Rueben Deli Sandwiches

I got inspired by the Taste of Home website when I was looking for a easy main dishes to feed my family for St. Patricks day.  It was a toss up between a Reuben Soup or a Reuben Sandwich.  With March madness of all sorts whirling around on our calendar I opted for the quickest and easiest meal plan.  We served it with oven roasted garlic rubbed cabbage and a lime/pear green jell-o.  It really hit the spot.

Knowing that my children love a good Rueben like their daddy I may just have to try the original recipe that has more of a kick to it and is made more like a chicken salad but with corn beef.   

Read more: http://www.tasteofhome.com/recipes/reuben-deli-sandwiches/print#ixzz3UksJfB7q

Reuben Deli Sandwiches Recipe

The classic Reuben sandwich. The filling is easy to prepare and keeps well in the fridge. Add a salad and dessert, and you have a delicious meal

TOTAL TIME: Prep/Total Time: 30 min.

Ingredients

Wishbone Thousand Island Dressing

1 can (14 ounces) sauerkraut, rinsed and well drained

3/4-1 pound sliced deli corned beef

        Swiss cheese Deli Slices

Slices rye bread

Butter, softened

Directions

Spread Thousand Island dressing on bread like you would a mayo.  Top one slice with cheese, sauerkraut, corn beef another small piece of cheese (I like to put a small slice of cheese on both sides of meet when I made grilled sandwiches to make them hold the bread and toppings together.) top with remaining bread. Lightly butter the outsides of bread. Toast sandwiches on a hot griddle for 4-5 minutes on each side or until golden brown. 

Yield: 6-8 servings (depending on how much meat you use per sandwich)

Beef Stroganoff-Crock Pot

Yes, another Beef Stroganoff for the crock pot. We do eat other dishes, honest!

I didn't get a picture of this dish. Most nights lately I feel lucky if I can get dinner on the table by 6 or 6:30. Life with the baby is good and normal as far as babies go. What is not normal in our lives at this point is how little we see of our daddy. (I always love having extra help with the kids while I am cooking...a grown-ups help that is!) Because it takes me so long to prepare and cook dinner with one hand while trying to keep my composure during the chaos with kids running, playing, or hanging out under my feet crying that they are hungry I am grateful to have recipes like this one for the crock pot my sister-in-law Echo gave me. It earned 5 stars at her house. Jack and I really liked it, the boys ate it but didn't love the sauce. It all worked out great because I am off dairy for Daisy right now so I kept the sauce separate to we could add it to our liking. (I had to snitch one bite so I would know how a complete bite would taste. ;-))

This makes a huge roast so I use the shredded leftover beef )because the sauce wasn't mixed in to make my easy beef pot pie-1 for dinner and 1 for freezer. I thought about beef enchiladas too but the cheese took it off the list for now.

Beef Stroganoff

2 lbs Beef chuck roast, trimmed of excess fat and cut into thin slices (about 1/2 inch think and 3 inches long) [I just put the roast in whole and mine was about 3 1/2 lbs)

1 Large onion, chopped (about 2 cups)

1 lb White mushrooms, trimmed and halfed. Quarter if they are large [I used 8 oz package]

Course salt and black pepper

2 Tablespoons cornstarch

1/2 cup reduced-fat sour cream

2 Tablespoons Dijon mustard

Cooked thin Egg noodles

Chopped fresh dill, for garnish, (optional) [I didn't use]

In 5-to-6 quart slow cooker, toss beef, onion, and mushrooms with 1 1/2 teaspoons course salt, and 1/4 teaspoon pepper. Cover and cook on low until meat is tender, about 8 hours on low or 6 hours on high.

In a 2-cup glass measuring cup, whisk cornstarch with 2 Tablespoons water. Ladle 1 cup liquid that has cooked off your beef into a small saucepan, and bring to a boil; cook until thickened, about 1 minute. With slow cooker turned off, stir in cornstarch mixture, then sour cream and mustard. Serve beef over noodles; sprinkle with dill if desired. [I just mixed the sauce all in my small sauce pan so we could serve it separately. It reminds me a little of a hollandaise sauce in its flavor.)

