Pulled Pork Sandwiches

Pulled Pork Sandwiches

From the kitchen of Stephanie

Pork Tenderloin

1 cup of chicken stock/broth

BBQ Sauce

1. Place Tenderloin in crockpot with chicken stock/broth. Cook on High for 6-8 hours

2. Shred Tenderloin and drain the broth that is left in the crockpot

3. Combine Shredded Tenderloin and BBQ sauce (I usually use 1/2 to 3/4 of the bottle and then save some to add to the sandwiches).

**You can also do step three over the stove in a sauce pan if you want to crisp up the ends of the meat a little bit**

**I have also done this with left over tenderloin that has been roasted in the oven...follow all of the same steps, but cook 4-6 hours on LOW instead).**

**This also works with chicken as well**

"Pizza Joes"

"Pizza Joes"....
From The Kitchen of Diana Gartner

1 lb. lean ground beef
1/4 cup chopped green pepper
a sprinkling of onion powder to taste (or chopped up fresh onion if you like onion...we just don't really eat it in our house but i like to season with it a little)
14oz jar pizza sauce (or make your own...I do it both ways)
3oz sliced pepperoni, chopped
1/2 tsp dried basil
1/4 tsp dried oregano
6 hamburger buns
mozzarella cheese

1. In a large nonstick skillet, cook the beef, onion/onion powder and pepper over medium heat until meat is no longer pink. Drain if necessary. Stir in the pizza sauce, pepperoni, and herbs. Bring to a boil. Reduce heat; cover and simmer for 10 minutes or so.
2. Spoon beef mixture onto each bun; sprinkle with cheese; replace bun top.

And I always serve it with a side of homemade fries to complete the effect!

Meat loaf Sloppy Joes

Meat loaf Sloppy Joes
From BiggestLoserClub.com

Budget Supper
Meat loaf Sloppy Joes are a great way to save money and still eat amazing food

Leftovers make for delicious, inexpensive, and easy sandwiches to take to work or school the next day.

Olive oil spray
2/3 cup old-fashioned oats
1/3 cup + 1/4 cup + 1/4 cup canned sloppy joe sauce
2 large egg whites, lightly beaten
1 pound 96% lean ground beef
1/3 cup minced green bell pepper
1/4 cup finely chopped sweet onion
1 clove fresh garlic, minced

Preheat the oven 350°F. Lightly mist a 9" x 5" x 3" nonstick loaf pan (a slightly smaller one is okay) with the olive oil spray.

In a medium mixing bowl, combine the oats, 1/3 cup + 1/4 cup of the sloppy joe sauce, and the egg whites. Let the mixture stand for 3 minutes, or until the oats begin to soften. Add the beef, bell pepper, onion, and garlic. With a fork or clean hands, mix the ingredients until well combined.

Transfer the mixture to the prepared pan and spread so that the top is flat. Spread the remaining 1/4 cup sloppy joe sauce evenly over the top. Bake for 30 minutes, or until the meat is no longer pink in the center. Let sit for 10 minutes. Cut into 8 slices and serve.

Yield: 4 servings

Per Serving: Calories 229.8, Total Fat 5.4 g, Saturated Fat 1.4 g, Cholesterol 61.8 mg, Sodium 343.5 mg, Total Carbs 15.8 g, Dietary Fiber 1 g, Sugars 3.8 g, Protein 27.5 g

Fall is Coming

I love Fall!

Fall has such fun recipes!

I was given a sneak preview of Fall in our recent trip to Tennessee. During one of the rainy days there, we had a most delicious lunch that I had to share with you.

My friend Renee prepared the "Roasted Red Pepper" Soup from Trader Joes...she heated it on the stove and then added some of her own seasonings to fancy it up (garlic, salt, and pepper) Then just after pouring each bowl of soup she topped it with Goat Cheese...genius!

True Confession: I am obsessed with Goat Cheese right now!

Anyway, so she topped each bowl of soup with Goat Cheese....which translated equalled the equivalent of food heaven. I will definitely be doing this A LOT this fall with all different sorts of soups (pumpkin and butternut squash soup comes to mind).

We also had yummy grilled cheese sandwiches (another favorite in our house).

An aside: I have never liked tomatoes, but just recently (about a month ago) I started adding them to things and I've since decided I really like them cooked...not such a fan of them cold (in salads and such), but I do like them warm.

