Italian Vegetable Soup (Stove top or Crock pot)

Serves 4

• 4 cups of Vegetable broth  (Chicken or beef Broth would work also)
• 2 large tomatoes, chopped and seeded (1 cup)
• 2 medium carrots sliced (1 cup)
• 1 medium stalk celery, sliced (1/2 cup)
• 1 medium onion, chopped (1/2 cup)
• 2 garlic cloves, minced
• 1 tbsp of fresh parsley chopped (1/2tbsp dried)
• 1 1/2 tsp of fresh basil chopped (1/2 teaspoon dried)
• 1/4 tsp salt
• 1 bay leaf, whole
• 1/2 cup uncooked macaroni
• 1- 15 ounce can red or white kidney beans rinsed and drained
• 1/4 cup of fresh green beans, cut
• 2 smalls zucchini, cut into 1-inch slices (2cups)

Directions: In large saucepan, heat vegetable broth, tomatoes, carrots, celery, onion, garlic, parsley, basil, salt,and bay leaf to boiling. Reduce heat, Cover and simmer 15 minutes.

Stir in macaroni, beans, green beans, and zucchini. Heat to boiling, reduce heat. Cover and simmer 10-15 minutes, or until macaroni and vegetables are tender. Remove bay leaf. Serve warm. 

Amount Per Serving

Calories 229.1

Total Fat 1.6 g

Saturated Fat 0.4 g

Polyunsaturated Fat 0.5 g

Monounsaturated Fat 0.3 g

Cholesterol 0.0 mg

Sodium 1,516.6 mg

Potassium 1,064.6 mg

Total Carbohydrate 42.0 g

Dietary Fiber 14.1 g

Sugars 3.1 g

Protein 13.8 g

Memorial Weekend Menu

Breakfast
Saturday- Egg and Sausage Muffins
Sunday- Veggie Omelets and Toast
Monday-  Cereal Bars


Lunch
Saturday- Chicken Salad Sandwiches
Sunday- Brats with Buns and Kabobs
Monday- Cold Cut sandwiches with lettuce and tomato


Dinner
Friday- Steak, Corn on the Cob, Mozzarella and Tomato Salad, Bread
Saturday- Pizza (order out)
Sunday- smothered chicken, Rice, Italian Steamed Broccoli, Bread
Monday- Grilled Patty Melts, Fresh Fruit


Grocery List
Fruit: Watermelon Grapes  Apples Bananas Strawberries
Veggies  Pepper Onions Mushrooms tomatoes corn Broccoli lettuce
Meats:  Brats, Chicken, Steak, Mozzarella Cheese, Sausage, Eggs, Shredded Cheese, cold cuts
Others: Microwave Rice, Bread, Buns, Sour Dough Bread, Milk, 

BBQ Cheeseburger Meatloaf (Slow Cooker, Oven or Grill)

• 2 # Lean Ground Beef
• 1 Package of McCormick Meatloaf Seasoning
• 1/2 c. Milk
• 2 Eggs
• 2 slice of low calorie low carbohydrate bread (diced)
• 1/4c. BBQ Sauce
• 1/2c. Ketchup
• 1/4c.Mustard
• 8 oz Shredded Cheese or 8 slices of cheese(I like Cheddar)
• Real Bacon Crumbles (Optional)
• Shredded lettuce (Optional)
• sliced tomatoes (Optional)
• sliced Onions (Optional)
• Hamburger Pickle Slices (Optional)

Directions: Preheat oven to 350°F or grill to medium heat. 

Mix Beef, Eggs, Milk, Bread, BBQ sauce,  and seasoning packet in  large bowl. Shape into (8) 1/4 pound patties. Place in a greased baking pan or onto grill 

Mix Ketchup and mustard together. Spoon onto Patties. If using grill spoon on before putting cheese on. 

Bake for 45 minutes or until internal temp reaches 160 *F. Top with bacon crumbles and cheese. Put back in oven until cheese is melted. Plate and top with condiments. 

Directions for slow cooker: You can use potatoes (6 red skins washed and quarter 2 tbsp olive oil, seasoning of choice. toss to coat in slow cooker),  or balled up foil for base. 

Mix Beef, Eggs, Milk, Bread, BBQ sauce, Bacon Crumbles, 4 oz Cheese  and seasoning packet in  large bowl. Form into a large ball. Set aside and you need to make your meatloaf rack.

