Sunday, December 29, 2013

Pastrami Provolone Sub








Happy after Christmas to everyone...

It seems my bunch is tired of turkey, stuffing, roast, vegetables, and heavy meals. They seem to have gyrated towards a few sandwiches. I find a good sandwich makes for a quick meal and actually helps with moving leftovers out of that refrigerator.

I actually tried the pinterest one that used the Hawaiian rolls, with ham and cheese then this mix of butter and stuff poured over top. It was a big hit and it makes a full cookie sheet, which equal less work, make and pop in oven and serve to the bunch.

Today I bought some turkey pastrami at the Sam's club, a package of provolone cheese and a bag of 6 - 12 inch hero bread. I took estimated one loaf per every two people with one half leftover for anyone extra hungry.

Pastrami Provolone Sub

Ingredients:

Turkey Pastrami (or any you like thin sliced, I am cheap I used 6 slices per loaf, you can just pile it up and make it authentic yummy)

Provolone Cheese (you can also here use whatever cheese you like, use what you have I prefer provolone or mozzarella)

Grain Mustard ( here also any you like)

Sour Kraut (you can opt this one out if you don't like it and put a dill pickle)

Instructions:

1) Cut open all loaves and build the sandwich, pastrami, sauerkraut, provolone, and mustard.

2) On a foil lined sheet pan, lightly butter entire loaf on each side and lay on sheet pan.

3) With another sheet pan, put on top and put something heavy. I used my iron grill.

4) Place in oven at 400 for the first 10 minutes, then remove top (carefully it was hot)
leaving in the loaves to brown up a bit and get crunchy (about another 10-15 minutes)

5)  Pull out and cut into quarters and leave there and let them come and get it...

You could also do this with ham/cheese, cornbeef/swiss, salami and mozzarella...endless possibilities.

This again was a big hit at my house and I will most probably do it this way again. There was virtually no mess, except when putting together, and cleaning up was just a roll of the foil and toss.

_______________________________________________________

So another year is coming to an end. It seems as sometimes, it is a long time and sometimes it is just brand new.

I wish for all my friends a Happy New Year. I wish for you all, just enough, just enough love, for those days you need it, just enough memories to carry you through, just enough of all that you will need.

Take time to enjoy you family, make great memories and remember..."It really is just that simple."

Much love to all...

Wednesday, December 18, 2013

Cauliflower-Brocolli Salad







I was looking today, for something fresh to eat. I am over all the heavy Thanksgiving foods and such. I am enjoying way too many cookies. So I decided to get my veggies in me.

Today I made a Cauliflower-Broccoli Salad. Fresh, cool taste and really not bad for you.

Cauliflower- Broccoli Salad

Ingredients:

1/2 head of cauliflower (cut into little bites) (don't throw anything away, put to the side)

1 head of broccoli (cut also into the little bites -little trees) (don't throw those stalks away)

2 tablespoons of minced onion

1/4 cup raisins or dried cranberries

1/4 cup of mayonnaise ( I use fat free)

2tsp of sugar (I used stevia)

3 tbs of red wine vinegar

Instructions:

1) Mix all together and let chill.

This was my lunch today. I just enjoy the freshness. I have seen this recipe with bacon added. But hey I figured if I didn't miss it I wouldn't miss it. Less calories and more cookies.

With all the left over cauliflower and broccoli you can save it up in freezer and make a soup. What I did was go through my entire refrigerator and made a whole tray of veggies to roast for dinner tonight. Then what is left will be put in fridge for later this week to make into meatloaf or a Stromboli. Not really sure yet.

I am hoping to get back and post a few more before the Christmas Eve. I do an appetizer night on Christmas Eve. I hope that this next year, brings you many blessings..

Please take time for you and your family and make memories. They are the glue to what makes you who you are. It really is just that simple...From my house to yours...

MERRY CHRISTMAS AND A HAPPY NEW YEAR!




