Cheesy Italian Shredded Beef Sandwiches

These were SOOO good!!  Best of all - this meal requires very little effort (your slow cooker does most of the work) and yields an awesome result!  A few minutes in the morning and about 10 minutes right before dinner is all you'll need.  Just add a green salad & you're good to go.  Enjoy!

Cheesy Italian Shredded Beef Sandwiches

Prep time:  10 minutes

Total time:  (including slow-cooking time)  6-8 hours 10 minutes

Servings:  12 sandwiches

boneless beef chuck roast, about 3 lbs total - I used 2 small 1.5 lb roasts

1 medium yellow/white onion, sliced

1 0.6oz Italian salad dressing seasoning packet

1 1/2 cans (14.5 oz) beef broth (I prefer low-sodium)

1 16oz jar roasted red peppers, undrained (optional)

1/2 cup grated parmesan cheese

12 slices provolone or mozzarella cheese

12 large hard rolls (HB bun size but not HB buns!) or ciabatta rolls

Turn slow cooker on LOW.  

Pour in 1 can beef broth.  Place roast in slow cooker.  Sprinkle 1/2 Italian salad dressing seasoning packet over roast.  Tumble sliced onions over top of roast.  Mix remaining Italian salad dressing seasonings with remaining 1/2 can beef broth and pour over roast & onions.

OPTIONAL:  Only use 1 can beef broth in bottom of slow cooker.  Top seasoned roast with roasted peppers & sliced onions.  Mix remaining Italian salad dressing seasonings with roasted peppers liquid from the jar.  Pour liquid/seasonings mixture over roast/peppers/onions.

Cook on medium 6-8 hours.

To serve: 

Preheat broiler.

Remove meat from slow cooker to a medium-size bowl.  Set aside.

Pour liquid in crock pot through a sieve into at least a 4 cup glass measuring cup (preferrably one that pours the broth from the bottom & leaves the oils on top behind in the measuring cup). 

Discard contents of sieve.  (OR see OPTIONAL below)  Pour 1 1/2 cups broth back into crock pot.  Discard excess liquid & oils.

Shred meat with forks & return to slow cooker with broth.  Stir in parmesan cheese until all cheese & liquid is combined with the meat.

Place bottom halves of rolls on a foil-covered baking sheet.  Distribute meat/cheese mixture evenly between all 12 rolls.  Top each with 1 slice provolone cheese.  Place under broiler until cheese is melted & lightly browned (just 1-2 minutes).  Top with top halves of rolls.  Serve immediately.

OPTIONAL:  Reserve peppers & onions from sieve.  Top meat/cheese mixture with peppers & onions before topping with provolone cheese -  OR - stir peppers & onions into shredded meat along with parmesan cheese.  Continue with recipe as noted above.

This recipe was inspired by this one at kraftrecipes.com.

Hope you love it too!

Kathryn

Cheesy Bacon & Onion Monkey Bread

Do you like monkey bread?  We do - A LOT!  Normally, it's full of buttery cinnamony-sugary goodness and absolutely delicious!

What do you think of monkey bread smothered with cheese & dotted with bits of bacon and green onion??  We weren't sure what to think, but after making this recipe last night - we can say we think it's YUMMM!!

We paired this with our favorite cheesy bratwursts & chicken/apple sausages and a big green salad.


Cheesy Monkey Bread
adapted from a recipe found at kraftrecipes.com
Prep:  15 mins
Total time:  45 mins
Serves 12

2 slices bacon, cooked & crumbled
2 packages (11.3oz each) refrigerated dinner rolls
1 pkg (8 oz) shredded cheddar cheese
3 green onions, chopped

Preheat oven to 350*F.  Lightly grease/spray with cooking spray a 9" deep pie pan.

Separate rolls; cut each into quarters.  (Much easier with kitchen scissors)

Layer half each of the dough pieces & cheese in prepared pie plate.  Sprinkle with half the cooked/crumbled bacon.

Cover with remaining dough pieces and bacon.  (As you can see from the picture below, we didn't follow this direction well...  We should have.)

