Slow Cooker Brats with Sauerkraut ****

We've had this recipe several times now, and honestly, it seems like we like it more and more every time.  The sweetness of the apples perfectly melds with the tartness of the sauerkraut.  The kraut doesn't taste like kraut at all, actually.  It's just so absolutely divine.  I used a small package of the "real bacon pieces" instead of frying bacon (and dirtying another dish, lol).  It makes the bacon pieces puff up nicely, giving you a little taste of bacon in each bite.  Seriously, this is so good.  The Johnsonville brats come in packs of 5, so I just used two full packs.  Not a problem at all.  Mine were in the crock for 6 hours and were absolutely perfect.

SLOW COOKER BRATS WITH SAUERKRAUT
(luckymommyto2boys ~ Amy ~ MomsWhoThink)

8 uncooked bratwurst links
1 (14 ounce) can sauerkraut, rinsed and drained
2 medium apples, peeled and finely chopped
3 bacon strips, cooked and crumbled
1/4 cup packed brown sugar
1/4 cup finely chopped onion
1 teaspoon ground mustard
8 brat buns, split

Place the bratwurst in a greased 5-6 quart slow cooker.
In a large bowl combine the sauerkraut, apples, bacon, brown sugar, onion and mustard; spoon over bratwurst.
Cover and cook on low for 6-7 hours or until sausage is no longer pink.
Place brats in buns; using a slotted spoon, top with sauerkraut mixture.

Previous reviews
7/18/13 ~ Loved this.  Seriously.  The hubs wasn't quite as thrilled with it as the kids and I were, since he didn't like that the brats lost their crispness in the crockpot.  He did love the flavor, though.  I was worried about the sauerkraut, since he's definitely not a fan (he'd rather starve than eat it).  There are a couple of recipes I can get away with using it in, but I always have to wash and drain it really well.  Since that was in these directions anyway, we were golden.  :-)  There's honestly not a sauerkraut taste to this at all.  The apples and bacon completely mute the sauerkraut flavor.  My 9-year-old hates that stuff as much as his dad, and he actually ate it on top of the brats.  The 7-year-old liked the flavoring of it, but he ate the brat without the kraut (I had to rinse it off, lol).  This is most definitely a winner with us.  It's going right in the rotation!

Crockpot Meatball Subs ****

It's been ages since I've made this one.  I love that you can put the meatballs in raw, though.  I try to keep homemade ones on hand, but I tend to fail at that (a lot!).  This is a good compromise for me.  I don't have a lot of time on my lunch breaks, so I rarely get a chance to put them in the frying pan first.  That would be my preference, of course, but you can't beat the ease of throwing them in raw.  It's perfect when you don't have much prep time.  I typically use Italian breadcrumbs, just to give it a little more flavor.  We also prefer provolone cheese.  So good.  I always sub ground turkey, just because it's our preference.  This time, I used Egg Beaters instead of the egg, though, and it didn't really "bind" the way it normally does.  I can't even explain it.  They held together well, but they were just kind of mushy, for lack of a better word.  Still fabulous, but they didn't have the firmness to them that they normally do.  Oh well.  It was still great.  The youngest (10) was actually asking to have it again the very next night, so that's always a good sign, lol.

CROCKPOT MEATBALL SUBS
(luckymommyto2boys ~ Amy ~ Recipezaar.com)

1 lb lean ground beef
1/2 cup dry breadcrumbs
2 tablespoons finely chopped onions or 1/4-1/2 teaspoon onion powder
1 teaspoon salt
1/2 teaspoon Worcestershire sauce
1 egg
1 tablespoon parmesan cheese, grated
1 (32 ounce) jar spaghetti sauce
6-8 sub rolls/hot dog buns
Mozzarella cheese, sliced or shredded

Place first seven ingredients in large bowl with hands.
Shape into approximately 30 1-inch balls. Bake in an ungreased oblong pan (13x9x2) in a 400*F oven until light brown, 20-25 minutes. OR: microwave meatballs in an ungreased baking dish, 6 minutes on High, turning once. OR: cook over medium heat in frying pan, turning occasionally, until brown, about 20 minutes.
Place cooked meatballs and spaghetti sauce in crock pot. Cook on low for about 2 hours. If you cook longer, stir every hour or so. OR: Place raw meatballs in sauce in crockpot and cook for 8 hours on low.
Place meatballs and sauce in hot dog buns and top with mozzarella cheese.
** Amy’s notes: I used Italian breadcrumbs and 1/4 tsp onion powder.