Tuesday, December 17, 2013

McCain Smiles Crispy Outside and Mashed Potatoes Inside


Not real sure this is a new item. I think I have actually seen them in a microwaveable meal with chicken nuggets for kids. I found these at the Aldi's Grocery here in GA.

They are a nice little add to a meal. I actually think they kinda taste like a less seasoned potato knish. I love the smiley faces.

I thought they were really good, the kids like them too.

Here is the nutrition information on them.


Just sharing again....finished for the day...lol...

Spinach Artichoke Dip



We seem to always have appetizers and I am always trying to make them at least a little healthier.

This is my spinach artichoke dip. This year I decided to make the dip, leave in container in the refrigerator and then take it out, and put in a small throw away able (like a pot pie pan) that way we would only eat what we would like, instead of just eating to keep from wasting.
The leftover that I have I am using to stuff into my sweet peppers this week. Note that I really try not to waste anything.

The artichokes were really a find at the Aldis, they were just canned in water. Which in turn brought the calories way down. I you can't find any you can leave them out. I just like the texture that they bring to the game.

Spinach Artichoke Dip

Ingredients:

1 bag of frozen spinach (12 oz-16 oz) (I cut it up just a bit) (thaw and get water out)
1 jar of artichokes (cut them up just a bit )
1/2 block of fat free cream cheese
1/8 cup of fat free mayo
1/4 cup of fat free sour cream
2 tbs of grated Parmesan cheese
garlic powder
1tbs of Worcestershire sauce

Instructions:

1) Mix all together and put into a baking dish.

2) Bake at 350 until all bubbly.

Serve with anything to dip. I use wheat thins.

When you make things simple and I even doubled this one. So it is even more simpler for the next time.

This mixture I also can use stuffed into shells, rolled into pinwheels,
pizza bread sticks.  It can be remade into a brand new appetizer.

I wanted to share this so you can have a few ideas of what we have been making over here.

From my family to yours....Here is hoping you have a wonderful Christmas, Holidays and a very Happy New Year!.

Pepperoni, Cheese Pizza Stromboli






So on the tail of the Sausage, Peppers, and Onions Roll Up. I had to find something for my children to eat. They are not into Italian Sausage and so they were complaining.
I then just searched again into the pit of the refrigerator and I made this for them.
Stromboli I consider it like a roll up with goodies inside. This can be made of anything.. as long as there is cheese..

Pepperoni and Cheese Pizza Stromboli

Ingredients:

Pepperoni Slices (I had two bags of the turkey slices that were both open)

1/2  cup of mozzarella cheese

1/2 cup of shredded cheese (you can use any cheese, cheese slices...)

1/4 cup of sauce

1 pizza dough (today I used a can of Pillsbury)

Instructions:

1) Spray a sheet of foil or parchment paper and spread out your pizza dough.

2) Spread sauce all the way to about a quarter inch from edges.

3) lay out the pepperoni on top of sauce.

4) Sprinkle with the cheese.

5) Then start from bottom and roll up. I use the paper to roll with and releasing it until I finally finish a the rolling  up. Now remember to roll small and all. Like a jelly roll cake. Pinch ends and poke a few holes to vent.

6) A little olive oil on top and a touch of garlic salt.

7) Pop in oven and bake at 400 for 30 minutes until melted and brown.

This one also you need to let cool. It lets the cheese set up and tastes so much better.
The kids also dip this in spaghetti sauce.


Italian Sausage, Pepper and Onion Roll Up







We did an open house brunch thing here at my house this weekend. I did a tray (9x13) of Sausage, Pepper, and Onions with a tray of Baked Ziti and then a crock pot full of meatballs and sauce. Finishing with a tray of salad, with rolls. Rolls you could make the sausage and peppers as a sandwich and even the meatballs as a sandwich. This was really an affordable meal and I served about 30 people. I made two trays of each entree and the only leftover I had was a half tray of sausage and peppers.

