Ham and Cheese Paninis (or grilled sandwiches)

Ingredients (makes 6 sandwiches)

  • 12 slices of quality bread
  • 1 lb ham, turkey and/or roast beef, sliced
  • 12 slices cheddar/swiss/provolone cheese
  • 1/4 cup honey mustard
  • 2 TBS mayonaise
  • 1 tsp dried parsley
  • 1 tsp poppyseeds
  • 1 tsp fresh chives, chopped


Preheat your panini press, griddle or George Foreman grill ūüôā .

Mix together mustard, mayonaise, parsley, chives, and poppy seeds. Adjust recipe to taste.

To assemble, spread about a tablespoon of the mustard sauce on top and bottom breads. Lay on roast beef or ham, then one or two slices of cheese. Place the top half on and transfer sandwich to preheated panini press. Cook until the bread is toasted and the meat is warm all the way through.

Serve immediately.

Find the original recipe here 

BBQ Chicken Quesadillas

BBQ Turkey Quesadillas



  • 8 large burrito-size flour tortillas
  • 2 cups Chicken, cooked and shredded (or turkey)
  • 1/2 cup barbecue sauce, store-bought or this¬†homemade¬†version
  • 2 green onions, thinly sliced
  • 1 (3.5 ounce) can green chiles, drained
  • 1 cup shredded cheese
  • Sour cream, salsa, avocados for serving


  1. Preheat a griddle or skillet on the stovetop to medium heat.
  2. In a medium bowl, toss together the turkey, barbecue sauce and green chiles. Spread an equal amount of this mixture on four of the tortillas (or five if you are spreading it thinner and making more quesadillas). Sprinkle the green onions over the top of the mixture and then top with the shredded cheese. Top with a tortilla and place the quesadillas on the griddle or stovetop, cooking for about 2-3 minutes each side until the tortillas are golden brown and crisp and the filling is hot and cheese is melted.

Recipe and Photo Source: Mel’s Kitchen Cafe

Slow Cooker Italian Beef Casserole

Slow Cooker Italian Casserole


  • 1 lb ground beef (turkey works too)
  • 1 tsp onion powder
  • 3 cloves garlic, minced
  • 1 (15 oz) can tomato sauce
  • 1 can italian stewed tomatoes
  • 2 tsp Italian seasoning
  • 10 oz frozen spinach (thawed)
  • 16 oz. cooked pasta
  • 3/4 cup Mozzarella cheese, shredded
  • Shredded Parmesan cheese for sprinkling on top


  1. In a skillet, brown the beef with onion powder and garlic.
  2. Once cooked, drain fat. Place meat mixture in bottom of slow cooker.
  3. Add in tomato sauce, stewed tomatoes, and Italian seasoning.
  4. Cook on low for about 5-6 hours.
  5. About 30 minutes prior to being done, add in the spinach, cooked pasta, and Mozzarella cheese. Allow to finish cooking. Serve warm and top  with Parmesan cheese!

Recipe adapted from this recipe here: http://thecookinchicks.blogspot.com/2013/06/slow-cooker-italian-casserole.html