Previous Posts:
6/6/11 ~ I am so glad to be back on the cooking wagon!  May is a crazy month for us, with all the end-of-year school activities and baseball with both kids.  I dearly love baseball season, but I am so proud to have a break from all the running!  For at least 4 weeks there, we didn't have one single night to be lazy.  Whew!  Then add in the fact that my oven has been broken for about a month and a half now (again, no time to go get a new one and have it installed - grr), and I haven't cooked much at all.
These are so good.  Not to mention that they're so stinking easy!  I used provolone cheese on ours instead of the mozzarella, but I've always used the mozzarella in the past.  I think we prefer the provolone, but both are yummy.  The kids ate every bite.  My 5-year-old hates bread (I know - how could he possibly be my child???), but this is filling enough for him to just eat the meatballs with cheese on them.  I always use ground turkey, and it's never been a problem.  This time, I used meatballs that I'd frozen from the last time.  I just dumped them in the crockpot with the sauce for 6 hours on low.  Dh is already looking forward to tomorrow's leftover lunch!

Sue's Reuben Sandwich ***

The 12-year-old's very favorite food right now is Reubens.  I haven't made them in at least two years, but both he and the hubby have been begging for them lately.  I finally caved in over the weekend.  They were wonderful as usual.  I do always have to rinse my sauerkraut really well, though, just because hubby hates the flavor otherwise.  Truthfully, I don't really follow the amounts on the recipe.  I just use it as a guide to make sure I get everything on the sandwich in the right order.  I definitely need to make them more often, though, because they all loved them!

SUE'S REUBEN SANDWICH
(luckymommyto2boys ~ Amy ~ Food.com)

4 ounces lean thinly sliced deli corned beef
2 (1 ounce) slices Swiss cheese
2 slices rye bread
1/3 cup sauerkraut, well drained
1-1/2 to 2 tablespoons thousand island dressing (to taste)
2 tablespoons butter, softened
1 pinch crushed juniper berries or 1 pinch caraway seed (optional)

Bring corned beef and Swiss cheese to room temperature.
Heat sauerkraut until it is warmed to about 120-140 degrees.
Prepare sandwich by first buttering one slice of bread on one side with 1 tbsp butter.
Place bread, butter side down, in a small skillet.
Follow with the following ingredients in this order: 1 slice of Swiss cheese, followed by 4 oz. corned beef, followed by 1-1/2 to 2 tbsp (to taste) of Thousand Island dressing, followed by well drained and warmed sauerkraut, followed by a pinch of either juniper berries or caraway, followed by the final piece of cheese.
Top the sandwich with the last piece of bread and spread the other tbsp of butter on the outside of the bread.
Heat the sandwich in the skillet on a med-low heat until the bottom side becomes golden; flip sandwich with spatula and lightly brown other side.
Remove to plate and slice in half before serving.
Serve with a dill spear and your favorite chips.

Previous Posts:
2/4/12 ~ I was completely astonished when hubby requested Reuben sandwiches this week, since he is vehemently anti-sauerkraut.  That being said, there are a handful of dishes that I can make with it, as long as I rinse the kraut really well.  That takes away some of the tartness of it, which is what he has the biggest problem with.  I don't like Thousand Island, but you really can't taste it in here.  It just adds the tiniest bit of sweetness to the sandwich.
I made these tonight, but I didn't follow recommendations for amounts or anything, just the order in which the ingredients were added.  I didn't bring my meat and cheese to room temp, but when I put them in the skillet, I put the lid on it, to warm the entire thing.  That worked just fine.  When I rinsed the kraut in the colander, I did it with warm water, so that warmed it enough that I didn't have to warm it separately.  Hubby asked for seconds, and both boys loved them too.  Definite winner for us.  :-)

Slow Cooker Crack Chicken **

I'm kind of undecided on this.  It's super good on the bread, but it's also pretty dang salty.  I wonder if it might make a difference if I used just a pack and a half of Ranch.  I may try that next time.  I also cooked the bacon crumbles in the crockpot along with the chicken from the beginning.  That would obviously up the salt content, so I would switch that too.  It would definitely be worth exploring again, so I'll have to give it a shot.  I just wish I could think of something to add to it to expand the flavor somehow.  Maybe green onion?  I'm going to have to keep thinking on it.  The OP mentioned that she liked to do one flavored cream cheese with one regular.  Might be good to try it with the veggie cream cheese... Anyway, we did like it, but it just wasn't one of our favorites.

