Spaghetti and Meatballs

I think that this is my favorite set of recipes. I am going to give you two ideas for lunch, one is a favorite of my youngest and the other is something that my brother and I use to eat as kids because we loved it. So, are you ready to eat spaghetti for dinner, breakfast and lunch?

Dinner:
Spaghetti and Meatballs with Garlic Bread. I add vegetables to my pasta sauce, I love mushrooms, onions, garlic and bell peppers. Make the pasta sauce and set aside some extra vegetables. Enjoy dinner and yes there will be cooking after dinner but that is okay.

Breakfast:
In a round pie dish add left over spaghetti and vegetables, crumble the or dice some of the remaining meatballs, make sure you leave some for lunch. Whip eggs and about 1/8 cup of tomato sauce together pour over the spaghetti and bake at 350 for 20 minutes until the eggs are cooked, let cool and place in the fridge for reheating in the morning. I love to top mine with fresh basil or arugula in the morning.

Lunch:
Option 1: The Jackattack Tacos:
Extra ingredients needed: none!
Roll the slices of the left-over garlic bread out to make roundish tortillas. Sprinkle with parmesan cheese. Toss spaghetti in sauce and place on the tortilla, and meatballs. Fold together and enjoy Jackattack tacos. He loves this so much he will often do this before they are even leftovers.
Option 2: Spaghetti Sandwiches
IMy brother and I were crazy for this, I have no Idea why but we did and I still do. Our spouses think that we are the biggest weirdos for loving this but there are so many recipes and images of different types of spaghetti sandwiches so we cannot be too weird (for this at least.)
Extra ingredients needed: none!
Extra ingredients: none if you use the garlic bread, but I love white bread with butter:
It is as simple as it sounds, I warm up the spaghetti and add a little butter, then I place it between two sliced of white bread and enjoy. If you want to get fancy you can make a grilled cheese sandwiches andthen pull apart and add the spaghetti.

Enjoy!
Chef Brandi
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