MEATBALL HEROES

1 1/2 lbs ground beef

1/2 cup Italian-style dry breadcrumbs

2 eggs, lightly beaten

1/4 cup chopped parsley

2 garlic cloves, minced

6 hoagie rolls, split

1 1/2 cups tomato-basil pasta sauce, warmed

6 slices mozzarella cheese

Thinly sliced fresh basil for garnish

In a medium bowl, combine ground beef, breadcrumbs, eggs, parsley, and garlic. Coat a nonstick skillet with cooking spray and heat over medium heat. In batches, cook meatballs, turning occasionally until browned, about 5 minutes per batch.  Return all meatballs to the skillet and reduce heat to medium low. Cover and cook 15-20 minutes, until cooked through.

Line a rimmed baking sheet with foil. Dividing evenly, fill rolls with the meatballs and sauce. Top with the cheese. Place on baking sheet. Broil until cheese melts, about 3 minutes. Garnish with the basil.

Yield: 6 servings

recipe and photo First for women 2023

PEPPERCORN-SHALLOT MAYONNAISE

Looking for something new to spice up your burgers, BLTs, etc? Try this peppercorn-shallot mayo.

3/4 cup mayonnaise

1 shallot, minced

1 tbsp cracked mixed peppercorns

1 tbsp chopped tarragon

1/2 lemon, juiced

salt to taste, optional

In a small bowl combine all ingredients. Use to spread on buns, bread, etc for a refreshing taste on your sandwiches.

food network recipe and photo 2025

CAPRESE CHICKEN BURGERS

1 lb ground chicken

1 1/2 tsp dry Italian seasoning

1/4 tsp pepper

1 tsp oil

16 grape tomatoes

4 slices deli mozzarella

1/4 cup bottled creamy Caesar dressing

4 ciabatta rolls, split, or 8 slices sourdough bread, toasted

1/2 cup baby arugula

4 thin slices red onion

12 fresh basil leaves

In bowl, combine ground chicken, Italian seasoning and pepper; mix thoroughly with hands. Form into 4 (1/2-in thick) patties; reserve.

In nonstick skillet, heat oil over medium heat; add tomatoes. Cover and cook, shaking skillet occasionally, until tomatoes almost burn, about 5 minutes. Reserve.

In the same skillet over medium heat, cook burgers, flipping once, about 5 minutes per side until meat is cooked through, meat thermometer inserted in patties registers 160-degrees. Place cheese on burgers during last minutes of cooking. Spread dressing on bun bottoms or bread; top with arugula, burgers, onions, tomatoes, basil and bun tops.

recipe and photo Woman's World 2026

TUNA AND WHITE BEAN WRAPS

3/4 cup no-salt-added cannellini beans, rinsed and drained

3 tbsp plain fat-free Greek yogurt

2 tbsp lite mayonnaise

1 tbsp olive oil

1 tbsp lemon juice

1/8 tsp black pepper

Dash of salt

 3 cans (5-oz each) 50% less sodium chunk light tuna in water, drained

4 8-inch multi-grain flour tortillas

3 roma tomatoes, chopped (about 1 cup)

1/2 cup matchstick-size pieces of carrot

1/4 cup finely chopped red onion

1/4 cup snipped fresh parsley

In a food processor bowl combine the beans, yogurt, mayonnaise, olive oil, lemon juice, pepper and salt. Cover and process until smooth. 

In a medium bowl combine tuna and the bean mixture. Stir to coat tuna.

Divide the tuna mixture among the tortillas. Top with the tomatoes, carrot, onion, and parsley. Roll up tightly and serve immediately.

Yield 4 servings Per wrap: 337 calories, 10g (2g sat) fat, 25g protein, 35g carbs, 590 mg sodium.

file photo for reference

ROSEMARY-BLACK PEPPER BACON

This bacon is great for a blt sandwich.

6 slices thick-cut bacon

2 tbsp sugar

1 tsp water

1 tsp minced rosemary

1/4 tsp black pepper

Heat oven to 375-degrees.

Line a rimmed baking sheet with aluminum foil. Set a rack in the baking sheet.

Lay bacon on the rack and bake 12 to 14 minutes.

Mix the sugar and water; brush on the bacon after flipping. Sprinkle with the rosemary and pepper.

Bake another 12 to 16 minutes or until done to your liking.