SLOW COOKER CRACK CHICKEN
(luckymommyto2boys ~ Amy ~ CookiesAndCups)

2 lbs boneless chicken breasts
2 (8 oz) blocks cream cheese
2 (1 oz) packets dry Ranch seasoning
8 oz bacon, cooked crisply and crumbled

In a slow cooker combine place chicken, cream cheese, and Ranch seasoning.
Cook on low for 6-8 hours or on high for 4 hours, until chicken shreds easily.
Once chicken shreds stir with a large fork or spoon, so the chicken shreds and all the ingredients combine.
Add in crumbled bacon and stir to incorporate.
Serve warm.
When making sandwiches, top with a bit more cheddar and place under the broiler.

Slow Cooker Bavarian Meatball Sandwiches ***

I had forgotten about this one for a while, until someone reviewed it last week.  Then I knew I had to stick it up on my menu immediately.  We love this.  I had a note in my review last time that I wanted to try it with fresh mushrooms, and oh mama, am I glad I did.  I just threw them in at the beginning and let them cook along with everything else.  I also used the onion-mushroom soup mix, but I always do that.  I also always use homestyle meatballs, because I don't like the flavor of the Italian. Definitely hit the spot for an easy meal on a cold weekend!

SLOW COOKER BAVARIAN MEATBALL SANDWICHES
(luckymommyto2boys ~ Amy ~ Six Sisters' Stuff)

32 oz. Frozen Italian meatballs
1/2 C Chopped onion
1/4 C Brown sugar
1 envelope Onion soup mix
12 oz Coca Cola
12 Buns - split
12 oz. (3 cups) shredded swiss cheese

In a crockpot combine meatballs, onion, brown sugar, soup mix and Coke. Cover and cook on low for 3.5 to 4.5 hours or until heated through.
Place meatballs on each bun bottom and sprinkle with 1/4 C shredded cheese. Place on baking sheets and broil for 2 minutes or until cheese is melted. Replace bun tops and serve!
*luckymommy/Amy's notes: I add a carton of fresh mushrooms, use onion-mushroom soup mix, and stick with homestyle meatballs.

Previous reviews:
7/1/12 ~ We all really enjoyed this one.  I just used regular homestyle meatballs, but the sandwiches were really yummy.  We put a little of the "gravy" over the meatballs and cheese after broiling them, and it really brought it all together, in my opinion.  I used the onion-mushroom soup mix, because that's my favorite.  I think that next time, I'm going to throw a handful or so of fresh mushrooms in the crockpot too.  That would be even better, but it really is pretty perfect just as it is.

Slow Cooker Ham and Pineapple Sandwiches ***

The kids and I loved these.  Hubby thought they were just okay.  I put them on the King's Hawaiian buns, which I will absolutely do every time.  YUM.  I took the buns and put them face-up under the broiler, with a slice of Swiss on each.  Then I added the ham afterwards.  So, so, so good.  I didn't do the peppers and onions and dried onions like it says, though.  I just used one of the frozen bags of three pepper and onion blends.  That buys you a little more cook time too, so I got away with 4 hours on low easily.  This is definitely a keeper for us.

SLOW COOKER HAM AND PINEAPPLE SANDWICHES
(luckymommyto2boys ~ Amy ~ SixSistersStuff)

2 lbs ham, fully cooked and cut into small pieces
1 (20 oz) can crushed pineapple
3/4 cup brown sugar
1 medium green bell pepper, diced
1/4 cup onions, minced
1/4 cup Dijon mustard
1 tablespoon dried minced onion

Spray your slow cooker with non-stick cooking spray. Add all ingredients in the slow cooker and stir together. Cook on low heat for 3-4 hours or until completely heated through. Serve by scooping sandwich filling on a large hamburger bun (or bun of your choice). Makes about 10-12 sandwiches.
To make these even yummier, I threw some Swiss cheese on top of the ham and put them under the broiler in the oven for a minute or two (until the cheese was nice and melted). It was amazing.

