French Dip Sandwiches

This recipe, found HERE, wins on all counts. It is painfully easy. The hubby (and the rest of us) loved it. AND it cooks itself in my favorite appliance ever--the slow cooker. Ka-chow! That's a Lightning McQueen reference for those of you who don't have little boys :) Here's what you need:

INGREDIENTS

-buns, like hoagie sandwich buns
- a 2 to 4 lb beef roast (I got "eye of round roast" because it was on sale...just get something that says "roast")
-one packet McCormick Au Jus Gravy mix (usually on the soup aisle with the other gravy packets)
-swiss cheese slices
-OPTIONAL: sliced onion, green bell pepper, & red bell pepper

INSTRUCTIONS

(1)Put meat in slow cooker.
(2)Dissolve gravy packet in 3 cups cold water. Pour into slow cooker.
(3)Turn slow cooker on low*. Let it cook 6-8 hours. (If you want the peppers and onions, throw them in for the last hour.)
(4)Shred up meat. It should be very tender. Mine pretty much fell apart.
(5)Put it in your buns. Add a slice of cheese.
(6) Stick in the oven and broil for a minute or two to melt the cheese.
(7) Now for the "dip" part. Get a bowl and pour some of the leftover liquid from the slow cooker in it. Use it to dip your sandwich in and enjoy. Soooo good.

*My slow cooker is a new one, and is apparently nuclear. I NEVER EVER use the high setting. Even frozen meat is completely done in less than 5 hours in my slow cooker. So, if you find your slow cooker meals continually burning or being dry when you use the high setting, try it on low. Hopefully that will work and you can sit back and enjoy some effortless meals!

Onion Soup Roast (& Leftover Sandwiches)

First, I want you to understand what a monumental thing it is that I am posting a roast recipe. It is a rare day, indeed, that you find anything in my kitchen other than frozen chicken breasts and ground beef. Why? Because chicken and ground beef are cheap. BUT, this week we...(drum roll) switched grocery stores. That's right. We now shop at Save-a-Lot...because we can save a lot (sorry, I couldn't resist). I have always been a Wal-mart faithful because they are consistently the cheapest in EVERYTHING I buy. No worries, Wal-mart--I have not totally forsaken you. I will still be heading to Wal-mart for things that Save-a-Lot does not have, for instance onion soup mix...
...which brings us back around to this recipe. Thank you, Save-a-Lot. I can make a roast this week and still be happily within budget because of you. So, here's the roast recipe (modified from the link in yesterday's post) AND a second recipe to use up your leftovers and tickle your taste buds.

LIPTON ONION SOUP ROAST INGREDIENTS

-1 (2-3lb) roast (I bought one that said "eye of round roast" because it was on sale...just buy something in the beef section that has "roast" in the name)
-1 box dry onion soup mix (1 box contains 2 packets...you don't have to buy Lipton--get the store brand)
-2 tablespoons olive oil
-3/4 cup water
-2 potatoes, cut bite-sized
-1 bag (12 ounces?) baby carrots

INSTRUCTIONS

(1) Get out your slow cooker, and put the potatoes and carrots in first.
(2) Get out a skillet and pour in your olive oil. Heat it over medium/high heat for a minute. Then CAREFULLY (it will sizzle and pop) put your roast in the pan (using tongs if you have some). Sear it on each side (put it in the pan and let it sit for a couple of minutes, then repeat on each side until you have browned all sides). Remove roast carefully and put it in the slow cooker on top of vegetables.
(3) Mix your water and both packets of soup mix in separate bowl. Pour it in the skillet (your heat should be off) and scrape up any yummy browned bits left in the bottom of the pan. Then pick up the skillet and dump the soup mixture over the roast in the slow cooker.
(4) Let it cook on low for about 8 hours (I cooked mine 7) or on high for 4 hours. I don't know why, but mine is usually more tender when I cook it on low. Enjoy! KEEP YOUR LEFTOVER MEAT. Don't forget to pour all the leftover liquid from the slow cooker in with your leftover meat!