Bake 25-30 mins or until golden brown.

Top with remaining cheese.  Bake 3 mins or until cheese is melted.

Transfer to a serving plate/platter (or a small cutting board) to serve.  Sprinkle with green onions before serving.

NOTE:  It's easier to cut pieces (like a pie) & serve them than to pull this apart.  But if you want to pull it apart, go for it.  Just know - it's messy!


Changes for next time:
We will definitely follow the directions correctly next time.  We sprinkled the onions between the layers and on top before baking.  The crisp of the cool green onions on top would've been much better than cooking them inside.  I also think the rolls would've browned better if they didn't have the cheese & onions on top before baking (the original directions called for them to added afterwards or at the end).

Another change request from my kids - more bacon!  I'll probably double the amount next time.

I think a dipping sauce or drizzle would be good too.

There are variations for Mexican-style, Italian-style, and Caramelized Onion-Rosemary monkey breads on kraftrecipes.com - be sure to check those out too.  They sound yummy!

Enjoy!

Kathryn

Creamy Lemon-Garlic Chicken

How can you go wrong with chicken, lightly floured & browned, simmered in a creamy lemon-garlic sauce, and poured over whole grain pasta & fresh-steamed broccoli?!?  It's dreamy-delicious!

It all started with this recipe for Lemon Chicken with Capers that my family LOVES and it crazy-close to a dish we love at Bucca di Beppo.  I'd wanted to do a creamy, similar version, but hadn't gotten around to it...

Then I got an email with a free coupon for this:

Have you seen these?  They come in all kinds of flavors (tomato, cheese, creamy basil, etc).  I know some people aren't into processed foods, especially sauces.  But I was pleased with the low carb count (for my Type 1 diabetic son) and the quick-and-easy part really appealed to me.  I think from-scratch is always best, but you can't beat these in a pinch!   And it was FREE.  Double-good.

I decided to go to BettyCrocker.com to see what kinds of recipes they had for these Recipe Starters before picking one up...

I found Creamy Lemon Chicken, made a couple of small adjustments, and it became my Creamy Lemon-Garlic Chicken.  Hope you like it!


Creamy Lemon-Garlic Chicken
Prep time: 10 minutes
Total time:  30 minutes
Serves: 4

1/4 cup all-purpose flour
1 tsp salt
1/2 tsp pepper
2 Tblsp vegetable oil
4 thin-cut boneless, skinless chicken breasts (see note below)
1 can (18 oz) Progresso Recipe Starters creamy roasted garlic with chicken stock cooking sauce
3 Tblsp lemon juice
1 8oz package whole grain angel hair pasta
2 cups fresh broccoli florets
optional toppings:  chopped fresh parsley, grated lemon peel

1.  Mix flour, salt & pepper together in a medium-sized bowl.  In a large skillet, preheat 2 Tblsp vegetable oil over medium-high heat. 

2.  Dip each chicken breast into flour mixture, coating both sides.  Shake off excess flour & place chicken breast in skillet.  (You can cook more than one chicken breast at a time.)  Cook chicken breasts in oil 6-8 minutes, turning once, or until brown.  **Note:  If you're doubling this recipe, like I did, you can get 2 skillets going at the same time.  When the chicken is done, move it to a plate & cover with foil until you add the sauce to the chicken in Step 3.)

3.  In a small bowl, mix cooking sauce & lemon juice.  Place all the cooked chicken breasts back into the skillet, turn heat to medium-low.  Pour sauce/lemon juice mixture over the chicken.  Simmer 5-10 minutes or until jice of chicken is clear when center of thickestpart is cut (at least 165*F).

4.  While chicken & sauce are simmering, cook broccoli florets & pasta together in a large pot of boiling water, according to pasta package directions.

5.  Drain pasta & broccoli well.  Pour onto large serving platter or into large serving bowl.  Pour chicken & sauce over the top.

