Italian Sausage Heros

Makes: 4 sandwiches
Prep: 20 minutes Cook: 4 to 5 hours (low)

Italian Sausage Heros
ingredients

8 ounces bulk Italian sausage
4 ounces lean ground beef
1/2 cup chopped onion (1 medium)
1 clove garlic, minced
1 cup ketchup
1 4-ounce can mushroom stems and pieces, drained
1/4 cup sliced pitted ripe olives (optional)
1/2 teaspoon dried Italian seasoning, crushed
3/4 cup shredded mozzarella cheese (3 ounces)
4 French-style rolls or hoagie buns, split lengthwise

directions

1. In a large skillet, cook meat, onion, and garlic over medium heat until meat is brown and onion is tender. Drain off fat.

2. Meanwhile, in a 1 1/2-quart slow cooker, combine ketchup, mushrooms, olives (if desired), and Italian seasoning. Stir in meat mixture.

3. Cover and cook on low-heat setting* for 4 to 5 hours.

4. To serve, place half of the cheese evenly on roll bottoms. Spoon meat mixture over cheese. Top with remaining cheese and roll tops.
nutrition facts

Servings Per Recipe 4 sandwiches
Calories484
Total Fat (g)27

Pulled Pork

Rub the meat 2 days prior to cooking it and it cook on low in the crockpot for about 10 hours.

Pulled Pork

Spice Rub:
1 tablespoon ground black pepper
1-2 teaspoons cayenne pepper
2 tablespoons chili powder
2 tablespoons ground cumin
2 tablespoons dark brown sugar
1 tablespoon dried oregano
4 tablespoons paprika
2 tablespoons table salt
1 tablespoon granulated sugar
1 tablespoon ground white pepper - I used black pepper
1 (6-8 pound) bone-in pork shoulder
½ teaspoon liquid smoke (optional) - I omitted
2 cups barbecue sauceMix all spice rub ingredients in small bowl.

Massage spice rub into meat (I recommend doing this on a jelly roll pan or large cookie sheet with sides). Wrap tightly in double layer of plastic wrap; refrigerate for at least 3 hours. For stronger flavor, the roast can be refrigerated for up to 3 days. (I refrigerated ours for 2 days).

Unwrap roast and place it in slow cooker liner. Add liquid smoke, if using, and 1/4 cup water. Turn slow cooker to low and cook for 8-10 hours, until meat is fork-tender.

Transfer roast to cutting board (again, I used a large cookie sheet with sides. This helped to contain the mess); discard liquid in liner. Pull by tearing meat into thin shreds with two forks or your fingers. Discard fat.

Place shredded meat back in slow cooker liner; toss with 1 cup barbecue sauce, and heat on low for 30-60 minutes, until hot. Serve with additional barbecue sauce.

Mini Ham and Cheese Sandwiches

1 c (2 sticks) butter
1 1/2 Tbsp poppy seeds
1 1/2 Tbsp grated dried onions
1 1/2 Tbsp Worcestershire sauce
2 Tbsp honey mustard
2 (12 ounce) packages Hawaiian rolls
1 pound cooked ham slices
12 ounces sliced swiss cheese

In saucepan, mix butter, poppy seeds, onion, Worcestershire sauce & mustard, stir until blended and melted. Pour 1/2 of mixture into bottom of baking dish.

Assemble sandwiches with ham and cheese slices. Arrange rolls in single layer in baking dish, spreading them around to soak up suace in pan. Pour rest of sauce over tops of sandwiches, cover dish and refrigeragte up to 24 hours for suce to soak in.

Preheat oven in 350 degrees, bake rolls for 10-12 minutes until rolls are lghtly browned and cheese is melted.

Turkey and Cheese Sandwich

Turkey and Cheese Sandwich
Ingredients

1 tablespoon mustard, Dijon
2 slice(s) bread, whole-wheat, light
3 ounce(s) turkey breast, roasted, sliced, skinless
1 slice(s) cheese, provolone, reduced fat
2 slice(s) tomato(es)
Preparation

Spread mustard on both slices of bread. Top one slice of bread with turkey, cheese, and sliced tomato. Top with other slice of bread and serve.