The Sausage and Peppers were just a simple recipe. I bake the sausage until it is done and then cut into bite size slices. In a large saute pan I took 3 green peppers, 3 onions all julienned sliced and saute them down with a bit of garlic and 1 can of diced tomatoes and 1 can of tomato sauce. Slip the sausage into the softened down peppers and onion mixture and let simmer just a little. At this point you can transfer to a crock pot and keep warm.

As I wrote above we had Sausage and Peppers left. I had about 4 cups left. I took 2 cups and put into a freezer container to use again later. The other 2 cups I made our dinner.


Italian Sausage, Pepper and Onion Roll Up


Ingredients:

2 cups of Italian sausage and peppers and onion (leftover or can be made just for this occasion)

1 Pizza crust dough

1/2 cup of mozzarella cheese

Instructions:

1) Spread out dough onto a pam sprayed piece of foil or parchment paper.

2) Put sausage, pepper and onion mixture all down the middle saving an half inch from sides.

3) Put mozzarella cheese on top.

4) Roll from bottom, to across top of mixture, keep dough on paper and pick up paper and bring across the top, then release dough from paper, which leaves it laying on top (the dough) then flip entire thing over, pulling with the paper, then shape and then peel paper away, it will leave the entire thing on the top end. You can leave there or put on another sprayed sheet pan.
Poke a few small holes, to vent while it cooks.

5) Slightly sprinkle with olive oil and Parmesan and a little garlic salt.

6) Pop in oven for about 35 minutes until all brown. at 400.

7) Please let cool a few minutes, before cutting. It will hold together better and you won't scald your mouth.

I love sharing these recipes, because they make what you have leftover, look brand new. That in turn feeds your family and saves you money. If you ever wanna share any ideas, please always feel free to holler my way.

Until then remember life is " really that simple" enjoy it and make it your own.

Wednesday, December 4, 2013

Vegetable Egg Rolls Fried in Coconut Oil Revamped wwpp = 2 eggrolls =3 points



I know after all that Thanksgiving food, a little Chinese food sounds really good. We actually have an all you can eat buffet near us, but I choose to try and make my own. I can watch the ingredients and calories. Since I am back on WW I can also try to make them delicious with the least amount of points.

I have made these a while back, as a baked egg roll option. I really like them baked, but my husband seems to think that it is lacking that fried taste. So today I made them a little differently, giving my coconut oil a try. Let me say I did not taste any coconut at all.

I also made these out of necessity to use up the big bag of coleslaw mix I bought before the holiday. So let me get to writing out this recipe for you.

Vegetable Egg Rolls  Fried in Coconut Oil

Ingredients:

Sunday, December 1, 2013

NO LEFTOVERS --- OVER HERE...



 Photo: A wild turkey

 GOBBLE...GOBBLE....

Hello everyone, and Happy Thanksgiving...we are now entering the holiday season..

In this time of less we must all step up so that we can feed our families and keep food on the table. I am sure we all have leftovers from this weekend. So I decided I was going to take this post to tell you what I did to make a difference. I tried to use up all that I had bought. In sharing maybe I taught you something new. Maybe I made a difference is how someone looks at what they considered a leftover. 

First let us start with the turkey. I picked off what meat I could get off the bird, don’t make yourself work too hard, just a quick pick. First I picked out any decent sized meat to make a sandwich or two. With the little pieces I chopped into bite size and put 2 cups each into a freezer quart bag. Squeeze air out and roll up and then put at least 4 filled bags into a freezer gallon bag. With these they can be used to make soup, pot pies, tetrazzini, faux bq, or even cream of turkey on toast, or  anything you would like turkey with. 

Making faux  barbeque out of it. I put into a small crockpot with bq sauce and let simmer for awhile and it takes very good, on a bun, a baked potato.