Slow Cooker Chicken Parmigiana Sandwiches ***

These were yummy.  The 8-year-old (who rarely ever finishes a meal) devoured his.  He practically inhaled it.  I made a few changes, but nothing to really alter the basic recipe.  I forgot to thaw the chicken, so I mixed the sauce up and used 3 frozen breasts.  Then I added an extra hour to the cook time.  It was done perfectly in 7 hours.  I would probably use 4 breasts next time, though.  Tonight, it was just me and the boys eating, so 3 was perfect.  I'd need 4 to have enough for all of us plus leftovers for hubby's lunch.  I used some crusty bolillo rolls.  I didn't want to take the time to put them in the skillet, so I sliced them all in half, used a little spray butter, and stuck them under the broiler long enough to toast them up a bit.  I also added a small tub of sliced fresh mushrooms, since I had some in the fridge that needed to be used up.  I would totally do that again.  They were really, really good in there.  

SLOW COOKER CHICKEN PARMIGIANA SANDWICHES

(luckymommyto2boys ~ Amy ~ FoodFamilyFinds)

29 ounces canned tomato sauce

14.5 ounces canned petite diced tomatoes

12 ounces canned tomato paste

2 cups sweet yellow onion, finely diced

1 tablespoon garlic, finely chopped (about 2 cloves)

1/2 teaspoon dried parsley leaves

1/2 teaspoon dried oregano leaves

2 bay leaves

4 tablespoons fresh basil, finely chopped (about 6 leaves)

3-4 large THAWED/FRESH boneless, skinless chicken breasts

sliced or shredded mozzarella cheese

grated Parmesan cheese

4-6 hard rolls

butter

Start the slow cooker on low heat.

Add tomato sauce, diced tomatoes, tomato paste and stir until combined.

Add onions, garlic, stir.

Add parsley, oregano, bay leaves, basil and stir.

Set chicken breast on top of the sauce, sprinkle generously with salt/pepper, cover and cook on low for 6 hours.

Use two forks to shred the chicken.

Slice the hard rolls in half and toast on a hot buttered skillet.

Use tongs to grab chunks of the chicken, tapping the excess sauce into the pot before adding to your roll.

Top with a generous sprinkling of grated Parmesan, sliced mozzarella and serve.

*luckymommyto2boys/Amy's notes: I used frozen breasts and cooked on low for 7 hours.  I also added a small package of sliced fresh mushrooms.

Slow Cooker Three Envelope Pot Roast Sliders ****

I've made this a few times already, but we just love it.  It is hands-down the very best roast I have ever had in my life.  And that's coming from a woman who normally can't stand beef roast.  The entire family LOVES it.  I did the sliders, since we all love the Hawaiian rolls.  For the kids, I didn't do the chipotle sauce.  I simply put ketchup on theirs.  The first time I made it, I was looking for the salsa on the Mexican foods aisle and came across a Taco Bell brand of Creamy Chipotle Sauce, so I just used that instead of following that portion of the recipe.  Now that's the only way we'll eat it.  I cannot rave enough about this one.  You have the saltiness of the meat/gravy combo, the sweetness of the rolls, and the slight spiciness of the chipotle sauce.  It is pure perfection.  The only downside is when you cook it on a Sunday and have to sit and smell the amazing smell of it all day while knowing that you just can't eat it yet.  :)

SLOW COOKER THREE ENVELOPE POT ROAST SLIDERS
(willowing3 ~ via Six Sisters' Stuff)

Roast:
1 (3-4 lb) beef roast
1 cup water
1 cup salsa
1 envelope onion soup mix
1 envelope Italian dressing mix
1 envelope Au Jus mix

Whisk together water, salsa and seasoning packets. Place roast in slow cooker. Pour seasoning mixture over roast. Cook on low for 8-10 hours, or high for 4-5 hours.