Nutrition Facts
Number of Servings: 1
Amount Per Serving
Calories: 252
Total Fat: 5 g
Saturated Fat: 2 g
Cholesterol: 81 mg
Sodium: 621 mg
Total Carbohydrate: 20 g
Dietary Fiber: 7 g
Protein: 35 g

Turkey and Avocado Wrap

Turkey and Avocado Wrap
Ingredients

1 tortilla(s), flour, whole-wheat
1/4 avocado
3 ounce(s) turkey breast, roasted, sliced
2 slice(s) tomato(es), medium
1/2 cup(s) spinach leaves
Preparation

Lay wrap out on plate. With a fork, mash avocado until it's a spread-like consistency. Spread over wrap.
Place turkey, tomatoes, and spinach in center.

Roll tightly, secure with toothpicks and cut in half to serve.

Nutrition Facts
Number of Servings: 1
Amount Per Serving
Calories: 327
Total Fat: 9 g
Saturated Fat: 1 g
Cholesterol: 70 mg
Sodium: 309 mg
Total Carbohydrate: 30 g
Dietary Fiber: 3 g
Protein: 31 g

Roast Beef and Provolone Cheese Wrap

Roast Beef and Provolone Cheese Wrap
Ingredients

4 ounce(s) cheese, provolone, reduced fat, approximately 4 slices
4 tortilla(s), whole-wheat, low carb
1 tomato(es), sliced
16 ounce(s) roast beef, lean
1 cup(s) spinach
Preparation

For each wrap, layer the spinach, roast beef, cheese, and tomato on top. Fold opposite sides of the tortilla toward the center and roll up from the bottom. Add to My Favorites Print E-mail About This Recipe
Prep Time: 5 mins
Total Time: 5 mins

Nutrition Facts
Number of Servings: 4
Amount Per Serving
Calories: 348
Total Fat: 12 g
Saturated Fat: 5 g
Cholesterol: 77 mg
Sodium: 503 mg
Total Carbohydrate: 14 g
Dietary Fiber: 9 g
Protein: 44 g

BBQ Chicken Sandwich

Ingredients

4 ounce(s) chicken, breast, boneless, skinless
1 tablespoon barbecue sauce
2 slice(s) bread, whole-wheat, toasted
1 piece(s) lettuce, romaine
1 slice(s) tomato(es), medium
1/4 cup(s) onion(s), red, sliced
Preparation

Preheat the oven or outdoor grill to medium-high heat.

Coat both sides of the chicken breast with barbecue sauce and place in an aluminum-foil lined pan. Bake in the oven or grill for about 30 minutes, or until no longer pink in the middle.

When the chicken is almost ready, toast the bread. Place cooked chicken on one slice of bread and top with lettuce, tomato, and onion. Cover with second slice of bread and serve.

Jillian Says:
Make sure you read labels when buying barbecue sauce. Try to buy an all-natural or organic one with minimal preservatives. Remember, the fewer ingredients, the better!

Nutrition Facts
Number of Servings: 1
Amount Per Serving
Calories: 315
Total Fat: 5 g
Saturated Fat: 1 g
Cholesterol: 63 mg
Sodium: 370 mg
Total Carbohydrate: 35 g
Dietary Fiber: 6 g
Protein: 32 g

These mini manloaves are a hit at parties.

1 pound extra lean ground beef
1 large egg, lightly beaten
1/2 cup ketchup
1/4 cup grated onion
1/4 cup bread crumbs
1 1/2 teaspoons worcestersire sauce
1 tablespoon minced flat-leaf parsley
1 teaspoon minced fresh thyme leaves
1/2 teaspoons kosher salt
1/2 teaspoon freshly ground black pepper
1/4 teaspoon garlic powder
24 slider-size hamburger buns
Mayonnaise

Preheat oven to 350 degrees. Line a baking sheet with parchment paper and place a cooling rack on top. Spray lightly with nonstick cooking spray. In a large bowl, combine the beef, egg, 1/4 cup of the ketchup, the onion, bread crumbs, worcestershire, parsley, thyme, salt, pepper, and garlic powder. Use your hands to mix everything together.

