Grab your grub

Grab your grub

Orange Creamsicle PB&J

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Yield
1 serving
Preparation time
5 minutes
Ingredients
2 tablespoons creamy peanut butter
2 tablespoons orange marmalade
3 tablespoons marshmallow creme
2 slices thick brioche bread (or favorite white bread)
Instructions

This recipe makes one sandwich. Spread peanut butter on inside of one slice of bread and orange marmalade on the other. Using a piping bag with a wide tip, pipe a generous amount of marshmallow creme in the middle and close sandwich. 

Notes

Per serving: 746 calories, 20 grams fat (3.5 grams saturated fat), 0 milligrams cholesterol, 849 milligrams sodium, 121 grams total carbohydrates, 6 grams fiber, 20 grams protein.

Slow Cooker French Dip

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Yield
8 servings
Preparation time
15 minutes
Cooking time
12 hours
Total time
12 hours, 15 minutes
Ingredients
1 3-pound boneless beef chuck roast
1 medium onion (sliced)
1 bay leaf
3 whole peppercorns
1 1⁄2 teaspoons crushed rosemary
1 1⁄2 teaspoons dried thyme
1 teaspoon garlic powder
1⁄2 cup low-sodium soy sauce
1 beef bouillon cube
8 slices Swiss cheese (12 ounces)
2 large French baguettes
Instructions

Place roast in a slow cooker. Top with onion, spices, soy sauce, and bouillon. Add enough water to fully cover roast. Place lid on slow cooker and turn on low for 10 to 12 hours, until meat pulls apart easily. Keep slow cooker on the warm setting to keep broth hot.

Using tongs, take roast out of the slow cooker and shred with a fork, removing fat pieces as you go.

Cut baguettes diagonally into 4 pieces, then cut in half lengthwise. Lay pieces face down on a baking sheet and broil in oven for 2 to 3 minutes, until lightly toasted. Flip baguettes over and top with roast and slices of cheese. Broil for another 2 to 3 minutes or until cheese is melted.

Ladle broth from slow cooker into bowls to serve with sandwiches for dipping. 
 

Notes

Per serving: 625 calories, 22 grams fat (12 grams saturated fat), 191 milligrams cholesterol, 1,142 milligrams sodium, 34 grams total carbohydrates, 1.5 grams fiber, 68 grams protein.

Bleu Cheesesteak Sub

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Yield
4 servings
Preparation time
10 minutes
Cooking time
15 minutes
Total time
25 minutes
Ingredients
1 pound flank steak (fat removed and sliced thin)
2 teaspoons oregano
1⁄2 teaspoon salt
1⁄4 teaspoon pepper
3 tablespoons olive oil (divided)
2 shallots (sliced)
1 red bell pepper (sliced)
8 ounces mushrooms (sliced)
2 cloves garlic (minced)
4 hoagie rolls
4 tablespoons mayonnaise
3 ounces bleu cheese
4 slices provolone cheese (cut in half)
1⁄4 cup banana peppers (optional)
Instructions

Note: To make the flank steak easier to slice, cover and freeze for 30 minutes and slice steak across the grain.

Sprinkle steak slices with oregano, salt, and pepper. Heat an electric skillet (or a large nonstick skillet) to medium-high. Add 1 tablespoon olive oil. Sauté steak about 2 minutes, stirring constantly. Remove steak from skillet and set aside.

Add remaining oil, sliced shallots, and red pepper. Let shallots caramelize and red pepper slices begin to brown, about 5 minutes, stirring every minute or so. Add mushrooms, sautéing another few minutes. Return steak to skillet, add garlic, and sauté until thoroughly heated. 

Push sautéed meat and veggies to one side of the electric skillet. (If using a nonstick skillet on the stove, remove meat and veggies and set aside, then follow the next steps in batches.) Slice hoagie rolls ¾ of the way through. Place hoagie rolls in the electric skillet cut-side up, spreading mayonnaise on the inside of each. Top with meat and veggies, crumbled bleu cheese, and sliced provolone. Place lid on the skillet and heat until cheese is melted, 3 to 5 minutes. Remove cheesesteaks from skillet and top with banana peppers (optional). 

Notes

Per serving: 741 calories, 39 grams fat (14.5 grams saturated fat), 96 milligrams cholesterol, 1,268 milligrams sodium, 50 grams total carbohydrates, 3 grams fiber, 52 grams protein.

California Veggie

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Yield
4 servings
Preparation time
15 minutes
Ingredients
1⁄2 cup sour cream
1 tablespoon dill
1 small cucumber
1 medium carrot
4 radishes
6 mushrooms
1 avocado
1⁄4 cup sliced red onion
8 slices multigrain bread
Instructions

Note: Hummus can be used as a substitute for sour cream.

In a small bowl, mix together sour cream and dill. Thinly slice the cucumber, carrot, radishes, mushrooms, avocado, and red onion.

Lay out 8 slices of bread. Spread sour cream mixture on insides of bread.

Evenly stack veggies on bottom piece of bread and close sandwiches. 

Notes

Per serving: 330 calories, 18 grams fat (6 grams saturated fat), 13 milligrams cholesterol, 256 milligrams sodium, 34 grams total carbohydrates, 8.5 grams fiber, 10.5 grams protein.

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