Okay, back to the grilled cheese sandwiches. Renee used Sour Dough (our bread of choice as well for a grilled cheese) and then proceeded to spread pesto (a favorite of mine on pizza and paninis) and filled the sandwiches with munster cheese (another favorite) and thinly sliced tomatoes...who'd have thought! I've had grilled cheese with tomato soup, but never tomatoes in grilled cheese. I LOVED it!

Well, last night we were feeling a little under the weather so we made soup and grilled cheese. I mimicked the grilled cheese, but also added some black forest ham. So fun!

Then tonight, I was in the mood for it again (I mean I had the fresh tomatoes, so why not). Tonight I made it a little differently. I did pesto, munster, tomatoes and sliced mushrooms! Oh my goodness, I loved it...wish I had also added some spinach!

I can't wait for Fall to truly arrive here in Southern California because soups and stews are calling my name, along with A LOT of Fall baking!

If you have any Fall recipes that you'd like to share, I would LOVE to post them and to also try them!

Chicken Salad

Chicken Salad
From BiggestLoser.com

Dijon mustard lovers will like this twist on traditional chicken salad

This deceptively creamy dressing has about 1/3 of the calories and 1/4 of the fat usually found in a similar sized serving.

1 pound trimmed, boneless skinless chicken breasts
3 teaspoons extra virgin olive oil, divided
Salt and pepper, to taste
3 tablespoons fat-free plain yogurt
3 tablespoons Dijon mustard
1/3 cup chopped celery
1/3 cup seedless grapes, cut in half
1/3 cup chopped red apples

Preheat a grill to high heat.

Rub the chicken on all sides with 1 teaspoon of the olive oil. Season with salt and pepper. Grill it for 3-5 minutes per side, or until the chicken is no longer pink inside. Allow the chicken to cool, then cut it into bite-sized cubes.

Meanwhile, in a large glass or plastic mixing bowl, whisk together the remaining 2 teaspoons of olive oil, the yogurt, and mustard. Add the chicken, celery, grapes, and apples. Gently toss the mixture well to combine. Season with salt and pepper. Serve over a bed of lettuce leaves or on sprouted grain or multi-grain bread.

Makes 4 servings; 3 cups.

Per 3/4 cup serving: 173 calories, 27 g protein, 4 g carbohydrates, 5 g fat, 1 g saturated fat, 66 mg cholesterol, trace fiber, 233 mg sodium

Crockpot Chicken and Hawaiian Rolls

Here is a quick easy Meal from my friend Karissa Druse:

frozen chicken, bbq sauce, chopped white onion, pineapple chunks (canned)...none of the juice...on low for 8 hours...shred it and put it on hawaiian rolls or over rice....its yummy!! :)

Wendy's Spicy Chicken Fillet Sandwich

Wendy's Spicy Chicken Fillet Sandwich
By: Todd Wilbur

There once was a time when Wendy's offered this sandwich for a "limited-time-only." Apparently the tasty zing from this breaded chicken sandwich won it many loyal customers and a permanent place on the fast-food chain's menu. Now you can recreate the spicy kick of the original with a secret blend of spices in the chicken's crispy coating. Follow the same stacking order as the original, and you've just made 4 sandwich clones at a fraction of the cost of the real thing.

6-8 cups vegetable oil
1/3 cup Frank's Original Red Hot Pepper Sauce
2/3 cup water
1 cup all-purpose flour
2 1/2 teaspoons salt
4 teaspoons cayenne pepper
1 teaspoon coarse ground black pepper
1 teaspoon onion powder
1/2 teaspoon paprika
1/8 teaspoon garlic powder
4 chicken breast fillets
4 plain hamburger buns
8 teaspoons mayonnaise
4 lettuce leaves
4 tomato slices

