Oven Toasted Meatball Subs
Meatballs – frozen or fresh
Bread – Italian, French, subs…whatever you like!
Red sauce – Jodi’s homemade or jar
Shredded cheese – your fave!
Heat up sauce and meatballs in a pot on your stove. Heat oven to 275-300. Open bread and put the meatballs and sauce on it and toast it for a few minutes. Take it back out and throw some cheese on and toast again!
Slow Cooker Roast Beef Sliders
Your favorite cut of beef roast
onion soup mix or just season with your fave seasonings
Cook on low in slow cooker all day. No need to brown ahead of time, but DO NOT take the top off of the cooker at any point during the day! When you get home, shred the roast beef. Keep as much of the juice as you can! Place slider buns on a baking tray and open them up. Put the roast beef mixture on the bun and toast it – just enough so the bread is crispy. You can add cheese, but the meat and juice is usually enough flavor. Easy! Roast beef sliders. Handheld supper :O)
BBQ Chicken Bubble Up Pizza
2 cans (12 oz) Grands Jr. flaky biscuits
1 1/4 cup BBQ sauce
2 cups chopped, cooked chicken
1/3 cup chopped bacon
1 cup shredded cheddar cheese
1 cup shredded mozzarella cheese
green onions to taste
Preheat oven to 350. Cut biscuits into quarters and place in medium bowl. Toss biscuits with BBQ sauce. Add chicken, bacon and half of the cheese. Toss until well blended. Spray a 9×13 pan with cooking spray. Pour biscuit mixture into pan and top with remaining cheese and green onions. Bake for 25-30 minutes, or until biscuits are done.
This recipe is from Plain Chicken.
1 lb ground beef
1 envelope taco seasoning mix
2 (8 oz) cans crescent rolls
1 (16 oz) can refried beans
2-3 cups shredded cheddar cheese or Mexican blend
1/2 cup chopped tomatoes
1/4 cup sliced black olives
4 green onions, chopped
your fave taco toppings…jalapenos, chopped lettuce, dollop of sour cream on pieces of pizza
Heat oven to 375 degrees. Brown ground beef and drain. Add taco seasoning to the ground beef according to the package directions. Unroll crescent rolls into rectangles. Place on ungreased 11 1/2 inch x 16 1/2 inch jelly roll pan or cookie sheet. Press dough over the bottom and 1/2 inch up sides to form crust. Bake at 375 in oven for 11 to 13 minutes or just until golden brown. Microwave beans in a microwave safe bowl for 1 minute. Carefully spread beans over warm crust creating a thin layer. Top with cooked beef mixture, sprinkle with cheese followed by tomatoes, black olives and green onions (or whatever your toppings are!). Return to oven for 3-6 more minutes until cheese is melted. Serve immediately.
This recipe is from Real Mom Kitchen.
4 ounces of butter
1/2 cup Frank’s red hot sauce, plus another 1/4 cup set aside
3 to 4 pounds of chicken wings or drumsticks, browned
Brown your chicken pieces. Melt butter and mix with 1/2 cup of the hot sauce. Place wings in slow cooker and pour butter mixture over the chicken and make sure the pieces are evenly coated. Add the extra 1/4 cup of hot sauce directly on to the chicken pieces. Cook on high for 2 hours or low for 4 hours.
To brown wings you could broil to crisp them up.
Prep your wings ahead of time and let them marinate in the fridge overnight before cooking
4-6 chicken breasts, cooked and chopped
1 can cream of mushroom soup
1 can chicken broth
1 can Ro-Tel tomatoes
1 lb Velveeta cheese, cubed
12 ounce spaghetti, cooked and drained
In a bowl mix together the soup, broth and Ro-tel tomatoes. In a 13×9 greased casserole dish layer as follows: spaghetti, chicken, soup mix, cheese. Bake in preheated oven at 350 degrees until heated through and cheese melts. About 30-45 minutes. As soon as you remove from the oven stir to mix well, adding salt and pepper to taste.
This recipe is from Food.com