Roast Beef Sliders

Slow Cooker Three Envelope Pot Roast Sliders

Six Sisters's Stuff - http://www.sixsistersstuff.com

Roast:

1 3-4 lb beef roast
1 cup water
1 cup salsa

1 envelope onion soup mix
1 envelope Italian dressing mix
1 envelope Au Jus mix

Whisk together water, salsa and seasoning packets. Place roast in slow cooker. Pour seasoning mixture over roast. Cook on low for 8-10 hours, or high for 4-5 hours.  Shred and cool. When cooled package in a freezer bag.  Include a bag of the Creamy Chipotle Sauce and swiss cheese for swap day.  Also include a package of small buns.

 

Creamy Chipotle Sauce:
1/4 cup sour cream (I used fat free)
2 Tbsp chili sauce 2 tsp creamy horseradish sauce (I used Kraft)

 

Serving Day

 

Thaw.  Cut each roll in half and place on a baking sheet. Place a slice of Swiss cheese on the bottom half of each roll. Place baking sheet in oven with broiler on low. Broil for 1-2 minutes or until edges of the rolls are golden and cheese has melted (be sure to watch them closely so they don't burn!). Remove baking sheet from oven.

Place a spoonful of shredded beef on top of each roll with Swiss cheese on it. Spread Creamy Chipotle sauce on the top half of each roll. Assemble each slider by placing the top half of the roll on top of the bottom.

 

April 2013 Supper Swap

Little League Beef Burgers - Dana

Broiled Roll-Ups - Jeni M

Ham & Cheese Hoagies - Jen R

Crock-pot Chicken Fajitas - Natalie

Chicken Packets - Sara D

Buttermilk Herb Chicken - Sarah B

Chicken Packets

Chicken packets:

2 cups cooked, chopped chicken
3 oz cream cheese, softened
1 tbsp green onion (the green part)
2 tbsp milk
salt to taste
1/2 cup seasoned crouton crumbs
2 pkgs crescent rolls
1/4 cup melted butter

Mix chicken, cream cheese, chives, milk, and salt in a medium bowl. Store in a quart freezer bag. Put crouton crumbs in another quart bag and attach it to the chicken mixture.

Serving day:

Thaw chicken mixture. Unroll crescent rolls. Each tube will contain 4 rectangles of dough with a diagonal perforation. Press dough along each perforation so that the rectangle halves will not separate. Place about 1/4 cup of chicken mixture into the center of each rectangle. Fold dough over the filling and pinch the edges to seal tightly. Dip each packet in melted butter and coat with crouton crumbs. Place packets on a baking sheet. Bake in a preheated 350 degree oven for 20 minutes or until golden brown. Packets are good either hot or cold . Serve early in the month before crescent rolls expire. Makes 8 packets.

Crock-Pot Chicken Fajitas

Crock-pot Chicken Fajitas

2.25 lbs boneless chicken breasts

4.5 cups mixture of green, red, and/or orange bell pepper, sliced

3 cups onion, sliced

1.5 packages taco seasoning

1.5 cups chicken broth (one can for day of swap)

12 burrito sized flour tortillas

Directions:

Divide all meat, veggies and seasoning into freezer bag, label, and freeze.  Bundle with chicken broth and tortillas for swap day.

To serve: 

Thaw in fridge.  Place into crock-pot and cover with chicken broth (1.5 cups).  Cook on low for 6-8 hours.  After cooking, shred chicken and serve with tortillas. Top with sour cream, guacamole, cheese, hot sauce, etc as desired.

Broiled Roll-Ups

Broiled Roll-Ups
Supper Swap

2 pounds uncooked ground beef
1 cup barbecue sauce
1 1/2 cups shredded cheddar cheese
12 slices bacon
toothpicks
Montreal Steak Seasoning

Cooking Day Instructions:
On waxed paper, roll half of the hamburger into a 9x12” rectangle. Spread with half of the sauce and cheese. Starting on a long side, roll it up. Cut into 6 pieces. Wrap a piece of bacon around each and secure with a toothpick. Repeat with the second half of the ingredients. Sprinkle rolls generously with Montreal Steak Seasoning. Place 12 rolls on waxed paper on a cookie sheet and flash freeze until solid. Place in a freezer bag and seal.

Serving Day Instructions:
Remove as many rolls as you need. Thaw. Bake for 20-30 minutes or until thoroughly cooked. Broil for a few minutes after baking if desired. (Editor's note: Make sure the ground beef is thoroughly cooked. Carefully make a slash into the meat with a sharp knife. Make sure the meat juices are clear, not pink.)