To make the meatloaf easier to remove you need to take two long pieces of foil and fold them into strips, then place them across each other over the potatoes and set the meatloaf on top.

Mix Ketchup and mustard together. Spoon onto top of  meatloaf, top with remaining cheese. 

Cook on low for 7-8 hours or high 4-6 hours. Remove by using your foil handles. Let Rest, Cut serve with condiments. 

Nutritional Facts: Coming soon

Chicken Or Beef Pot Pie

Chicken or Beef Pot Pie
serves 8

• 1 # of boneless skinless chicken tenders (could use shredded rotisserie chicken or left over beef from a Roast)
• 1 tsp of poultry seasoning
• 1/2 tsp salt
• 1/4 tsp of black pepper
• 2 tbsp of margarine
• 1 large onion (diced)
• 3 medium stalks of celery (diced)
• 1 cup of baby carrots (diced)
• 1 cup of Fresh Green Beans (cut into bite size)
• 1 cup of frozen peas (thawed)
• 12 oz chicken or beef low sodium gravy (such as heinz)
• 1/2 C. Fat Free Sour Cream
• 2 tbsp of all purpose white flour
• 2 frozen 9" pie crust

Directions: Preheat oven to 425 *F. Season the chicken with poultry seasoning, salt and pepper.  In a large deep skillet or saucepan over medium heat, melt 1 tablespoon of the margarine. Add the chicken and cook just until slightly pink in the center, about 5 minutes. Remove to a cutting board. When cool, chop into bite size pieces. Melt the remaining 1 tablespoon margarine in the same skillet or saucepan. Add the onion, celery and carrots. Cook until the vegetables are tender, about 5 minutes. Stir in the green beans, peas and chopped chicken. In a medium bowl, mix together the gravy, sour cream and flour. Stir into the chicken mixture in the skillet or saucepan. Scrape the filling into the prepared pie crust.  Carefully fit the top crust over the filling. Cut 3 to 5 slits in the top crust for ventilation.Bake until the filling is bubbly and the crust is golden brown, 25 to 30 minutes. Let sit for 5 minutes before serving.

Nutritional Facts: 395 calories, 39 g Carbohydrates

*You can  use 8 single serve round baking dishes. Instead of putting crust on bottom and top, cut your crust into 8 circles to cover the top of the baking dish and bake according to above directions. 

Beef Stroganoff

Beef Stroganoff 

Serves 4

• 1/2 cup chopped onion
• 1/2 pound boneless beef round steak, cut 3/4-inch thick, all fat removed
• 4 cups uncooked yolkless egg noodles
• 1/2 can fat-free cream of mushroom soup (undiluted)
• 1/2 cup of water
• 1 tablespoon all-purpose (plain) flour
• 1/2 teaspoon paprika
• 1/2 cup fat-free sour cream

Directions: In a nonstick frying pan, sauté the onions over medium heat until they're translucent, about 5 minutes add the beef and continue to cook for another 5 minutes or until the beef is tender and browned throughout. Drain well and set aside.

Fill a large pot 3/4 full with water and bring to a boil. Add the noodles and cook until al dente (tender), 10 to 12 minutes, or according to the package directions. Drain the pasta thoroughly.

In a saucepan, whisk together the soup, water and flour over medium heat. Stir until the sauce thickens, about 5 minutes.

Add the soup mixture and paprika to the beef in the frying pan. Over medium heat, stir the mixture until warmed through. Remove from heat and add the sour cream. Stir until combined.

To serve, divide the pasta among the plates. Top with the beef mixture and serve immediately.

Nutrional Facts: 302 Calories, 38 g Carbohydrates 

Sausage Lasagna

Sausage Lasagna

Serves 12

• 12 uncooked lasagna Noodles
• 1# Italian Sausage (could use turkey sausage or ground beef)
• 1 Medium Onion Chopped
• 1tbsp minced garlic
• 5 C. Chunky Pasta Sauce
• 1 egg
• 15oz Fat Free Ricotta Cheese
• 1/2C. Grated Parmesan Cheese divided
• 4 C.Fresh Chopped Spinach
• 2 C. Shredded Mozzarella Cheese

