Italian Sloppy Joe's

Source: skinny taste.com

Servings: 6 or more
Total Time: 35 minutes

Ingredients:

• 1 lb Italian turkey sausage, removed from casing
• 1/2 cup chopped onions
• 3 cloves garlic, minced
• 1 red bell pepper, chopped 
• 1 green bell pepper, chopped 
• 1 1/3 cups crushed tomatoes 
• 1/2 tsp dried rosemary
• salt and fresh cracked pepper, to taste

For serving:

• 6 whole wheat buns
• 6 slices provolone 

Directions:

In a medium non-stick skillet, cook the sausage over medium-high heat, breaking up as it cooks into small bits until cooked through, about 5-6 minutes. Add onions and garlic, and cook another 2 minutes.     Add the bell peppers, crushed tomatoes, rosemary and fresh cracked pepper. Reduce heat and simmer 25-30 mins. 

To serve, place heaping 1/2 cup of meat on a roll, top with cheese and broil for a few minutes to melt cheese.  

Verdict: 

The kids loved this one. I made them one sandwich to split, Allison ate her entire half and asked for (and ate!) a second half. 

Ham & Swiss Sliders

Ham & Swiss Sliders

For the sandwiches:
24 Hawaiian rolls (or other rolls/slider buns)
24 slices ham (~1.25-1.5 lbs thinly sliced ham)
24 small slices Swiss cheese (~ 6-8 0z thinly sliced swiss)
Mayonnaise, if desired

For the sauce:
4 tsp yellow mustard
4 Tbsp butter, melted
2 tsp. onion powder
½ tsp. Worcestershire sauce
Poppy seeds, for sprinkling

Preheat the oven to 350˚F.  Split the Hawaiian rolls and spread the insides lightly with mayonnaise, if desired.  Fold a slice of ham to fit on each slider bun, and top with a slice of Swiss cheese.  Replace the top bun to assemble the sandwiches.  Place the sandwiches on a baking sheet.
To make the sauce, combine all ingredients except the poppy seeds in a small bowl and whisk to combine.  Drizzle the sauce over the tops of the slider buns.  Sprinkle with poppy seeds.  Cover loosely with foil and bake 10 minutes, until the cheese is melted.  Remove the foil and bake 2 minutes longer.  Serve warm.

Verdict: These things are yummy!! The sauce on top is so good, it almost tastes like a honey mustard. I only made half a recipe for us for dinner and it was enough for dinner plus one of us to have lunch. YUM!

Source: delish-blog dot com

Crock Pot Italian Beef

4-4 1/2 lbs of shoulder roast (typically 2 pkgs)

Mix together and pour over roast:
1/3 cup white vinegar
1/3 cup peperoncini juice
1 pkg dry au jus (McKormick)
1 pkg dry zesty Italian dressing
Put peperoncinis on top ( I actually mix in with above ingredients.  As many as you like.)

Cook in crock pot on low all day or high for 5-6 hours

Verdict: I've tried a lot of different crock pot beef recipes, and this is by far the best and most flavorful. This recipe makes enough for a large crowd, so I usually use a smaller piece of meat when making it and still have plenty to freeze.

I served the meat on mini rolls with a piece of cheese melted on top. YUM!

Source: Vicki G.