Philly Cheese Steak Sandwiches With Roasted Radishes And Carrots

Perfectly grilled steak with caramelized yellow onions on a crisp hoagie roll with three kinds of melted cheese. Served along side tender chunks of carrots and sweet radishes that contain a splash of lemon juice. This is sure to become a meal time regular for my family and yours.





Sandwich Ingredients:
1. 3 Tablespoon Olive Oil
2. 2 Large Yellow Onions, Sliced Very Thin
3. Salt and Pepper
4. 1/2 Pound Lean Beef Sirloin (Ask Butcher to Slice Thin)
5. 4 Slices Each Of Muenster, Swiss And American Cheese/ Halved. Deli
6. 4 Soft Bread, Yet Crisp Crust Hoagie Rolls, Split Lengthwise

Directions:
1. Heat a medium saucepan over medium heat.
2. Add 1 tablespoons olive oil, add onions season with salt and pepper. Cook Onions, stirring occasionally, 10 minutes or until onions are soft and caramel in color.
3. Heat a grill pan over medium high heat, brush with olive oil.
4. Drizzle olive oil lightly over both sides of steaks and coat generously with salt and freshly ground pepper.
5. Grill each side 3-4 minutes, depending on thickness of steak. Remove and rest for 10/15 minutes.
6. Assemble sandwich by placing cheese on the bottom, then steak and last onions. Heat In Microwave for 1 minute, if needed.

Radishes And Carrot Ingredients:
1. 12 Medium Radishes Halved, 12 Baby Carrots, 1 Tablespoon Olive Oil, Salt and Pepper, 2 lemons
2. 1 Tablespoon Thyme

Directions:
1. Preheat Oven To 450 Degrees F.
2. Place the radishes and carrots on a baking sheet and toss with olive oil, thyme, salt and pepper.
3. Roast until tender yet firm, about 20 minutes. Squeeze with lemon after done. Serve.

ENJOY!!!

Steamed Asparagus With Lemon

Never have a problem getting your children to eat green vegetables, they will love this. In fact, they won't ever think of veggies the same. Perfect as a side for dinner or a an appetizer.

Ingredients:
1. Asparagus Trimmed
2. 1/2 Lemon
3. Salt And Pepper To Taste

Directions:
1. In a steamer, steam asparagus for approximately 20 minutes or you may use two metal pots. Filling one with 1 inch of water and 2 tablespoons salt. Place second pot into first one and asparagus into pot that does not contain water. Place lid on the top pot. Steam also for 20 minutes, checking often.
2. After 20 minutes remove asparagus, juice one lemon over and add salt and pepper. Toss to mix evenly. Serve hot.


ENJOY!!!

Crock Pot Cube Steak, Gravy And Egg Noodles

The most tender cube steak with a creamy gravy served over wheat egg noodles is perfect for a busy mom that needs a fast but healthy meal. There is no knife required in eating this meal and I promise the kids will love it.

Cube Steak Ingredients:
1. 1 Pound - 4 Cube Steaks
2. 2 Cans Cream Of Mushroom Soup
3. 2 Cans Beef Broth
4. 2 Tablespoons Beef Soup Base
5. 1 Teaspoon Minced Garlic
6. Salt and Pepper To Taste
7. 1 Stick Butter

Directions:
1. Add all ingredients to a crock pot a low heat
2. Cook for 4-5 hours or until meat comes out tender and falling apart
3. To thicken gravy, add 1-2 teaspoons of flour to a cup of gravy/soup mixture into a separate cup and stir until thoroughly mixed, then add to crock pot. Cook for an additional 10 minutes to thicken
4. Serve meat and gravy over egg noodles, white or wheat or baked potato 


ENJOY!!!

Mongolian Beef With Steamed Rice

Never go to a Chinese Restaurant again. Perfect Mongolian Beef with Steamed Rice that is delicious and healthy. Sauce that is thick and creamy, beef that is tender and rice that is fluffy. Every bite... perfect!