Directions: Cook Noodles according to package. Meanwhile in a large skillet cook sausage, garlic, and onion until no pink. Stir in pasta sauce bring to a boil, reduce heat and simmer for 10 minutes. In a bowl Combine egg, ricotta cheese, and 1/4 cup of Parmesan cheese. Set aside. Spread 1cup Sauce Mixture into a greased 13 X 9 pan. Layer with 3 Noodles, a fourth of ricotta mixture, a fourth of sauce mixture, 1 cup spinach and 1/2 C. Mozzarella cheese. Repeat 3 times. Top with remaining Parmesan cheese. Bake in a preheated 350 *F oven for 45 minutes or until top is golden brown and sauce is bubbly. Let stand for 10 Minutes

Nutritional Facts: 311 Calories, 36 g Carbohydrates

Chicken Fajitas

Chicken Fajitas

Serves 

• 1# chicken cut into 1/2 inch strips (could use beef)
• 1 fajita seasoning mix
• 1/4 c. water
• 2 tbsp olive oil 
• 1 1/2 bell peppers cut into strips
• 1 medium onion cut into strips
• 2 jalapeño peppers cut into strips (in want mild remove seeds and ribs)
• 2 c. Shredded cheddar cheese

Directions: Blend Fajita seasoning, water and oil in resealable plastic bag. Add meat to marinade. Toss to coat. Let stand 15 minutes. 

Add marinade meat and vegetable to large skillet. Cook over medium high heat 7-8 minutes or until meat is done and vegetables are tender.

Place mat and vegetables in center of warm tortilla, fold over tortilla sides. Serve and Enjoy! 

Nutritional Facts with: Coming soon! 

Salisbury Steak

Salisbury Steak 

Serves 8

• 1 # Ground Beef 
• 1 Can of condensed Cream of Mushroom Soup (divide into 1/4 of can and 3/4 can)
• 1/2 c. Italian Bread Crumbs
• 1 egg lightly beaten
• 1/2 c. Onion (diced)
• 1 tsp of Montreal steak seasoning (you could use what you have)
• 1 tbsp of olive oil 
• 1 tbsp of butter
• Brown Gravy Packet
• 2 c. Water (or 2 c. Beef stock)
• 1 small can of pieces and stems mushrooms (or you can Sauté  your own)

Directions: In a large bowl, combine beef, 1/4 can mushroom soup, bread crumbs, egg, onions, and steak seasoning. Mix thoroughly and shape into 4 oval patties.

Heat oil and 1 tablespoon butter in large skillet over medium-high heat. Brown patties on both sides and transfer to a plate

In the same pan sauté mushrooms, add water or beef stock and whisk in gravy mix until smooth. Stir in remaining mushroom soup.

Return patties to skillet and spoon gravy over top. Cover pan and simmer for 20 to 25 minutes.

Nutritional Facts with out cheese: 229 Calories, 10 g Carbs

Slow Cooker Beef Roast or Pork Roast

Slow Cooker Beef Roast

Serves 8

• 1 large onion, chopped
• 1 large rib of celery, chopped
• 4 red potatoes, quartered
• 2 large carrots, peeled and chopped
• 1 (1 1/2-pound) chuck roast or pork roast
• Salt and ground black pepper
• 3 tablespoons all-purpose flour
• 1 (15-ounce) can tomato sauce
• 2/3 cup brown sugar
• 2 teaspoons chili powder
• 1 teaspoon ground cumin
• 1 teaspoon mustard powder
• 1 teaspoon garlic powder

Directions: Arrange onion, potatoes, carrots, and celery, in bottom of slow. Season beef all over with salt and black pepper and rub flour all over beef. Place roast on top of vegetables in slow cooker. Whisk together tomato sauce, brown sugar, chili powder, cumin, mustard powder, and garlic powder. Pour mixture over beef. Cover and cook on LOW for 12 hours or on HIGH for 8 hours.

Nutritional Facts : 449 Calories, 7 g Carbs

Nutritional Facts for roast only : 252 Calories, 0 g Carbs

Nutritional Facts for  vegetables only: 197 Calories, 7 g Carbs

Spicy Ranch Turkey Burgers

Spicy Ranch Turkey Burgers

Serves 4

• 1 lb turkey burger (could use beef)
• 1 package of hidden valley spicy ranch salad dressing & seasoning mix
• 2 cups of  rice crispy (crushed fine, or use your food processor)
• 1 egg lightly beaten
• 4 whole wheat buns
• lettuce and tomato

Directions: Preheat grill. In a bowl combine rice crispy and ranch packet. Mix. add in burger and egg. Mix well. Shape into 4 patties. Cook burger on grill about 7-8 minutes per side only turning once. Remember if you are uncertain if your burger is done temp at 165 *F for poultry. Place on bun with lettuce and tomato. Serve and Enjoy.

