Roast Beef, Cheese and Onion Sandwich
Picadillo in Slow Cooker
Bacon Cheeseburger Pie

Roast Beef, Cheese and Onion Sandwich 

12 oz. cooked roast beef, sliced thin 

4 oz. reduced fat provolone or Swiss cheese 

8 oz. whole wheat French bread (cut into 4 pieces) 

1 large onion, sliced into rings 

2 teas. olive oil 

salt and pepper to taste 

Place a medium skillet over medium-low heat and add the oil and onions to the pan.  Season the onions with salt and pepper and cook until slightly brown, turning occasionally for about 15-17 minutes.  Slice the bread open and place 3 oz. of the cooked roast beef on the bottom piece of each then top the roast beef with onequarter of the cooked onions.  Top the beef and onions with cheese and the remaining slices of bread. Place the sandwich under the broiler for 1-2 minutes to melt the cheese.  Recipe makes 4 servings 

Picadillo in Slow Cooker 

2 ½ lbs. lean (93%) ground beef 

1 cup onions, minced 

1 cup red bell peppers, diced 

1 small tomato, diced 

3 cloves garlic, minced 

8 oz. tomato sauce 

¼ cup alcaparrado (mixture olives, pimientos, capers) 

¼ cup cilantro, minced 

1 ½ teas. ground cumin 

¼ teas. garlic powder 

2 bay leaves 

salt and pepper to taste 

Brown the ground beef in a large skillet over medium-high heat.  Season the meat with salt and pepper and use a wooden spoon to break the meat into small pieces.  When the meat is no longer pink drain the liquid from the pan and add the onions, garlic and bell pepper to the meat.  Cook for an additional 3-4 minutes.  Transfer the meat mixture to the slow cooker and add the tomato, cilantro, tomato sauce, 1 ¼ cups water, alcaparrado, cumin, garlic powder and bay leaves  Cover the slow cooker and cook on high for 3-4 hours or on low for 6-8 hours.  After cooking check to see if more salt and pepper or spices are needed.  Remove and discard the bay leaf.  Serve the picadillo over rice.  Recipe makes 11 servings. 

Note: olives may be substituted for alcaparrado 

Bacon Cheeseburger Pie 

1 lb. extra lean (93%) ground beef 

2/3 cup light shredded cheese, Mexican blend or Italian blend, or cheddar 

4 slices cooked bacon, crumbled 

1 package reduced fat crescent rolls 

2 Tbsp. catsup 

2 Tbsp. mustard 

¼ cup panko crumbs 

Place a skillet over medium-high heat and brown the ground beef.  Drain the cooked beef and set aside.  Preheat oven to 350 degrees F.   Spray an 8-inch pie pan with cooking spray.  Spread out the crescent rolls in the pie pan to form a pie shell.  You will need to do a little trimming so the dough fits.  Make sure the whole dish is covered with the dough.  Bake the dough in the oven for 5 minutes and  remove.  This helps the middle to be cooked all the way through.  Place the cooked ground beef in a mixing bowl and add the catsup, mustard, panko crumbs, 1/3 cup of the cheese and one-half of the crumbled cooked bacon and mix well.  Spoon this mixture into the dough shell.  Top the pie with the remaining cheese and crumbled bacon and return pan to the oven.  Bake for another 8-10 minutes.  Check the oven often to be sure the dough does not burn.  Cut into 6 slices.  Recipe makes 6 servings