Meatball Sandwiches

I made Meatball Sub Casserole one night which was very good.  Yet when I saw a slightly different version (Meatball Sandwiches) on Pinterest, I thought I would try that too.  Because honestly, how could you not like something with meatballs, bread, and sauce? :)

So earlier this week, I decided to give it a try.

I did make my own meatballs but I am sure store bought meatballs would work too.

And due to the changes in diet for one of our kiddos, I made our own "tomato"/ spaghetti sauce (which actually has no tomatoes in it but you would never know...e-mail me if you want the recipe :).

I didn't make the buns though.

Ingredients:

Cooked Meatballs (Here is the recipe I use...I didn't make the gravy)

Pasta Sauce

Buns (The original recipe uses a bun split only on one side; I actually used a hoagie instead and would do that again...with a modification. I will share that in a minute :)

Shredded Mozzarella cheese

Directions:
Preheat oven to 400 degrees.

Spray a cookie sheet. (Note:  I forgot to spray and really wished I had!)

Place meatballs in a sauce pan.  Cover with sauce.   Heat over low/medium heat, gently stirring.  Don't stir too much or you will break up the meatballs.

Here is my hint that I learned AFTER we ate this...it was SO good but the buns were a little soggy from the meatballs.  Take the buns, spread a little butter on them, and toast them on a skillet to make them crispy and better able to hold up against the meatballs/sauce.

Place a few meatballs on the buns, spooning an extra sauce over the top.

Sprinkle generously the mozzarella cheese over the top.

Top with the top part of the bun (if using a hoagie).

Bake until the cheese is hot, bubbly, and melted (not too long :).

Enjoy!

I will definitely make these again, making sure to toast the buns this next time.  Other than the soggy bread, it was YUMMY.

Reba

Pizza Grilled Cheese

I saw a recipe on Pinterest the other day that just sounded really good to me. So over the weekend, I knew I had all of the necessary ingredients...I also knew I just had to try it. And I did. I loved it. In fact, I had another one for lunch today. The only problem is that I would really rather eat like two or three, not one. But for calorie sake, I have to stick with one.

Pizza Grilled Cheese.

It sounds so simple. In fact, I keep thinking, "Why didn't I think of that?"

I mean, I like grilled cheese. I like pizza. Why wouldn't it occur to me to combine the two?

Anywho, here is the recipe (link above to the original). As usual, I made some adjustments, mainly due to the whole counting calories thing which is not nearly as fun as not counting calories...

Pizza Grilled Cheese

Ingredients:
bread (I just use 2...only one sandwich for me. :()

Italian seasoning or basil

Mozzarella cheese or Provolone

Parmesan cheese (optional)

Pepperoni

Butter

Pizza sauce for dipping

Directions:
Butter one side of each piece of bread (like you would for grilled cheese). I have been using the Brummel and Brown Yogurt Spread and LOVE it; it is lower cal than regular butter.

Layer Mozzarella cheese or Provolone which may actually melt better (I had to limit this for calorie sake...I would have preferred to use more), a sprinkle of Italian seasoning, pepperoni (however many you want), the Parmesan, and additional Mozzarella or Provolone if desired. Top with second piece of bread (butter side up). Cook in a skillet over medium heat, flipping partway through until both sides are brown.

Use pizza sauce for dipping.

I can just imagine how yummy the original recipe is since I was pretty excited about the lower calorie version I used.

Hmmm, suddenly I have a pepperoni craving.

Reba

French Dip

I am not a big sandwich eater...especially if I go out for dinner. I mean, I can make sandwiches at home. But the one weakness I have is a good French Dip. But it is rare for me to get one. So when I saw a recipe for French Dip via Pinterest, I knew I had to work it into my menu.

Yesterday, I literally had about five minutes to get dinner going in the crockpot.

I am happy to say that it probably didn't even take five minutes.

Quick.

My favorite kind!

Ingredients:
3 1/2 lbs beef chuck roast (I only used about 2 1/2, that was the biggest I found)

16 oz. beef broth

1 can French Onion soup

6 oz red cooking wine

1 tsp garlic powder

salt and pepper to taste

4-6 French rolls (I couldn't find these, so I used hoagie type bread)

Provolone cheese

Directions:
Trim excess fat off roast. Okay, I totally skipped that part. I didn't see much. And I was in a hurry.

Season with salt and pepper.

Place in crockpot.

Pour French Onion soup, red cooking wine, and beef broth over the meat. Add garlic powder.

Cook on low for 6-8 hours.

When the meat is cooked and tender, take it out and let it rest for 15 minutes.

Slice. For me, it was more like shredding.

Put back in the juices for about 30 minutes.

Take meat out. Pour juices into ramekins or custard cups.

Toast bread in the oven, a slice of Provolone on each one.

Add meat and enjoy.

It was good stuff. Reminded me of something my mom used to make.

Too bad the Man of the House wasn't here to give his opinion. In fact, the oldest child wasn't here either.

More for me. :)

I will definitely be making it again!