LEFTOVER ROAST SANDWICH INGREDIENTS

-leftover roast, shredded (I use a couple of forks to pull it apart)
-american cheese slices (or provolone if you are feeling a little Italian)
-kaiser rolls or really any type of sandwich roll or bun
-butter

INSTRUCTIONS

(1) Preheat your broiler (500 or 550). Put some meat on you bun. Pour on some of the leftover liquid from the meat. (You can also pour some of the liquid in a bowl to dip your sandwich in)
(2) Add a slice of cheese.
(3) Put your sandwich(es) on a cookie sheet open-faced and stick it in the oven for just a minute until the cheese gets all melted and delicious.
(4) As soon as you take the sandwich(es) out of the oven, while everything is still hot: grab a stick of butter, unwrap one end, and rub it all over the inside of the top of your bun.

*If you live near a Bob Evans restaurant (Dear Bob, we miss you way down here in Georgia!), go there right now and order a Pot Roast Sandwich...it will change your life.

Taco Pockets

First, I need to let you know of a change to a previous recipe. Now, thanks to this recipe these Chicken Pockets are even easier and faster than they already were and equally as yummy. The original chicken pocket recipe used puff pastry, but now I use refrigerated biscuits instead.
Anyway, taco pockets--these passed on all points: fast, easy, cheap, delicious. And, while these taste very similar to Taco Pizza, these are much easier for the kids to eat without making a mess (well, without making as big of a mess). This is also one of those recipes that gives a lot of room for creativity.
One more thing, this recipe uses ground beef, taco seasoning, AND half a cup of salsa. The salsa made a BIG difference in the meat. From now on I will definitely be adding the salsa in with the taco seasoning and beef for any of our recipes from south of the border...

INGREDIENTS

1 can refrigerated biscuits (the big ones--usually a can of 8)
1 pound ground beef, browned and drained
1 packet taco seasoning
2/3 cup water
1/2 cup salsa (plus extra for garnish)
1/2 a bag of shredded cheddar cheese (4 ounces)
anything else you want in or on your taco pockets

(1) Preheat your oven to 375.
(2) Combine your ground beef (browned and drained), taco seasoning, water, and 1/2 cup salsa in a pan. Let it cook on medium/high heat until it thickens--about 5 to 8 minutes.
(3) Grease a cookie sheet. Flatten out your biscuits.
(4) Add a spoonful of the meat mixture and one tablespoon of shredded cheese to each biscuit. Don't overstuff!
(5) Fold the biscuits over and press the edges with a fork to seal in the filling.
(6) Bake for 9-14 minutes, until the biscuit dough is lightly browned and done.
(7) Garnish with some extra salsa, sour cream, cheese, whatever. I love to drizzle on some El Pato Mexican Tomato Sauce (it's a little yellow can at Wal-mart).

Bowtie Lasagna

This one is from Tasty Kitchen. This is another super fast, filling, and yummy recipe. The sour cream really differentiates it from your generic pasta and tomato sauce dish. My kids also LOVED this! Here's what you need:

INGREDIENTS

1 pound ground beef
1 pound bowtie pasta
3 cups of your favorite spaghetti sauce (I just dumped in a whole jar...I don't really know if that is 3 cups or not)
1 tablespoon olive oil
1 teaspoon salt
1/2 teaspoon garlic powder
1 (or more) teaspoons Italian Seasoning
1/2 cup shredded mozzarella cheese
1/2 cup light sour cream

INSTRUCTIONS

(1)Brown you ground beef in a skillet & drain. Meanwhile, cook your pasta as directed on package.
(2) After pasta is done, drain it, return it to the pot, and drizzle the olive oil over it.
(3) Add EVERYTHING else to the pot. Stir it well to combine.
(4) Cook over low heat for about 5 minutes, or until it is warm and cheese is melted.
(5) Optional: Dump everything in a 13x9" casserole dish, cover it with some more shredded mozzarella, and broil it until it gets all melty and delicious.Serve and enjoy!

Farm Style Spaghetti and Meatballs

Y'all didn't know I live on a farm? Just kidding, I really live in a zoo... (My husband is embarrassed right now because I am not funny. Love you, sweetie!). Anyway, I don't know where this recipe got it's name, but I got the recipe here. I knew it would be awesome because it had Lipton onion soup mix in it...I was right. This is not normal spaghetti--not like Italian spaghetti. It has a whole different, rich flavor--I can't describe it. Just try it. Trust me. It's good. When I made it, I halved the recipe (I am making it again tonight). Let's start with the meatballs:

MEATBALL INGREDIENTS

2 pounds ground beef
1/2 of one envelope of Lipton onion soup mix
1 egg
1/2 cup breadcrumbs
1 1/2 teaspoons Italian seasoning (I did not have this so I just threw in some dried oregano, parsley, and garlic powder totaling 1 1/2 teaspoons)

INSTRUCTIONS

(1) Preheat your broiler to 500 or 550.
(2) Use your hands to mix your ingredients and shape into ping-pong sized balls.
(3) Place the balls on a cookie sheet and broil for 8-10 minutes.
(4) Then place meatballs into a large pot or dutch oven.