Nutritional Facts: 470 Calories,  41 g Carbohydrate

without bun: 330 Calories,  15 g Carbohydrate

Nacho's Or Taco Salad

Nacho's Or Taco Salad

Serves 4 

• 1/2 # Lean Ground Beef (93/7 or can use ground turkey)
• 1/2 pouch of Taco Seasoning Mix
• 1/2 c. Water
• 4 oz Velveeta Spice Buffalo or Mexican (cubed)
• 1 Cup. Medium Salsa
• 144 Bite Size white corn tortilla Chips (13 oz bag has 6.5 servings for this recipe)
• 1/2 bag of shredded lettuce
• 1 large Tomato Diced Largely 
• 1 small can of black olives
• 1 small onion diced
• 4 jalapeños diced 
• 
  

*I make 1# Ground beef with whole pouch of taco mix and then divide it. Make taco's for left overs.

Directions:  In large skillet brown beef until no pink. Drain of grease. Add in 1/2 c. Water and Taco Seasoning.  Bring to a boil then remove from heat for 5 minutes. In a bowl combine Salsa and Velveeta cheese, place in microwave for 3 1/2 minutes stirring every 30 seconds until cheese is melted.


If Make Nacho's- Layer 36 Chips, Meat, Salsa Mixture, lettuce, tomato, black olives, onion and jalapeños. Serve and enjoy 


If Making Taco Salad- Largely Crush 36 chips and mix, meat, salsa mixture,  lettuce, tomato, black olives, onion and jalapeños.Divide into 4 bowls. Serve and enjoy 

Nutritional Facts: 415 Calories,  48 g Carbohydrate

Baked Rigatoni

Baked Rigatoni

Serves 8 (1 cup servings)

• 4 c. tomato sauce
• 1 lb. ground round (use 90% lean)
• 4 c. cooked rigatoni (about 2-1/2 c. uncooked pasta)
• 1-1/2 c. (6 oz.) shredded part-skim mozzarella cheese, divided
• 1/4 c. grated fresh Parmesan cheese
• cooking spray
• Preheat oven to 350ºF.

Directions: Cook beef in a large non-stick skillet over medium-high heat until browned; stir to crumble. Drain well. Combine beef, rigatoni, tomato sauce, and 1 c. mozzarella in an 11x7-inch baking dish coated with cooking spray. Top with 1/2 c. mozzarella and Parmesan. Bake at 350ºF for 20 minutes to until thoroughly heated.

Nutritional Facts: 305 Calories, 31 g Carbohydrate

Smothered Meatloaf

Smothered Meatloaf

Serves 8

• 1 # Lean Ground Beef
• 1 # Ground Pork (mild pork sausage)
• 1 Package of McCormick Meatloaf Seasoning
• 4 c. Mashed Potatoes (see side dishes to make or use Ore Ida steam and mash -follow directions)
• 1 Jar Heinz Home Style Gravy (or homemade)
• 1 (12 oz) bag of Birds Eye steam Fresh Sweet Peas
• 1/2 c. Milk
• 2 Eggs
• 2 slice of low calorie low carbohydrate bread (diced)
• ketchup (optional)

Directions: Preheat oven to 350°F. Mix Beef, Pork, Eggs, Milk, Bread and seasoning packet in  large bowl. Shape into (8) 1/4 pound patties. Place in a greased baking pan. Bake for 45 minutes or until internal temp reaches 160 *F. Cook and mash potatoes, heat peas and gravy. Mix peas in with Gravy. Plate mashed potatoes first, place meat loaf patty on top of potatoes, then pour gravy over top. Serve and Enjoy!

