Five 10-Minute Meals- Seriously! 10-Minutes!

These meals are some of my busy night/week go-to meals.  I've admitted before that despite my best efforts to plan ahead using my freezer meal stash, sometimes I forget to turn on the slow cooker or thaw out the casserole.  It's on these nights that I usually turn to one of these five recipes.  They are life savers.

Philly Style Roast Beef Sandwiches

Ingredients:
Cooking oil
1 green bell pepper, sliced
1/2 large onion, sliced
14 oz. deli roast beef, chopped
1 TBS Worcestershire sauce
1 teaspoon brown sugar
Salt and pepper to taste
4 slices of provolone or mozzarella cheese
4 hoagie buns

Directions: 

1. Preheat a large frying pan at medium high heat.  Add cooking oil. Just enough to coat the pan. 

2. Saute the peppers and onions for 2-3 minutes. 

3. Add the chopped roast beef. Once the edges of some of the beef have caramelized, add the Worcestershire sauce, brown sugar, salt and pepper.  Stir to coat. 

4.  Turn the heat off.  Top the meat mixture with cheese.  Cover with lid (or a cookie sheet, if you don't have a matching lid) to help cheese melt. 

5. Spoon the beef mixture on to hoagie buns. Serve with salad, fruit, and chips.  

Fajita Quesadillas

Ingredients:
8 tortillas
1 1/3 cups shredded cheddar-jack cheese
1 bell pepper, sliced
1/2 large onion, sliced
cilantro
optional: leftover chicken, beef, or pork

Directions: 

1. Preheat a large griddle to medium high heat. Coat with cooking oil or butter. 

2. Saute peppers and onions for 3-4 minutes.  Set fajita mixture aside in small bowl. 

3. Wipe griddle with a damp paper towel, if desired. 

4. Add a little more oil or butter to coat.

5. Form the quesadillas by laying tortillas flat, topping them with about 1/3 cup cheese, the fajita veggies, a sprinkle of cilantro, and any leftover meat you may have. Top this with a little sprinkle of cheese (to act as glue) and another tortilla. 

6. Place the quesadillas on the griddle with the cheese side down.  Once cheese melted, about 3 minutes, flip the quesadilla and cook for another 2 minutes.  

7. Serve with beans, fruit, or this great mexi-corn mix to complete the meal.  

French Bread Pizza

Ingredients:
One french bread loaf
3/4 cup marinara sauce
11/2 cups mozzarella cheese
Pizza toppings: pepperoni, sausage, diced bell pepper, diced onion, olives, ham, pineapple

Directions: 

1. Preheat your oven on broil low.  

2. Slice the french bread in half forming two long pieces, a top and a bottom. Place these pieces face up on a cookie sheet. Toast these in the oven until a light golden brown, usually about 1-2 minutes.  Watch this closely- you only want a light toasting. 

3. Remove from oven.  Top each side with sauce, cheese, and your desired pizza toppings. 

4. Place back into the broiler for another 1-2 minutes, until the cheese has melted. 

5. Cut into slices and serve immediately.  

Garlic Pasta and Veggies

Ingredients:
1 lb. pasta, any shape
2 TBS olive oil
Veggies: onions, carrots, broccoli, bell peppers
Quick cooking veggies: zucchini, green beans, yellow squash, spinach
1 TBS minced garlic
1 tsp. dried basil
1/4 cup shredded Parmesean cheese
Salt and pepper to taste

Directions:

1. Prepare pasta as described on packaging. 

2. While the pasta is cooking, begin sauteing your longer cooking veggies, like onions and broccoli, in a very large frying pan on medium-high heat. 

3. After 3-4 minutes, add your quick cooking veggies, like zucchini and spinach.  Cook for 2-3 minutes. 

4. Add garlic and toss.  

5. Once your kitchen is filled with the aroma of garlic, add your drained pasta.  Toss to coat with olive oil.  Add basil and cheese. 

(*Note: for a little extra flavor, you can drizzle a teaspoon or two of infused olive oil in step 5.  Lemon olive oil is my favorite)

Turkey Pesto Grilled Cheese Sandwiches

Ingredients:
8 slices of bread (sandwich, french, sourdough)
7 oz. deli turkey
4 TBS. prepared pesto sauce
8 slices of mozzarella cheese
Optional: slices of tomato

Directions:

1. Preheat griddle to medium heat. 

2. Prepare sandwiches: (layers from bottom to top) bread, slice of mozzarella, turkey, (optional- slice of tomato), mozzarella, one tablespoon pesto, bread.  

3. Coat griddle with cooking oil or butter. Place sandwiches down. Cook for 4-5 minutes. 

4. Flip sandwiches and cook for 3-4 more minutes. 

5. Serve with tomato soup. 

Viola!  Dinner is served in less than 10 minutes.