LEFTOVER PHILLY CHEESESTEAK SLIDER

Next time you are cooking steak, cook and extra one or keep any leftovers and make this the next day. Love this. Love this! It only takes 10-15 minutes

Makes 2 sliders

INGREDIENTS

• 1/2 green peppers, sliced
• 1/2 yellow onion, sliced semi circles
• 3 teaspoons canola oil
• 1/2 lb pre-cooked chilled steak, sliced very thinly (I used ribeye... use whatever you have)
• 4 Crimini mushrooms, sliced
• 2 teaspoons soy sauce
• 4 Provolone cheese slices 
• 2 crusty rolls, oiled or buttered

DIRECTIONS

1. Preheat large skillet medium/high heat, add teaspoon oil, green peppers and onions, cook 5 minutes until softened
2. In separate skillet, add teaspoon oil, cook mushrooms 2 minutes
3. Add in cooked onions, peppers and soy, cook 1 minute
4. Grill your roll until golden
5. In separate skillet on high heat, add teaspoon oil, reheat steak 1 minute
6. Layer cheese slices on top of steak, cook 30 seconds
7. Build: roll, veggies, steak/cheese, veggies and eat!

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PUMPKIN MAC AND CHEESE

This nice and easy switch up from the norm, will have the whole family coming back for more. With the added bonus, of the nutritional benefits, pumpkin is rich in Vit A & K and packed with fibre.

Serves 4

INGREDIENTS

• 1 pound pasta - elbow, curly, penne – it’s up to you
• 1/2 medium yellow onion, diced
• 1 clove garlic, minced
• 7 tablespoons butter, divided (means you"ll just use it at different times)
• 1/4 cup flour
• 2 cups milk
• 2 tablespoons Dijon mustard
• 1 cup Monterey Jack cheese, shredded
• 1 cup white cheddar, shredded
• 1 ½ cups canned pumpkin puree - be sure it's not pumpkin pie filling
• 1/4 - 1/2 teaspoon cayenne
• Salt & pepper to taste
• 1/2 cup panko bread crumbs

DIRECTIONS

1. Preheat oven to 350 degrees
2. Cook pasta in a large pot of boiling, salted water - about 1 minute less than directions
3. While the pasta cooks, melt 1 tablespoon of butter in a medium sized pot, add onions and garlic and cook over medium heat until softened - about 5 minutes
4. Add 4 more tablespoons of the butter and when it melts sprinkle flour over the top then whisk in to make a thick & relatively lump-free paste
5. Stir in the milk until smooth and slightly thickened – then add in the Dijon, both cheeses, pumpkin, cayenne & salt & pepper
6. Stir well until you have a rich, thick & beautiful sauce - then add drained pasta and combine well - place into an oven proof dish
7. Melt the remaining butter in a non-stick pan, add breadcrumbs and mix well to coat - add to the top of the macaroni
8. Put in the oven and bake 30 minutes or until golden brown & serve

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