ham sandwishes

 You need to prepare this recipe :

Firt you need between TWO and 12 packages of sweet hawaiian rolls 

And after that you need  1 1/2 lbs of virginia ham 
THen 12 slices swiss cheese
You need also ONE stick of real butter
You need TWO tsps Worcestershire sauce
And finally you need One tsps of  Garlic Powder , also of Onion Powder , and finally of  poppy seeds

Instructions :

First step to prepare this easy and delecious recipe is to use 2 pans 9 x 13 .  so after you get thos 2 pan you need now to put in the  bottoms of 12 rolls in each pan. and after all that job you need now to put ham ( i prefere TWO shaved slices ) on the rolls. 

Second step : Now in this step you need now to cut the cheese slices into 4 parts then put TWO small pieces on each sandwich.  after all that you need now to place the  dinner roll tops on. 

Step 3 :


Now after all that you need now in this step to use a sauce pan, and combine butter, worcestershire sauce, onion powder, garlic powder then also poppy seeds.  Then you need to wait till all butter is melted then the next step is just to brush this melted mixture over the ham sandwiches.

Step 4 : Finally step , in this finally step you need to cover with foil then let set a side in fridge about ONE h  next of all that you need to preheat oven 375 Degrees F then  bake about 15 mins o. Serve.and enjoye!!!

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Cajun Shrimp & Sausage Pasta

Cajun Shrimp & Sausage Pasta

Ingredients




1/2 - 3/4 lb cooked fettuccine
2 TBS olive oil
1 lb peeled, deveined raw large shrimp
1 TBS plus 2 tsp Essence seasoning (recipe below - I think you can buy this, too.)
1 1/2 smoked turkey sausages, sliced and quartered (I use Butterball)
1/2 cup diced green pepper
1/2 cup diced yellow onion
1 TBS minced garlic
1/2 cup chicken stock
1 tsp dried thyme
1 tsp dried basil
1/2 cup heavy cream
1/2 cup grated Parmesan

Essence Creole Seasoning
2 1/2 tablespoons paprika
2 tablespoons salt
2 tablespoons garlic powder
1 tablespoon black pepper
1 tablespoon onion powder
1 tablespoon cayenne pepper
1 tablespoon dried oregano
1 tablespoon dried thyme

Directions
Heat 1 TBS of olive oil over medium high heat in a large saute pan. Season the shrimp with 2 teaspoons of the Essence. Place the shrimp in the pan and saute until almost done. Remove the shrimp from the pan and set aside.




Place the remaining TBS of olive oil in the saute pan and onions and bell peppers. Saute, stirring occasionally, until the onions are translucent, about 3 minutes. Add the sausage and cook another minute.

Add the garlic to the pan and saute for 30 seconds.

Add the chicken stock to the pan and scrape with a spoon to remove any browned bits that have formed in the bottom of the pan, about 30 seconds.

Add the thyme, 1 TBS of Essence and 1/2 tsp salt and cook for 2 minutes.

Add the heavy cream to the pan and cook an additional 2 minutes.

Return the shrimp to the pan and pasta to the pan. Continue to cook the sauce and pasta, stirring occasionally, for about 3-5 minutes. Remove from the heat and add the basil and Parmesan.

Enjoy!

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HIGH PROTEIN BLUEBERRY COOKIES

HIGH PROTEIN BLUEBERRY COOKIES

Ingredients (Makes 10 cookies)




-4 egg whites
-1/2 cup oatmeal
-1 cup berries
-2 scoops of vanilla protein powder

Directions

-Combine egg whites, protein powder and oatmeal well.
-Stir in blueberries
-Drop spoonfuls of mixture on a baking sheet coating with cooking spray.
-Bake at 425 degrees F. for 10-15 minutes.

Nutritional Facts - Per serving one cookie
Calories 57g
Protein 7g
Carbohydrate 5g

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Low Calorie Crunchy Cauliflower

Low Calorie Crunchy Cauliflower




1/2 Head of Cauliflower Florets
2 Cups Gluten Free Bread Crumbs /Panko Bread crunbs
1 tsp Taco Seasoning ( or your favorite blend )
2 Eggs – Beaten
1 Tsp Mustard
oil spray
1 Tbs Creamed Horseradish
Freshly Ground Sea Salt and Black Pepper
Dip
1/2 Cup Marinara Sauce
1 Tbs Creamed Horseradish

Break cauliflower into florets.
Beat 2 eggs into a bowl and add 1 tsp mustard.