If you prefer you can make this in the OVEN: Preheat oven to 350. Follow steps for the crock pot using a 5-quart oven or heavy pot with a tight-fitting lid instead of slow cooker. Add 2 cups water, and cover. Transfer to oven; cook until beef is tender, about 2 1/2 hours. Proceed with the sauce instructions as listed above.

French Dip Sandwiches (Crock-pot)

This recipe was so easy. I found the recipe on ourbestbites.com. I took out a roast Saturday afternoon and put it in the fridge. It was still frozen solid when I had the idea of putting the roast in at 10-pm Saturday night so we could have lunch but 1-pm Sunday afternoon. Worked like a charm! I think I will try this method again with a frozen roast and just add my vegetables to the crockpot later the next day!

I think if you enjoy a French Dip sandwich now and then you will like this. I will say that my kids were not so excited about the soggy bread deal(so they didn't dip), but they at it well the first night just not as left overs. I was pleasantly surprised with the results and very pleased with the simplicity of the meal all together.

French Dip Sandwiches

1 (2.5-3lb) Beef Roast (I used a chuck roast)

2 Tablespoons olive oil

salt and pepper

2 (1 oz each) packages of dry onion soup mix. (I used 1-onion and 1-onion and mushroom flavored packets)

2 cups water

2 cans beef broth

6-8 Large buns (or more! 6 is a VERY generous serving we got nearly 12 servings total)

Swiss, provolone, or mozzarella cheese, shredded or sliced.

Heat oil in a large pot over medium-high heat and run roast with salt and pepper.

When very hot, carefully place roast in pan and sear on all sides. You're not cooking the meat you're just browning it quickly on all sides to add flavor and seal in the juices.

Place in crockpot and sprinkle with onion soup mixes. Pour water and beef broth over roast.

Cook 8-10 hours on low or cook 4-5 hours on high and another 3-4 hours on low. It's hard to screw this part up; basically, the longer it cooks, the more tender it will be. It is done when you can insert a fork and the meat just falls apart. When meat is ready, remove from crockpot and shred with a fork. (I then placed it in a bowl and added a ladle or two of the Au jus over it while it rested so it could soak up more juices.)

Place meat in crusty rolls. Top with cheese and broil open-faced in the oven or taster oven for a few minutes, until bread is golden and cheese is melted.

Ladle juices into small cups for dipping and enjoy.

Crock-Pot Roast Beef Dinner-The Food Nanny BYUTV

This was a great Sunday night dinner and I love that the crock pot did most of the work. It smelled so delicious while it was cooking and we were not disappointed in the end results either. The roast just fell apart and the flavor was wonderful! We will make this again I am certain of that! No picture--If you've seen a roast with potatoes and carrots haven't you seen them all? :-)

CROCK-POT ROAST BEEF DINNER (thefoodnanny.com --BYUTV Thursdays)

1 (4-pound) beef sirloin roast (I used whatever roast I had in the freezer that was 4-5 lbs.)

Garlic salt

1/3 cup packed brown sugar

3 tablespoons cider vinegar

1 tablespoon soy sauce

1 tablespoon Worcestershire

sauce

1 (10.75-ounce) can condensed

cream of mushroom soup

1 (1-ounce) packet onion soup mix

1 cup beef broth

5 large carrots, peeled and cut

into 1-inch pieces (optional)

6 red potatoes or medium

russets, scrubbed and

quartered (optional)

8 to 12 servings

1. Place the roast in a slow cooker. Sprinkle with the garlic salt.

2. In a medium bowl, mix the brown sugar, vinegar, soy sauce, Worcestershire

sauce, mushroom soup, onion soup mix, and broth; pour over the roast.

3. Add the carrots and/or potatoes to the slow cooker if it is large enough to

hold them.

4. Cook on high heat 5 to 6 hours or on low heat for 10 to 12 hours.

If you choose not to add the carrots or potatoes to the slow cooker, then two

good side dishes are mashed potatoes and Reds & Greens Salad(p. 191).

Variation: Use a pork roast.

Tex-Mex Beef Wraps

This crock-pot keeper came to me via e-mail one of my recipe newsletters. I printed it off and added it to the "to try" pile during the summer, but now that I have a chance to blog it I can't give the source-sorry about that! We enjoy the simplicity of using our crock-pot in many ways-easy meals and easy clean up are the top to reasons. As of late we have tried many different Mexican flavored meats in the crock-pot so I will try to spread them out in the postings. If you are looking for a quick toss it in the pot this one is for you. Takes 10 minutes tops.