SAUCE INGREDIENTS*

1 29-ounce can tomato sauce
1/2 can of water
2 teaspoons Italian seasoning (again, I kind of made my own)
1 envelope Lipton onion soup mix
1 pinch ground cloves

INSTRUCTIONS

(1) Combine all ingredients in a mixing bowl and add to pot over meatballs.
(2) Bring to a boil. Then reduce heat to medium/low. Cover and cook for about 40 minutes. The longer you cook it the thicker your sauce will be.
(3) Serve over spaghetti!

*Warning: DO NOT wear your favorite light colored shirt while eating this...don't let your husband either...unless you have an excellent stain remover :)

Sundried Tomato Pesto= 2 Meals

This is a regular a our house...it would be more regular if Wal-mart kept sun dried tomatoes in stock. I guess I shouldn't complain--I am glad they have them at all. I ONLY buy sun dried tomatoes at Wal-mart, because they will cost you an arm and both legs anywhere else. At my Wal-mart they are $3.48 for and 8-ounce jar...at Winn Dixie and Fresh Market they cost at least twice that. CRAZY! Anyway, this is a Giada di Laurentis recipe that I got from James' mom. It is so good...Elijah occasionally eats this with a spoon. What can I say? The kid loves garlic. Anyway, this pesto is the key element of two* of our very favorite dishes and it is Easy with a capital 'E'! Here it is:

SUN DRIED TOMATO PESTO INGREDIENTS

1 8-ounce jar sun dried tomatoes in olive oil
2 cloves garlic
salt and pepper to taste
1 cup fresh basil leaves, packed (honestly I don't know exactly how to measure basil leaves in my measuring cup, so I just grab a big handful)
1/2 cup grated Parmesan cheese

INSTRUCTIONS

(1) Prepare yourself--this is so easy. Dump everything EXCEPT the Parmesan cheese into your food processor and turn it on. That's it! Let it go until the tomatoes and basil are finely chopped and everything is mixed up. It only takes a few seconds.
(2) Dump your pesto into a bowl and mix in the Parmesan.

*FOR PASTA: Brown one pound ground beef and drain. Cook 12 ounces of penne pasta as directed on box and drain. Then stir your meat, pesto, and pasta together.

*FOR PANINIS: Grab a loaf of Asiago Cheese Bread (It sounds fancy, but you can find it in the bakery section of Wal-mart most days...you can get it at other stores too or at Panera Bread, but you will pay for it!). Slice it into 1/2-inch thick slices. Spread pesto on one side and add cooked, sliced chicken breast. Brush some olive oil on the outside and put the sandwich in a pan. Now, find something heavy--I use a slightly smaller pan and a can of whatever I have in the cabinet--and put it on top of the sandwich to press it down (if you are super-cool and have a panini press, then you could use that, I suppose). Turn your stove on medium/high heat and cook each side for a couple of minutes until it begins to brown a little. Enjoy!

Taco Soup

Apparently I had been under a rock most of my life, because I did not have taco soup until our sweet friends the Sachitanos introduced me to it. From what I am told this is a fairly common dish like, say, spaghetti...well, somehow I missed it for 20+ years, but it has now changed my life. Soooo, just in case there are any other people out there who have also been missing out on this easy, delicious, slow cooking wonder--here's the recipe, Sachitano style (well, sort of--I use a pound less meat):

TACO SOUP INGREDIENTS

2 cans diced tomatoes and green chiles (aka Rotel)
1 can diced tomatoes
2 cans black beans, drained and rinsed
1 can corn, drained and rinsed
1 can chili beans
1 can dark red kidney beans, drained and rinsed
1 packet Ranch dressing mix
2 packets taco seasoning
1 pound ground beef, browned and drained
chips, cheese, and sour cream to garnish

INSTRUCTIONS

(1) Brown your meat and drain it.
(2) Dump everything in your slow cooker and stir.
(3) Turn it on high for about 3 hours.
(4) Go find something to do while your dinner cooks itself. I love my slow cooker.

