Roasted Chicken Breast and Squash Sandwiches

I pinned a recipe a while back for a grilled version of this. Before going shopping I put all the ingredients I needed on my list. Then when I went to make them, I couldn't find the recipe. So I winged it. Here is what I came up with:

For the squash I did a variation of my Easy Roasted Squash and Onion. I used a combination of yellow and zucchini squash, omitted the cheese and reduced the heat to 400. I tried to time it so that the chicken and squash would be done at the same time.

For each sandwich:

3 oz chicken breast
applewood rub seasoning
juice of one lemon
crisp cooked bacon
roasted squash
oroweat steak roll
sandwich toppings of your choice

Preheat oven to 400 degrees. Drizzle chicken with lemon juice and season with the applewood rub. Cook in oven for 20 to 30 minutes or until chicken is done all the way through.

Serve on steak roll, topped with bacon and the roasted squash and onion. Enjoy!

Shared with:

Slow Cooked Shredded Venison on a Bun

I found this wonderful recipe HERE. It was very good and I really enjoyed it. However, if I'm in a hurry to get it in the pot, I think I will use my homemade BBQ sauce or other pre-made sauce rather than the sauce used here, just in the interest of saving time measuring and mixing. Either way it makes a great high-protein, low-fat meal!

2 lb boneless venison roast
3/4 cup ketchup
1 1/2 Tbsp brown sugar
1 1/2 Tbsp prepared mustard
1/2 Tbsp lemon juice
1/2 Tbsp soy sauce
1/2 Tbsp liquid smoke
1 tsp garlic salt
1 tsp black pepper
1 tsp Worcestershire sauce
1/2 tsp onion powder
1/2 tsp garlic powder
dash of ground nutmeg
1 to 2 drops hot sauce
hamburger buns

Place roast in slow cooker. Mix together in large bowl ketchup, sugar, mustard, lemon juice, soy sauce, liquid smoke, salt, pepper, Worcestershire sauce, onion pwdr, garlic pwdr, nutmeg and hot sauce. Pour over roast. Cook on low for 7 to 8 hours.

Remove roast from slow cooker, allow to cook slightly. Shred the roast using two forks.

Return to slow cooker, mix with sauce and heat through.

Serve on buns and enjoy!

Shared with:

Pulled Pork

This pulled pork was awesome! It was a little spicy for my MIL, but not really spicy at all for the rest of us. I also like the idea that this recipe comes from Diabetic Living - BBQ Pulled Pork Sandwiches so it's a little healthier than most pulled pork recipes.

1 large yellow onion, cut into thin wedges
1/2 cup water
2 to 2 1/2 lb boneless pork sirloin roast
1/2 tsp chili powder
1/2 tsp ground cumin
1/2 tsp ground black pepper
1/4 tsp garlic powder
1 cup low-cal BBQ sauce (I used my homemade, not real sure if it's low-cal)
1/4 cup cider vinegar
1 Tbsp honey
1/4 tsp ground ginger

In a large slow cooker combine onions and water, set aside. Trim fat from roast and if necessary cut to fit in slow cooker. In a small bowl combine the chili powder, 1/4 tsp cumin, black pepper and garlic powder.

Sprinkle over the meat and rub in. Place meat in slow cooker with the onions. Cover and cook on low for about 8 to 9 hours or on high for about half that time.

While roast is cooking, in large bowl combine BBQ sauce, vinegar, honey, ginger and the remaining 1/4 tsp cumin; set aside.

Remove roast and onions from cooker using slotted spoon and place on platter. Using two forks shred the roast and add to bowl with sauce, tossing to coat.

Serve on buns or tortillas. Enjoy!

Shared with:

See Ya In The Gumbo - Ms. EnPlace

Thursday Favorite Things - Katherines Corner

Freedom Fridays with All My Bloggy Friends - My Turn For Us

Freedom Fridays with All My Bloggy Friends - Love Bakes Good Cakes

Corn Dogs Off The Stick

This is a recipe I made a while back but just haven't gotten around to posting. I will need to make these again soon. They weren't much to look at but they were TASTY!

8.5 oz corn muffin mix
3 Tbsp milk
2 Tbsp liquid egg
Flour
1 pkg beef franks

Preheat oven to 400 degrees. Mix together muffin mix, milk and egg.

Spread out on a floured surface into a 6" x 6" square.

Cut into eight strips.

Wrap each strip around one frank. Bake for about 15 minutes.

Serve with your favorite dipping sauce and enjoy!

Skillet Tuna Melt

I am not a huge fan of tuna but enjoy it every now and then. If I'm really going to enjoy it, it has to be spicy, imagine that, lol. This skillet version of a tuna melt came about because my oven is still on the fritz (hopefully it will be fixed the end of the month) and I liked it well enough to decide to keep the recipe. Loved the veggies in this! Yummm!

