Chicken Parmesan Meatball Subs

Ingredients:
1 1/2 pounds ground lean chicken
1 tablespoon grill seasoning blend
1 large egg
1 cup grated Parmesan Cheese
1/2 cup whole wheat bread crumbs (pulsate 2 slices of 100% whole wheat bread) with Italian
seasoning
Handful of chopped parsley leaves
3 tablespoons extra-virgin olive oil,
Canned or homemade tomato basil spaghetti sauce
4 (6 to 8-inch) crusty whole wheat sub rolls
1 1/2 cups shredded provolone

Preparation:
Preheat oven to 425 degrees F.

Place ground chicken in a bowl and season with grill seasoning. Add egg, half of the grated cheese,
bread crumbs, parsley, and extra-virgin olive oil to the bowl. Mix the chicken and form 12 large
meatballs. Squish the balls to flatten them a bit like mini oval meatloaves. Bake the meatballs 15
minutes until golden and firm. Once the meatballs come out switch the broiler on. Remove the meat
from oven and loosen with a thin spatula. Turn meat balls in tomato sauce. Cut sub rolls making the
bottom a little deeper than the top. Hollow out a little bread and lightly toast the sub rolls under broiler.

Fill the bottoms of the breads with flattened balls and extra sauce. Combine the provolone and
remaining Parmesan. Cover the subs with cheese and return to broiler to melt the cheese until golden.

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Pineapple Juice Recipe

Pineapple is strong  in fat burner. Consume pineapple juice everyday helps in body
slimming. However if drinking pineapple juice alone too often will hurt the stomach as it
is might too acidic to some people.
So the recipe here is a neutral one that suit everyone, with adding some rock sugar and
salt into the pineapple juice, this help neutralize a bit.

Pineapple 50 grams, skinned and cut into slices
Some Rock Sugar, dissolve in warm water and let cool before adding into the juice
Some Fine Sea Salt,dissolve in warm water and let cool before adding into the juice

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Dark Chocolate Bark

Ingredients:
3/4 cup roasted, shelled pistachios (3 ounces), coarsely chopped
3/4 cup dried cherries and/or dried cranberries (unsweetened)
teaspoon freshly grated orange zest
24 ounces bittersweet chocolate, finely chopped, divided

Preparation:
Line the bottom and sides of a jelly-roll pan or baking sheet with foil. (Take care to avoid wrinkles.)

Toss pistachios with cherries (or cranberries) in a medium bowl. Divide the mixture in half; stir orange
zest into 1 portion.

Melt 18 ounces chocolate in a double boiler over hot water. (Alternatively, microwave on low in 30-
second bursts.) Stir often with a rubber spatula so it melts evenly.

Remove the top pan and wipe dry (or remove the bowl from the microwave). Stir in the remaining 6
ounces chocolate, in 2 additions, until thoroughly melted and smooth.

Add the pistachio mixture containing the orange zest to the chocolate; stir to mix well. Working
quickly, scrape the chocolate onto the prepared pan, spreading it to an even 1/4-inch thickness with a
rubber spatula. Sprinkle the remaining pistachio mixture on top; gently press it into the chocolate with
your fingertips. Refrigerate, uncovered, just until set, about 20 minutes.

Invert the pan onto a large cutting board. Remove the pan and peel off the foil. Using the tip of a sharp
knife, score the chocolate lengthwise with 6 parallel lines. Break bark along the score lines. Break the
strips of bark into 2- to 3-inch chunks.

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