6.  Optional toppings:  chopped fresh parsley and/or grated lemon peel

NOTE:  You don't have to buy thin-cut boneless skinless chicken breasts, but it sure makes this recipe go faster & easier!!  If you have regular chicken breasts, place each chicken breast, smooth side down, between pieces of plastic wrap or waxed paper.  Gently pound with flat side of meat mallet or rolling pin until about 1/2 inch thick.  Follow recipe as directed above.


BettyCrocker.com recommended this be served over rice.  I liked the idea of pasta better, but if you're into the rice - go for it!

Enjoy!

Brownie Bites

You can't go wrong here - brownies, chocolate chips, fun paper wrappers, chocolatey deliciousness in every bite - it's a winner all around!

I like the size of these.  Just a couple of bites of chocolate to satisfy a craving but not go overboard.  I like that they're very portable.  You can easily throw them into a lunch.  I like that there's portion control.  We know we've all cut a bigger-than-we-should hunk from a 9x13" pan of brownies...

I've had the best luck with Pillsbury brownie mix or a store-brand mix, interestingly.  The other brands I've tried just haven't come out as well.

I also use the high altitude recipe.  Firstly, because I need to - I live at 3800 ft.  Secondly, because they need the extra flour for texture.  Try it both ways, but I think you'll come back to the high altitude recipe too.

Brownie Bites

1 box brownie mix

Ingredients as directed on the box (water, oil, eggs)

Additional ingredients noted in the "High Altitude Recipe" section, on the box

1/4 cup add-ins - chocolate chips, nuts, etc  (not 1/4 cup each - 1/4 cup TOTAL)

Preheat oven to 350*F.

Line cupcake pans with paper liners.  (This recipe usually make 20 brownie bites)

Mix brownie batter as directed on box.

Fill each cup just over half-full of brownie batter.

Bake for about 22 minutes or until a knife inserted in center comes out clean.

Allow to cool for 2-3 minutes in pans.  Transfer to a cooling rack.

Enjoy!!

NOTES:

I didn't get a picture of it, but these are SO cute on a plate with a small scoop of ice cream on top!

Top with your favorite toppings - sprinkles, syrups, nuts, etc.

Zucchini Bread (high altitude recipe)

When we moved to Utah from California, I was devastated when most of my baking recipes didn't turn out right - especially my breads!  It took me a bit to figure out the high altitude challenges, make the adjustments & get back to baking zucchini, banana & pumpkin breads again.

This recipe has been my most-successful for zucchini bread.  I made 5 loaves yesterday from ONE zucchini my neighbor brought over - wow!  One and one-half of the loaves are already gone.  Happy, happy family!

I especially like that the outside crust gets slightly crisp.  You can substitute mini-chocolate chips for the raisins in this recipe if you're like me & don't like raisins!

Zucchini Bread - High Altitude Recipe

3 eggs, beaten

1 cup granulated sugar

1 cup firmly-packed brown sugar

1 cup vegetable oil (you can substitute unsweetened applesauce for this but it makes the bread heavier & the crust doesn't crisp up as well)

1 Tblsp vanilla

2 cups shredded or ground zucchini (squeeze out excess liquid before using, but don't worry too much)

3 cups sifted all-purpose flour (I sometimes use 1 cup whole wheat & 2 cups all-purpose)

2 tsp baking soda

1 tsp double-acting baking powder

1 1/2 tsp salt

1 tsp ground cinnamon

1 tsp ground nutmeg

1 cup chopped walnuts

1 cup raisins (optional)

1. Preheat oven to 350*F.  Grease 2  9x5x3" loaf pans.
2. In a large mixing bowl, blend eggs, sugars, oil & vanilla.  Add zucchini.  Mix well.
3. Mix and sift flour, baking soda, baking powder, salt, cinnamon & nutmeg together.  (I usually don't sift anything - I just plunk it all in a bowl & stir it well with a wire whisk.)
4. Combine dry ingredients with liquid mixture.  Mix just until moistened.  Add walnuts & raisins, stirring only until blended.
5. Pour batter into prepared pans.
6. Bake about 50-60mins (depending upon your oven), or until a toothpick inserted in center comes out clean.
7. Cool in pans for 10-15 mins, then remove loaves to a cooling rack.

