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BBQ Turkey Sandwiches

13 Sep


Ingredients:


2 T. butter

1/4 c. onion, chopped

8-oz. can tomato sauce

1 c. catsup

3 T. Worcestershire sauce

3 T. cider vinegar

1 T. brown sugar, packed

1/2 t. mustard

1/2 c. water

1/8 t. cinnamon

4 c. cooked turkey, cubed

8 hamburger buns, split



Directions:
 

Melt butter in a saucepan over medium-high heat; saute onion until softened. 
Add remaining ingredients except turkey and buns. 
Reduce heat to low; cover and simmer 30 minutes. 
In a large skillet over medium-low heat, combine turkey and enough of the sauce mixture to generously moisten. 
Cover and cook 10 minutes. 
Serve warm on hamburger buns. 
Makes 8 servings.

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Italian Grilled Cheese

11 Sep

Ingredients

  • Basil & oregano pesto
  • Mozzarella cheese, sliced
  • Tomato, slice.

How-To

  1. Put your griddle (or panini press) on medium heat.
  2. Spray with cooking spray.
  3. Assemble your sandwiches.
  4. Cook until lightly browned and the cheese has melted.
  5. Cut in half and serve right away.


Servings: 3 sandwiches

Basil & Oregano Pesto

Ingredients

  • 1 cup fresh basil leaves
  • 1/4 cup fresh oregano leaves (or just more basil leaves)
  • 1 garlic clove
  • 1/4 cup of walnuts
  • 1/8 teaspoon salt
  • 1/4 teaspoon pepper
  • 2-3 tablespoons olive oil

How-To

  1. Put all of the ingredients in a food processor, blend and set aside.

Original recipe found at:

http://chocolateandcarrots.com/2011/07/italian-grilled-cheese

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!

Slow Cooker Cheese Steaks

4 Sep

Ingredients

  • 2 pounds beef tri tip steak
  • 1 cup beef stock
  • 1 tablespoon red wine vinegar
  • 1 tablespoon Worcestershire sauce
  • 2 teaspoons olive oil
  • 1 large onion, sliced
  • 1 large green pepper, sliced
  • 8 ounces sliced fresh mushrooms
  • 12 slices white American cheese
  • 6 French or Italian sandwich rolls, split


Directions

Place beef in the slow cooker crock.
Pour beef stock, vinegar, and Worcestershire over beef.
Cook on Low until beef is cooked to medium, 3-4 hours.
Remove cooked beef from broth and set aside. Reserve broth.
Preheat an oven to 350 degrees F (175 degrees C).
Heat oil in a large skillet over medium-high heat.
Cook mushrooms in oil until they begin to soften; add onion and green pepper.
Cook and stir until vegetables are soft, about 5 minutes.
Slice beef thinly.
Divide beef and vegetables evenly among the rolls.
Top each sandwich with 2 slices cheese; wrap in foil.
Place sandwiches in preheated oven and heat until cheese is melted; about 10 minutes.
Serve hot sandwiches with reserved beef broth, if desired.

http://allrecipes.com/recipe/slow-cooker-cheese-steaks/detail.aspx

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.

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.

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