Mom’s Italian Beef Sandwiches
Over the holidays I went home to visit my Mom and she had cooked up some wonderful Italian beef sandwiches that we used to have all the time when I was growing up. So when I was in Whole Foods this morning and saw that they are now carrying grass-fed beef I immediately called my Mom for that recipe. I knew it was a crock pot recipe but had no idea how easy it would be to make - just 3 ingredients in a crockpot!
Crockpot Italian Beef
Put the following ingredients into a crockpot and cook on high for approximately 6 hours (or until the beef shreds easily with forks):
-approximately 2 lbs of a shoulder roast (trim a little of the fat from the sides)
-1/2 cup juice from a jar of pepperoncinis (I used Hungarian medium hot peppers instead)
-1 package of dried Italian salad dressing seasoning (I used about 2 Tbsp. of a dried Italian herb mix)
Shred the roast with forks and serve with sliced pepperoncinis on a bun of your choice.
I’ve been using my crock-pot a little more lately because it’s so nice to have a nice hot meal ready to serve when I get home from work on these colder days this time of year. Do you have a favorite healthy crock pot recipe? If so, we’d love to hear about it. Leave it in the comments or send us an email.
January is National Soup Month!
January is national soup month and there is no better time for it — especially here in the Midwest where we are experiencing a cold streak.
Here at Green-Lemonade.com, we love soup all year round and invite you to warm up with some of these soup recipes we have featured in the past.
- Cabbage and Carrot Soup
- Farmers Market Bread Soup
- Simple Miso & Mochi Soup
- Ginger Peanut Soup
- Tofu, Potato & Mushroom Stew
- Tomato Bisque
- Turkey Noodle Soup
- Mushroom Soup
- Apple Butternut Squash Soup with Coconut Cilantro Chutney
- Simple Butternut Squash Soup
- Corn Chowder
And don’t forget, January 23 is National Soup Swap day!
Turkeyloaf
It’s a winter wonderland here in central Ohio, so meatloaf sounded perfect after shoveling the driveway and a little sledding this afternoon. Meatloaf is never a very pretty dish, so I have no fancy pictures, but don’t let that keep you from trying this one.
This recipe was originally given to me by a friend and it’s become an old favorite that we’ve been making for years. I love this version of meatloaf because it has a great flavor and is a little healthier by incorporating better ingredients like turkey and oatmeal. It does have a somewhat long cooking time but I promise that it’s worth it and it’s super quick to put together.
Turkeyloaf
Preheat the oven to 350.
First, make the tomato sauce by mixing the following in a small bowl:
6 oz. tomato paste
1/2 cup red wine (or water)
1 tsp. dried basil
1 tsp. dried oregano
1 tsp. salt
Add 1/2 cup of the sauce to the following in a big bowl:
1 lb. ground turkey
1 egg
1 cup oatmeal
1/3 shredded mozzarella cheese
1/2 packet of Lipton herb flavored soup seasoning
Mix it all together with your hands and shape it into a loaf. Place it in a baking dish and bake for 45 minutes. Remove from the oven and cover the loaf with the rest of your sauce. Bake for 15 more minutes.