Nutritional Facts: 517 Calories, 35 g Carbs

Spicy Italian Vegetable Hoagies

Spicy Italian Vegetable Hoagies
serves 4

• 1/4 cup thinly sliced red onion, separated into rings
• 1 medium tomato sliced
• 1 green pepper cut into strips
• 1 can of sliced black olives
• 8 tbsp Fat Free Italian Dressing
• 1 16- to 20-inch-long baguette, preferably whole-grain
• 2 ounces provolone cheese,  halved slices
• 2 cups shredded romaine lettuce
• 1/4 cup sliced pepperoncini or banana rings, (optional)
• 6 oz of deli sliced pepperoni
• 6 oz of deli sliced hard salami 

Directions:  Place onion rings in a small bowl and add cold water to cover. Set aside while you prepare the remaining ingredients. Cut baguette into 4 equal lengths. Split each piece horizontally and pull out about half of the soft bread from each side. Drain the onions and pat dry. To assemble sandwiches, divide provolone, pepperoni and hard salami among the bottom pieces of baguette. Top with the onion, lettuce, pepper strips, olives and pepperoncini, drizzle on dressing. Cover with the baguette tops. Serve immediately. 

If you do not want to use processed meat you can eat this with out meat or add a chicken breast. 

Nutritional Facts: 472 Calories 30 g Carbohydrates 

Nutritional Facts with out Meat: 148 Calories 28 g Carbohydrates 

Sloppy Joe's

Day # 24

Sloppy Joe's

Serves 4

• 1# Lean Ground beef
• Salt and pepper to taste
• 2 tbsp brown sugar (may need more depending on your taste buds)
• ½ c. green peppers chopped
• 1 medium onion chopped
• 3/4 c. ketchup (may need to add more depending on your thickness)
• 1/4 c. Mustard (optional)
• 4 Whole Wheat Buns

Directions: In a large pan brown (no pink) ground beef, onions and peppers. Mix in ketchup, mustard brown sugar and salt and pepper.  Serve and enjoy!

Nutritional Facts:  479 Calories, 43 g Carbs

Meat, Tomato, and Mozzarella Stuffed Peppers

Day # 23

Meat, Tomato, and Mozzarella Stuffed Peppers

Serves 6

6 Large Bell Peppers (any color)
2 tsp. olive oil
1/2 cup finely chopped onion
1 green pepper, finely chopped
1.5 # ground beef  ( Mild sausage or turkey would work too)

1-2 tsp. seasoning of your choice (optional)
1 can Delmonte Diced Basil, Oregano, Garlic tomatoes

8oz of tomato sauce
2 cups low shredded cheese (Mozzarella or Italian blend work great)

Cooking spray

Directions: Preheat oven to 350 *F.  Heat 2 tsp. olive oil in a non-stick pan, sauté onion and pepper for 3-4 minutes, until just starting to soften. Remove the onion and pepper and set aside. Season and Brown ground beef until no pink. Drain any extra grease. Stir in onion, peppers diced tomatoes and tomato sauce. Simmer until mixture has thickened and liquid has cooked off, about 10 minutes, turn off heat.

While meat cools, Cut tops of bell peppers and clean out seeds.
Spray baking sheet with nonstick. Stir 1 1/2 cups grated cheese into meat mixture, spoon the meat-cheese mixture into bell peppers.  Bake for 10-15 minutes, then remove from oven and use remaining cheese to top each one with a generous pinch of cheese. Put back in oven and bake 10-15 minutes more, until pepper is slightly soft. Serve and Enjoy

Nutritional Facts:  415 Calories, 19 g Carbs

Picture is without cheese before baking in oven

Hamburger Steak with mushrooms and onions served with Chilled Vegetable Pasta Salad

Day # 18

Hamburger Steak with Chilled vegetable pasta salad
Serves 4  Cost $1.63 Per Person

• 1 1/3 pound hamburger (93/7 is what I use)
• 1c. Slice Mushroom
• 1 med onion sliced
• Seasoning of choice
• 1 1/3 c. Tri colored Rotini 
• 2 c. Chopped green bell pepper
• 2 c. Cherry Tomatoes 
• 8 tbsp (1/2 c) Great Value Light Italian Dressing 

Pasta Directions: Cook pasta according to directions. Remove from heat and cool. Combine Pepper, tomatoes  and Italian dressing in with pasta. Refrigerate 2-3 hours before serving.

Hamburger Steak Directions:  Make 4- 1/3 pounder hamburger patties, season. In a  non stick pan place patties, mushroom and onions. Cook until no pink in the middle of the burger. Serve with chilled Vegetable pasta salad.