Ingredients:
1 Pound Flank Steak, Thinly Sliced
1/4 Cup Cornstarch
3 Teaspoons Canola Oil
1/2 Teaspoon Grated Ginger
1 Tablespoon Minced Garlic
1/2 Cup Beef Stock
1/4 Cup Low Sodium Soy Sauce
1/2 Cup Brown Sugar
1/2 Teaspoon Red Pepper Flakes



Directions:
1. For the steak slices make sure they are dry by patting them with paper towels. Slice them very thin, add cornstarch to the beef. Place into a strainer a shake off excess. Place to the side.
2. For the sauce, heat half the oil in a large wok or large pan at medium high heat and add garlic and ginger, immediately add soy sauce, beef stock, brown sugar and red pepper flakes. Cook the sauces for about 2 minutes and then transfer to a bowl.
3. Place the meat in the same pan and cook, stirring until brown. Pour the sauce back over meat once the meat has been cooked to desired temperature. (2-5 minutes)
4. As you cook the meat and sauce longer on a lower temperature it will begin, remove once it reaches exact consistency.

*Serve over rice or noodles with steamed veggies if prefer.


ENJOY!!!

Herb Crusted Chicken Leg With Parmesan Risotto And Steamed Asparagus With Lemon

Perfectly most chicken with a crispy outer crust that is baked in the oven so it is a healthy version of fried chicken. Then add creamy risotto that has just a hint of salty, parmesan cheese and finished off with the tangy freshness of the asparagus. Promise this will become a quick favorite in your home.

Chicken Ingredients:
1. 1-2 Pounds Chicken Legs, Skin Removed and Rinsed
2. Pepper
3. Italian Bread Crumbs
4. 2 1/2 Teaspoons Seasoning Salt
5. 1/4 Cup Light Mayo
6. 1/2 Teaspoon Red Pepper Flakes

Directions:
1. Remove skin from chicken and rinse well
2. Preheat oven to 400 degrees F
3. Place bread crumbs, seasoning salt and red pepper flakes in a large Ziploc bag, set aside for later.
4. Rub each chicken leg generously with light mayo
5. Place each piece of chicken in Ziploc bag individually and shake until evenly coated
6. Place on baking sheet with plenty of room and bake for 45 minutes, turning half way through cooking process.

Risotto Ingredients:
1. 1 Package Risotto Rice
2. 3 Tablespoons Butter
3. 2 1/2 Cups Chicken Stock
4. 1/4 Cup Grated Parmesan Cheese, Fresh Preferred

Directions:
1. Sauté rice over medium high heat in a skillet with 2 tablespoons butter until golden
2. Add chicken stock and bring to a boil, reduce heat slightly and cook until all liquid has reduced
3. Add cheese and butter and stir constantly till thoroughly melted throughout

Serve with Asparagus (See Different Post For Recipe)

ENJOY!!!

Herb Encrusted Chicken Breast With Mashed Potatoes

Ingredients Chicken Breast:
1. 3 Large Chicken Breast, Halved
2. 1 Tablespoon Dried Parsley Flakes
3. 1/3 Cup Mayonnaise
4. 1 Tablespoon Pepper
5. 2 Packets Shake N Bake Seasoning

Directions:
1. Preheat oven to 400 degrees F
2. Slice each chicken breast into two pieces
3. Spray a baking sheet with non stick cooking spray
4. Mix together dried parsley flakes, pepper and original Shake N Bake Seasoning in a bowl
5. Coat each piece of chicken with mayonnaise and then roll in seasoning mix until evenly coated. Place on baking sheet.
6. Bake at 400 degrees F for 30 minutes, flipping chicken half way through until golden brown.
7. Serve with mashed potatoes or with steamed veggies for a healthy alternative.

ENJOY!!! 

Eggs In A Blanket

Perfect for back to school and picky eaters that would rather stay in bed as to eat breakfast. Also perfect way to sneak in wheat toast and eggs, some of the best brain food for your kids' long days of learning, also good for dieters.

Ingredients:
1. 1 Piece Wheat Toast (Use A Small Juice Glass And Place In The Center Of The Bread And Press Down, Moving Back And Forth Till It Removes. Do Not Discard The Small Round Piece It Will Be Used Also.) This is my daughters favorite piece.
2. 1 Large Egg
3. 2 Tablespoons Butter
4. Salt And Pepper To Taste

Directions:
1.  Remove center part of 1 piece of wheat toast, save both parts.
2. Add 2 tablespoons butter to a pan on medium high heat, place both pieces of bread into pan.
3. Crack 1 large egg into the center (hole) of the largest piece of bread
4. Allow to cook until egg begins to set, approximately 2-4 minutes (depends on desired doneness preferred)
5. Flip both large piece of bread and smaller circle, allow to cook an additional 1-2 minutes.
6. Remove, add salt and pepper then serve!

ENJOY!!!