Italian Beef Sandwiches

 Italian Beef Sandwiches 

1 beef rump roast (3 1/2 to 4 lbs.)

1 (16 oz.) jar Italian Giardiniera Mix

1/2 tsp. dried basil

1 tsp. dried oregano

3 cloves garlic, peeled and minced

1 (10 oz.) can condensed beef broth

Place beef roast in a crockpot with the Giardiniera mix and the beef broth. Sprinkle the roast with the basil, oregano and garlic. Cook on low for 12 hours. Serve on hard rolls.

Greek Chili

Greek Chili

1 lb. ground turkey
1 T. olive oil
1 large onion
1 tsp. garlic powder
1 tsp. dried oregano
1/2 tsp. dried thyme
1/4 tsp. black pepper
1 can (14 oz.) Italian-style stewed tomatoes
1 can (14 oz.) diced tomatoes
1 can (14 oz.) artichoke hearts, drained
1 can (19 oz.) chickpeas, drained and rinsed
1 can (2 oz.) sliced black olives, drained

In a Dutch oven, heat the oil on medium-high.  Brown the turkey in the oil.  Add the onion.  Stir occasionally.  Add the spices.
Cut the artichoke hearts into pieces.  Add the tomatoes, artichoke hearts, chick peas and olives to the Dutch oven.  Stir well.  Continue to cook until heated through.  Serve.

Creole Chicken with Okra

 

Creole Chicken with Okra

Ingredients

• 1 lb. boneless skinless chicken breast

• 4 T. olive oil divided

• 1/2 c. diced onion

• 1/2 c. chopped green bell pepper

• 2 cloves garlic minced

• 1 c. halved grape tomatoes

• 1/2 c. fresh chopped or frozen cut okra

• 1/2 tsp. dried thyme

• 1 T. Louisiana hot sauce

• 1/2 tsp. salt

• 2 c. cooked brown rice

Instructions

1. Cut the chicken into bite-sized pieces. Heat a large nonstick skillet on medium high heat. Add 2 T. olive oil to the skillet. When hot, add the chicken and cook until chicken is almost cook through, stirring frequently. Remove the chicken from the skillet and set aside.

2. Return the skillet to medium-high heat and add 2 T. olive oil. Add the onion and pepper and cook until lightly brown, stirring frequently. Add the garlic and cook for 15 seconds, stirring constantly. Add 1/2 c. water, the tomato halves, okra and thyme. Reduce the heat to medium-low, cover and simmer for 10 minutes or until the okra is just tender. Add the chicken, hot sauce and salt. Cook for 5 minutes to combine the flavors. Serve over the cooked brown rice.