1. Gather all ingredients
2. Preheat 6-8 cups of oil in a deep fryer to 350 degrees.
3. Combine the pepper sauce and water in a small bowl.
4. Combine the flour, salt, cayenne pepper, black pepper, onion powder, paprika and garlic powder in another shallow bowl.
5. Pound each of the chicken pieces with a mallet until about 3/8-inch thick. Trim each breast fillet if necessary to help it fit on the bun.
6. Working with one fillet at a time, coat each piece with the flour, then dredge it in the diluted pepper sauce. Coat the chicken once again in the flour mixture and set it aside until the rest of the chicken is breaded.
7. Fry the chicken fillets for 8-12 minutes or until they are light brown and crispy. Remove the chicken to a rack or to paper towels to drain.
8. As chicken is frying, prepare each sandwich by grilling the face of the hamburger buns on a hot skillet over medium heat. Spread about 2 teaspoons of mayonnaise on the face of each of the inverted top buns.
9. Place a tomato slice onto the mayonnaise, then stack a leaf of lettuce on top of the tomato.
10. On each of the bottom buns, stack one piece of chicken. 11. Flip the top half of each sandwich onto the bottom half and serve hot.
(http://www.topsecretrecipes.com)
Makes 4 sandwiches.

Breakfast Made Ahead of Time

One of my sweet friends, who has an awesome Blog called Feed My Monkeys, just posted this awesome recipe for making 18 "egg mc muffins" for the month and the tips on how to freeze them so that either you or your hubby could have breakfast ready in the morning for pretty much every work day of the month. She states that it costs about $10.00 to make all of these sandwiches. I don't know about you, but that is awesome that you can feed your hubby breakfast every work day for so little. Here is the link to Freezer Cooking: Egg Muffin Sandwiches.

I am going to hunt for a little egg frying pan and then attempt this and see how Alex likes it.

If you guys try it or have any other tips like this one for saving time and money for your family, please share.

Chicken Salad

Chicken Salad
From the Kitchen of Kim McManus

I like to use grilled chicken (but you can use your favorite kind of chicken) in bite size chunks
Cherry tomatoes cut in half
Fresh parsley
Hellmann’s Mayo (it does make a difference)
Half-n-half
Lemon juice
Salt to taste
Dash of Black pepper
Garlic powder (optional)

Take about 4 very rounded tablespoons of mayo into a mixing bowl. Add juice from ½ a lemon. Mix together. Then whisk in half-n-half until it is a thick dressing consistency. Add salt to the dressing.
Add your chicken, tomatoes, and fresh chopped parsley to the dressing, add a dash or two of black pepper. And enjoy.

I use the garlic powder if the chicken doesn’t have a lot of flavor.

If I don’t have the fresh parsley then I’ll add fresh spinach leaves instead and it is equally as good. It is very yummy on crackers or fresh croissants.

"Healthified" Turkey-Artichoke Panini

"Healthified" Turkey-Artichoke Panini
By: Eat Better America

50% more fiber • 62% less fat • 71% less sat fat than the original recipe—see the comparison. Gobble away, guilt-free. This healthified panini is ready to lighten your lunch. From eatbetteramerica.
prep time:15 min
start to finish:15 min
makes:2 sandwiches

1/4 cup marinated artichoke hearts (from 6-oz jar), drained
1/4 cup reduced-fat garlic-and-herbs spreadable cheese (from 6.5-oz container)
1/2 cup loosely packed washed fresh baby spinach leaves, chopped
4 slices soft whole wheat bread, 1/2 inch thick (1 1/2 oz each)
1/4 cup roasted red bell peppers (from a jar), drained, sliced
4 oz sliced cooked turkey breast or chicken breast
2 tablespoons reduced-fat shredded Italian cheese blend
Cooking spray or olive oil cooking spray

1. Heat closed contact grill or panini maker for 5 minutes.
2. Place artichoke hearts on paper towels; pat dry. Coarsely chop artichoke hearts.
3. In small bowl, mix artichoke hearts, spreadable cheese and spinach. Spread mixture on 2 bread slices. Top with bell peppers, turkey and shredded cheese. Top with remaining bread slices. Spray both sides of sandwiches with cooking spray.
4. When grill is heated*, place sandwiches on grill. Close grill; cook 3 to 5 minutes or until bread is toasted and cheese is melted.
*To cook in skillet, heat 10-inch nonstick skillet over medium heat. Add sprayed sandwiches; cook 2 to 3 minutes on each side or until toasted and cheese is melted.