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PORK BURGERS WITH PEPPERS AND MUSHROOMS

2 small red and/or green bell peppers

1 banana or jalapeno pepper, seeded and chopped
1 lb ground pork (not sausage)
1 tbsp Worcestershire sauce
2 tsp fresh ground pepper
8-oz fresh sliced mushrooms
4 flat breads
1/2 cup mayonnaise

Slice half the peppers into rings and set aside. Chop the remaining peppers.

In a bowl, combine the chopped peppers, pork, 2 teaspoons of the Worcestershire sauce, and 2 teaspoons fresh ground pepper. Shape mixture into 4 equal patties.

In a large hot skillet that has been sprayed with nonstick cooking spray, cook the patties over medium high heat for about 12 minutes, turning once. (Internal temperature should reach 160 degrees.) Transfer to a plate and cover.

In the same skillet patties were cooked in, cook the pepper rings and mushrooms for 3 minutes. Lightly sprinkle with salt, if desired.

Wrap breads (your choice, I prefer sandwich thins) in paper towels and cook in the microwave on high for about 30 seconds. For the sauce, combine the mayonnaise, the remaining Worcestershire sauce, and some black pepper, if desired. Place the burgers on the breads top with the pepper mushroom mixture. Pass the sauce for individuals to add the amount they prefer.

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BRITTANY WILLIAMS' CLASSIC TUNA MELTS

2 (5-oz) cans wild-caught tuna, drained

1/2 cup mayonnaise, plus more for spreading

1/3 cup sweet relish

1/2 tsp fine sea salt

1/4 tsp ground black pepper

8 slices bread of choice

4 slices cheddar cheese

In a large bowl, flake tuna and mix in the 1/2 cup mayonnaise, relish, salt and pepper.

Spread mayo on one side of each slice of bread and place them mayo side down. Top 4 slices with the tuna mix and cheese. Place the remaining four slices of bread on top, mayo side up.

Place one sandwich in the basket of a 5.3-quart air fryer and air-fry at 360-degrees for 5 to 10 minutes, flipping halfway through. Repeat with the other 3 sandwiches.

First for women 2025

CHICKEN-BACON RANCH CRESCENT ROLLS

1/2 cup chive and onion cream cheese spread

2 tbsp milk

1 1/2 tsp ranch salad dressing & seasoning mix

1 cup shredded deli rotisserie chicken

1/2 cup shredded cheddar cheese

1/4 cup chopped cooked bacon

2 tbsp sliced green onions

1 can (8-oz) refrigerated Pillsbury Original Crescent Rolls (8 count)

Heat oven to 375-degrees. Line a large cookie sheet with parchment paper.

In a medium microwavable bowl, mix cream cheese, milk, and ranch seasoning mix. Microwave, uncovered, on high 20-40 seconds or until heated slightly. Beat with a whisk until smooth. Stir in the chicken, cheese, bacon and green onions. 

Unroll the dough and separate into 8 triangles. Top each triangle with about 3 tablespoons of the chicken mixture. Carefully roll up each triangle ending at the tip. Place with tips down on the prepared cookie sheet.

Bale 13 to 16 minutes or until deep golden brown and baked through. Serve warm.

Yield: 4 servings of 2 each

Pillsbury recipe and photo

 

CRESCENT BURGERS

One of my facebook friends sent me this recipe and it sounds so good I thought I would share it with you.

1 lb hamburger meat
2 cups shredded cheddar cheese
couple drop of Worcestershire sauce
1 pkt dry onion soup mix
1 roll of crescent rolls
1 tsp pepper

Preheat oven to 350*
Brown and drain hamburger. In medium bowl mix hamburger and rest of ingredients (reserve 1/4 cup cheese for tops). Add a HEAPING spoonful of meat mixture to large end of unrolled crescent roll. Roll up and seal edges as best you can. Sprinkle reserved cheese on top and bake for 15 minutes til golden brown.

the file photo

GRILLED CHEESE & TOMATO SOUP BAKE

3-oz reduced-fat cream cheese

1 1/2 tsp dried basil, divided

12 slices Italian, sourdough or rye bread (1/2-inch thick)

6 slices part-skim mozzarella cheese

6 tbsp butter, softened

1/2 cup tomato paste

1 garlic clove, minced

1/4 tsp salt

1/4 tsp pepper

1 3/4 cup 2% milk

2 eggs

1 cup (4-oz) shredded Italian cheese blend or part-skim mozzarella cheese

Preheat oven to 350-degrees.

