Fiesta Tuna Salad Sliders

Tired of eating the same old thing for lunch every day? Look forward to lunch again with these quick & easy, relatively healthy fiesta-style Tuna Salad Sliders. Chock full of fresh veggies, with a little kick from some fresh jalapeno peppers, they’re the perfect way to add a little ‘ole’ to your day!

Fiesta Tuna Salad Sliders; a close up shot with one slider held up by a hand

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Stuffed French Bread & Swiss Mushroom Stuffed French Bread

The sons love sub night. We have it at least once a month. They’re always putting their heads together to try and come up with new filling ideas and combos. We love hot or cold subs, but sometimes I just want to have an uber hearty, hot sandwich for my meal. This fit the bill perfectly. Literally, this giant twist on your average sub-sandwich is great. A quick & easy, ready-in-under-30-minutes meal, that’s every inch of sandwich perfection. Crisp on the outside, hearty and tender on the inside. I do love a good crunch to my bread. Both versions taste great, but if you get any ideas feel free to play around with your ingredients. Add in some extra veggies, change up the cheese. Heck, change up the meat. I seriously doubt you can go wrong with stuffed french bread.

Mmm, can’t you just picture it? Smell it?? Go ahead, try it and taste the delicious-ness.

Stuffed French Bread

 4 Sons 'R' Us: Stuffed French Bread

recipe adapted from Life In The Lofthouse

1 loaf french bread
1 pound lean ground beef
2 tablespoons finely chopped onion
1/2 cup chopped celery
1 teaspoon minced garlic
1 can cream of mushroom soup
2 tablespoons milk
2 teaspoons Worcestershire sauce
salt and pepper, to taste
1 1/2 cups shredded cheddar cheese
1/2 Tablespoon chopped parsley (optional)

Directions

1. Slice the french bread in half, lengthwise, so you’re left with two equal pieces. Scoop out the bread in the center of each piece, making two bread ‘boats’. Place the extra bread in a large bowl and tear it into very tiny pieces. Trust me, you want them tiny. Place both halves of  bread onto a large baking sheet and set it aside.
2. In a skillet over medium high heat, brown both the beef and the onion until fully cooked. Strain the grease and return to the skillet. Next, add in the celery and garlic. Cook until the celery is tender, about 2-3 minutes. Add in the soup, milk and Worcestershire sauce. Add salt and pepper, to taste. Cook another 5 minutes, or until the meat mix is heated through, stirring occasionally.
3. Add the meat to the bread in the bowl, stirring to combine. Pour mixture into the center of one half of the french bread and spread out evenly. Spread out evenly. Sprinkle the meat mixture with the cheddar cheese. Top with the other half of bread to make it a sandwich.
4. Bake at 350 degrees for 10-15 minutes, or until the cheese is melted. When done cooking, let your bread sit for 5 minutes so everything ‘sets’, before slicing and serving. Then, eat up!

Swiss Mushroom Stuffed French Bread

1 loaf french bread

1 lb lean ground beef
2 tbsp diced onion
1/4-1/2 cup chopped mushrooms
1 tsp minced garlic
1 can cream of mushroom soup
1 tsp beef bouillon
2 tbsp milk
2 tsp Worcestershire
salt and pepper, to taste
2 cups shredded Swiss cheese

Directions

1. Slice the french bread in half, lengthwise, so you’re left with two equal pieces. Scoop out the bread in the center of each piece, making two bread ‘boats’. Place the extra bread in a large bowl and tear it into very tiny pieces. Trust me, you want them tiny. Place both halves of bread onto a large baking sheet and set it aside.
2. In a skillet over medium high heat, brown both the beef and the onion until fully cooked. Strain the grease and return to the skillet. Next, add in the mushrooms and garlic. Cook until the mushrooms are tender, about 2-3 minutes. Add in the soup, bouillon, milk and Worcestershire sauce. Add salt and pepper, to taste. Cook another 5 minutes, or until the meat mix is heated through, stirring occasionally.
3. Add the meat to the bread in the bowl, stirring to combine. Pour mixture into the center of one half of the french bread and spread out evenly. Spread out evenly. Sprinkle the meat mixture with the cheddar cheese. Top with the other half of bread to make it a sandwich.
4. Bake at 350 degrees for 10-15 minutes, or until the cheese is melted. When done cooking, let your bread sit for 5 minutes so everything ‘sets’, before slicing and serving. Then, eat up!

Caprese-Style Italian Sausages

Things have been a little quiet around the dinner table here lately. So when I came across this idea I thought, why don’t you get a little conversation going, you conversation starter, you. They definitely did the trick. Everyone had something to say, and all opinion were unanimous. These were delicious, and a nice change up to our normal way of eating Italian sausages, which was smothered with caramelized onions and peppers.

Caprese salad makes the perfect topping for Italian sausage. The hubs and I prefer a more traditional Caprese salad (‘relish’) with chunks of creamy, melt in your mouth fresh mozzarella, but the sons like their cheese melted on top… so, melted it is! They make a great addition to any cook out or get together, and they’re great for an easy lunch, or even dinner.

Caprese-Style Italian Sausages

 4 Sons 'R' Us: Caprese-Style Italian Sausages

recipe adapted from Lemons For Lulu

5 Italian sausage links
2 roma tomatoes, chopped
1 cup shredded mozzarella cheese
1-2 tsp dried basil
1 teaspoon olive oil
1 teaspoon balsamic vinegar

Directions

1. Let your grill preheat on medium. Before putting the sausages on the grill, use a fork to poke a few holes in each one to allow steam to escape and a quicker cook time. When the grill’s ready, grill the sausages for about 10 minutes per side, or until cooked through.

