Slow Cooker French Dip Au Jus Sandwiches

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If you could kick the person in the pants responsible for most of your trouble, you wouldn’t sit for a month. –Theodore Roosevelt

This is the recipe we had tonight for Todd’s birthday that you all liked so much.  It’s so simple and so good.  You can doll it up however you want by adding green peppers and onions or whatever else you like but this is the recipe:

Ingredients

  • 3 1/2 to 4 pounds rump roast
  • Sliced provolone cheese (I buy it pre-sliced)
  • Butter for spreading on the rolls
  • 1 14-oz can Swanson’s beef broth (that was just the brand I happened to get)
  • 1 package Lipton Dry Onion Soup mix

For the rolls, the store was out of Hoagie rolls and sub rolls so I bought whole wheat Kaiser rolls and everyone liked them.  Use whatever you like.

Directions:

Put the roast in the crockpot.  Sprinkle dry soup mix over the top of the roast and add the beef broth.  Put the lid on and cook on LOW for 10 hours.  You may want to check it at 7 to 8 hours because your crockpot may cook faster/higher on the low setting than mine does.  I put it in at 8 AM for a 6 PM dinner and that’s it.

When it’s done, shred the meat with a couple of forks.

Then I ladle the juice into individual containers for each person and split open the rolls. Butter the rolls and sprinkle lightly with garlic, add shredded beef, top with provolone cheese and broil until cheese is bubbly.

Broil the rolls at 500 degrees until the cheese starts to bubble.  Remove from oven and use tongs to lift the meat mixture onto the buttered side of the roll and top it with the cheesy side.  Dunk the sandwich in the juice and enjoy.

I personally think it would taste fantastic to spread softened cream cheese on one side of the roll.

Chicken and Broccoli Hand Pies

We are all here on earth to help others; what on earth the others are here for I don’t know. –W. H. Auden

What You’ll Need:

  • 1 (11-ounce) can refrigerated thin crust pizza crust
  • 3 tablespoons reduced-fat garden vegetable cream cheese spread, divided
  • 1 cup cooked chicken breast, finely shredded
  • 1 cup frozen chopped broccoli, thawed and drained, finely chopped
  • 2 tablespoons roasted red bell peppers, chopped
  • 1/4 teaspoon garlic powder

What To Do:

  1. Preheat oven to 425 degrees F. Lightly coat cookie sheet with cooking spray.
  2. Unroll dough onto cookie sheet. Spread out dough into 14- x 12-inch rectangle; cut into 9 squares. Spread 1 teaspoon cream cheese spread onto half of each square, spreading within 1/2-inch of edges. Top each with chicken, broccoli, bell pepper and garlic.
  3. Fold each square into a triangle. Using a fork, press edges to seal. Bake for 11 to 13 minutes or until golden brown.

Waldorf Chicken Wrap

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Recipe source, click here

You have brains in your head.  You have feet in your shoes.  You can steer yourself in any direction you choose.  You’re on your own, and you know what you know.  And you are the guy who’ll decide where to go.  –Dr. Seuss

This makes 4 wraps.

Ingredients

  • 4 cups rotisserie chicken, deboned, and shredded
  • 1 medium lemon, juiced
  • 1 tablespoon orange juice
  • 2 tablespoons 2% plain Greek yogurt
  • 1 tablespoon mayonnaise
  • 1/2 medium Gala apple, diced
  • 1/4 cup dried plums (prunes), diced
  • 1 tablespoon chopped green onions
  • 1 cup arugula
  • 4 medium 100% whole wheat tortillas (approx. 120 calories each)

Directions

Using a fork, combine the shredded chicken with yogurt, mayonnaise, orange juice, and lemon juice until the ingredients are well mixed. Season with freshly grated pepper.

Fold in in apples, plums and onions.

Assemble the wrap using the chicken salad mixture, arugula and whole wheat tortilla.

Philly Cheese Steak Wrap

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Recipe and photo source, click here.

How did it get so late so soon?  It’s night before it’s afternoon.  December is here before it’s June.  My goodness how the time has flewn.  How did it get so late so soon? –Dr. Seuss

 

Ingredients

  • 1 1/2 pounds sliced Steak (pre-sliced flank or top round steak works great)
  • 2 tablespoons Steak Marinade (any will do)
  • ¼ teaspoon Salt
  • ¼ teaspoon Pepper
  • 1 tablespoon Butter
  • 2 tablespoons Olive Oil
  • 1 medium green Bell Pepper, seeds removed and sliced
  • 1 large Onion, sliced
  • 4 slices Provolone Cheese
  • 4 large Tortilla Shells (approx. 7″ in diameter)

Directions

In a large Ziploc bag toss steak strips with marinade and salt and pepper.