In a bowl, mix cream cheese and 1 teaspoon of the basil until blended, spread onto six bread slices. Top with the slices of mozzarella cheese and the remaining bread. Spread outsides of sandwiches with butter. Arrange in a greased 9x13-inch baking dish.

In a small saucepan, combine tomato paste, garlic, salt, pepper and remaining basil; cook and stir over medium heat 1 minute. Gradually whisk in milk and bring to a boil. Reduce heat and simmer, uncovered, 4 to 5 minutes or until thickened, stirring frequently. Remove from heat.

Whis eggs in a large bowl and gradually whisk in a third of the milk mixture. Stir in the remaining milk mixture and pour over the sandwiches. Sprinkle with the Italian cheese blend.

Bake, uncovered, 24-30 minutes or until golden brown and cheese is melted.

Yield: 6 servings

TOH file photo

FOCACCIA ROAST BEEF SANDWICHES

1 cup mayonnaise

1 cup sour cream
2 tsp dill weed
1 tsp onion powder
1 round (8-inch) focaccia bread
fresh lettuce leaves
tomato slices
3/4 lb deli sliced roast beef

Mix the mayonnaise, sour cream, dill, and onion powder together in a small bowl.

Cut the focaccia bread into 4 pieces; split for sandwiches.  Spread the dressing on the cut pieces of  focaccia.  Add lettuce leaves and tomato slices.  Top with the roast beef and add the top slice of the bread to make a sandwich.

Yield: 4 sandwiches

NOTE:  Don't like focaccia bread?  Use Kaiser rolls or onion rolls instead.

the file photo

                                                   

BARBECUE GROUND BEEF MIXTURE FOR A CROWD OR TO FREEZE

4 lbs ground beef

1 cup chopped onion
1 bottle (14-oz) catsup
1 cup water
1/2 cup finely chopped celery
1/4 cup lemon juice
2 tbsp brown sugar
1 tbsp salt
1 tbsp Worcestershire sauce
1/2 tsp dry mustard

Place the ground beef in a large skillet with the chopped onion.  Cook the mixture until the meat is brown and crumbly and the onion is tender.  Pour into a large colander and drain mixture well.  Return to the skillet and add the remaining ingredients. 

Bring the mixture just to bubbling, reduce heat to low and simmer for a half hour.  If serving a crowd, place mixture on buns and set out an assortment of toppings.

Can be placed into pint or quart size zip-top freezer bags and frozen for a quick meal later.  If you freeze, label bags with contents and date before freezing.  To thaw place in the refrigerator overnight or all day to thaw and heat on low to medium heat in a saucepan.

Yield: 5 pints

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OPEN-FACED GROUND BEEF PHILLIES

1 lb lean ground beef (no fatter than 80/20!)

1 med-size green bell pepper, cut into 1/2-inch strips
1 med-size red bell pepper, cut into 1/2-inch strips
1 small onion, cut into thin wedges
1/2 cup low-sugar creamy Italian salad dressing
1 loaf (12-inches long) whole-grain French or Italian bread, halved lengthwise
4 slices thinly sliced Provolone cheese, quartered

In a medium to large skillet, crumble and cook the ground beef with the bell peppers and onion. Cook until the beef is completely browned, stirring occasionally; drain well.

Stir half of the salad dressing into the beef mixture. Spread other half of dressing on the cut sides of the bread.

Place both halves of the bread, cut sides up, on an ungreased cookie sheet; broil 4 to 6-inches from the heat for 3 to 5 minutes until lightly toasted. Remove from broiler.

Evenly divide the beef/peppers mixture between the two halves of bread and spread to cover. Top with the cheese pieces and return to the broiler for 2 to 3 minutes until cheese is melted.

Cut each half of the bread into 2 pieces to serve 4.

the file photo

TURKEY AND APPLE WRAPS

4 (6-inch) flour tortillas

8 tsp mayonnaise
4 tsp Dijon mustard
16-20 shaved slices deli turkey breast
2 cups thinly sliced apple
1 cup baby spinach leaves

In a small bowl, combine the mayonnaise and Dijon mustard, mixing together well.  Spread mixture of one side of each of the tortillas.  Top with the turkey, apple, and spinach.  Roll up to serve.

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WARM HAM AND CHEESE WRAPS

6 (10-inch) whole-wheat tortillas

1 lb (24 slices) thin sliced ham
2 cups shredded Swiss cheese
3 cups shredded lettuce
1 tomato, diced
1/2 cup diced cucumber or zucchini
2 tbsp chopped green onion including tops
2 tbsp chopped bell pepper

Preheat oven to 350 degrees.

