2 Meals in One...Meal 2: Roast beef Sliders with a Zippy Lentil Soup

Now that you have dined on this superb roast...Are you ready for sliders?

Zippy Beef Sliders
Break up the remaining beef and warm up. you can warm in a micro or on low on the stove. I prefer to steam it so it retains its moisture. No matter how you do it, warm up your meat. Then, spoon onto your buns (you can toast if you prefer).  Top with a thick slice of Swiss cheese. Please all in a cake pan, cover in foil and warm in a 300 degree oven until cheese is melted.

**Don't have left over roast, use cooked chipped beef or chop up Roast beef lunch meat.
I served with Lentil soup

Zippy Red Lentil Soup

1/2 t cumin

1/2 t hot paprika
1/2 tsp cinnamon
1/4 tsp cayenne pepper
1 bay leaves
2 quarts low-sodium vegetable broth
2 14½ ounce can petite-diced tomatoes
1 pound (2½ cups) dried red lentils (I bought bulk organic red lentils)
1 carrot, peeled and diced
2 medium cloves of garlic, chopped
Kosher Salt


1. Add all ingredients to your stock pot and bring to a boil. Stir frequently so the lentils do not stick. Remove any foam that forms while cooking. reduce heat and simmer for about 30 minutes. Lentils should be tender but not dissolving! :) Serve with a dolup of sour cream or my favorite a dollop of plain greek yogurt!

Ameri-terranean Pita Sammies

Today was a hungry craving/clean the fridge day. I needed to use up my left over pitas and had a few random bits left in the fridge that I didn't want to just toss, so, this is what I created.

Ameri-terranean Pita Sammies
1 pita cut in half
hummus
a few slices of avacado
a few slices of roasted red pepper
chopped up roasted chicken
a slice of tomato

Pile them in a pita and voila...a healthy yummy lunch. Oh and I had apple slices on the side... totally works...right!?!?

Buffalo Chicken Sliders

My husband has become a lover of all things hot! So, I decided to make slides with the leftover skinless boneless chicken breasts. Here is what I created...

Buffalo Chicken Sliders

2 boneless skinless chicken breasts
1T butter
1/3 c hot sauce (I used Franks)
Bread
Romaine lettuce
Spreads

1. I pounded down the chicken breasts and then grill. Once cooked through, allow to cool just a bit and chop up.
2. Microwave the butter for a few seconds until melted, then combine with hot sauce and cover chicken.
3. Cut open bread. Fill with chicken, sauce and lettuce.

Sauce:

Ranch spread: 2T ranch dressing and 2T cream cheese (cooking creme)

Blue Cheese Spread: 2T Sour cream, 1T blue cheese, 1t vinegar

Change of pace

Although I posted my meal plan menu, I haave not stuck to it yet. It was based on what I thought (key word) was in the freezer in the way of meat. Yet, I was surprised to find that I was totally out of chicken (good thing it is on sale either this week or next week at Publix...time to stock back up. Anywho, I made a few changes...

Frisco Melts for 2
I made these last night and served with frozen Matzo Ball Soup...yes I defrosted it first!

3/4 lb lean ground beef
4 slices of cheese (I used Munster)
4 pieces of toast
Ketchup/Mayo mixed
Pickles- thin sliced

Make the paties really thin and then fry up. Add cheese and melt. Spread your mayo mix on the bread, layer with pickels (tomato and lettuce) and meat...serve hot and delish!

Cooking from the Couch: Chicken Philly Subs

We bought some yummy fresh bread from the store and we already had leftover roast chicken from dinner the other night. Since we needed a really easy dinner after a hectic weekend, I thought Chicken Philly subs would be a great "easy" choice.

Chicken Philly Subs

Shredded Leftover chicken (even rotisserie)
1 pat of butter
sliced Pimentos
Onions (for those who actually like onions)
sliced Mushrooms
1 clove minced garlic
Provolone Cheese
Mayo
Crusty Bread

1. Saute veggies in butter. Once they start to get tender, add chicken. Cook on low until warm. Cover with cheese and put a lid on pan to allow cheese to melt.
2. Cut bread in half and lightly toast. Smear on the mayo and spoon in the veggies/chicken mix. Serve warm with a nice Kosher Dill.

Potato Soup and Reubens

Since I had leftover sauerkraut, I thought it would be a great idea to make Rubens.

I started hubbie off with the potato soup. Now, I know this was going to be a challenge for him, but I knew if I made the directions simply enough he would be fine...he was not so confident.

Here is how to make the Delicious Potato Soup:

Delicious Potato Soup


3 1/2 cups peeled and diced potatoes ( I did this while on the couch)
1/4 cup diced celery (skipped)
1/4 cup finely chopped onion (skipped)
3/4 cup diced cooked ham ( we used leftover sliced ham)
3 1/4 cups water
1 chicken bouillon cube
1/2 tsp salt
1 tsp black pepper
5 tbsp butter (I used non-salted butter)
5 tbsp all-purpose flour
2 cups milk (I used 1c cream and 1c milk)

Boil the potatoes, celery, onion, ham and water in a pot over medium heat until potatoes are tender, about 10 to 15 minutes. Stir in the bouillon cube, salt and pepper. in the micro melt butter and whisk in flour with a fork. Put bak in micro for 30 sec, stir and repeat for 30 more seconds. Slowly whisk in milk so there are no clumps. Micro for 1 more minute the add to pot. Cook soup until heated through.


Rubens
1/3lb Corned Beef
1/4lb Swiss
Sauerkraut
Thousand Island dressing
Rye or your choice of bread

Spread Thousand island dressing on both halves of bread...spread generously. Then, add meat and swiss. Top with sauerkraut and bake at 350 degrees until cheese melts (about 3 minutes) or if you are my hubbie stick in the toasted oven!