Divide meat by the tablespoonful and shape each into a thin patty. Place on the prepared rack. Brush the patties with the remaining 1/4 cup ketchup. Bake for 20 minutes. While meatloaf is baking, spread mayonnaise onto one side of each bun. Place each meatloaf slider in a prepared bun and serve.

12 servings
Prep time: 25 minutes
Cook time: 20 minutes

Reuben In A Dish

From Byerlys
An easy way to eat this all time favorite deli sandwich.

Ingredients
1 pound sauerkraut, (about 1 1/4 cups), drained
1 teaspoon caraway seeds
3/4 pound corned beef, thinly sliced
1 cup finely shredded Swiss cheese
1/2 cup mayonnaise
1/4 cup Thousand Island dressing
2 slices Pumpernickel bread, cubed
2 tablespoons butter, melted
2 tomatoes, seeded, chopped

Directions
In 2-quart casserole, combine sauerkraut and caraway seeds; spread evenly in bottom. Layer with corned beef and cheese. Combine mayonnaise and Thousand Island dressing; spread over cheese. Toss bread cubes with butter; sprinkle bread cubes and tomatoes over top. Bake in a preheated 350 F oven until heated through (45-55 minutes).

Amount: 6-8 servings

Ham Swiss Rolls

mayonnaise
12 thick slices deli ham (black forest)
12 slices Swiss cheese
1/2 c. melted butter
1 1/2 Tbsp. mustard
1/2 tsp. Worcestershire sauce
1 1/2 Tbsp. poppy seeds

Slice rolls in half so they open. Spread mayo on top and bottom of the inside of each roll. Assemble rolls with ½ slice of cheese and ½ slice of ham. Place all of these in a baking pan or stone. Mix together the melted butter, mustard, Worcestershire sauce and poppy seeds with a whisk. Brush this mixture all over the tops of the rolls and cover with tin foil.

Bake at 350 for 15-20 minutes until heated through.

Red-Eye Rubbed Pork Chops

2 tbsp ground coffee
2 tbsp Sandra's Sassy All-Purpose Rub (see below)
1 tbsp packed brown sugar
1 tbsp poultry seasoning, McCormick
1 1/2 pounds boneless pork loin chops, thick cut
Sandra's Signature Barbecue Sauce (see below)

In a small bowl, combine coffee, All-Purpose Rub, brown sugar, and poultry seasoning; set aside.

Rinse pork chops and pat dry. Rub 1 to 2 times with rub mixture. Place in a zip-to bag and seal. Cure in refrigerator for at least 1 hour.

Preheat broiler. Place chops on foil-lined sheet pan or broiler pan. Place 4 to 6 inches from heat source; cook for 5 minutes per side or until slightly pink in the centers and juices run clear (160 degrees).

Serve hot with Barbecue Sauce on the side.
Servings: 4

Sandra's Sassy All-Purpose Rub
2 packets (1.25 oz. each) original chili seasoning, McCormick
3 tbsp granulated garlic, Spice Hunter
1 tbsp kosher salt
1 tbsp salt-free, all-purpose seasoning, McCormick
2 tbsp sugar

In a medium bowl, combine all ingredients. Store in airtight container in cool, dry place or freezer.

Sandra's Signature Barbecue Sauce
1 bottle (12-oz) chili sauce, Heinz
1/4 cup cider vinegar, Heinz
1/3 cup molasses, Grandma's
2 tbsp Sandra's Sassy All-Purpose Rub
2 tbsp ground black pepper
1/4 tsp hickory liquid smoke, Wright's

In a saucepan over medium heat, stir to combine all ingredients. Simmer for 10 minutes. Remove from heat; cool. Stir, covered, in fridge for up to 1 week.
by Sandra Lee

North Carolina Pulled Pork Sandwiches

For Pork:
3 1/2 pounds pork shoulder roast
Garlic salt
Ground black pepper

For Sauce:
1 1/2 cups white vinegar
3/4 cup lemon-lime sode, 7UP
1 tbsp Montreal steak seasoning
2 tsp red pepper flakes

1 package (16-ounce) shredded cabbage, Ready pac
Hamburger buns

Rinse pork with cold water and pat dry. Season with garlic salt and ground black pepper. Place in 5-quart slow cooker. Pour 1 cup of lemon-lime soda over roast (in addition to soda called for in sauce mixture). Cover and cook on low-heat setting for 7 to 8 hours or high-heat setting for 3 to 4 hours (roast should fall apart easily).