Layer four slices of ham and 1/3 cup of the cheese on each of the tortillas.  Roll up the tortillas and secure with toothpicks (remove before serving!).  Place wraps in an ungreased 11 x 7 x 2-inch baking pan; cover with foil and bake at 350 degrees for approximately 15 minutes or until the cheese is melted.

While wraps are in the oven, combine the lettuce, tomato, cucumber or zucchini, bell pepper, and green onions; set aside.

DRESSING:
3/4 cup mayonnaise or salad dressing
3 tbsp milk
2 tsp sugar, omit if using salad dressing
1 tsp yellow mustard
1/2 tsp celery or caraway seed

Whisk dressing ingredients together in a small bowl.

When wraps are removed from oven, unwrap halfway and add the lettuce mixture and dressing; roll back up and serve while hot.

Yield: 6 wraps

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CHICKEN AND LENTIL BURGERS

1 lb ground chicken

1/2 cup drained cooked lentils, patted dry, such as Goya

2 tsp curry powder

4 (5-6-inch pita bread pockets, halved and warmed

1/4 cup mango chutney

Sliced tomatoes, for garnish

Baby spinach leaves, for garnish

Heat oven to 400-degrees. Coat a baking sheet that has sides with cooking oil spray.

In a medium bowl, combine chicken, lentils, curry powder, salt and pepper. Shape into 8 - 1/2-inch-thick oval patties, Add to the prepared baking sheet and bake about 12-15 minutes until no longer pink in center or a meat thermometer reads 170-degrees.

Tuck the patties into the warm pita pocket and top eth the chutney. If desired, garnish with the tomatoes and spinach leaves. 

Yield: 8 servings

recipe idea and photo from First for women 2024

FRENCH ONION HAMBURGER SANDWICHES

1 lb lean ground beef

4 hoagie-type hard rolls (8" size), split lengthwise
1 can (10.5-oz) condensed French onion soup
1/4 cup ketchup
2 tbsp finely chopped sweet pickle
2 tsp spicy brown mustard
dash of freshly ground black pepper

In a skillet over medium heat, cook beef until browned; stir during cooking to break up.  Drain off the fat and wipe skillet with a paper towel.  Return beef to skillet.

Heat the rolls.

Stir the soup, ketchup, pickle, mustard, and pepper into the skillet and heat to boiling; reduce heat to simmer and heat through.  Spoon the mixture evenly between the rolls by placing mixture on bottoms of rolls.  And any condiments you might desire and place tops on sandwiches.

Yield: 4 sandwiches

free clipart

CHEESEBURGER WITH TOMATOES & GREEN CHILIES

1 1/2 lb lean ground beef

6 slices your favorite cheese
6 multi-grain buns, toasted if desired
1 can (10-oz) diced tomatoes & green chilies, drained

Shape beef into 6 patties.

Grill 7 to 9 minutes per side or until done to 160 degrees.  Top with cheese slices and continue to grill until cheese starts to melt.

Place burgers on bottom half of buns and top with the tomatoes & chilies then the top half of the buns.

NOTE: Burgers can be cooked in a skillet on the stovetop on medium heat until done as above.  Continue as directed above.

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TUNA PATTY SANDWICHES

1 egg

1/2 tsp prepared mustard

1/4 cup dry breadcrumbs

1 can (6-oz) tuna, drained and flaked

1 tbsp canola or olive oil

2 sandwich rolls, split

In a bowl, combine the egg, mustard, breadcrumbs and tuna, mix together well. Shape into 4 patties (mixture will be soft). In a skillet over medium heat, fry the patties in the oil. Cook on both sides until lightly browned. Place two patties on each roll. Add condiments as desired.

file photo for reference only

WALNUT-EGG SALAD SANDWICHES

8 ounces cream cheese, softened

1/4 cup finely chopped onion
1/4 cup finely chopped green bell pepper
1/4 cup drained sweet pickle relish
1 cup finely chopped walnuts
3 hard-boiled eggs, chopped
24 slices whole-grain bread

Beat the cream cheese in a mixer bowl until light.  Add the onion, bell pepper, relish, and walnuts; mix well.  Add the eggs and mix gently.

Spread the filling over half the bread slices and top with the remaining slices.  Serve whole or cut in half for a meal or slice each sandwich into 4 slices for finger sandwiches or appetizers.

file photo for reference only