This is an amazing recipe I found on Annie's blog. I used it for a baby shower and it was a HUGE hit! I just realized I never blogged it, so I thought I'd put it up now!
Enjoy!
Ingredients:
2 ½ cups cooked chicken breast
½ cup matchstick cut carrots
1/3 cup light mayonnaise
¼ cup finely chopped green onions
¼ cup finely chopped celery
¼ cup plain low-fat yogurt
1 tbsp. Worcestershire sauce
½ tsp. garlic powder
¼ tsp. salt
¼ tsp. pepper
1 8-oz. can pineapple tidbits, drained
Directions:
Combine all ingredients in a bowl and mix well. Serve on rolls or in pita pockets with romaine lettuce.
Showing posts with label Sandwhiches. Show all posts
Showing posts with label Sandwhiches. Show all posts
Monday, December 29, 2008
French Dip Sandwiches
This is another hit at my house! SUPER yummy and SUPER easy! I found this in KellyCooks blog! SOOO amazing!
2lb beef roast
1packet dry onion soup mix
1 can french onion soup (i use the reduced sodium)
2 beef bullion cubes
Provolone Cheese for topping
Rolls for makin' the samiches!
Directions:
Place the beef roast, soup mix, can of soup, and beef bullion cubes in the crockpot.
Cook on low for at least 6 hours.
Shred the meat, reserving the juices in the bottom of the crockpot.
Toast the rolls, add the meat, top with cheese! YUM
2lb beef roast
1packet dry onion soup mix
1 can french onion soup (i use the reduced sodium)
2 beef bullion cubes
Provolone Cheese for topping
Rolls for makin' the samiches!
Directions:
Place the beef roast, soup mix, can of soup, and beef bullion cubes in the crockpot.
Cook on low for at least 6 hours.
Shred the meat, reserving the juices in the bottom of the crockpot.
Toast the rolls, add the meat, top with cheese! YUM
Friday, June 13, 2008
MeatBall Subs!
I decided to make these tonight because I had a pound of ground beef that HAD to be used tonight or it was going to go bad. Meatball subs always make me think of the superbowl because when we were growing up mom always used to make these for us so we could sit and watch TV and not make a huge mess.
ENJOY!
1 pound ground beef
3/4 cup bread crumbs
2 teaspoons dried Italian seasoning
2 cloves garlic, minced
2 tablespoons chopped fresh parsley
2 tablespoons grated Parmesan cheese
1 egg, beaten
1 French baguette
1 tablespoon extra-virgin olive oil
1/2 teaspoon garlic powder
1 pinch salt, or to taste
1 (14 ounce) jar spaghetti sauce
4 slices provolone cheese
1. Preheat the oven to 350 degrees F (175 degrees C).
2.In a medium bowl, gently mix by hand the ground beef, bread crumbs, Italian seasoning, garlic, parsley, Parmesan cheese, and egg. Shape into 12 meatballs, and place in a baking dish.
3.Bake for 15 to 20 minutes in the preheated oven, or until cooked through. Meanwhile, cut the baguette in half lengthwise, and remove some of the bread from the inside to make a well for the meatballs. Brush with olive oil, and season with garlic powder and salt. Slip the baguette into the oven during the last 5 minutes of the meatball's time, or until lightly toasted.
4.While the bread toasts, warm the spaghetti sauce in a saucepan over medium heat. When the meatballs are done, use a slotted spoon to transfer them to the sauce. Spoon onto the baguette and top with slices of provolone cheese. Return to the oven for 2 to 3 minutes to melt the cheese. Cool slightly, cut into servings, and enjoy!
ENJOY!
1 pound ground beef
3/4 cup bread crumbs
2 teaspoons dried Italian seasoning
2 cloves garlic, minced
2 tablespoons chopped fresh parsley
2 tablespoons grated Parmesan cheese
1 egg, beaten
1 French baguette
1 tablespoon extra-virgin olive oil
1/2 teaspoon garlic powder
1 pinch salt, or to taste
1 (14 ounce) jar spaghetti sauce
4 slices provolone cheese
1. Preheat the oven to 350 degrees F (175 degrees C).
2.In a medium bowl, gently mix by hand the ground beef, bread crumbs, Italian seasoning, garlic, parsley, Parmesan cheese, and egg. Shape into 12 meatballs, and place in a baking dish.
3.Bake for 15 to 20 minutes in the preheated oven, or until cooked through. Meanwhile, cut the baguette in half lengthwise, and remove some of the bread from the inside to make a well for the meatballs. Brush with olive oil, and season with garlic powder and salt. Slip the baguette into the oven during the last 5 minutes of the meatball's time, or until lightly toasted.
4.While the bread toasts, warm the spaghetti sauce in a saucepan over medium heat. When the meatballs are done, use a slotted spoon to transfer them to the sauce. Spoon onto the baguette and top with slices of provolone cheese. Return to the oven for 2 to 3 minutes to melt the cheese. Cool slightly, cut into servings, and enjoy!
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