Sliders:
Three Envelope Pot Roast recipe (above), shredded
1 pkg. King's Hawaiian Rolls
Sliced Swiss cheese (1 slice per slider)
Creamy Chipotle Sauce (recipe below)

Cut each roll in half and place on a baking sheet. Place a slice of Swiss cheese on the bottom half of each roll. Place baking sheet in oven with broiler on low. Broil for 1-2 minutes or until edges of the rolls are golden and cheese has melted (be sure to watch them closely so they don't burn!). Remove baking sheet from oven.
Place a spoonful of shredded beef on top of each roll with Swiss cheese on it. Spread Creamy Chipotle sauce on the top half of each roll. Assemble each slider by placing the top half of the roll on top of the bottom.

Creamy Chipotle Sauce:
1/4 cup sour cream (I used fat free)
2 Tbsp chili sauce
2 tsp creamy horseradish sauce (I used Kraft)

Slow Cooker Chicken Philly Sandwiches ***

This is not the first time I've made this one, but I wanted to update with some changes.  I forgot to thaw the chicken overnight, and it was way too busy this morning, with rushing around to ball games.  I instead just threw the chicken breasts in the crockpot with everything else (no mixing) and stuck that baby on high for 4 hours.  I shredded the chicken when it was done, and everything was perfect.  That's how I'll be doing it from now on (using the frozen breasts), because it really makes things so much easier.  Oh, I also threw in one of those bags of frozen three-pepper and onion blend.  I do seriously love those things.

SLOW COOKER CHICKEN PHILLY SANDWICHES
(luckymommyto2boys ~ Amy ~ Food, Family, & Finds)

2 tablespoons butter
1 large sweet onion, sliced
2 green bell peppers, sliced
3 boneless, skinless chicken breasts, sliced
2 tablespoons Dale’s Steak Seasoning
sliced Mozzarella cheese
hoagie rolls

Spray a 3 – 4 quart slow cooker with non-stick cooking spray and turn to LOW heat.
Add butter, onions and green peppers.
Toss chicken with steak seasoning, salt and pepper, then add to slow cooker.
Cover and cook for 5 hours.
Serve on hoagies with a slice of cheese melted on top.
*luckymommy's notes: I dumped frozen chicken breasts in the crock with everything else and cooked on high for 4 hours.  I put the rolls on a cookie sheet, opened them, and added a slice of cheese to each.  Then I stuck them under the broiler for a couple minutes, just long enough to melt the cheese and toast up the bread a bit.

Previous reviews:
8/8/13 ~ I've had this on my "to try" list for a while now, but when someone posted it on the BBC Recipe Swap board the other day, it reminded me to put it in the lineup.  So very glad I did!  It was really yummy.  I had never even heard of Dale's Steak Seasoning before, but I was able to find it on the aisle with A-1 at Walmart.  I love it!  It reminds me of A-1, without the little kick to it.  It has more seasonings in the flavor as well.  It's hard to describe, but it's really good.  In fact, my only change that I would make to this would be to add about one extra tablespoon of the sauce next time.  I don't think the flavor carries through to it enough.  Also, I cut my chicken in small chunks and used my 6-qt crock.  It was done in about 4 hours.  I put the rolls on a cookie sheet, opened them, and added a slice of cheese to each.  Then I stuck them under the broiler for a couple minutes, just long enough to melt the cheese and toast up the bread a bit (to prevent sogginess).  My kids who have sworn against green peppers said that they actually enjoyed them in here.  Probably because they are so softened by the slow cooking.  I'll definitely be making this one again!

Slow Cooker Crumbled Beef Sandwiches ***

I don't have a real link for this one.  I got it from Pinterest, but when you click the link, it just takes you to the Tastefully Simple website.  I looked it up on there, but it didn't show any results.  This turned out really well, though.  I subbed ground turkey, but I don't think I'd do that again.  The turkey crumbles just a bit too much.  I'm going to try it again next week with beef, but overall, we really liked it.  My only complaint is that it's not very flavorful once it's on the sandwich.  It tastes great right out of the crockpot, but once it's on the bread, some of the flavor is masked.  I'm thinking I might try just a dash of liquid smoke next time.  We'll see. Either way, this is a keeper, since it has such a long cook time (which I love) and is so easy to throw together.

