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French Dip Crescents

9 Sep

Ingredients:

2 packages crescent rolls, 8 count

1 pound deli roast beef, thinly sliced

4 ounces Swiss or provolone cheese, cut in 16 equal sized pieces

optional: Horseradish Sauce
optional: Au Jus for dipping 

 
French Dip Crescent Directions:

Unroll crescents onto a large cookie sheet.
Spread a small dab of horseradish on each crescent, then place a slice of roast beef and a piece of cheese on each crescent.
Roll crescents starting from the wide end and ending at the narrow end.
Bake at 375 degrees for 11 to 13 minutes, until crescents are a golden color.
Serve with Au Jus and enjoy!

 
Easy Au Jus Ingredients:

olive oil, just enough to saute

1/4 cup red onion, chopped

1 teaspoon garlic, minced (I use jarred)

1/8 cup white wine

1 tablespoon Worcestershire sauce

2 1/2 cups beef broth

1 teaspoon flour

Easy Au Jus Directions:

Caramelize the onions in a small amount of olive oil. Add garlic and cook for a minute or two more.
Deglaze the pot with white wine, then add Worcestershire sauce and cook for another minute, stirring constantly.
Add beef broth and bring to a light boil. Reduce heat and simmer for about 30 minutes.
Strain broth and then return it to pot. Add flour and simmer an additional 5 minutes.

Enjoy!

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Crescent Roll-ups

4 Sep

This is such an quick and easy lunch. You can use any combination of meat and cheese you like.

  • Crescent rolls 
  • sliced ham 
  • sliced swiss cheese 

10-15 mins.

Easy lunch on a cold day.

Tailgate Sandwich Ring

31 Aug

Enjoy this recipe from Harvest Kitchen Cookbook (M784).

Ingredients

  • 2 11-oz. tubes refrigerated French bread dough
  • 1/2 lb. bacon, crisply cooked and crumbled
  • 3/4 c. mayonnaise
  • 1 T. green onion, chopped
  • 1/2 lb. deli sliced turkey
  • 1/2 lb. deli sliced ham
  • 1/2 lb. sliced provolone cheese
  • 2 tomatoes, sliced
  • 2 c. lettuce, chopped

Directions

Spray a Bundt pan with non-stick vegetable spray. Place both tubes of dough into pan, seam-side up, joining ends together to form one large ring. Pinch edges to seal tightly. Lightly spray top of dough with non-stick vegetable spray. Bake at 350 degrees for 40 to 45 minutes, until golden. Carefully turn out; cool completely. Combine bacon, mayonnaise and onion; mix well. Slice bread horizontally. Spread half the bacon mixture over bottom half of bread. Top with turkey, ham and provolone. Place on an ungreased baking sheet. Bake at 350 degrees until cheese melts. Top with tomatoes and lettuce. Spread remaining bacon mixture on top half; place over lettuce. Slice into wedges. Serves 8.

BLT Wraps

22 Aug

Ingredients:

  • 1 cup mayonnaise
  • 1/2 cup dried tomatoes in oil, drained and chopped
  • 8 (10-inch) flour tortillas
  • 1 large head iceberg lettuce, chopped
  • 1 medium onion, thinly sliced (optional)
  • 16 bacon slices, cooked and crumbled
  • 1 teaspoon salt
  • 1 teaspoon pepper

Directions:

Combine mayonnaise and tomatoes in a small bowl. Spread evenly over 1 side of each tortilla, leaving a 1/2-inch border.

Layer lettuce, onions, and bacon evenly over tortillas; sprinkle with salt and pepper.

Roll up tortillas; cut in half diagonally, and secure with wooden pick.

