Cheeseburger Wraps

Ingredients

• 1 pound ground beef (I used 93/7 organic grass fed beef)
• 1 tablespoon worcestershire sauce
• 1 tablespoon ketchup
• 1 tablespoon grated parmesan
• 1 teaspoon dried onion flakes
• ⅛ teaspoon pepper
• ⅛ teaspoon salt
• 4 large tortilla wraps
• 2 slices sharp american cheese per wrap OR shredded cheese
• 2 roma tomatoes, sliced
• Additional ketchup (optional)
• Mustard (opti0nal)

Instructions

preheat oven 

1. In a medium to large skillet coated with cooking spray cook the beef on medium till almost cooked through but still a little pink (about 7-10 minutes). Break beef up as it cooks.
2. Add worcestershire, ketchup, grated parmesan, dried onion flakes, salt, and pepper to the beef. Mix together until thoroughly combined. if using shredded cheese, combine with meat now.
3. Continue cooking until beef is cooked all the way through and is no longer pink.
4. Spray baking dish.
5. In the center of the wrap place a slice of cheese and ½ cup of the beef mixture. Add tomato. Then if you are using, add some ketchup and mustard.  put a 2nd slice of cheese on top.
6. Roll the wrap and place seam side down on in the baking dish.  spray the tops.  bake until brown and crunchy on top
7. these can also be made on the grill or in a grill pan.

Hawaiian Sweet Roll Ham Sandwiches

INGREDIENTS

• 1 pkg of 12 Hawaiian Sweet Rolls
• 1 onion, minced or grated
• 1 stick of butter
• 3 Tbsp Dijon mustard
• 2 tsp Worcestershire sauce
• 3 tsp poppy seeds
• 1/2 pound shaved ham
• 8 slices of swiss cheese

DIRECTIONS

• 1
  Melt butter in small skillet and add onions. Combine mustard, worcestershire sauce, and poppy seeds into onions and butter. Simmer for several minutes.
• 2
  Slice rolls as a group length wise and place bottoms in an aluminum foil lined 13“ x 9” pan
• 3
  Spead 3/4 of onion mixture on rolls bottoms, followed by the ham and cheese slices
• 4
  Top with the roll tops. Spread the remaining onion mixture over the top. Cover with aluminum foil and refrigerate till ready to bake
• 5
  Bake covered with foil for 20 minutes on 350 degrees

Antipasto Squares

Ingredients
2 (10 ounce) cans refrigerated crescent dinner rolls
1/4 pound thinly sliced boiled ham
1/4 pound thinly sliced provolone cheese
1/4 pound thinly sliced Swiss cheese
1/4 pound thinly sliced Genoa salami
1/4 pound thinly sliced pepperoni sausage
1 (12 ounce) jar roasted red peppers, drained, cut into thin strips
1 egg
3 tablespoons grated Parmesan cheese
1/2 teaspoon ground black pepper
Directions
Preheat oven to 350 degrees F (175 C).
Unroll one package of crescent roll dough, and cover the bottom of a 9x13 inch pan. Layer the ham, provolone cheese, Swiss cheese, salami, pepperoni, some of the parmesan cheese, and red peppers, on top of the dough.
In a bowl, beat the egg lightly, and stir in the black pepper. Unroll the second package of dough, and place over the top of the peppers. Brush with the egg mixture and sprinkle with the rest of the parmesan cheese. Cover with aluminum foil.
Bake for 25 minutes in the preheated oven. Remove foil, and bake another 10 to 20 minutes, or until dough is fluffy and golden brown. Cut into squares. Serve warm, or at room temperature.

Crock Pot Italian Shredded Beef Sandwiches

Ingredients

• 2 cans beef broth
• 1 teaspoon salt
• 1 teaspoon ground black pepper
• 1 teaspoon dried oregano
• 1 teaspoon dried basil
• 1 teaspoon onion salt
• 1 teaspoon dried parsley
• 1 teaspoon garlic powder
• 1 bay leaf
• 1 (.7 ounce) package dry Italian-style salad dressing mix
• 1 (5 pound) rump roast

Directions

1. Combine broth with salt, ground black pepper, oregano, basil, onion salt, parsley, garlic powder, bay leaf, and salad dressing mix in a saucepan. Stir well, and bring to a boil.
2. Place roast in slow cooker, and pour salad dressing mixture over the meat.
3. Cover, and cook on Low for 10 to 12 hours, or on High for 4 to 5 hours. When done, remove bay leaf, and shred meat with a fork.
4. Serve on thick buns with provolone cheese and banana peppers

Turkey and Cheese Panini

Ingredients

2  tablespoons  fat-free mayonnaise

2  tablespoons  basil pesto

8  (1-ounce) thin slices sourdough bread

8  ounces  sliced cooked turkey breast

2  ounces  thinly sliced provolone cheese

8  (1/8-inch-thick) slices tomato

Cooking spray

Combine mayonnaise and pesto, stirring well. Spread 1 tablespoon mayonnaise mixture on each of 4 bread slices; top each slice with 2 ounces turkey, 1/2 ounce cheese, and 2 tomato slices. Top with remaining bread slices.

Preheat grill pan or large nonstick skillet coated with cooking spray over medium heat. Add sandwiches to pan; top with another heavy skillet. Cook 3 minutes on each side or until golden brown.

Croque Monsieur

Ingredients

4  (1 1/2-ounce) slices French bread

4  teaspoons  honey mustard

6  ounces  reduced-fat deli ham, thinly sliced

4  (1-ounce) slices reduced-fat Swiss cheese

1/2  cup  fat-free milk

3  large egg whites

Cooking spray

Preparation

Cut a slit in each bread slice to form a pocket. Spread 1 teaspoon honey mustard into each bread pocket. Divide ham and cheese evenly among bread pockets.

Combine milk and egg whites in a shallow bowl, stirring with a whisk. Dip sandwiches, 1 at a time, in milk mixture, turning to coat.

Heat a large nonstick skillet coated with cooking spray over medium-high heat. Add 2 sandwiches; cook 3 minutes on each side or until golden brown. Repeat procedure with remaining sandwiches.