Fruit Salad, Chicken Croissants, and Bowtie Lasagna

Today you get three recipes for the price of one. First things first--this month it was my turn to bring food to our WMU meeting at church. Now, I don't really do girly food...I don't really care for anything that might be described as a salad, except for the occasional green leafy one with a bunch of fried chicken on top. Now let, me tell you about our WMU group. I have eaten more salad--salad of any and every kind-- since joining WMU than I had eaten in my entire life up to that point. Now that is not a bad thing about our WMU group--I realize I am the weird one here. Anyway, this was going to be a challenge. But my attempt at girly food was a success thanks to Mom and my friend Emily. First, my mom's fruit salad:

FRUIT SALAD INGREDIENTS

1 20-ounce can crushed pineapple
1 cup sugar
8 ounces cream cheese (I used fat free)
1 cup apple, unpeeled and diced
1/2 cup pecans, chopped
1 cup whipped cream

INSTRUCTIONS

(1) Pour the pineapple and sugar into a saucepan and bring to a boil, and let it boil for three minutes.
(2) Remove from heat and stir in the cream cheese. Allow to cool completely.
(3) Add your apple, pecans, and whipped cream.
(4) Pour into a 9x9 dish, cover, and chill in the refrigerator overnight.

...next up Chicken Croissants. I got the inspiration for this from this recipe on my sweet friend Emily's blog. These are really easy, and they are definitely going to be on our lunch menu regularly.

CHICKEN CROISSANT INGREDIENTS

1 package deli sliced chicken breast(I used Oscar Mayer Rotisserie Seasoned)
2 cans jumbo crescent rolls (8 per can)
1 8-ounce package chive and onion cream cheese (I love this stuff)

INSTRUCTIONS

(1) Bake your crescent rolls as directed. Then let them cool and slice them (top and bottom to make a sandwich) with a sharp serrated knife.
(2) Spread as much cream cheese as you like onto both sides of your crescent roll.
(3) Add a couple of slices of chicken, and voila!

I said there would be three recipes didn't I? Well, tonight we are eating leftovers of one of The Pioneer Woman's (love her!) "16-Minute Meals". Click here for the recipe for Bowtie Lasagna!

Taco Pizza

I have a sickly baby today, so I was looking for something easy, and this was definitely that. I came across this recipe through this blog, which is such a helpful resource for when you are planning your menus and making your grocery lists each week. Anyway, this recipe is awesome. Honestly, I wasn't expecting it to be awesome because the only thing that differentiates it from my burritos is the crescent roll crust...and my burritos are NOT awesome...I really only make those when we have no other options and we need to use up some tortillas. That being said, for whatever reason (the crust, I guess?) this is good, so good, and easy--I made it with a one year old on my hip. So here's what you need:

INGREDIENTS

1 can refrigerated crescent rolls (there should be 8 in a can)
1 packet of your favorite taco seasoning (or make your own)
1 pound ground beef
1 8-ounce can refried beans (I use the low fat kind because they don't taste any different)
1 2-cup bag of shredded cheddar cheese
whatever other toppings you want (lettuce, tomato, etc.)

INSTRUCTIONS

(1) Preheat your oven to 375. Meanwhile, brown your ground beef and follow the instructions on your packet of taco seasoning.
(2) Unroll your crescent dough onto a cookie sheet. Use your hands or a rolling pin to smush it all together into a crust. It won't cover the whole pan. I rolled mine out big enough to stretch the width (the shorter part) of the pan).
(3) Pop that into the oven for about 11 minutes. Don't turn off your oven. You're going to need it in a minute.
(4) Take out your crust and spread the refried beans on it immediately.
(5) Your taco meat should be done now. Dump it on top of the beans and spread it out.
(6) Next comes the cheese. Pour the whole bag over the pizza and spread it out.
(7) Now, put your pizza back in the oven just long enough to let the cheese melt.
(8) Take it out and top it with whatever else you like. I just poured a little El Pato Mexican Tomato Sauce on mine (it's a little yellow can on the aisle with all the other food from south of the border). Cut it up and watch it disappear...I recommend getting your pieces first to ensure that you get some :)