These loaves freeze really well!  Make a few, wrap extras in wax paper & place in ziplock bag.  They defrost moist & delicious, but without the slight crisp on the crust.  They keep well up to 3 months.

You can substitute mini-chocolate chips or the raisins, if you like.

Enjoy!

Spinach and Pepper Jack Stuffed Chicken Breasts

**I really enjoyed this recipe.  My family is out of  town this week and I didn't make it for my youngest daughter, so I don't know how friendly it will be to the entire family, but if you like spinach and pepper jack cheese, you will enjoy this. This recipe came from Food, Friends and Fun**

1 9oz pkg fresh spinach leaves
1/2 cup sour cream
1/2 cup shredded pepper jack cheese
4 garlic cloves, minced
4 boneless skinless chicken breasts - pounded to 1/2 inch thickness.
1 pinch ground black pepper
8 slices bacon (optional)  *I did not use**

Place spinach in a large glass bowl and heat in the microwave for 3 minutes, stirring every minute or so, or until wilted.  Stir in the sour cream, pepper jack cheese, and garlic.

Lay chicken breasts out on a clean surface, and spoon some of the spinach mixture onto each one.  Sprinkle with pepper.  Roll up the chicken to enclose the spinach, then wrap each chicken breast with two slices of bacon.  Secure with a toothpick or 2 and place in a 9x13 baking dish.

Bake uncovered for 35 minutes, then increase the heat to 500 degrees and cook for an additional 5-10 minutes to brown the bacon.

Vegetable Pizza Appetizer

**I had to come up with some kind of vegetable dish to take to a funeral yesterday.  I decided to do this recipe since it has so many fresh cut vegetables.  This was a recipe I remember from a Pampered Chef party years ago, but they always use dill to make theirs.  I'm not a lover of dill, so I use ranch.  I made  a second one for our family also, but added some grilled chicken as well.  It was DE-Lish!**




Vegetable Pizza Appetizer
1 Pkg.  Pillsbury Crescent Rolls
1 8oz cream cheese
1 packet Ranch Dressing powder
3 cups of your favorite vegetables chopped up  (I use broccoli, cauliflower, carrots and red peppers)
**As an option, I had some grilled chicken in the freezer that I heated up, cut into cubes and added to the vegetables as well**

Press the pkg of crescent rolls into the botton of a 9x13 baking dish.  Bake at 350 degrees for about 10 minutes or until lightly golden brown.  Let cool.

In a small bowl, combine the cream cheese and ranch packet.  Stir until it is all mixed in well.  Spread this over top of the cooked and cooled crescent rolls.

Chop your vegetables up into small pieces.  Put them all into a bowl to mix them together well.  If you are adding chicken, do so at this point too, so it is all evenly mixed together.

Pour this vegetable mixture over top of the cream cheese.  You can then serve immediately just like this, OR I added about 1/2 cup of grated cheddar cheese that was evenly distributed over top of the vegetables, and then I baked it in a 350 degree oven for 5 minutes.  I only did this because I thought it would help keep it all together better.

It really was DELISH.  Enjoy.

Cinnamon Roll Loaf

Doesn't this look YUMMMMY?!?  It literally took 5 minutes to make, 40 minutes to bake & about 10 seconds to drizzle.  Then I ran it over to a neighbor as a thank you gift.

My kids were not happy it wasn't staying home.

This couldn't be easier so get baking & ENJOY!!  :)

Cinnamon Roll Loaf

2 canisters of cinnamon rolls - choose your favorite or make your own recipe from scratch

Preheat oven to 350*F.

Butter the inside of a standard loaf pan.

Place the cinnamon rolls, one by one, in the dish vertically (standing on their side).  Overlap the rolls slightly at the middle and continue until the loaf pan is filled.

Bake for 30-40 minutes or until golden brown & cooked through.  (Make sure it's not still gooey/uncooked inside!)

Drizzle with included frosting.

Serve warm or let cool and enjoy later.