 Nutritional Facts: 475 calories 29 g carbohydrates 

Vegetable Meatloaf Muffins with Mashed Potatoes and Broccoli

Day #16

Vegetable Meatloaf Muffins with Mashed Potatoes and Broccoli
Serves 6 cost: $1.25 per person 

• 1 # Ground Turkey (can use 1 # beef, or 1/2#  beef, 1/2# pork sausage)
• ½ c. Quaker oatmeal (uncooked)
• 1 c. Onion
• ½ c. Chopped Celery
• ½ c. Chopped Green Bell Pepper
• ½ c. Chopped Carrots
• ½ c. Chopped Mushrooms
• 3 Garlic Gloves
• 2 Egg whites
• 2 Tbsp olive oil
• 12 tbsp ketchup

Directions:  Sauté veggies and garlic in olive oil. Combine all ingredients except ketchup. Mix well and place in mixture in a greased (12 cup) cup cake pan. Top with ketchup. Cook in oven on 375 *F for 30 minutes or until meatloaf reaches 165 *F

• 2-4 potatoes
• 1/2c. milk 
• 2tbsp. butter

Directions for Mashed Potatoes: boil potatoes until a fork goes through. Mash potatoes, stir in butter and milk until smooth. 

• 2 tbsp olive oil
• 2 cups of broccoli

Directions for Broccoli: In a skillet heat olive oil, place broccoli in for about 3-5 minutes or until crisp and tender.

Nutritional Facts: 295 Calories 40 g Carbohydrates 

Beef Tips with Mushroom Sauce over Pasta and Green Beans

Day # 12

Beef Tips with Mushroom Sauce over Pasta and Green Beans
Serves 6  Cost $1.36 per person

• ½  # stew meat
• 2-4 tbsp of olive oil
• 2 C. Sliced Mushrooms
• 2 Package of Mushroom gravy mix
• 8 oz No Yolk Noodles
• 1 can of Green beans

Directions: Cook pasta as directed on package. Remove from heat and strain, keep warm.  In a pan cook stew meats when done (no pink in the middle) remove from pan. Sauté mushrooms in the same pan remove mushrooms. In the same pan mix gravy according to package directions, scrapping the bottom of the pan. Place Stew meat and mushrooms in with the gravy mix.  Heat Green beans in a pan.  Place noodles on plate and top with Gravy mixture and add green beans on the side.

Nutritional Facts for Beef Tips and Mushroom Sauce over Pasta with Green Beans: 

Calories: 325, Carbohydrates: 47

Buffalo Chicken Sandwich on Onion Bun or Roast Beef and Cheddar on Onion Bun

Day #11

Buffalo Chicken Sandwich on Onion Bun or Roast Beef and Cheddar on Onion Bun

Serves 4 Cost $2.23 per person 

• 4 boneless, skinless chicken breast halves
• 1/4 cup bread crumbs
• Salt and Pepper
• 1/4 cup your favorite hot suace
• 4 onion buns or multigrain rolls
• 4 lettuce leaves
• 4 tomato slices
• 4 Tbsp of fat free  ranch or Blue cheese dressing

Directions: Season chicken breasts with salt and pepper and coat each with bread crumbs.
Bake at 350 degrees for 20-25 minutes or until juice runs clear (165 *F is what chicken should be). Pour hot pepper sauce in a plastic bag. Shake cooked chicken breasts in bag. Place each coated breast on a roll. Top with a lettuce leaf, tomato slice, and 1 Tbsp of dressing.

*If you don't like hot sauce you could use your favorite BBQ Sauce. 

Nutritional Facts:

• 4oz Grilled Chicken Breast -                  125 cals. 0g Carbs
• 1/16 c. Italian Bread Crumbs                29 Cals. 5 g Carbs
• 1 Tbsp of Hot sauce                             23 Cals 0 g Carbs
• 1 Onion Bun                                         170 Cals 31 g Carbs
• 1 Tbsp Of Fat Free Ranch                   40 Cals 2 Carbs
• Lettuce and Tomato                            8 Cals, 2 Carbs

Total--- 392 Calories and 40 Carbs

* You can save some Calories and Carbs by switching to different buns or breads or not use the bread product at all. 

Roast Beef and Cheddar on Onion Bun

• 4-6 oz of thinly sliced roast beef (from the deli)
• Cheddar cheese Slices
• Banana Rings
• Onion Buns
• Horseradish sauce or sauce of choice

Directions:  Heat roast beef, place on bun with sauce, banana rings and cheese. Pop in the microwave for a few seconds to heat meat and melt cheese.