Steak and Mushroom Sandwiches

Sandwiches

Evening guys! This dinner came together super fast! I have made a few versions of this sandwich before, but this time I didn’t use peppers and I used sweet Hawaiian sub rolls. They turned out really great and everyone loved them (with the exception of Becca who picked out all the onions even though they were super caramelized and sweet). Oh, well! Can’t please everyone all of the time 😉

Steak and Mushroom Sandwiches

Ingredients

1 container of Steak- umms (6 slices)
1 onion thinly chopped
2 cloves smashed and minced garlic
1 large container of slices mushrooms
1 package of Sweet Hawaiian Mini Sub Rolls
6 slices provolone cheese
2 tablespoons Worcestershire sauce
2 tablespoons melted butter

Directions

Cook your onions, mushrooms, and garlic together with a bit of salt and pepper, at least 15 minutes.
Add in your Worcestershire sauce. Then add your beef. Mix well.

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Add mixture the bottom halve of these rolls. I left them all together and cut apart at the end. Top with cheese.

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Put on the lid and brush melted butter all over the top. Bake at 350 for about 15 minutes or so. The cheese will be super melty and the bread should be a bit crunchy. Bon Apetit!

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Enchilada Lasagna

Mexican

Happy Monday, friends! I hope everyone had a great weekend and a nice Father’s Day. We went out to brunch, spent the day at the pool, and had this yummy meal that I made. It was very simple. It is basically enchiladas layered up like a lasagna. Give it a try!

Enchilada Lasagna

1 onion chopped
3 cloves chopped garlic
1 can chopped green chilies, drained
1 1/2 pound ground beef
2 table spoons of cumin and Worcestershire Sauce
Cayenne pepper, red pepper flakes, salt, and pepper to taste
About 2 cups of Mixed Mexican Cheese- Queso Fresco, Cheddar, Montery Jack, etc. Shredded
1 large can and 1 small can of enchilada sauce
1 package of medium tortilla shells

Heat your oven to 350.
First cook down your onions and garlic. Add your beef. Start to brown, then add in your green chilies. Add your spices and Worcestershire sauce. Cook for about 8 minutes or until all are incorporated. Add in the small can of enchilada sauce. Take off heat and cool. Take pan coated with Pam and add a bit of enchilada sauce at the bottom. Then layer your tortillas, enchilada sauce, and cheese.  On the last layer, top with tortillas, and cover with the rest of the enchilada sauce left in the can. Then cover the entire thing with cheese. Bake for 30 minutes or so until cheese is melted and bubbly.img_1654img_1655img_1656img_1662

Crockpot Chicken and Potatoes

Chicken, Crockpot /Make Ahead Meals

Happy summer! I hope everyone is having a great weekend! It has been a bit since I have posted. We took a little beach trip last week, so the only thing I made was a bowl of cereal and some scrambled eggs 😉

We came back home to an empty fridge, so I got a few things to make quick and easy dinners this week. I assembled this really easy crock pot this morning. I knew we were going to be spending the day at the pool, so I wanted to have something substantial to come home to.

To my crockpot, I added a sliced onion,  a bag of small golden potatoes, 4 chicken thighs that I seasoned with Mrs. Dash, and a can of chicken soup. I was out of stock, but this turned out to be a great substitute. I cooked it on low for about 6 hours. I served it with some cauliflower and crescent rolls.

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