Nutritional Information
1 Sandwich: Calories 380 (Calories from Fat 90); Total Fat 10g (Saturated Fat 4 1/2g, Trans Fat 1g); Cholesterol 70mg; Sodium 680mg; Total Carbohydrate 40g (Dietary Fiber 8g, Sugars 11g); Protein 34g % Daily Value*: Vitamin A 25%; Vitamin C 25%; Calcium 25%; Iron 20%

Pulled Pork Roast Sandwiches (crock pot)

Pulled Pork Roast Sandwiches
from: Alicia Rankin

onions
pork roast
ginger ale
favorite bbq sauce


I put one onion cut up on the bottom of the crockpot then put the pork in then top with more onions. Then pour in one cup on ginger ale. I know it sounds weird but it made it taste so good. The recipe said to cook it for 8-10 hours then take it out and shred then put it back in with the bbq sauce for another 4 hours, but I cooked it for 8 shredded it and put it back in for another 1 1/2 hours. It came out so good.

Pulled Pork Roast Sandwiches

Pulled Pork Roast Sandwiches – Chris McNicoll

Pork Roast
Onions
Water
BBQ Sauce
Rolls

Put pork roast, onions and enough water to cover roast in crock pot. Cook on LOW for 8 hours.
Drain pork roast and mix with bbq sauce.
Serve on warm rolls

Loose Meat on a Bun, Restaurant Style (dairy free)

Loose Meat on a Bun, Restaurant Style
SUBMITTED BY: ROBINROCKINGBIRD
allrecipes.com

"This is how they make loose meat sandwiches in the restaurants. They are always moist and savory."

PREP TIME 10 Min
COOK TIME 50 Min
READY IN 1 Hr 15 Min

3 pounds ground beef or sirloin
1/4 cup minced onion
3 tablespoons Worcestershire sauce
4 cups beef broth
1 teaspoon salt
1 teaspoon ground black pepper
2 teaspoons butter
12 hamburger buns, split

DIRECTIONS
Crumble the ground beef into a large skillet over medium-high heat. Cook, stirring to break up lumps, until no longer pink. Drain off the grease and return to the stove. Add the Worcestershire sauce, beef broth, salt, pepper, and butter. Bring to a boil, then set the heat to low and simmer uncovered until the liquid is almost completely gone, about 40 minutes. Remove from the heat, cover, and let rest for 15 minutes before serving on buns.

SHAMROCK SANDWICHES

SHAMROCK SANDWICHES
by: Anna McElligott

1 pkg. (8 oz.) cream cheese, softened
1/4 cup mayonnaise
2 Tbsp. Dijon mustard
1 pkg. (2-1/2 oz.) thinly sliced cooked corned beef, chopped
2 Tbsp. grated red onion
2 tsp. snipped fresh dill or 3/4 tsp. dill weed
1/4 tsp. salt
1 pound thinly sliced seedless rye bread
fresh dill sprigs, optional

In a mixing bowl, beat cream cheese, mayonnaise and mustard.
Add corned beef, onion, dill and salt; mix well.
Using a 2" shamrock cookie cutter, cut out two shamrocks from each slice of bread.
Spread tablespoonfuls of filling over half of the bread; top with remaining bread.
Garnish with dill if desired.
Yield: about 16 sandwiches
(You can substitute horseradish for the mustard and garlic powder for the dill for a different variation of these sandwiches.)

Tangy Roast Beef Sandwiches (crockpot)

Tangy Roast Beef Sandwiches
by: Taste of Home

yields
3 servings.

ingredients
1 boneless beef chuck roast (1 pound)
1 cup water
1/4 cup chopped onion
1/4 cup chopped celery
1 tablespoon butter
1/3 cup ketchup
3 tablespoons lemon juice
1 tablespoon brown sugar
2 teaspoons red wine vinegar
1-1/2 teaspoons Worcestershire sauce
1/8 teaspoon salt
1/8 teaspoon pepper
3 sandwich buns, split

Directions
Place the roast in 1-1/2-qt. slow cooker; add water. Cover and cook on high for 3 hours or until meat is tender. Remove roast; set aside 1/3 cup cooking juices. Shred meat with two forks and return to the slow cooker.

In a small skillet, saute onion and celery in butter. Stir in the ketchup, lemon juice, brown sugar, vinegar, Worcestershire sauce, salt, pepper and reserved cooking juices. Add to slow cooker. Cook on low for 2-3 hours or until heated through and flavors are blended. Serve on buns.

Nutrition Facts: 1 sandwich equals 557 calories, 23 g fat (10 g saturated fat), 109 mg cholesterol, 899 mg sodium, 51 g carbohydrate, 3 g fiber, 38 g protein.