Italian Hoagies

Just a warning before you read this:  I'm not a recipe writer or a photographer.  I love to cook and I love to share recipes and my favorite food blogs always have pictures.  That's all.  So please forgive the weird spacing and such.  I'm still learning how to blog...  As I've said many times before, I'm a work in progress!  :)

The original post starts NOW!

I tried a new recipe tonight and Bill gave it two thumbs up, so here it is... (with pictures!)... (and extra recipes!)...

Italian Beef Hoagies (with 2 extra meals-worth of seasoned ground beef for your freezer)
Potato Chips in the Microwave
Sugar-free Coleslaw

Place 3 pounds of ground chuck in the Deep Covered Baker.  Chop 3 onions and add it to the meat in the Baker.  Throw in 3 cloves of minced garlic.  Don't worry about stirring anything and put the lid on the Baker.  Microwave on HIGH for about 7 minutes.

I should probably say here that you could also use a skillet to brown the meat, onions, and garlic. Using the Baker allows me the luxury of not feeling I have to stand over the meat or stir it a lot, which I tend to do because I'm a little impatient sometimes.


Meanwhile, slice a potato very thin (on blade setting 1 of  a mandolin slicer).  Place the potato slices on papertowels and pat them dry.  Leave them sitting on the papertowels.




By this time, the microwave has probably beeped, so stir to break up the cooked parts of the meat. It won't look very delicious right now, but it should smell pretty good. Return the Baker to the microwave and cook on HIGH for 4 more minutes.



While the meat continues to cook, make your slaw dressing.  Whisk together 1/4 cup mayo, 6-9 drops liquid Stevia extract, 1 Tablespoon red wine vinegar, and a pinch of dry mustard.  (I don't have a picture of that, but you get the idea...)


The microwave should be beeping again.  Take the meat out and place a third of it in a skillet.  Add 1 cup water, 1 teaspoon beef base, 2 Tablespoons red wine vinegar, 1 Tablespoon Italian seasoning, and 1 packet onion soup mix.  Stir it around over high heat, then let the mixture simmer until completely reduced.


Remember those potatoes resting on papertowels?  Well, put them on the Pampered Chef Microwave Chip Trays.  Sprinkle the potato slices with your preferred seasoning.  Tonight, I tried a small tray sprinkled with barbecue rub and a larger tray sprinkled with a little garlic salt and some pepper.  Microwave the trays on HIGH 3 minutes.



Mix about 2 cups of shredded cabbage and carrots (I buy a bag of it) into the dressing you whisked up earlier.

Don't forget to switch the potato chip trays and microwave on HIGH another 3 minutes.


And take a look at the meat in your skillet.  It should be simmering away and smelling wonderful.  Has the family started coming around to see what you're cooking?  It gets crowded in our kitchen sometimes near mealtime!

At this point, everything is getting done.  Go ahead and plate up some coleslaw (unless you want everyone to serve from the bowl, which is the way we do it when the kiddos are home).  You can throw some chips fresh from the microwave on the plates, too.

Now assemble your sandwiches--nothing fancy, just put it together like a sloppy joe.  I used whole wheat high fiber hoagie rolls.  Give each roll a generous amount of the meat mixture and a slice of provolone cheese.  This recipe makes four to six sandwiches, depending on how hearty your appetites are (and how big your spoon is).  Next to the chips and the coleslaw, it should look something like this...

I have to say that this was a deliciously flavorful meal that I will definitely make again!  The net carbs for half of a bun is 15g, the chips equal about half of a potato, and the slaw is essentially carb-less, making this a diabetic-friendly meal.  The only thing I would change is that I would make that fantastic broccoli, raisin, and bacon salad to make the plate more colorful and to add a greener vegetable.  Don't let that stop you, though ~ let me know if you decide to give any of it a try.  Enjoy!

P.S.  I forgot to tell you what to do with the other two-thirds of the meat!  Stick it in your freezer in two freezer bags.  To one bag, add 1 cup chunky salsa, 6 ounces tomato paste, 3/4 cup water, and 2 Tablespoons Chili Lime Rub, Chipotle Rub, or Taco seasoning.  (You'll use this one for a quick heat & eat taco meal that even the kiddos can throw together.)  To the other bag, you can add everything for the meat filling for some more Italian Hoagies, OR just add 2 Tablespoons Smoky Barbecue (or Smoky Applewood) Rub and 2 teaspoons cider vinegar.  (You'll use this one to heat & eat some Barbecue Beef Sloppy Joes.)  In about 30 minutes, you've got supper tonight and two more meals in your freezer. Easy-peasy!!