Cream of Turkey on Toast – you make a white sauce (like a gravy) with green peppers and turkey on toast. I will share that recipe and a picture sometimes this week.

With the carcass and the bits left on it. I put the whole inside my pasta boiler pan. You know the one with the strainer pan that goes inside a regular pot .  I then added water about 6 inches above it all and let it boil away making at least a gallon of broth. When done you just pull out the strainer pan and pick off any remaining meat (comes off easier after boiling ) and finally throw that carcass out. 

The  broth is then divided it up into quarts. I put the other 3 quarts into the freezer. With the last quart I put into a pot or a crock pot and started the base to a soup. I picked whatever was left on the  carcass and that actually gave me enough meat (If not stop here and get one of the two cups heading for the freezer). Adding that to your soup.  I had a veggie plate also for thanksgiving. So I chopped up all the carrots, celery and added onion to my soup. I also add another 3 cups of water, or chicken broth, or more turkey broth, but usually just water and a some chicken bouillon. I also add any other veggies. Like the peas, Lima beans, and green beans. This makes a nice soup.  Sometimes, I add rice in it, sometimes I make noodles ahead and just pour soup over them and then sometimes I let the noodles cook in it all. It really all depends on how you like things.

If you have a pie crust hanging about you can also just thicken this all up (minus any noodles or rice), and at this point I even add all my leftover gravy,  and make a pot pie. I always keep a pie crust in freezer, you know like the Pillsbury, the one you just roll out. In a pinch you can thicken up and just put on refrigerator biscuits on top. As long as there is that lovely turkey gravy broth and something to sop it up with.. gosh I'm hungry just telling you what I am doing to day.

Now on to the ham. I first take out the nice slices, enough for a sandwich or two. If there are a great many slices, I will portion into a ham meal and seal it for the freezer. With the smaller chunks I can cut into bite  size pieces and fill a snack baggie full. And place them into a freezer quart. Saving them for omelets, pizza, and soups or smaller add in.
I always save the ham bone.. either for some collard greens or some great beans on into the winter. Good on a cold day with cornbread.

This year I took a portion and made my moms ham salad. Put your ham in a processor, a bit of onion, mayonnaise, sweet relish and splash of mustard. I just love this.  I will also share this recipe soon too.

Mashed potatoes I usually try to use them up the next day. I will add an egg, a little flour and make potato cakes.

Stuffing , is always gone, they love it fried. So I just do that
.
Sweet potatoes, I always, take them and buy won ton wrappers and make a sweet potato pirogi. Just stuff the won ton and cook in a bit of butter. Yummy. 

With any of the other leftover vegetables, like cauliflower, broccoli, peppers, onions. I will roast them and have with a first meal and then with leftovers, puree down and put into my meatloaf. Usually after a week of turkey they are ready for some meatloaf.

The pies, if they are only half done, I will probably cut them and freeze them, by portions.  Apple pie freezes well and heats back up really good. So if they don’t heat them up as single servings, I will have them for Christmas week.

I also made a spinach dip, in making it this year, I made the mixture and split into two containers and when ready I filled a throw away foil dish and baked a portion right then. Hot and tasty. With this other portion I am going to use to fill my sweet peppers, or make a crescent roll up. If it makes it till Christmas I will use it again as a dip.

My crab dip will just get put up, until Christmas eve appetizer night. It is still in mixture form, so all I  will need to do is thaw and bake.

I also bought a big bag of shredded cheese, I will re portion it into freezer quarts and freeze. I crumbles just the same. 

All the other sides, like the casseroles, I try to incorporate them into other meals during the week.

I think that just about cleared my refrigerator out.  For a palate cleaning meal tonight, we are having pizza.

I hope I at least left you with an idea, maybe saving something you thought you couldn’t re-use. Saving a bit on groceries.

I am in a hurry to post this, but I want to wish every a very Happy Thanksgiving from my family to yours. Make the days yours, make memories.
“It really is just that simple”