Marshmallow & Chocolate Chip Topped Brownies

Ooey-gooey marshmallow & chocolate chip topped brownies?!? Yes, please!!  :)

This is a quick-n-easy upgrade for your favorite brownie recipe.  To be totally honest, I'm a brownies-from-a-box kinda girl.  Not that I can't make from-scratch brownies!  But usually, I'm wanting a treat in a hurry & the box is only $1 minus my coupon & I just don't have the patience... Sound familiar?

Anyway - quick & easy, delicious, ooey AND gooey!  YUMMM!!

Marshmallow & Chocolate Chip Topped Brownies

Makes 1 9x13" pan

1 recipe of your favorite brownies

2 cups mini-marshmallows

1/2 cup chocolate chips

NOTE:  I would recommend lining your pan with non-stick foil or buttered parchment paper so the marshmallows don't stick to the pan.  I didn't remember this step in the photos.  I regretted it.

Bake your favorite recipe for brownies.

5 minutes before they're done, remove them from the oven.  Sprinkle marshmallows & chocolate chips on top.  Add extra if you want.  :)  Try not to eat any...

Put pan back in oven for 5-10 minutes or until the marshmallows have puffed up & turned golden brown.

Allow to cool slightly, cut & serve.

Accept compliments graciously.  ;)



NOTE:  These are hard to cut!  Use a heated, sharp knife (heat by holding the blade under hot running water) and wipe the blade between cuts.  Pretty much plan on losing your first one... but you can eat it to save everyone else from the pitiful crumbliness of it.  You're a giver, right?

ENJOY!!

Inside Out Jalapeno Stuffed Cheeseburger

**This recipe comes from The Dashing Dish. It was D-E-L-I-C-I-O-U-S!! It had so much flavor. YUM. You've got to try it. Oh, and the picture I took for this dinner was so terrible that it did it no justice. So, this is just a random picture from a Google search that shows more what the burger looks like. When I make it again, I will take another picture and repost a new one. :)**

ALSO...go check out this link for another variation that looks like it would be good too.

http://www.mommyhatescooking.com/2011/06/mexi-burgers-with-corn-salsa.html

Inside Out Jalapeno Stuffed Cheeseburger

1 1/2 lbs Lean ground turkey

2TB Dry Fiesta ranch dip mix

1/4 cup Salsa

4oz Jalapeno or Pepper Jack Cheese. (1 oz per burger. You could cut up a jalapeno cheese stick or just cut the blocked cheese into cubes)

Lettuce to wrap your burger in or you can use hamburger buns.

Salsa for garnish

Directions:

**I cooked mine on the stove in a skillet. If you BBQ them or do them over the stove, you don't need to turn on the oven.**

Preheat oven to 425 degrees. Line a baking sheet with foil.

Place the ground turkey into a medium sized bowl with dip mix and salsa. Mix until well combined. The mixture should be pretty moist.

Form into 8 equal sized patties.

Place 4 of the patties on the foil lined baking sheet and place the cheese in the middle of the patty. Then place the other patty over top of that and seal the sides together.

Bake in oven for 30 minutes. Turn the burgers over and bake for an additional 5 minutes. Top the burger with salsa and wrap in a lettuce leaf.

For a LEAN AND GREEN meal with Medifast

This is Cindy, the Registered dietetic Technician on the Nutrition Support Team here at Medifast. This recipe makes 4 servings and is:

1 lean protein

2 1/4 condiments

Taco Egg Rolls

**This recipe was inspired from a recipe I found for Taco Wontons. I didn't have wonton wrappers, but I did have egg roll wrappers. My family LOVED these. I didn't think they would be as popular as they were.**

Taco Egg Roll

1 lb ground beef

1 taco seasoning packet

1 can refried beans

12 egg roll wrappers

Grated cheddar cheese

Serve with:

Sour cream

Salsa

In a skillet, brown the ground beef and drain all the fat. Add the seasoning packet with the called for water on the back of the package. Cook until the sauce thickens. Add the can of refried beans and heat until it is heated through.

Take a scoop of meat mixture and place it in the middle of an egg roll wrapper. Add about 2TB cheese and then fold up the egg roll however you normally make them. I usually make mine more like rectangles, but this time I tried to make it like a puff, and brought it all to the center and sealed the edges. I seal my wrappers with some milk.

