As I was putting away some outdoor dishes, I ran across these in the rarely-accessed part of my cabinet. Totally forgot about the hot dog plates my little brother and I loved SO much as kids. My parents had given them to me years ago and I put them away in a safe place, not to be seen again for years! Aren’t they so retro and so completely awesome? Can’t wait to use them for the girl’s meatball subs dinner tonight!
I’ve been meaning to try out a meatball recipe my vball friend Glen shared with me. The girls loved them so much when he made them along with his world-famous homemade pasta for us one night. Alton Brown’s Baked Meatballs are a huge hit!
Instead of pasta, though, I put them on some hot dog buns left over from an impromptu cookout last night. I thought the girls might like them. The meatballs were heated up with some spaghetti sauce. I cut up the meatballs for easier eating and then topped them off with some shredded cheese.
Friday’s Deep Fried Green Beans from the freezer case accompany the meatball subs. They totally count as a green veggie on “try something new night”! Because on “try something new” nights, something new goes along with something beloved.
In this dinner:
- Meatball Subs topped with Bertolli’s Organic Olive Oil and Basil spaghetti sauce and shredded mexican cheese
- Friday’s Deep-fried green beans w/ ranch dressing
- Canned Carrots
- Grapes for Little Sis and watermelon for Big Sis
Took a pic before I finished them off in the toaster oven for about 3 minutes at 350. The hubby and I had some as well. YUM!
Little Sis had gobbled hers up before I could even snap up a pic! Big Sis still had some left, but eventually finished hers off as well!
Thanks so much for stopping by! Feel free to make my day by leaving me a comment, following my blog via email, Facebook or Instagram. The more the merrier, of course!
Christine, aka happyvballgirl : )
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