Rosemary Chicken Salad Sandwiches

23 Sep


Ingredients


  • 3  cups  chopped roasted skinless, boneless chicken breasts (about 3/4 pound)
  • 1/3  cup  chopped green onions
  • 1/4  cup  chopped smoked almonds
  • 1/4  cup  plain fat-free yogurt
  • 1/4  cup  light mayonnaise
  • 1  teaspoon  chopped fresh rosemary
  • 1  teaspoon  Dijon mustard
  • 1/8  teaspoon  salt
  • 1/8  teaspoon  freshly ground black pepper
  • 10  slices whole-grain bread

Preparation


Combine first 9 ingredients, stirring well. Spread about 2/3 cup of chicken mixture over each of 5 bread slices, and top with remaining bread slices. Cut sandwiches diagonally in half.





Sloppy Joes

13 Sep

Yield: 12 servings (serving size: 1 sandwich)













Ingredients


  • 3/4  cup  chopped onion
  • 1/2  cup  chopped green bell pepper
  • 3/4  pound  ground round
  • 2  cups  no-salt-added tomato sauce
  • 2  tablespoons  tomato paste
  • 1  tablespoon  prepared mustard
  • 1  teaspoon  chili powder
  • 2  teaspoons  Worcestershire sauce
  • 1/2  teaspoon  salt
  • 1/2  teaspoon  sugar
  • 1/2  teaspoon  dried oregano
  • 1/8  teaspoon  black pepper
  • 12  (1 1/2-ounce) rolls, split

Preparation


Heat a large nonstick skillet over medium heat. Add first 3 ingredients; cook until beef is browned, stirring to crumble. Stir in tomato sauce and next 8 ingredients (tomato sauce through black pepper); reduce heat to medium-low. Cover and cook 15 minutes, stirring occasionally. Spoon 1/4 cup beef mixture over bottom half of each bun. Cover with top halves.

Nutritional Information


Calories:
202 (27% from fat)
Fat:
6.2g (sat 2g,mono 2.9g,poly 0.7g)
Protein:
10.2g
Carbohydrate:
27g
Fiber:
2.5g
Cholesterol:
19mg
Iron:
2.6mg
Sodium:
392mg
Calcium:
68mg

HALFTIME HERO

11 Sep

Mix 1/4 cup mayonnaise or salad dressing and 1 1 /2 tsp Italian seasoning. Spread cut surfaces of bread with mayo mixture. Layer evenly 1 thinly sliced tomato, 1 thinly sliced red onion, 1 pkg ( 8 oz ) each of folded cotto salami and deli style smoked ham, 10 mild pepperocini peppers and 4 cheese slices cut in half diagonally on bottom half of bread. Cover with top half of bread. Wrap in aluminum foil. Bake at 350 for 30 minutes. Cut into 4 pieces. Makes 4 sandwiches.

Reuben Dog

7 Sep

Serves 1

2 hot dogs (1 for shavings)
1 slice Swiss Cheese
1 roll
2 tblsps Russian dressing
2 tblsps sauerkraut
Caraway seeds

Using a very sharp knife, cut one of the hot dogs in half to form 2 shorter pieces. Then cut each piece in half lenghtwise. Lay the flat side down and cut very thin strips. Cook strips in a small saute pan until just warmed through.

Cook a whole hot dog (Best’s brand 100 percent all beef is our choice) by the cooking method of your preferance.

Lay 1 slice of Swiss cheese on the hot dog bun of your choice (We like Martin’s potato roll). Place the cooked hot dog on top of the cheese. Apply Russian dressing on either side of the hot dog. Top with warm sauerkraut. Sprinkle with caraway seeds and place the hot dog shavings on top.

Serve immediately.


CHICAGO STYLE CHILI DOG

7 Sep

1 HOT DOG
1 HOT DOG BUN, SLICED
2-4 TBS CHILI NO BEANS
1 TSP PREPARED YELLOW MUSTARD
DILL PICKLE SPEARS OR 2 TBS CHOPPED DILL PICKLE
2 TBS CHOPPED ONION
TOMATO WEDGES
DASH OF CELERY SALT

HEAT HOT DOG. TO ASSEMBLE DOG, PLACE HOT DOG IN BUN. TOP WITH CHILI, MUSTARD, PICKLE, ONION, TOMATO AND CELERY SALT. GARNISH WITH PEPPERONCINI PEPPERS, IF DESIRED.


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