Reba

Grilled Cheese Rolls

Once again, not the prettiest picture.

But looks aren't everything.

The other day when I made the tomato tortellini soup, I wanted a little side dish.

I had seen these grilled cheese rolls on Pinterest.

As I read through the recipe, I thought, "Why have I never thought of that?"

I don't really have an answer.

I just know they were a big hit and I will make them again.

These are basically a different way to make grilled cheese sandwiches.

Ingredients:
bread (we use whole wheat white), crusts cut off
cheese (whatever kind you want; I just used American cheese slices
butter

Directions:
Take the bread slices (with the crusts cut off) and flatten with a rolling pin.

Place ONE slice of cheese on top.

Roll the bread up.

Place the bread in a skillet with melted butter in it.

Roll the "rolls" on occasion to butter and brown on all sides.

Cook on medium heat until cheese is melted.

Yes, that is it.

Simple. But good.

I don't know if I will ever make a grilled cheese sandwich again.

These are so much faster since I can cook several at once in a skillet.

Yum, yum.

Happy cooking!
Reba

Chicken Crescent Pockets

It is not the fanciest meal in the world. Nor a BIG meal by any means. But it is easy to make, cheap to shop for, and all but one of my kids will eat it. So it is a good meal for when Dad is out of town. It feeds us all and doesn't take much time. :) Plus, I really like them. I could eat the whole pan...

This recipe came via our family cookbook (on my mom's side) from my cousin and his wife who live up north.

Are you ready? This really is easy.

Chicken Crescent Pockets (my children call them Hot Pockets)

Ingredients:
1 can chicken breast (found by the tuna which can also be used)
1 cup shredded cheddar cheese (I use the light)
2 Tbsp Ranch dressing (again, I use light)
1 can of crescent rolls (light again)

Directions:
Mix the chicken breast, cheddar cheese, and Ranch dressing in a bowl.

Unroll crescent rolls and pinch seams together to form rectangles rather than triangles. Cut each rectangle in half (there should be eight all together) to make squares. Drop a spoonful of the chicken mixture in the middle of each square. Pull the corners in, pinching any seams, to form a "pocket" with the chicken inside. Place on a baking sheet and poke the tops of the rolls.

Bake at 375 for 15 minutes.

Yes, that is it unless you want to add celery, onions, olives, etc. We just eat it as is.. Yum!

Reba

Chuck Roast Barbecue

Today I had planned on making poppy seed chicken but at the last minute, we decided to head over to a local "safari"/petting zoo. I knew we would probably be getting back later, so I switched my menu to chuck roast barbecue. I just prepared it before we left, then when we came home, it was in the crockpot cooking away. Yum. (This recipe came from my momma)

Chuck Roast Barbecue

2 1/2 lbs chuck roast (boneless and trimmed)- I rarely can find an actual chuck roast. I just try to find a cut that is similar.
2 onions chopped (Honestly, if I served that much onion, my family would protest...I did like 1/4 of one...that was plenty for us)
1 12. oz can cola (I just get a 16 ounce bottle of Coke, pour 12 ounces in the mixture, then save the rest for those days that I am getting a caffeine headache.)
1/3 cup Worcestershire sauce
1 1/2 tbsp apple cider vinegar OR white vinegar
1 1/2 tsp beef bouillon granules (or one beef bouillon cube)
3/4 tsp dry mustard
3/4 tsp chili powder
1/4 tsp ground red pepper
1/2 tsp garlic powder

1 cup ketchup
hamburger buns

Of course, you know my firs step. The crockpot liner. No, I am not getting anything for mentioning them. I just really like them! Cleanup is SO much easier.

Place roast in slow cooker. Add onion.

Combine cola and the next 7 ingredients. Reserve and chill one cup sauce.

Pour remaining sauce over roast.

Cover and cook on high for 6 hours or low for 9 hours or until roast is tender.

Remove roast/chopped onion from cooker.

Shred meat with two forks.

Combine reserved sauce and ketchup in a saucepan.

Cook over medium heat, stirring constantly.

Pour sauce over shredded meat.

Serve on buns.

We toast our buns (hamburger buns that is) in the oven on warm.

I usually serve these with sweet potato fries. I used to make my own sweet potato fries. Now I buy a bag...Ore Ida I think? They are muy bueno!

Anyway, this is a family favorite...enjoy!

Happy cooking!
Reba

Ham Sandwiches

One night I asked my family what the one meal they wanted me to cook that month was as I planned my menu. (I really only plan a week at a time but I was trying to think ahead.) Both Hunter and Maria requested the "Square Sandwiches".

I honestly don't know the real name.

I just know I have had them at baby showers and finally got the recipe from my friend Carrie. I now make them for dinner on occasion and they get gobbled up. Tonight I made two packages...that made 24 sandwiches. I think one growing boy who will remain nameless ate 10 just alone. Yes, 10. (Lauren is the one person who won't touch them due to the mustard on them.)

Throw in some chips and a little fruit, and it makes a pretty good meal.