Heat one tablespoon of butter and one tablespoon of olive oil over medium high heat. Place steak strips in skillet. Let the steak cook without stirring for 2-3 minutes to get a good color. Stir steak and cook 2-3 minutes more, remove from skillet and set aside.

Heat the remaining one tablespoon of olive oil and add sliced bell pepper and onion. Let cook, stirring occasinally for approximately 5 minutes or until tender.

Wipe skillet clean and reduce heat to medium. Spray skillet with cooking oil and heat tortillas one at a time just until lightly brown and easily flexible.

Assemble by adding one slice of cheese, steak slices, bell peppers and onions on each tortilla, wrap tightly. Slice and serve.

Nutrition Information

Serves: 4 |  Serving Size: 1 wrap

Per serving: Calories: 478; Total Fat: 25g; Saturated Fat: 9g; Monounsaturated Fat: 7g; Cholesterol: 115mg; Sodium: 819mg; Carbohydrate: 22g; Dietary Fiber: 1g; Sugar: 3g; Protein 44g

Black Bean Spinach Quesadilla

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Fill your house with stacks of BOOKS, in all the crannies and all the nooks. –Dr. Suess

Recipe source, click here

Ingredients

  • 1/2 tablespoon extra virgin olive oil
  • 1 teaspoon minced garlic
  • 8 ounces cremini mushrooms, rinsed, stems trimmed, and sliced
  • 1/4 teaspoon chili powder, or to taste
  • 4 cups (6 ounces or 135 grams) loosely packed baby spinach
  • 1 cup (160 grams) canned black beans, rinsed and drained
  • 2 tablespoons minced fresh or jarred jalapeño chiles, optional
  • Salt and freshly ground pepper, to taste
  • 4 whole wheat tortillas (approx. 9-10″ in diameter) or smaller corn tortillas
  • 1 cup (120 grams) shredded reduced-fat Monterey Jack cheese
  • Fresh cilantro leaves to garnish and because they just taste so good

Directions

In a large nonstick skillet, heat the olive oil over medium-high heat. Add the garlic and cook for 20 seconds, then add the mushrooms and chili powder and saute, stirring occasionally, for 5 minutes, or until mushrooms are light golden and most of the juices have evaporated. Add spinach and stir until wilted, then add the black beans and jalapenos (if desired) and stir well until combined. Season with salt and pepper, transfer to bowl, and set aside. Wipe skillet with paper towel and set aside.

Lay the tortillas on a flat surface. Sprinkle one half of each round with an equal amount of cheese, then divide the mushroom filling equally over the cheese. Fold each tortilla in half.

Reheat the skillet over medium heat. Place one of the quesadillas in the skillet (add a second one if it fits) and cook for about 3 minutes on each side, or until the cheese melts and the inside is warm. Continue to cook the remaining quesadillas. Serve promptly.

 

Crescent Roll Sandwiches

Ingredients

Tomorrow is always fresh with no mistakes in it. –Lucy Maud Montgomery

1 can (8 oz) Pillsbury™ refrigerated crescent rolls or 1 can (8 oz) Pillsbury™ refrigerated Crescent Dough Sheet
4 thin slices cooked ham
4 thin slices Swiss cheese
  • 1  Heat oven to 375°F.
  • 2  If using crescent rolls: Unroll dough; separate into 4 rectangles. Firmly press perforations to seal. On ungreased cookie sheet, press or roll each to form 7×5-inch rectangle. If using dough sheet: Unroll dough; cut into 4 rectangles. On ungreased cookie sheet, press or roll each to form 7×5 inch rectangle.
  • 3 Place one ham slice and one cheese slice on each rectangle. For each rectangle, fold dough in half over filling; press edges firmly to seal.

 

  • 4 Bake 9 minutes or until golden brown.

 

Shredded Beef Empanadas

1 eye of round roast
1 jar salsa
1 pkg refrigerator crescent rolls OR 1 pkg refrigerator pie shells
cheddar cheese, grated
* diced sauteed potatoes, optional

Prepare the beef by searing the roast, seasoned with garlic salt, on all sides. Place the roast in the crock pot with jar of salsa dumped on top. Cook on high for 5-7 hours … until the beef begins to pull apart with ease. Remove beef from pot and allow it to rest on a cutting board for at least 10 minutes before shredding it. Shred beef using 2 forks. Place shredded meat back in crock pot to soak up salsa juices.

Using crescent rolls

Unwrap the crescent rolls and place a good portion of meat on the middle and pile grated cheese on top. Roll pastry until each end touches and seals. Place on greased cookie sheet and bake at 375 for about 12 minutes.

Using pie pastry shells

Unroll pie pastry. Using a large cup or small bowl, cut out circles of dough. Place a pile of meat in each circle and a little cheese on top. Dab the edge of one side of pastry with water. Pull the other side over to meet the damp edge and seal. Place on greased cookie sheet. Bake at 375 for about 12 minutes.