12 oz can white albacore tuna, drained
1/2 cup sour cream
1 jalapeno, chopped
1 tsp cumin
1 tsp coriander
1/2 tsp coarse sea salt or to taste
1 Tbsp dried chives
1 small avocado, chopped
1/3 cup chopped tomato
1/3 cup chopped red onion
Butter
3 slices of bread
3 slices of colby jack cheese

In medium bowl mix together tuna, sour cream, jalapeno, cumin, coriander, salt, chives, avocado, tomato and onion.

Set aside. Butter one side of a slice of bread and place butter side down in a small skillet. Top with a slice of cheese and 1/3 of the tuna mixture.

Cook over med-high heat until bread is browned and cheese is melted. Repeat with remaining two slices of bread.

Serve and enjoy!

Shared with:

See Ya' In The Gumbo

All My Bloggy Friends

Thursday Favorite Things

Freedom Fridays

Tex-Mex Sloppy Joes

I have found the absolute PERFECT sloppy joes! I pinned this recipe for Tex-Mex Sloppy Joes a couple of months back at Kitchen Meets Girl. I didn't change anything in the actual recipe (and won't!), although my toppings are slightly different. We have had this twice. The first time on buns topped with corn chips, pico de gallo and avocado slices.

Then we enjoyed the leftovers as open-faced sandwiches topped with corn chips, pico de gallo and sour cream.

Both were soooo yummy!! I can hardly wait to make this again!!

4 slices bacon, chopped
1 lb lean ground beef (93/7)
1 onion, chopped (about one cup)
2 jalapeno peppers, finely chopped
3-4 cloves garlic, finely chopped
1 Tbsp chili powder
1 1/2 tsp ground cumin
1 1/2 tsp ground coriander
1 cup beef broth
1 8 oz can tomato sauce
1 Tbsp brown sugar
2 Tbsp worcestershire sauce
1 Tbsp apple cider vinegar
1 Tbsp hot sauce (Louisiana)
optional: corn chips, pico de gallo, avocado slices and sour cream

In large skillet cook the bacon until crisp. Drain on paper towels and drain off remaining grease from pan. In the same skillet brown the ground beef over med-hi heat. Then add the bacon, onion, jalapeno, garlic, chili powder, cumin and coriander.

Continue cooking for about five minutes or until onion is tender.

Meanwhile in medium bowl mix together the broth, tomato sauce, brown sugar, worcestershire, vinegar and hot sauce. Once onions are tender, stir the broth mixture into the beef mixture.

Simmer until the liquid reduces to your desired consistency, about 5-10 minutes should do unless you want it very dry and not at all sloppy. Serve with desired toppings and enjoy!

Shared with:

Creamy Crunchy Chicken Bundles

I pinned this recipe for Chicken Crescent Bundles over at What's Cooking Love? nearly a year ago! Well I finally made them and they were awesome. I reduced the amount of chicken, added frozen corn, increased the cream cheese slightly and decreased the bread crumbs. I have posted a couple of times now about the trouble I've been having with my oven. Well this is what I was making when I finally gave up on my oven entirely and have decided to quit using it. The baking times mentioned will be from the original recipe since my oven went off three times while baking this. At least it was yummy enough to make up for the frustration!

4 oz cream cheese, softened
1 Tbsp butter, softened
1 1/2 cups cooked cubed chicken
1/2 cup frozen corn
1 Tbsp dried chives
1 tsp garlic powder
1/4 tsp salt
1/4 tsp black pepper
2 Tbsp milk
1 8 oz can crescent roll dough
1 Tbsp butter, melted
seasoned bread crumbs, about one Tbsp per bundle (I used roasted garlic panko)

In medium bowl mix together the softened cream cheese and the softened butter.

Stir in the chicken, corn, chives, garlic powder, salt, pepper and milk until well combined. Preheat oven to 350 degrees, 325 for RV ovens. Separate the crescent rolls into four rectangles, pressing perforations firmly to seal. Spoon about 1/2 cup of the chicken mixture into the center of each rectangle.

Bring the corners of each rectangle together, twisting them together over the chicken mixture, pinching edges to seal. Brush each of the bundles with some of the melted butter and sprinkle with desired amount of seasoned bread crumbs. Bake for 25 to 30 minutes.

Serve and enjoy!

Manburgers with a Spicy Twist

This is a variation of our original Manburgers made with cream cheese, mozzarella and serrano rather than cheddar cheese. It is actually a cross between the Manburgers and these Cream Cheese Burgers. These turned out wonderful and will probably be our go to burger from now on.