Cook each egg roll in hot oil until golden brown.

Serve with sour cream and salsa if desired.

Lemon Meringue Pie

This pie has been a tradition in my family for as long as I can remember. My mom doesn't even remember where she got the recipe. It's not your traditional lemon meringue pie - it has graham cracker crust and the lemon filling is more like pudding or custard. But it's still tangy & lemony & delicious!

It's a HUGE success everywhere I take it and comes out perfectly every time I make it. That's my favorite kind of recipe!

Its fancy enough for a holiday meal and easy enough for an any-day treat.

Enjoy!

Lemon Meringue Pie

Makes 1 9" pie

Graham cracker crust:

18 graham cracker squares (or 9 of the tall double-squares)

3 Tblsp white sugar

1/3 cup melted butter

Mix together with a fork in an ungreased pie plate. Press graham cracker mixture into bottom and up the sides of the pie plate. Bake at 350*F for 10 minutes. Remove from oven to cooling rack.

Lemon filling:

1 14oz can sweetened condensed milk

1/2 cup lemon juice

2 egg yolks

Blend all thoroughly and pour into baked graham cracker pie crust. Leave on cooling rack.

Meringue:

4 egg whites

1/2 tsp cream of tartar

1/2 cup white sugar

Beat egg whites & cream of tartar on HIGH until egg whites are completely shiny-white and beginning to get firm.

While still beating, slowly add white sugar, a bit at a time, to the egg whites. Continue until all the white sugar is incorporated and the egg whites are firm, shiny & totally white.

Using a spatula or spoon, gently place the whipped egg whites on top of the lemon filling in the graham cracker crust. Make sure to fully enclose the lemon filling by touching the meringue to the edges of the pie crust (not to the pie plate though). Smooth the meringue all over the pie.

Put the pie back into the 350*F oven and bake until the meringue is golden - about 15 mins.

To create the standing loops, place your spatula/spoon, flat-side down, gently against the meringue & lift up.

When the meringue is golden, remove pie from oven to a cooling rack. Cool completely before cutting.

Store pie, well-sealed, in the refrigerator for up to 2 days. You can cover it with plastic wrap or place it in a tupperware. A ziplock bag is possible is you're making an 8" pie.

NOTE:

For an 8" pie crust - use 15 graham cracker squares, 2 Tblsp white sugar, and 1/4 cup melted butter for the crust. The lemon filling & meringue recipes stay the same. An 8" pie will be much taller than a 9".

Parmesan Roasted Potatoes

This side-dish was super easy & extra delicious! I will definitely be making this again & again & again...

We paired this with chicken sausages, but you could absolutely use this side dish with almost anything! I had it the next day with some broccoli & it was delish.

Enjoy!

Parmesan Roasted Potatoes
Hands-on time: 10 mins - Total time: 1 hour
Makes 4 servings

1 1/2 pounds red potatoes, cut into 1" chunks
3 Tblsp olive oil
1 1/2 tsp kosher salt
1/4 tsp black pepper
1 cup (4 oz) grated Parmesan cheese
1/2 tsp dried thyme (or 8 fresh sprigs)

Preheat oven to 400*F.

In a medium bowl, combine all ingredients. Transfer to a lightly greased (or foil-lined & lightly greased) 9x13" baking dish.

Roast, stirring once, until golden brown & crisp - about 50 minutes.

Can be served hot or at room temperature.

King Ranch Chicken Casserole

**This recipe is adapted from a recipe from my friend Nancy. I will leave you her recipe too, and you can decide how you would like to make it. I ended up just using canned diced tomatoes because her recipe called for salsa and chopped tomatoes. I was just too lazy to chop a tomato. :) Then, I wanted to cut back on some of the calories and see what it would taste like without the sour cream. My family thought it was good. I always liked this recipe growing up. My mom would make one that was very similar, but I never had the recipe. Thanks Nancy for having one!**

King Ranch Chicken Casserole

2 cups cubed or shredded chicken

1 can cream of chicken soup

1 10oz can diced tomatoes with green chiles

1/4 cup milk

1 cup grated cheddar cheese

Tortilla Chips or Dorito chips

**Adding some chopped onion and bell pepper to the soup mix could be an option too, I just didn't have any.

In a small bowl, add the soup, tomatoes and milk.

