French Dip Sandwiches (Crock pot)

My cousin, Laura, shared this recipe with me and my family loves it.  I love it because it's tasty and so easy!

1 Big Boneless Roast (I usually use a beef rump roast)
1 cup soy sauce
4 c. water
2 bay leaves
2 t. rosemary
2 t. thyme
2 t. garlic powder
1 package of sliced french rolls or hoagie rolls (Any firm roll will work.  You don't want the roll too soft or it will be too soggy.)

Put all ingredients except rolls in crock pot.  Cook on low 8 - 10 hours.

Remove roast and cut into very thin slices or shred.   Place beef on rolls and dip sandwiches in the au-jus from crockpot.

Black Bean Taco Salad With Lime Vinaigrette

This is really good.  I love the vinaigrette with it.  I was all ready to make this and went to get my green pepper and it had gone bad.  Bummer.  So I substituted a large zucchini and it was great!  I'm sure a green pepper in there would be great, too, but now that I've had it with zucchini I think it will always have to be in there.  I also added a small avocado to the vinaigrette which made it very creamy.  You could omit this or chop it up and mix it with the salad instead or leave it out entirely.  I served this salad in my baked taco salad bowls and dinner was a big hit!  You could also serve it in soft tortillas, as a filling for pita bread, or as a salad with crushed tortilla chips on top.

Black Bean Taco Salad With Lime Vinaigrette

Vinaigrette

1/4 cup chopped tomato

1/4 cup chopped fresh cilantro

2 tablespoons olive oil

1 tablespoon cider vinegar

1 teaspoon grated lime peel

1 tablespoon fresh lime juice

1/4 teaspoon salt

1/4 teaspoon ground cumin

1/4 teaspoon chili powder

1/4 teaspoon black pepper

1 garlic clove, peeled

1 small avocado, optional

Salad

1 cup chopped tomato

1 large zucchini, chopped (or 1 cup chopped green pepper)

1/2 cup finely diced red onion

1 cup frozen corn, partially cooked, rinsed with cold water and drained

1 (15 ounce) can black beans, rinsed and drained

lettuce greens, torn into bite-sized pieces or shredded

crushed tortilla chips, optional

-To prepare vinaigrette: combine first 11 ingredients in a blender or food processor, process until smooth.  Add avocado if desired.

-To prepare salad: combine all chopped veggies except lettuce.  Pour vinaigrette over top and toss well to coat.  

-Serve on a bed of lettuce greens.  Top with crushed tortilla chips if desired.  Also great in soft tortillas, taco salad bowls, or as a filling for pita bread.

Turkey Salad

This recipe is a variation of the Chicken Salad posted HERE.  I used leftover turkey and it was great!

Turkey Salad

Leftover cooked, cubed turkey
chopped green onion
red grapes, halved
sliced almonds
Mayo
Mrs. Dash-Garlic and Herb seasoning
salt & pepper to taste


Mix together and serve on bread, croissants, or over bed of lettuce.

Avocado on Toast

This is hands-down my favorite thing for breakfast but I usually save it for every once-in-awhile.  We grew up with this.  My grandparents, who lived in California where avocados are plentiful, introduced it to us and it's been a favorite ever since.  Best on some great whole grain bread.  So yummy!

Avocado on Toast

4 slices of bread, toasted

1 avocado, peeled and slightly mashed

lemon juice

salt

Butter warm toast.  Spread avocado on toast.  Sprinkle with lemon juice and salt.  Enjoy!

Sloppy Josés

These sandwiches are a twist off the traditional Sloppy Joe.  The addition of chile peppers, salsa, and beans gives them a kick and I "twisted" them even further and made them with lentils instead of beef.  (If you want to use beef instead of lentils just use 12 oz. lean ground beef.)  Super!  Austin originally found the recipe in a Better Homes and Gardens Junior Cook Book we checked out from the library.  I loved the way they turned out after the changes we made.  Definitely a keeper!

Sloppy Josés

1 cup dry lentils, rinsed and sorted
4 cups water
1/2-1 can refried beans, fat free (use more or less depending on how thick you want your filling)
1 (4 1/2 oz.) can diced green chile peppers
1/2 cup salsa
1 small onion, diced
1/4 cup water
1/2 teaspoon minced garlic
6 hamburger buns
Toppings:  lettuce, sliced olives, pickles, guacamole, diced tomatoes, shredded cheese, and/or sour cream if desired

Rinse and sort dry lentils, removing any stones.  Place in a saucepan with 4 cups water.  Bring to boil.  Reduce heat to med-low and place lid slightly ajar over pan.  Simmer for 20 min. or until soft.  Drain off any remaining liquid when done.  Set aside (or go on to the next step while the lentils are cooking.)

In a large skillet, saute diced onion.  Add 1/2 can (about 3/4 cup) refried beans, green chilies, salsa, water, and minced garlic to the skillet.  Stir in cooked lentils.  Cook on medium-high heat, stirring occasionally, until mixture comes to a boil.  Add more refried beans if desired.  Turn burner to low heat.  Cook for about 10-15 minutes or until mixture is thick and most of the liquid is gone.

Spoon mixture onto buns.  Top with desired toppings.  Serve.

Creamy Sloppy Joes

This is my favorite Sloppy Joe recipe. Just as messy as always but so yummy! It's a twist from the traditional tomato-based Sloppy Joe. I got this recipe from one of my BYU roommates.



Creamy Sloppy Joes

1 pound lean ground burger (I use turkey)
1/2 onion, diced
1 Tbsp. Worcestershire sauce, optional

Brown together in large skillet. Do not add salt! Drain off any fat. Add:

1/3 c. barbecue sauce
1 can cream of mushroom soup
1 Tbsp. yellow mustard (more or less to taste)
1 Tbsp. ketchup (more or less to taste)
pepper to taste

Simmer until heated through or up to an hour. Serve on buns.

Chicken Salad

4-5 cups cooked, cubed chicken breast ( I baked it, and I used 7 breasts to get 4 1/2 cups)
1 2/3 cups chopped celery
1/2 tsp. salt
1 1/2 tsp. coarse black pepper
1/2 cup mayo (recipe calls for Best Foods, that is the brand I used)
Mix it all together.
You can add grapes, or almonds, or cashews.

I added halved red grapes and it was really good.