French Dip Sandwiches

 

One of my absolute FAVORITE sandwiches EVER!!

1 3-lb. (ish) pound beef roast
½ c. soy sauce
1 c. beef broth
1 bay leaf
3-4 peppercorns
1 t. dried rosemary
1 t. dried thyme
1 t. garlic powder
1 c. water
6-8 hoagie rolls

Combine all ingredients except the roast and the rolls. Pour over trimmed roast in slow cooker.

Cook on low 10-12 hours.

Serve on rolls with sauce for dipping.

NOTE: This dish can be prepared with a frozen OR fresh roast. The roast can be thawed when it goes into the slow cooker OR placed in the slow cooker while still frozen. The leftover meat also freezer beautifully if you ever want to make a double batch to have some prepared meat in the freezer.

ANOTHER NOTE: My FAVORITE way to eat this is to have some cooked onions and Swiss cheese to put on top. I usually toast this sandwich, open-faced, under the broiler until the cheese is brown and bubbly, and then commence eating with a knife and fork. YUM!!

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Italian Beef Sandwiches

 

This is definitely a special-occasion recipe for our family, and it’s also one of my favorite ways to prepare a beef roast!  I just put one of these in the freezer to pull out during the holidays.  Woo hoo!

1 3-4 lb. beef roast
1 jar pepperoncini or banana peppers
1 T. dried, minced onion
2 t. Italian seasoning
2 t. garlic salt
½ t. pepper
¼ c. water
1 ½ c. mozzarella cheese, grated
sturdy sandwich buns

Combine all ingredients in slow cooker. Cook on low 8-9 hours until meat is tender. Shred with two forks. Spoon meat onto toasted buns; top with mozzarella cheese, if desired.

Beef Burrito Filling

This recipe can not only be used for burritos, but is perfect for taco salads, enchiladas, nachos, chimichangas and more.  This is one of my favorite homemade convenience foods to pull from the freezer.

2 lbs. ground beef
1 t. salt
2 t. minced garlic or 1 t. garlic powder
2 t. cumin
2 t. oregano
1 small can chopped green chilies
½ c. taco sauce or enchilada sauce
½ c. sour cream
¼ c. apple cider vinegar

In medium skillet, cook beef, salt, garlic and spices until meat loses its pinkness.

Stir in remaining ingredients.

Serve inside tortillas, on taco salad or in taco shells with whatever other fixin’s you like.

NOTE: When re-heating after frozen, allow to simmer on stovetop about 8-10 minutes in order to allow the sharpness of the vinegar to mellow.

Ham & Cheese Sliders

This recipe captured my kids’ attention at a potluck.  The loved them!  I made a few changes, like eliminating the brown sugar and substituting swiss cheese, and I now include them in my Power Cooking classes as well as in some of our family’s special occasions.  They’re a fun recipe to have on-hand for munching when company comes or even on family movie nights.

If well-wrapped, the freeze quite nicely–especially if used within a month or so.

¾ c. melted butter
1 ½ T. Dijon mustard
1 ½ T. Worcestershire sauce
1T. poppy seeds
1 T. dried, minced onion
12 slider buns OR mini Hawaaian-type rolls
1 lb. thinly-sliced ham
2-3 c. grated Swiss cheese

Preheat oven to 350 degrees and grease 9×13” baking dish.
In small bowl, combine butter, mustard, Worcestershire sauce, poppy seeds and dried onion.

Separate tops from bottoms of buns, placing the bottoms in prepared baking dish. Top evenly with ham and cheese. Place bun tops over ham and cheese. Pour sauce evenly over rolls.

Separate tops from bottoms of buns, placing the bottoms in prepared baking dish. Top evenly with ham and cheese. Place bun tops over ham and cheese. Pour sauce evenly over rolls.

Chicken Enchilada Dip

This easy appetizer is great with or without the chicken.  It can also be paired with a salad and eaten as a meal.  It’s a great make-ahead, because it refrigerates and freezes well.

 

2 c. cooked, shredded chicken
2 8-oz. pkg. cream cheese, softened
1 c. shredded cheese
1 t. minced garlic
1 ½ T. chili powder
1 t. ground cumin
1 t. oregano
cayenne pepper to taste
1 can black beans, drained (Feel free to leave these out if you don’t want them.)
4 green onions, chopped
10-oz. can chopped green chilies

Mix cheeses together; add seasonings & mix well.

Cover & refrigerate overnight.

Heat in slow cooker, in microwave, in oven or on stovetop until ingredients are warm and gooey.

Serve with tortilla chips or sturdy vegetable dippers.

Artichoke Dip

There are so many variations of this dip.  This one is quite tasty and freezes beautifully.

12 oz. jar marinated artichokes, drained & chopped
½ c. mayo
1 ½ c. grated Parmesan
1 ½ c. grated mozzarella
8-oz. pkg. cream cheese
1 t. onion powder
2-4 cloves minced garlic
½ t. salt
½ t. pepper

Combine all ingredients; spread in greased 9×13” baking dish.

Bake at 350 40-45 minutes, or until golden and bubbly.

Serve with crackers or veggies.

Chewy Granola Bars

 

Many moons ago, my friend, Tiffany, gave me this recipe.  I went through a season of making them a couple of times a month…and then we greatly reduced our grocery budget.  (Sigh.)  Fortunately, there is now a bulk foods store nearby that sells most of these ingredients well below grocery store prices.  Yay for us!

These bars will not taste at all like the chewy granola bars that you can buy.  They are heartier and less artificial in taste and texture.  A pan of these can last our hungry family for several days–unlike a pan of brownies.  The ingredients are super flexible and easily altered to accommodate preferences and pantry supplies.  For instance, the ones I’m making this morning have almonds and flax seeds instead of sunflower seeds and wheat germ.  As long as you get a reasonably-right combination of wet and dry ingredients, your chance of success is fairly solid.

1/3 c. brown sugar
2/3 c. peanut butter
3/4 c. honey
2 T. hot water
2 t. vanilla
2 1/2 c. rolled oats
1 c. whole wheat flour
1/4 c. wheat germ
1/2 c. sunflower seeds
1 T. sesame seeds
1 c. chocolate chips
1/2 c. shredded coconut

Mix thoroughly and press into buttered 9×13″ baking dish.

Bake at 350 for 15-20 minutes, or until top is golden brown.  Cool 10 minutes before cutting into bars.  Allow to cool completely before storing.

Tightly wrapped, these store very well for a week.  Or, feel free to tuck them into the freezer for anther day.