Sloppy Joe Pizza Pockets ***

(luckymommyto2boys ~ Amy ~ Rachael Ray)

2 tablespoons extra-virgin olive oil, plus more for greasing
1 bell pepper, coarsely chopped
1/2 onion, coarsely chopped
Salt and pepper
1 1/2 pounds ground turkey
1 cup pizza sauce
1 tablespoon Worcestershire sauce
1 pound frozen pizza dough or bread dough, thawed
8 ounces mozzarella cheese, shredded (2 cups)

In a large, heavy skillet, heat the olive oil over medium heat. Add the bell pepper, onion and a pinch of salt and pepper and cook, stirring occasionally, until softened, about 5 minutes. Add the turkey and cook over medium-high heat, breaking up the meat, until cooked through and crumbly, 6 to 8 minutes. Stir in the pizza sauce and Worcestershire sauce, season to taste with salt and pepper and let cool completely.
Preheat the oven to 400°. Lightly grease a baking sheet with olive oil. Divide the dough into quarters and, working with 1 piece at a time, roll out and stretch into an 8-inch round. Place the rounds on the baking sheet, with about a third of each round hanging over the edges of the pan. Mound a packed cup of the turkey mixture onto each round, leaving a 1/2-inch border. Top each with the cheese and then fold the dough over the filling; crimp the edges together to seal. Cut a small vent in the top of each pocket for ventilation.
Bake until puffed and golden, 15 to 20 minutes.

Garlic Smashed Crockpot Potatoes ***

(OP?)

3 lbs small red potatoes
5 minced garlic cloves
2 Tbsp olive oil
1 tsp salt
½ cup water
½ cup cream cheese with onions and chives
¼ to ½ cup milk

Halve or quarter potatoes to make even sizes. Place potatoes in a 4-6 quart slow cooker. Add garlic, oil, salt and water and mix to coat. Cover crockpot and cook on high for 3 ½ to 4 ½ hours, until potatoes are tender.
Mash potatoes roughly with a fork. Stir in cream cheese until blended, then add enough milk for desired consistency. You can serve this right away, or cover and hold it in the slow cooker up to 2 hours on low.

Pork Steaks with Mushroom Gravy ****

(luckymommyto2boys ~ Amy ~ Recipezaar)

2 tablespoons canola oil
4 pork steaks
salt and pepper
garlic powder
1 large onion, chopped
1 cup fresh mushrooms, sliced or 2 (4 1/2 ounce) cans sliced mushrooms
2 (10 3/4 ounce) cans cream of mushroom soup
1 3/4 cups water
1 (1 ounce) package dry onion soup mix
1 tablespoon worcestershire sauce

Preheat oven to 350 degrees.
Heat oil in large skillet over medium-high heat.
Brown steaks on each side.
While browning, season steaks with salt, pepper, and garlic powder.
Transfer steaks to a 9x13 inch casserole dish.
Sauté the onions and mushrooms in the same skillet.
Add water, Worcestershire sauce, dry soup mix, and mushroom soup; mix together until sauce forms.
Pour sauce over steaks.
Cover dish with aluminum foil.
Bake in preheated oven for 90 minutes.