My Weekend Free of Cooking

Friday night: The husband and I both fell asleep on the couches after work on Friday. It was too late to cook when we woke up, so I snacked all night and my husband ate hot dogs. We rented Forgetting Sarah Marshall. It was really funny. Overall, it was a good and relaxing night.

Saturday night: I went out with the girls to Cyclone Anaya's for dinner. Their margaritas are killer. NO...Really, they will kill you!! Anyway, I didn't have to cook that night either.

Sunday night: The husband cooked a pork roast with potatoes, onions, and mushrooms. Yum!! It really shows how much he loves me, because he HATES mushrooms with a passion.

Monday: Back to work. Blah!! I had leftover pork roast and potatoes for lunch and that was the highlight of my day. Then, I didn't get home till late because I had to go to the grocery store. Meanwhile, my husband shredded some of the leftover pork roast and added som BBQ sauce. So, we had BBQ pork sandwiches when I got home. Maybe I'll cook tomorrow night.....

Italian Beef Sandwiches

This sandwich sounded good when I read the recipe last weekend. One of my cooking goals right now is to find as many super easy recipes as possible before we have a family. Therefore, I sometimes choose recipes that are super simple, but just don't end up well in the end. As I got ready to make this dish the other night, I found myself wondering why I ever chose this recipe. It didn't even sound good anymore, but I got lucky. It turned out to be a good lunch menu item for the future.

Italian Beef Sandwiches

6 hoagie buns, split

1 - 14 1/2 oz. can beef broth

2 garlic cloves, minced

1 tsp. dried oregano

1/8 tsp. pepper

1 medium green pepper, sliced into rings

1/2 medium onion, sliced

1 lb. thinly sliced deli roast beef

6 slices provolone cheese

2 tbsp. miracle whip

In a large skillet, add the broth, garlic, oregano, and pepper; bring to a boil. Add the green pepper and onion. Reduce heat; simmer, uncovered for 5 minutes, or until veggies are tender. Remove green pepper and onion with a slotted spoon and keep warm. Return broth to a boil; add roast beef; cover and remove from heat. Let sit for 2 minutes, or until beef is heated through. Place roast beef, onion, and green peppers on the bottoms of the hoagie buns. Put one slice of provolone cheese on top of each. Place the bottom and top of each bun, side by side, on a baking sheet. Bake at 375 degrees for about 4 minutes, or until cheese is melted. Spread miracle whip on the top slice of each hoagie bun and place the top on the sandwich.

Notes: As I said, this one was a surprise. I normally don't like beef broth, but this came out well.