so I made do with what protein I had, which was some extra lean ground beef!

What You Need:
1. 1 lb lean or extra lean ground beef (turkey works too, if that is your jam)
2. 1/2 Cup(ish) Newman’s Own Marinara (the imp. thing is the sauce has no extra sugar added)
3. 1/8 Cup fresh grated parm (I LOVE Trader Joe’s) + a little extra for topping your meal
4. S&P (salt & peppa Y’ALL) to taste
5. Sliced Mozzarella
6. Dave’s Thin Sliced White Done Right Bread
9. Side of veggies (Your choice, I made a small salad)

For the protein:

1. Heat a pan on medium heat, drop in your protein & cook until it is done. :)
2. Add in 1/8 C parm & your sauce.
3. Let it simmer for a few minutes (I did under 5).
4. Portion it out so you can have leftovers OR feed the other people in your house (but who wants to share?)…3/4 C is a proper serving!
5. Plate it!

I toasted my bread, placed 1 slice of mozzarella on top to melt it, then poured my 3/4 C meat on top & added a sprinkle of parm. Boom. Easy. Done. Delicious.

I had to tear apart my sandwich to take the melted paper & cheese off and throw more on top.