2. When sausage is done, put them in buns and top with the shredded cheese and basil. Drizzle each sausage with a little oil and a little vinegar.
3. Place the assembled sausages on a baking sheet. Put them in the oven under a broiler until the cheese is nice and melted.
4. Top with tomatoes and serve!

If you’d prefer the more traditional Caprese style, don’t worry, we’ve got you covered. We’ve had it both ways, but the sons prefer their cheese melted. To make a Caprese relish, use 1/4 cup diced fresh mozzarella in place of the shredded. And 2 tbsp coarsely chopped fresh basil instead of the dried. When sausages are ready, sprinkle with the cheese, basil and tomatoes.Drizzle with the balsamic and oil and serve.

Asian Style Chicken Spinach Pasta Salad

This Asian Style Chicken Spinach Pasta Salad, tossed in a sesame oil and soy sauce-based dressing, is a refreshing, Asian-inspired side dish perfect for picnics.  This is great for lunch, a light main meal, or even a supper-time side dish. Serve it for the family, or make it ahead for your next barbecue.

Asian Style Chicken Spinach Pasta Salad

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Tex Mex Grilled Cheese

Although it only requires three ingredients (bread, cheese, and butter), grilled cheese is one of the most popular comfort foods in the world. The Ancient Romans were the first civilization to make a cooked bread and cheese sandwich, but many cultures have invented their own take on this ‘classic’ dish. In France, people enjoy Croque Monsieur (a grilled ham and cheese sandwich) while in Switzerland it is customary to melt the cheese and toast the bread separately before combining them. The American grilled cheese sandwich emerged in the 1920s when inexpensive cheese and affordable sliced bread became available. It is now a staple in cafés, diners, and school cafeterias across the country.

Despite this noteworthy past, and it’s longevity, today, it’s a sad world for the grilled cheese sandwich. Somewhere along the way it has been demoted from a classic comfort food to the dismal realm of the kid’s menu; thus, making it ‘socially’ off limits to the older-than-15-crowd. And when you’re an adult who just wants some melted cheddar between two buttery, toasty slices of bread…that’s a sad, sad thing. Being that I have the four sons, I jsut don’t care. Social norms be damned. If I want a grilled cheese, I’m having grilled cheese. Even if the waitress looks at me funny when I place an order for not 4, but 5, kid meals.

Still, being that April is ‘grilled cheese month’ and all, and I saw that waitresses’ questioning arched eyebrow,  I thought it was time for a revival. An upgrade, if you will, to make it worthy of a place in the world of socially acceptable adult fare. I know I’ve mentioned this in several posts before. I will never be to old for grilled cheese! At it’s most basic, it’s totally awesome. At it’s fanciest adaptation? It’s still freakin’ awesome!!

This is a far cry from your typical grilled cheese sandwich. Kick things up a notch with the salsa and chiles. If you happen to have a babysitter, enjoy it out on your patio with a margarita to make it REALLY good!

4 Sons 'R' Us: Tex Mex Grilled Cheese

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Tex Mex Grilled Cheese

Ingredients

  • 1 lb ground beef
  • 1 packet taco season
  • 1/2 c. salsa
  • 1/4 cup diced canned green chilies (optional)
  • 12 slices bread
  • 1 tbsp butter
  • 1 lb Velveeta

Instructions

  • Brown ground beef in medium sized skillet. Drain fat. Mix in taco seasoning and prepare according to package directions. Add salsa & green chiles.
  • Butter one side of each slice of bread. Cut Velveeta into 6 pieces.
  • In a large skillet place two pieces of bread, buttered side down. Top each piece of bread with one slice of Velveeta. On top of Velveeta spoon 1/6 of hamburger mixture. Place another piece of bread on top of beef with the buttered side up.
  • Cook over medium heat until bread is golden brown. Flip sandwich and repeat on other side. Repeat until all sandwiches have been made.

recipe adapted from Julie’s Eats & Treats

Crockpot Chicken Parmesan Sliders

I can’t stop. I won’t stop. No, I’m not trying to be Miley. I don’t want to get anywhere near Robin Thicke. I would much rather make a yummy slider sandwich than twerk. Seriously, though. I can’t seem to get enough of sliders recently. I don’t know if it’s the whole ‘mini’ thing that’s got me hooked, or just a refreshing change.  I’m guessing a bit of both. In either case, I’ve pinned every new slider recipe I have found, and am on a mission to try them all. One recipe at a time of course, like the easiest cheeseburger sliders ever and our chicken and waffle sliders. This is the latest, and it lived up to it’s name. These petite, slightly varied versions, have all the tried and true flavors of Chicken Parmesan, but without all the work. These healthy sandwiches are perfect for a party, a dinner, or even for a lazy weekend lunch. They are sure to score a spot on your list of family favorite recipes.

Crockpot Chicken Parmesan Sliders

4 Sons 'R' Us: Crockpot Chicken Parmesan Sliders

recipe adapted from Plain Chicken

3 large boneless, skinless chicken breasts (can use frozen)
1 jar(28oz) spaghetti sauce
1 tbsp minced garlic
1/4 tsp onion powder
salt & pepper, to taste
1 cup shredded mozzarella cheese
slider buns

Directions

1. Place chicken breast in the bottom of a crock pot. Top with spaghetti sauce, minced garlic, and onion powder. Cook on LOW for 6-8 hours, or HIGH for 4. Shred chicken and stir until evenly combined with the sauce. 2. Preheat broiler. Toast buns. Top toasted buns with chicken and a sprinkle of shredded mozzarella cheese. Place chicken sandwiches under broiler to melt cheese.