Turkey Hummus Wraps

I love a healthy, delicious wrap sandwich. These are great for lunch or a quick, no cook dinner. You can use any flavor of wrap that you would like. I love the spinach ones. This is versatile for kids & adults. You can cater to each person's taste. Enjoy!

Ingredients
Sandwich wraps (I used spinach - there are many options at your local store)
Turkey breast
Hummus (use mayo if you don't like hummus)
Lettuce
Tomatoes
Shredded mozzarella or cheddar cheese
Salt & pepper

Directions
Spread hummus all over wrap. Add turkey breast, lettuce, tomatoes, cheese, salt & pepper. Fold two sides in & then roll up. Stick toothpicks on each side then cut wrap sandwich in half.

French Dip Sandwiches

These sandwiches were absolutely delicious. The entire family loved them. I was hoping for enough leftovers to serve the next day, but there was very little. Next time, I will make them with a bigger roast.

Ingredients
2-3 lb beef roast
4 c beef broth
1 package dry onion soup mix
Provolone cheese slices
Sub or hoagie rolls

Directions
Place beef roast in crockpot. I buy whatever roast is on sale. Mix beef broth and dry onion soup mix. Pour over roast. Cook on low 7-8 hours. Shred roast with fork and return beef to crockpot for a few minutes. Slice hoagie/sub rolls. Add shredded beef. Top with provolone cheese slice(s). Broil open sandwiches in oven for a few minutes until the cheese melts. Serve with a side of au-jus, if desired.


Recipe adapted from Pinterest

Italian Sausage, Peppers and Onions

My cousin Angie made this for our family reunion. They were probably the best sausage, peppers & onions I have ever tasted. You can eat them plain or put them on a hoagie bun for a sandwich.

Ingredients
Italian sausage, medium hot
Italian sauce
Onions, sliced
Peppers, sliced

Directions
Place all ingredients in roasting pan. Cook on 350 degrees for a couple of hours.


Courtesy: Angie P of Ohio

Sweet Vidalia Pimento Cheese

I love pimento cheese. I found a recipe on a bag of Vidalia onions & played with it slightly to come up with this one. It is really good & simple.

Ingredients
4 c freshly grated cheddar cheese (I used mild but you can use sharp)
1 small Vidalia onion, about 1/2 cup
1/2 tsp salt
1/4 c plus 2 tbsp chopped pimentos
3/4 - 1 c mayonnaise (start with 3/4 cup & add more if needed)

Directions
Place all ingredients into bowl of food processor fitted with a metal blade. Pulse until blended to desired texture- should be a little chunky. Refrigerate until ready to use. Serve on a sandwich or with crackers or fresh veggies.

Jamie’s Vegetable Soup with Grilled Cheese Sandwich Dunkers

Paula Deen featured this recipe from her sons on Facebook today. It is going on my menu for next week. It looks delicious.

Update - I made this soup and it was very, very good. The only changes I made were to half all of the ingredients and it still made a large pot of soup. I also used two large cans of crushed tomatoes instead of what was listed because my children don't like to 'see' tomatoes, but as long as they are crushed they have no idea.

Ingredients

SOUP:
3 tablespoons extra virgin olive oil
3 pounds ground beef
4 stalks celery, finely chopped (2 cups)
2 medium onions, finely chopped (1 cup)
1 28-ounce can chopped, peeled tomatoes, undrained
12 ounces fresh tomatoes, coarsely chopped (about 2 cups)
2 beef bouillon cubes
1 1/2 teaspoons dried basil
1 1/2 teaspoons dried oregano
1 1/2 teaspoons garlic powder
1 1/2 teaspoons salt
1 teaspoon celery salt
1/2 teaspoon freshly ground black pepper
2 bay leaves
4 cups frozen mixed vegetables
2 cups finely chopped white potato
1 1/2 cups frozen corn kernels
1 cup frozen cut okra
1/2 cup uncooked elbow macaroni
1/4 cup chopped fresh parsley

DUNKERS:
10 slices white bread, quartered and crusts removed
5 tablespoons unsalted butter, softened
10 slices American cheese, quartered

Instructions
For the soup, in a large pot, heat the oil over medium-high heat. Brown the meat, in batches, in the oil, breaking meat up with a fork as it cooks. Using a slotted spoon, transfer the meat to a paper towel-lined plate to drain. Pour off all but 2 tablespoons fat from the pot. Heat the remaining fat over medium-high heat and add the celery and onions; cook until softened, stirring occasionally.

Add 3 quarts water, the canned and fresh tomatoes, the bouillon cubes, basil, oregano, garlic powder, salt, celery salt, pepper, and bay leaves to pot. Cover and simmer for 30 minutes.

Return the meat to the pot along with the remaining soup ingredients. Simmer, uncovered, for 45 minutes. Discard the bay leaves. Taste and adjust the seasoning if desired.

