24th DAY OF CHRISTMAS(Roast Beef Sandwich)

Open face broiled Roast Beef Sandwich

Ingredients

4 hoagie buns, split
4 tablespoons mayonnaise
4 teaspoons prepared coarse-ground mustard
2 pound deli sliced *roast beef
4 tomatoes, thinly sliced
1/2 red onion, thinly sliced
8 slices provolone cheese
salt and pepper to taste
* you can use any combination of meat and cheese.

Directions

1. Preheat oven on broiler setting.
2. Cut rolls in half, and toast in a bread toaster. Place on a baking sheet. Spread each half with mayonnaise and mustard. Layer with roast beef, tomato, red onion, Provolone, salt and pepper.
3. Broil 3 to 6 inches from heat source for 3 to 5 minutes (keep a constant eye on it) until cheese is bubbly and is beginning to brown.
Add a bowl of soup for a very filling dinner.

23th DAY OF CHRISTMAS (Chicken Stew)

Spicy Crockpot Chicken Stew

Ingredients

2 baking potatoes (about 1 1/2 lb.), peeled and cut into chunks (3 1/3 cups)
1 (10 oz.) package frozen sweet corn
2 stalks celery, chopped
2 carrots, peeled and cut into chunks (1 cup)
1 green bell pepper, thickly sliced
1 onion, thickly sliced
2 cloves garlic, minced
1 (12.5 oz.) jar salsa
2 teaspoons kosher salt
11/2 teaspoons ground cumin
1 teaspoon chili powder
1/2 teaspoon black pepper
1 skinless, boneless chicken breast, halved (about 1 lb.)
4 skinless, boneless chicken thighs (about 10.5 oz.)
2 1/2 cups chicken broth
4 (6 inch) fresh corn tortillas, cut into strips

Preparation

Place potatoes, corn, celery, carrots, bell pepper, onion and garlic in crockpot. Stir in salsa, salt, cumin, chili powder and pepper. Distribute chicken evenly on top of vegetables and pour chicken broth over chicken. Mix tortilla strips into stew. Serve warm. Cook stew on high for 4-6 hours, transfer chicken to a plate and shred with two forks into bite-size chunks; return to clockpot. Mix tortilla strips into stew. Serve warm