Tex-Mex Beef Wraps

1 Tablespoon Chili Powder

2 teaspoons ground cumin

1 teaspoon salt

1/4 teaspoon ground red pepper

1 boneless beef chuck pot roast (2 1/2 to 3 lbs), cut into 4 pieces

1 medium onion, chopped

3 cloves garlic, minced

1 cup salsa, divided (I used my homemade salsa and added nearly 2 cups)

12 (6 or 7-inch) Tortilla corn or flour, warmed

1 cup shredded cheddar of Monterey Jack Cheese

1 cup chopped tomato

1/4 cup chopped cilantro

1 ripe avocado, diced

Blend chili powder, cumin, salt and red pepper. Rub meat all over with spice mixture. Place onion and garlic in bottom of 4 1/2 quart crock-pot; top with meat. Spoon 1/2 cup (1 cup homemade) salsa over meat. Cover and cook on low 8 to 9 hours or on High 3 1/2 to 4 1/2 hours.

Remove meat from crock-pot; place on plate and use to forks to shred meat. Skim off and discard fat from cooking liquid; return meat to juices and mix well. Adjust seasonings. Place meat on warm tortillas; top with cheese, tomato, cilantro, and avocado. Roll up and enjoy!

We served with remaining salsa, sour cream, and a Mexican Lime Rice which I hope to post soon.

Tender Pot Roast

I modified a recipe I got for "Flavorful Pot Roast" from Quick Cooking magazine. This pot roast is tender, delicious, and SIMPLE--my favorite part for throwing together a low maintenance meal.

2-3 Boneless Beef Roast (I have used Chuck, Rump, etc and they all turn out great!)

1 envelope Ranch Salad Dressing Mix (dry)

1 envelope Italian Salad Dressing Mix

1 envelope Brown Gravy Mix

1/2 cup Water

Mix the dry salad dressing mixes and the gravy in a small bowl. Then rub on the meat. Add the water.

Add on top:

3 Ribs celery finely chopped

Potatoes of choice (Typically around 3-3.5 lbs or I count out what I think I will need per person)

Carrots (I use 1 - 1.5 lbs of the baby carrots for ease. When I don't have them I peel and cut regular carrots and cut them in about 1-inch thick pieces.)

Cover and cook on low for 7-8 hours or until meat is tender. If desired, thicken juices for a gravy (I seldom do this! It is great without it.) Often times the roast is so tender that if I don't use and electric knife it shreds and ends up looking more like pulled beef, either way it is wonderful.

Flavorful Pot Roast-Crock pot

We had many tasty meals last week that I could blog, but this one was the least time consuming both to prepare and to type up! ;-) We were so impressed with how tender this roast turned out. I don't think that it was because of our fasting that everything tasted wonderful. ;-) We will be adding this to our favorite crock pot collection. I changed the recipe so this is my version of the Flavorful Pot Roast by Arlene Butler from Ogden, UT (got recipe from www.tasteofhome.com)

1 (3 lb-4lb) Boneless Rump Roast (original called for two 2 1/2 lbs each chuck roast)
1 envelope Ranch salad dressing mix
1 envelope Italian salad dressing mix
1 envelope brown gravy mix
1/2 cup water

Place the roast(s) in a 5-qt. slow cooker. In a small bowl, combine the salad dressings and gravy mixes; stir in water. Pour over meat. Cover and cook on low for 7-8 hours or until tender. If desired, thicken cooking juices for gravy. Yields 12-15 servings

I added to this recipe:
3-5 ribs chopped celery
1 large onion
3-3 1/2 lbs Russel potatoes cut in to big chunks
1 -1 1/2 lbs baby carrots whole

I followed the recipe as given then topped the roast with these vegetables. I didn't add any other seasoning, but it wouldn't hurt to add a little salt to the top of your vegetables. We had to add it at the table if we desired, which works out great too.

I hope you get a chance to make this one. It is delicious! I didn't make a gravy out of the juices they were perfect over the meal without turning it into an unhealthy gravy. ENJOY!!

Menu:
Crock-pot Roast w/ vegetables
Rolls
Fresh peaches in orange jello
Dessert: Zucchini Brownies with a scoop of vanilla ice cream