These are a recent find. Delicious and easy crockpot recipe. Serves 6. Originally found on iowagirleats.com
3 lb roast with visible fat trimmed and cut into large chunks
1 envelope of Zesty Italian dressing mix
8 oz. pepperoncini pepper slices plus a splash of juice (Patrick and I loved the hot peppers, but the boys preferred the mild ones. We bought spicy peppers to throw on top of our sandwiches.)
8 oz. Giardiniera (chicago-style italian sandwich mix). I've never been able to find this so I leave it out.
14.5 oz. beef broth
provolone cheese slices
hoagie buns
Place all ingredients in a crockpot and cook on low for 9 hours or until meat shreds easily with a fork. Shred meat and put back in crock pot for 1 hour on low.
Split buns length-wise. Top with shredded meat, cheese and additional peppers if you want.
Friday, April 21, 2017
Breakfast Sandwiches
These are very easy and can be prepped ahead of time. Great for a special breakfast or to feed a lot of people for a brunch. We made them for our Easter sunrise service, and they were a huge hit.
1 pkg Hawaiian rolls (or other similar rolls)
2 c. shredded cheese.
7-8 eggs, scrambled
6-8 slices of bacon, cooked and diced (could also sub cooked, ground sausage)
2 T. melted butter
Preheat oven to 350.
Cut the rolls through the middle and arrange the bottom halves in a 9x11 pan. Layer cheese, scrambled eggs and diced cooked bacon. Add the top halves of the rolls. (At this point, you can cover and refrigerate overnight if needed).
Before cooking, spread melted butter on the tops of the rolls. Cover with foil. Bake at 350 for 10 min. covered. Then remove cover and bake an additional 2 minutes.
1 pkg Hawaiian rolls (or other similar rolls)
2 c. shredded cheese.
7-8 eggs, scrambled
6-8 slices of bacon, cooked and diced (could also sub cooked, ground sausage)
2 T. melted butter
Preheat oven to 350.
Cut the rolls through the middle and arrange the bottom halves in a 9x11 pan. Layer cheese, scrambled eggs and diced cooked bacon. Add the top halves of the rolls. (At this point, you can cover and refrigerate overnight if needed).
Before cooking, spread melted butter on the tops of the rolls. Cover with foil. Bake at 350 for 10 min. covered. Then remove cover and bake an additional 2 minutes.
Date Energy Balls
Originally found on detoxinista. Perfect bite-sized energy boosters for all of us pregnant/nursing mommas. Vegan and Paleo.
2 c. walnuts or other nuts/seeds
1 c. shredded coconut
2 c. soft, pitted dates
2 T. coconut oil
1/2 tsp. sea salt
1 tsp. vanilla
In food processor, process walnuts and coconut until crumbly. Add in dates, coconut oil, vanilla and sea salt and process until a sticky and uniform batter is formed. Make Tablespoon sized balls, and arrange them on a baking sheet lined with parchment paper. Place in the freezer for at least an hour to set. Store in sealed container in fridge for up to a week or in the freezer for a longer shelf life.
2 c. walnuts or other nuts/seeds
1 c. shredded coconut
2 c. soft, pitted dates
2 T. coconut oil
1/2 tsp. sea salt
1 tsp. vanilla
In food processor, process walnuts and coconut until crumbly. Add in dates, coconut oil, vanilla and sea salt and process until a sticky and uniform batter is formed. Make Tablespoon sized balls, and arrange them on a baking sheet lined with parchment paper. Place in the freezer for at least an hour to set. Store in sealed container in fridge for up to a week or in the freezer for a longer shelf life.
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