SLOW COOKER CRUMBLED BEEF SANDWICHES

(Tastefully Simple via Pinterest)

2 tsp seasoning salt

1 tsp garlic powder

2 lbs ground beef

2 tsp onion powder

1/4 tsp pepper

1-1/2 cups water

hamburger buns

Combine first six ingredients in slow cooker. Mix until ground beef is very moist and crumbly.

Cook on low 7-10 hours. Stir and drain. Spoon onto buns.  Garnish with mustard, ketchup, and cheese.

*Note: This meat mixture can be used for spaghetti, tacos, soups, etc.

2-Step Italian Burger Melt ***

For as simple as this is, it's actually really good.  Dh made it for us, since I was late leaving work, and he said it came together in no time.  I subbed 2 lbs of ground turkey.  I'd like them a little flatter than we had them, but other than that, the flavor is pretty good.  I served them on crustini hamburger buns with a little of the sauce on top.  I put dill pickle relish on mine and the oldest kiddo's.  Youngest had his plain.  Hubby had his as an open-faced sandwich with jalapenos.  They're really pretty versatile!  Definitely adding to the rotation.

2-STEP ITALIAN BURGER MELT
(Dottie ~ hokiesmom ~ via Campbell's Kitchen)
 
1-1/2 lb. ground beef
1 (10-3/4 oz) can Campbell's Tomato Soup
1/3 cup water
1 tsp. dried oregano leaves, crushed
1 cup shredded mozzarella cheese
 
Shape ground beef into 6 patties, 1/2" thick each. Place in 2-qt. shallow baking dish. MIX soup, water and oregano. Pour over patties. Top with cheese. BAKE at 400F. for 20 min. or until done. Serve on rolls or over pasta. Serves 6. ***For a change of pace, substitute fontina or provolone cheese for mozzarella.****
luckymom's notes: I used 2 lbs of ground turkey.

Avocado Tuna Salad ****

Absolutely brilliant.  I am in shock how easy and yet yummy this is.  I've had it pinned for ages, but I kept forgetting to make it.  I am so glad I finally got around to it!  I didn't have any hard-boiled eggs and didn't have time to make them, so I just omitted those for now.  I also added a spoonful of dill pickle relish, since that's how I like my tuna.  I mixed it up and ate it straight out of the bowl, but it would be delish on toast with lettuce and tomato.  Or even spread on crackers.  She mentions on the blog that she has it for a snack, but I used a whole avocado and had it for lunch.  Very filling, in my opinion.

Photo from Girl Who Loves Everything

AVOCADO TUNA SALAD
(GirlWhoLovesEverything)

One hard-boiled egg
1/2 avocado
1 can light tuna
Salt and pepper, to taste

Mash ingredients together in medium bowl.  Serve on toast or with crackers.

Lasagna Sandwiches **

We really liked these.  The kids and hubby loved them.  I liked the idea, but I don't know if I'd make them again.  They're a lot of trouble for something that didn't blow me away.  If I did make them again, I'd skip the ricotta mixture and just put the mozzarella directly on the meat.  It didn't really add anything to it, in my opinion.  I loved the garlic bread as the sandwich bread, though.  That's a pretty nifty idea!  I served it with Garlicky Mushrooms Supreme. 

Photo from Cassie Craves

LASAGNA SANDWICHES
(Cassie Craves)

6 sub rolls or bolillo rolls
6 tablespoons butter, room temperature
1 teaspoon garlic powder
2 teaspoons Italian seasoning, divided
1/2 teaspoon salt
1/4 teaspoon black pepper
1 pound ground beef
1 small onion, diced
2 cloves garlic, minced
1 can Italian-style diced tomatoes, undrained
1/2 to 1 cup jarred marinara
Salt and pepper to taste
1/2 cup ricotta cheese
1 egg
2 cups mozzarella cheese, divided
1/4 cup Parmesan cheese