In an 8x8 baking dish, place about 1 1/2 cups of very lightly crushed tortilla chips (They should still be decent sized pieces, just not as large as right out of the bag)

Then layer 1 cup of chicken over the chips. Pour 1/2 of the soup mixture over the chicken. Layer again 1 1/2 cups lightly crushed tortilla chips, chicken and soup mixture.

Bake at 400 for about 30 minutes. Remove from oven and sprinkle the 1 cup of cheese and about 1/2 cup of crushed tortilla chips over top. Place back in oven for about 10 minutes.

Enjoy!

Nancy's Recipe

1 can cream of mushroom

3/4 cup pace picante salsa

3/4 cup sour cream

1TB chili powder

2 medium tomatoes chopped

3 cups cooked and cubed chicken

12 corn tortillas cut into 1 inch pieces

1 cup shredded cheddar cheese

Mix soup, salsa, sour cream, chili powder, tomatoes, and chicken.

In a shallow 2 qt casserole dish, layer half the tortilla pieces, then top with 1/2 the chicken mixture. Repeat layers. Sprinkle with cheese.

Bake at 350 degrees for 40 minutes.

Saucy Italian Burgers

I saw this recipe on the Rachel Ray show the other day. I literally said "YUM!" while she was making it!

I printed hers out, made some adjustments for me, and served my family that night with my fingers crossed...

... They literally groaned with yummmm's!

This recipe was super-duper easy, took less than 20 minutes, and thoroughly yummified my whole family. It will be a regular on our meal plan from now on.

I used my favorite recipe for meatballs for the burger portion of this dish. If you have a favorite meatballs recipe, by all means use it.

Italian Burgers

1 pound ground meat - I use ground turkey but you can use ground beef, if you prefer
1/3 cup Italian spiced bread crumbs
1/4 cup grated Parmesan cheese
1/4 cup milk
1 egg
1 garlic clove minced OR 1 tsp prepared minced garlic
1/8-1/4 cup chopped fresh parsley (or 1 tsp dried parsley)
1/2 tsp salt
1/4 tsp pepper
3 cups spaghetti sauce
1 16oz ball of fresh mozzarella
6 ciabatta rolls, halved
Fresh arugula, if desired

Preheat your broiler to LOW or preheat your oven to 450*F. Also preheat a pan to cook your burgers - I used my stove-top grill.

Mix by hand ground meat, bread crumbs, Parmesan, milk, egg, garlic, parsley, salt & pepper in a large bowl.

Use your hand to separate the mixture into 2 equal-ish halves. Then use your hand again to separate each half into 3 piece-of-pie-shaped wedges. You should end up with 6 fairly equal portions.

Shape each portion into a burger patty, slightly indenting the very center. Place on a preheated grill (or in a skillet) and cook. Mine took about 7 minutes on each side.

While the burgers are cooking, heat your favorite spaghetti sauce in a large skillet (not a saucepan!).

On a baking sheet, lay out your ciabatta rolls, halved. Drizzle lightly with olive oil. You can sprinkle them with garlic salt & Parmesan cheese, if desired. Place in the oven & bake until lightly toasted along the edges. Don't overcook!!

Remove ciabatta rolls from oven. Set the tops aside. Leave the bottoms on the baking pan, next to the skillet with the spaghetti sauce in it.

When the burgers are done, move them directly from the grill/pan to the spaghetti sauce in the skillet. Turn them over & over a few times in the spaghetti sauce, until well-coated. Place one sauced burger patty on each ciabatta roll bottom.

Slice the mozzarella ball & place slices on top of the sauced burger patties.

Return them to the oven until the cheese has melted.

Top with arugula, if desired.

Top with the ciabatta roll tops and serve!

These were perfect with a salad. Enjoy!!