1/3 cup whipped cream cheese
2 Tbsp mozzarella cheese
1 medium serrano pepper, chopped
1 lb lean ground beef
12 slices of bacon

In small bowl mix together cheeses and pepper, set aside. Divide hamburger meat into six equal portions.

Place one portion into each side of burger press, and press to fit. Using center press that comes with the burger press, make a shallow well into the larger side of the press.

Fill well with three Tbsp of the cream cheese mixture.

Place smaller patty over the cream cheese and press edges together to seal. Wrap four slices of bacon around patty. Repeat with remaining portions of hamburger to make three burgers.

Grill over med-lo heat until they reach your desired doneness, should be about the time the bacon is looking brown and crispy. Serve on burger buns and top with your favorite burger toppings.

Serve and enjoy!

Shared with:

Updated and Improved Spicier Tuna Melts

Last summer I made these Spicy Tuna Melts. They were good but not great. As I stated in that post I would make these again with some adjustments. Well I finally made them again and made more adjustments than I had planned. The last time I made it I used broccoli, this time while shopping I decided to switch it up and use green apple. Before I made these I thought instead of increasing the red pepper for more spice why not add a serrano pepper? Then as I was making them, digging through the produce drawer for the green onions and pepper I noticed half of a large avocado I had left from a salad earlier in the week. Hmmm, how about avocado instead of apple? Perfect! So my recipe was pretty much redone. This is how it ended up and we loved it!

2 5 oz can white albacore tuna, drained
1/3 cup sour cream
1/2 large avocado, chopped; about 1/2 cup
1 serrano pepper, chopped; optional
2 green onions, sliced
1 Tbsp lime juice
1/2 tsp chili powder
1/2 tsp ground cumin
sea salt and black pepper to taste - I recommend keeping the salt to a minimum
generous dash of red pepper
4 slices thick bread, this time I used some leftover hamburger buns we had
shredded cheese

Preheat oven to 400 degrees, 375 for rv ovens. In a medium bowl mix together all ingredients except for the bread and cheese. Divide mixture evenly between the four pieces of bread. Top with desired amount of shredded cheese. Toast in oven for about six minutes, until cheese is melted and tuna is warmed through. Serve and enjoy.

Manburgers

These burgers were absolutely incredible and may replace Cream Cheese Burgers as our fav. Although I may just combine the two - that would be amazing! I found this on pinterest and it led back to HERE. I have found other postings of this online but they lead back to the same place. Next time I will increase the cheese or stuff these with serrano cream cheese.

4 lbs ground beef
3 1/2 lbs thick sliced bacon
2 cups shredded cheddar cheese
12 lg hamburger buns
your fav burgers toppings

Divide ground beef into 12 equal portions, about 5 1/4 ozs each. Then divide each portion in half.

Place each half on opposite sides of a burger press. Using plate provided press down each half, making a shallow well in the center. Fill larger half with about 2 1/2 Tablespoons of shredded cheese. Top with smaller half and press edges to seal in the cheese.

Wrap with 3 - 4 slices of bacon. Repeat with remaining portions. Heat one half of grill to high heat. Place burgers over half of grill that is off. Cook until burgers reach desired doneness or on internal temperature of 160. Ours took about 45 minutes but we kept playing with the burners adjusting heat level and trying to decide how many of the burners we should have on (We started out with them all on at low, but that didn't work so well.)

Serve burgers on buns with desired toppings. Enjoy!

Shared with:

Almost Healthy Sloppy Joes

I pinned this recipe a while back after one of my friends here at the park had to go on a fairly strict diet. At the time this recipe didn't quite fit into her diet as she was going to cut out all bread. She is back to eating bread in moderation so I decided to give this a try. It was pretty good! I guess everyone else thought so too since there was barely enough leftover for one sandwich - little to no leftovers is always a good sign! I pinned the original recipe from HERE. I doubled it and tweaked it slightly and this is what I came up with:

2 lb extra lean ground beef (I used 93/7)
2 1/3 cups frozen mixed vegetables (mine had just corn, carrots and peas)
1 2/3 cups frozen chopped green pepper
1 6oz can tomato paste
1/4 cup balsamic vinegar
1/4 cup Worcestershire sauce (low sodium)
1 1/2 tsp sea salt
2 Tbsp sriracha chili sauce
16 small hamburger buns
American cheese slices

In skillet brown ground beef.

In slow cooker combine ground beef, vegetables, green pepper, vinegar, tomato paste, worcestershire sauce, salt and chili sauce.

Cover and cook on low for four hours or on high for two hours.

Serve on buns adding cheese slices if desired. Enjoy!

**For a healthier version use tomato paste with no salt added, whole grain buns and omit the cheese.**