1. Preheat oven to 350 degrees.
2. Slice off the tops of the sub rolls. Then scoop out the bread from the inside. Stir together butter, garlic powder, 1 teaspoon Italian seasoning, 1/2 teaspoon salt, and 1/4 teaspoon of pepper. Spread each side of each sliced roll with butter mixture. Broil until browned and crispy.
3. Cook ground beef in a large skillet over medium high heat. About halfway through cooking, add onion. Season with salt and pepper to taste. When beef is cooked through, add garlic and cook and stir 30 seconds. Stir in diced tomatoes and as much marinara sauce as you need to moisten the mixture (don’t make it too wet).
4. Spoon some of the ground beef mixture into each roll.
5. In a mixing bowl, combine the ricotta cheese, egg, 1 teaspoon Italian seasoning, salt and pepper to taste, and 1 cup of the mozzarella cheese. Spoon over the meat mixture in each roll.
6. Sprinkle some parmesan cheese and mozzarella cheese over top of each roll. Top with the bread top. Wrap each sandwich in foil and bake for 25 to 30 minutes.

Hummus Melts ***

I found this recipe on Pinterest and have been dying to try it.  I'm such a spinach-holic.  I didn't have the stuff to make the included hummus recipe, so I just used the plain store-bought version.  I also didn't have any mozzarella, so I had to sub a colby-jack blend.  It would have been better with the mozzarella, but I really loved it.  So simple, and it really fills you up.  The hummus and the spinach go really well together too.  Definitely a keeper for an easy, quick, and healthy lunch!

Photo via Neverhomemaker.com

 

HUMMUS MELTS
(Neverhomemaker.com via Pinterest)

4 whole wheat English muffins
Basic hummus (I used store-bought)
3-4 handfuls baby spinach
Olive oil
Garlic
Mozzarella cheese, shredded

1. Toast four whole wheat English muffins
2. Then make the basic hummus recipe (skip this step if using store-bought hummus).
3. Saute a little baby spinach in some olive oil and garlic. Three to four handfuls of spinach will do. Just remember, it'll cook down dramatically.
4. Turn on your broiler . . . and on a cookie sheet, lay out each English muffin and top with hummus. 5. Top each muffin with spinach and then a heap of shredded mozzarella.
6. Broil until brown and bubbly.
(This recipe makes enough for four open-faced sandwiches -- serves two hungry people).

Turkey, Pineapple, and Cream Cheese Wraps **

I fixed this one up for a quick lunch, but since I was the only one eating, I spread the cream cheese on the tortilla, sprinkled some crushed pineapple evenly over it, and then laid a couple deli-thin slices of turkey on top and rolled it up.  Pretty good!  I didn't do the celery, since I didn't have any.  I love wraps, but I have the hardest time figuring what to put in them besides the basics.  This was a nice little treat in my day.  :)

TURKEY, PINEAPPLE, AND CREAM CHEESE WRAPS
(luckymommyto2boys ~ Amy ~ via The $120 Food Challenge)

1 tbsp cream cheese (or mayo)
Finely diced turkey (sliced turkey from deli)
Spoonful of crushed pineapple
Small stick of finely diced celery, optional
Tortilla

Mix a tablespoon of cream cheese or mayonnaise with finely diced turkey (sliced turkey from the deli is the cheapest), a spoonful of crushed pineapple or some finely diced fresh pineapple and a small stick of finely grated or diced celery. Good in a tortilla.

Meatloaf Burgers ***

I've made these before, and we've always loved them.  They're so easy, and they combine two of our favorite loves: meatloaf and hamburgers.  :-)  This time, however, I subbed ground turkey for the beef (as I always do in my recipes).  The first time I make a recipe, I stick to it as-written, so last time, we had it with the beef.  I will just say that without a doubt, this is not a turkey-friendly meal.  I did take into account that the turkey would cook faster, and it was done in about 5 hours.  Way too dry, though.  Next time, it's back to the good old beef on this one.  I will say, though, that the flavor is still phenomenal!

MEATLOAF BURGERS
(luckymommyto2boys ~ Amy ~ Taste of Home)

1 large onion, sliced
1 celery rib, chopped
2 pounds lean ground beef
1-1/2 teaspoons salt, divided
1/4 teaspoon pepper
2 cups tomato juice
4 garlic cloves, minced
1 tablespoon ketchup
1 teaspoon Italian seasoning
1 bay leaf
6 hamburger buns, split

Place onion and celery in a 3-qt slow cooker. Combine the beef, 1 teaspoon salt, and pepper; shape into six patties. Place over onion mixture. Combine the tomato juice, garlic, ketchup, Italian seasoning, bay leaf, and remaining salt. Pour over the patties.
Cover and cook on low for 7-9 hours or until meat is tender. Discard bay leaf. Separate patties with a spatula if necessary; serve on buns.