And the best part? They are easy, easy, easy. Few ingredients. And they can be made ahead of time and refrigerated until ready to be cooked.

So here is the recipe for any ham sandwich lovers you might have in your household...

Ingredients:
1 package of King's Hawaiian Sweet Rolls (I made one package of the sweet rolls, one of the wheat rolls just to pretend to be healthier...)
1 package of deli ham, thin sliced
1 package of Swiss cheese (I only use cheese with holes...I don't trust Swiss Cheese without holes)
1 stick margarine/butter (I do sometimes just use half a stick)
1 tbsp onion flakes/dried chopped onion
1/2 tbsp poppy seed
1/2 tbsp Worcestershire
1 1/2 tbsp mustard (as in the yellow kind you put on hamburgers)

Split the rolls on one side and put half a slice of Swiss cheese (or a whole one if you wish) plus a couple pieces of the deli ham folded inside. I usually put them in an 11 x 7 baking dish.

Melt the butter/margarine. Stir in the onion, poppy, Worcestershire, and mustard all together and pour over the top of the sandwiches.

Bake at 350 for 10 minutes.

Enjoy!


When I make them ahead, I sometimes pour the butter on top and sometimes wait. Depends on the circumstances.

Happy cooking!
Reba

Lasagna in a Bun

Some time in the last year I found this recipe in a magazine. I want to give credit to the right one but I am not positive which one it was...Taste of Home maybe? If I google "Lasagna in a Bun", I can find it in different places on the web, so I am thinking it is not a top secret recipe. Anyway, it is one of my new favorites. I seriously could eat the whole pan if I let myself. I don't for weight purposes plus that whole family I need to feed, but I could. It is one of the few meals that all kids will eat, even my semi-vegetarian preschool son. :)

Lasagna in a Bun

First thing you need: Hoagie buns (8 to be exact). I get mine from the bakery area at our grocery store if they aren't out of stock. I have also found them with the loaves of bread. However not all hoagie buns are created the same. Don't get split buns. You need just whole hoagies.

So you take the hoagie buns and use a knife to cut an oval around the top of the bun. Then "dig out" the middle section, leaving a quarter inch or so all over. It will look kind of like a little canoe.

I have been asked what I do with all of the leftover bread. I sometimes just throw it out, sometimes (like tonight) I bag it up to take it to the "duck park" with the kids to feed the ducks. I am sure there are some other uses for it like making bread crumbs or croutons. I was just too tired tonight to get really creative.

Brown one pound of ground beef. I used 1 1/2 pounds just to make the sandwiches a bit more filling. I worked on the buns while my meat was cooking.

Once the beef is browned and drained, mix in one cup of spaghetti sauce (I use more like one and a half cups since I use more meat), one tablespoon of garlic powder, and one tablespoon Italian seasoning. By the way, that is one of my favorite seasonings. Yum.

Spoon the beef into the hoagie "boats" (which should be on a large cookie sheet).

Next, mix 1 cup ricotta cheese (I use the part skim), 1/4 cup shredded Parmesan (favorite cheese of mine), 1/2 cup of Mozzarella, and 1/2 cup Cheddar (I use low fat on any cheese I can). Top the meat filling with the cheese.

Loosely cover with foil and bake for 20-25 minutes at 350. Take the pan out of the oven. Mix together 1/4 cup of both Mozzarella and Cheddar and sprinkle on top. Return to the oven for just a couple more minutes to melt. Then enjoy.

I didn't involve the kids tonight due to time constraints, but it would be a fun recipe to cook with kids.

Oh, these do reheat well.

This will be on my Teacher Appreciation Menu this year since it is easy to make ahead...

And yes, I know it is called Lasagna in a Bun but there are no noodles actually involved. :)

Happy cooking!
Reba

Print version:

Ingredients

8 sub or hoagie buns

1 pound ground beef (because of the size of our family, I used two)

1 cup spaghetti sauce (I doubled due to beef amount)

1 tbsp garlic powder

1 tbsp dried Italian seasoning (it ended up being one of my favorite parts!)

1 cup ricotta cheese (I did use light)

1/4 cup grated Parmesan (I used shredded...it is a favorite of mine)

1 cup shredded cheddar cheese (I used 2%)

1 cup shredded mozzarella (I use the part skim kind)



Directions

1. Cut an "oval" around the tops of the buns. Hollow out centers, leaving 1/4 inch thick shell. Discard tops and centers or save. We are going to visit the duck park with ours. :)

2. Brown ground beef, drain.

3. Add spaghetti sauce, garlic powder, and Italian seasoning to ground beef in a skillet.

4. Cook 4-5 minutes until heated through.

5. Meanwhile, combine ricotta, Parmesan, and half of cheddar and Mozzarella cheese. Mix well.

6. Spoon meat sauce into buns; top with cheese mixture.

7. Place on a baking sheet. Cover loosely with foil.

8. Bake at 350 for 20-25 minutes. Uncover, sprinkle with remaining cheeses. Return to the oven for 2-3 minutes until the cheese melts.