For the dunkers, spread each quarter of bread with butter. Place a slice of cheese between two pieces of bread (buttered sides out), pinching the edges together to seal. Heat a large skillet over medium heat. Cook the sandwiches about 3 minutes per side or until golden brown, pressing gently with the back of a spatula. Serve the dunkers with the soup.

Italian Shredded Beef

My cousin, Pam, has sent me another recipe that sounds so good. It looks especially great for tailgating, parties, church potlucks & winter weekends. I can't wait to try this!

Ingredients
2-3 lb roast (chuck roast or sirloin tip)
1 pkg of Good Seasons Italian Salad Mix
½ to 1 tbsp chili powder
½ to 1 tbsp garlic powder
1 tsp oregano
1 c water
¼ c vegetable oil



DirectionsWhisk together ingredients and pour over roast in crock pot. Cook for 8 – 10 hours on low. Shred beef and add "sauce" from crock pot (reserve some of the "sauce" for leftovers). Serve on toasted sandwich rolls with cheese and/or horsey sauce (horseradish and mayo).  Freeze any leftovers for a quick lunch another day!

Recipe courtesy: Pam B of Arizona

Pathetically Painless Pulled Pork

My cousin Pam sent this recipe to me via Facebook. It is as easy as the recipe name indicates. This was the BEST pulled pork sandwich I have ever eaten. My southern raised husband even said it was better than you can get in a restaurant (and we have A LOT of BBQ places around here).

Ingredients4 lbs Boston Butt Roast
1 c Worcestershire sauce
2 c brown sugar
1 c apple juice
Hamburger buns
1 bottle barbecue sauce (I used Sweet Baby Ray's)

Instructions
Marinate the roast over night in the Worcestershire sauce. The next day, drain the Worcestershire sauce. Pack brown sugar onto the top & sides of the roast. Place roast in slow cooker, pour the apple juice around the roast, & cook for 8 - 10 hrs on low. Take roast out when done. Remove the layer of fat from the top of the roast. Start "pulling" the roast apart.
Place in large bowl & pour BBQ sauce over it to get it coated. Place some meat on bun, add more BBQ sauce to taste.

Freezer Directions
Prepare as directed, portion into meal or individual portions, and freeze. To serve, thaw and reheat.

Recipe Courtesy: Pam B of Arizona

This is how my roast looked when I took it out of the crock pot

The bone literally fell right out

All of the "pulled pork" before adding BBQ sauce

BBQ Chicken Club Wrap

This recipe comes from my friend, Tammy. She & her mom have been supporters of Serendipity Bistro since the beginning. I am definitely going to try this one. It looks simple & delicious!

Ingredients
Boneless chicken breast
BBQ sauce
Bacon
Shredded Monterrey Jack cheese
Plain tortillas
Ranch dressing
Shredded lettuce
Diced tomatoes

Directions
Grill the chicken, basting with BBQ sauce until brown and tender. Slice the chicken breast into pieces. Arrange the slices on a plate, spread BBQ over the top, and top each with bacon and cheese. Microwave for 1 min. on high until cheese is melted. Place each tortilla on a plate, spread with ranch dressing, and add a slice of chicken. Top with shredded lettuce and diced tomato. Fold in the sides of the wrap to make a roll.

Chicken Salad

If you like chicken salad, I promise you will like sinking your teeth into this. These are great for parties, showers & family get togethers.

Ingredients
6 chicken breasts or 3 large cans of chunk chicken breast
2 tbsp vinegar (white or red wine)
1/4 c onion, finely chopped
3 stalks celery, chopped
1 c mayonnaise
2 tbsp mustard
Salt & pepper, to taste
Seedless grapes (green or red), sliced in half
Cashews or slivered almonds

Directions
If using fresh chicken, boil chicken for 30 minutes. Let cool & cut into bite size pieces. If using canned chicken, drain chicken. Toss chicken with vinegar. Add onion & celery. Toss. Add mayo, mustard, salt & pepper. Toss. Add grapes & toss. Add nuts right before serving. I like to serve on the small croissants.

Gyro Cucumber Sauce (Greek Tzatziki Yogurt Sauce)

Ingredients
8 oz plain low fat yogurt (I like Dannon's)
1/3 c cucumber, seeded & chopped
2 tbsp onion, finely chopped
1 clove garlic, crushed
1 tsp sugar

Directions
In a medium bowl, combine all ingredients & mix well.

Easy Ham Roll-ups

I am going to try these in my son's lunchbox. Don't they sound yummy?

Ingredients
1 can refrigerated crescent roll dough
prepared honey mustard
4 to 8 thin slices ham, depending on size
4 rectangular Mozzarella cheese slices, or use shredded Mozzarella cheese
sesame seeds

Directions
Divide crescent rolls into 4 rectangles and press perforated seams together. Spread with the honey mustard. Top each rectangle with 1 slice of ham and 1 slice of cheese, or sprinkle with shredded cheese. Roll lengthwise, then roll in sesame seeds. Cut each roll into 6 slices and bake at 350° following crescent roll directions, or until browned.

Source: About.com