Meanwhile, in a medium bowl, combine sauce ingredients; set aside. In a large bowl, toss shredded cabbage with 1/2 cup of sauce; set aside.

When cool enough to handle, shred pork by hand. Place shredded pork in a large bowl and toss with 1/2 to 1 cup sauce. Pile cabbage mixture and seasoned pulled pork on hamburger buns. Serve remaining sauce on the side.

From Sandra Lee

Cheesesteak Subs

1 1/2 pounds beef top round steak

8 oz. mushrooms, quartered

2 green peppers, cut into 1/2 inch slices

1 large onion, cut into 1/2 inch slices

1/4 cup extra virgin olive oil, Bertolli

3 tblsp Worcestershire sauce, Lea & Perrins

2 tblsp onion soup mix, Lipton

2 tsp garlic powder, McCormick

1 cup mayonnaise, Best Foods or Hellmann's

1 tsp bottled minced garlic, Christopher Ranch

6 sandwich rolls, cut in half

6 slices provolone cheese, Kraft

Slice steak into very thin slices. Place sliced steak into a zip-top bag; set aside. In another zip-top bag, combine quartered mushrooms, sliced peppers, and sliced onions. Set aside.

In a bowl, whisk together olive oil, Worchestershire sauce, onion soup mix, and garlic powder. Pour half of the marinade into each of the zip-top bags. Marinate in fridge for 1-3 hours.

In a bowl, combine mayonnaise and minced garlic. Set aside in fridge until needed. Set up grill for direct cooking over medium-high heat. Oil grate when ready to start cooking.

Remove vegetables and steak from marinades; discard marinades. Place veggies on hot, oiled grill. Cook for 10-15 minutes or until just tender. Remove from grill and set aside. Grill steak 3-4 minutes or until cooked through, turning once. Remove and set aside.

Spread sandwich rolls with garlic-mayonnaise mixture. Fill rolls with steak, provolone cheese, and veggies. Place sandwiches on grill and cover. Cook 2-4 minutes or until cheese has melted. Serve warm.

Oven method:

Preheat oven to 400 degrees. Heat a grill pan over high heat; brush lightly with oil. When hot, cook steak 2-3 minutes or cooked through. Transfer steak to a plate; cover with foil. Place veggies in hot pan and cook for 5-7 minutes or until tender. Prepare and fill rolls. Place sandwiches on foil-lined sheet pan and place in oven. Bake about 3 minutes or until cheese is melted. 

Sloppy Joe's

by Tina Schumacher

2 1/2 pounds hamburger
3 cups celery (I don't use)
1 large onion chopped
1 cup ketchup
1 can tomato soup
1 can chicken gumbo soup
2 tbsp dry mustard
1 tsp chili powder
2 tbsp vinegar (I don't use)
2 tbsp brown sugar
2 tsp salt
1/4 tsp pepper

Brown hamburger. Put in a roaster with all other ingredients and bake at 250 degrees for 2 to 3 hours, stirring occassionally. If you use celery, it will remain crunchy.

Santa Fe Grilled Chicken Salad Wrap

Recipe from KRAFT
Prep Time:20 min
Total Time:20 min
Makes:4 servings, two wraps each

4 cups torn romaine lettuce
1 pkg. (6 oz.) OSCAR MAYER Southwestern Seasoned or Grilled Chicken Breast Strips
1 large tomato, chopped
1 can (11 oz.) whole kernel corn, drained
1/2 cup Mexican Style Shredded Cheese
1/4 cup Ranch Dressing
1/4 cup Thick 'N Chunky Salsa
8 Flour Tortillas

TOSS romaine, chicken breast strips, tomatoes and corn in large bowl; sprinkle with cheese.

COMBINE dressing and salsa. Pour over romaine mixture; toss to coat. Spoon evenly onto tortillas; roll up.