In a bowl with the breadcrumbs, add 1 tsp taco mix and seasoning.
Dip cauliflower into egg and then drop into breadcrumbs and coat.
Place on baking sheet covered in parchment paper and bake at 400F for 15-20 minutes. Turn half way through.
Heat marinara sauce and serve immediately.

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Crockpot Chicken and Gravy

Crockpot Chicken and Gravy

Ingredients:




2lbs boneless, skinless chicken breasts
14 ½ oz can chicken broth
2 packets of chicken gravy mix

Directions:




1. Place chicken breasts in the crockpot. Pour in the chicken broth, cover and cook on high for about 3 – 4 hours or until chicken easily pulls apart.
2. Pour 2 cups of the chicken broth/juices out of the crockpot and into a saucepan. Discard any remaining liquids. Add the two gravy packets into the saucepan and whisk well. Simmer on low until gravy thickens.
3. While the gravy simmers, remove the chicken breasts from the crockpot and shred into larger pieces. That’s it! Serve with the gravy over the chicken. Yum!

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Caramelized-Beef Skewers recipe

what you need :

1 lb.  beef sirloin steak, thinly sliced 1/4 cup  A.1. Original Sauce, divided 1/4 cup  KRAFT Original Barbecue Sauce 1 tsp.  GREY POUPON Dijon Mustard.

make it:

HEAT grill to medium-high heat.  TOSS meat with 2 Tbsp. steak sauce; let stand 10 min. Meanwhile, combine remaining steak sauce, barbecue sauce and mustard.  THREAD meat onto 8 skewers.  GRILL 6 min. or until meat is done, turning after 3 min. and brushing occasionally with barbecue sauce mixture.

source : http://www.kraftrecipes.com/recipes/caramelized-beef-skewers-106566.aspx

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ROASTED BELL PEPPER STUFFED WITH QUINOA

ROASTED BELL PEPPER STUFFED WITH QUINOA
Ingredients:(4 Servings)
4 Bell Peppers
½ Cup Cooked Quinoa
1 tbsp. Olive Oil
½ Red Onion, chopped
1 Cup Mushrooms, sliced
1 Cup Carrots, grated
1 Cup Baby Spinach
1 tbsp. Dried Parsley
½ tsp. Ground Cinnamon
¼ tsp. Ground Cumin
Salt and Pepper, to taste
Directions:
1. Preheat oven to 350 F.



2. Cut the top of the peppers and discard membrane and seeds. Reserved the top for later.
3. In a large skillet, heat oil over medium-high heat. Add onion and mushrooms and cook for 4 to 5 minutes, stirring occasionally.
4. Add carrots, spinach and parsley. Let spinach wilt then stir in cinnamon, cumin and cooked quinoa. Toss gently to combine.
5. Add salt, pepper and cook 1 to 2 minutes more. Set aside to let filling cool until warm.
6. Divide quinoa mixture evenly among the 4 bell peppers. Top each pepper with its reserved top then arranges them upright in a glass-baking dish.
7. Cover snugly with foil and bake for about 1 hour, checking halfway through, until peppers are tender and juicy.
8. Transfer to plate and serve

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Balsamic Chicken with Tomato and Mozzarella Topping

Balsamic Chicken with Tomato and Mozzarella Topping

This looks so light and refreshing!
Ingredients:




Grilled Balsamic Chicken
1 pkg Good Seasons Italian dressing
1/4 c. olive oil
1/2 c. balsamic vinegar
Marinate for at least an hour then grill over medium heat.

Tomato and Mozzarella Topping:
6 large tomatoes, diced
7 sprigs of basil, finely chopped
8 sticks of mozzarella string cheese, cut into rounds
1/4 cup red wine vinegar
1/4 cup balsamic vinegar
¼ cup olive oil
1 tsp. minced garlic
salt and pepper to taste
Mix together and marinade for at least an hour before serving.

Instructions:

?Serve hot chicken over a bed of arugula then top with chilled tomato and mozzarella mix.

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