Dripping Roast Beef Sandwiches with Melted Provolone ***

These are delicious!  I've had a recent fascination with French Dip sandwiches, so as soon as this was posted, I knew I had to try it.  Even dh loved it!  The boys ate at my parents', so they didn't get to try it.  I really think they would have enjoyed it too, though.  And it's so easy!  Dh did the shopping for me, and he accidentally got Condensed Beefy Mushroom Soup instead of the French Onion.  I just added a little chicken broth to it to kind of soften the flavor a bit.  It was delicious!  I still want to try it with the French Onion, just to see how different it would be.  Maybe this weekend... ;)

Photo courtesy of Campbells.com

DRIPPING ROAST BEEF SANDWICHES WITH MELTED PROVOLONE
(Dottie ~ hokiesmom ~ via Campbell's website)

1 can (10 1/2 ounces) Campbell's® Condensed French Onion Soup
1 tablespoon reduced sodium Worcestershire sauce
3/4 pound thinly sliced deli roast beef
4 Pepperidge Farm® Classic Soft Hoagie Rolls with Sesame Seeds
4 slices deli provolone cheese cut in half
1/4 cup drained hot or mild pickled banana pepper rings

Heat the oven to 400°F.
Heat the soup and Worcestershire in a 2-quart saucepan over medium-high heat to a boil. Add the beef and heat through, stirring occasionally.
Divide the beef evenly among the rolls. Top the beef with the cheese slices and place the sandwiches onto a baking sheet.
Bake for 3 minutes or until the sandwiches are toasted and the cheese is melted. Spoon the soup mixture onto the sandwiches. Top each sandwich with 1 tablespoon pepper rings.

Crockpot Cheeseburgers **

(luckymommyto2boys ~ Amy ~ Recipezaar)

2 lbs lean ground beef
1/4 teaspoon ground black pepper
2 ounces Velveeta cheese, cubed
2 tablespoons milk
2-3 tablespoons pickle relish
2 tablespoons prepared mustard
3 tablespoons ketchup
1 green bell pepper, chopped
1 small onion, chopped
2 garlic cloves, put through press
8 sandwich buns
lettuce (optional)
tomato (optional)

In a large skillet over medium heat, brown ground beef with green pepper, onion and black pepper until beef is cooked through.
Drain off excess fat and transfer beef to a 3 1/2 to 5-quart crock pot.
Add all other ingredients except Hamburger buns, Lettuce and tomato.
Cover and cook on LOW for 5 to 7 hours.
Serve the beef on toasted sandwich buns with an assortment of condiments.
** I want to change this to a skillet dish.

Carrot "Cake" Tea Sandwiches ***

(luckymommyto2boys ~ Amy ~ Recipezaar)

1 loaf cinnamon raisin bread
8 ounces cream cheese frosting (½ can)
8 ounces softened cream cheese
1 cup grated carrot
¼ cup walnuts or pecans

Trim crusts off of bread.
Combine frosting, cream cheese, carrot and nuts.
Spread filling evenly on bread, top with another slice of trimmed bread
to create sandwiches.
Slice sandwiches into quarters, and be creative with the shapes, long fingers, squares, triangles, or use cookie cutters to create other fun shapes.
** Amy's notes: I used an entire 12-oz can of the whipped cream cheese frosting.

Hot Corned Beef Buns **

(luckymommyto2boys ~ Amy ~ Taste of Home)

1 pound deli corned beef, chopped
1 cup (4 ounces) shredded cheddar cheese
2/3 cup mayonnaise
2 tablespoons dried minced onion
1 tablespoon dill or sweet pickle relish (I used dill)
2 tablespoons butter, softened
6 hamburger buns, split

In a bowl, combine the corned beef, cheese, mayonnaise, onion and relish. Spread butter over cut side of buns. Spoon corned beef mixture over bottom halves; replace tops. Place in an ungreased 13-in. x 9-in. x 2-in. baking pan. Cover with foil. Bake at 425° for 15-20 minutes or until heated through. Yield: 6 servings.