~Mini French Dip Cheesesteak Sandwiches~

French Dip Cheesesteak Sandwiches #eatingonabudget #budgetmealsYesterday while wandering around the store isles I was just stumped about what I wanted to make for dinner.  Let’s face it…as a mother it sometimes gets so repetitious not only fixing dinner every night but also trying to come up with new ideas.

The grocery store phantom must have been reading the bubble above my head because suddenly in front of me was a rack of bread that had been discounted because it was about a day before time to throw it away. Mini French Dip Cheesesteak Sandwiches #dinner #dinneronabudget budget I got a package of 24 sour dough small hoagie style rolls for $1!  Yes you read that right 24 of them for $1.  And to my surprise they weren’t even close to being stale!

I decided I was going to make mini french dip cheesesteak sandwiches with them but of course when I got over to the steak section of the meat counter the prices were obsurd!

So I checked out the “manager’s special” section.  If you have one of these in your supermarket’s meat section, I highly recommend you always check it because you can get some great deals on meat that they are about to have to take off the shelf.

There, gleaming up at me was a nice 4 pound chuck roast with very little fat and was marked down to $2.00 a pound!!!  Score!

I grabbed some “store brand” mozzarella cheese which was just under $4 for a pound and two packages of mushrooms at $1.42 a package (pre-cut).  The peppers I used came from our garden, of course, so they were free!

First I put a little oil in a pan, seasoned my meat (I love Grill Mates Montreal Steak Seasoning) both sides, and then seared my lovely piece of chuck roast  for about 3-5 minutes each side.  While that was searing I chopped up the peppers, an onion I already had in the fridge, some garlic, and the mushrooms.  I also mixed together 16oz of beef broth, some red wine, red wine vinegar, and worcestershire sauce and whisked together in a bowl.

I threw the peppers and onion into the crockpot, then placed the seared piece of meat on them poured the broth mixture over the top and then put the finely chopped garlic on top of the meat.  You want the top portion of the meat not be covered with broth.  Put the lid on it and put it on low for 8 hours and forget about it.  Put the sliced mushrooms aside to add towards the end.  I added mine the last hour of cooking.Mini French Dip Cheesesteak Sandwiches #eatingonabudget #budgetmeals

Once the kids started whining that they were hungry and “when was dinner going to be ready” was all I heard, I took out the bag of rolls and sliced several of them in half long ways, laid them on a foiled baking sheet and sprinkled them with olive oil and then placed them in a 400*F oven for about 3 minutes and then switched to the broiler for 1 minute to get them good and toasted.

Mini French Dip Cheesesteak Sandwiches #eatingonabudget #budgetmeals

I then took them out and set the tops aside.  I separated the cooked meat right in the crockpot using two forks. Grated my cheese.  Then using tongs I grabbed some of the meat mixture and placed it on top of the toasted bottom halves of bread.  Sprinkled a nice portion of cheese on topMini French Dip Cheesesteak Sandwiches #eatingonabudget #budgetmeals and then popped them back into the 400*F oven for about 10 minutes until the cheese is nice and melted and bubbly.  Removed and popped the tops on them and cut them in half so they were toddler size friendly.

They gobbled them down.  I used some of the juice in the crockpot on the side with mine to dip in like a french dip.  I have enough of everything left over to make plenty more sandwiches which makes the sandwiches less than a $1 to make.  Mmmm I think I will have one for lunch today.

I can also see putting whatever you like on these.  Some steak sauce, maybe some pickles and mustard, pickled jalepenos.  But I just kept it simple.  My kids love sautéd mushrooms and peppers so there weren’t any “noses turned up” at these.

And clean up was a cinch….threw the tin foil away and washed to crockpot!  This is going in my “mother’s dream meal” box.


  • 3-5 lbs of Chuck Roast
  • 1 package of sourdough hoagie rolls (or quite frankly whatever rolls you can find on clearance in the bakery section)
  • 1 lb of mozzarella cheese
  • 2 8oz packages of mushrooms
  • 1 onion
  • several peppers from the garden or a couple bell peppers from the grocery store
  • 16oz of beef broth
  • 1 cup of red wine (any left over from the night before is good…oh wait I never have any left over therefore I just open a bottle and use some for cooking and pour me the rest)
  • 1/8 cup of red wine vinegar
  • 1/8 cup of worcestershire sauce
  • olive oil
  • seasonings of choice


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Some Facts About Dandelion Greens

Facts Dandelion Greens Juicing Health #cleaneating

I had such great feedback from listing the dandelion greens in my last herb post that I decided to do a little more facts about them and a great juice/smoothie recipe using them.

Did you know that 2 cups(110g) of dandelion greens contain the following nutrients:

  • 435 mg of potassium
  • 3.4 mg iron
  • 11150 IU vitamin A
  • .25 mg riboflavin
  • .25 mg of vitamin B6
  • .90 mg of vitamin K
  • 200 mg of calcium
  • 4 grams of fiber
  • 3 grams of protein
  • 84 mg of sodium
  • 38.5 mg of vitamin C
  • 3.75 mg of vitamin E

That is a whole lot of nutrients from something that grows in the lawn and is considered a weed!  They are known to have purifying effects on the blood and liver.  Just make sure if you are picking them from the wild that they are free of any pesticides or animal feces.  They are also very bitter so juice them with other tastier greens such as spinach or kale.  Below I have listed a recipe.

  • 2 cups dandelion greens
  • 3-4 pitted dates
  • 2 tbsp raw almond butter
  • 1 cup coconut water
  • 1 cup frozen blueberries

Add first two of the ingredients to the blender and blend on high until smooth and very tiny particles remain while adding the coconut water as need to blend it really well.  Then add the fruit and almond butter last and blend until your desired texture.  The dates help disguise the bitterness of the dandelion.  This is a great blend of healthy fats and purification for your liver.  Therefore after a night of too many cocktails…pop this in the blender for breakfast and reap the rewards!

Cheers To Good Health,

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quesadillas, tortillas, meat, cheese, leftovers

The other night I really didn’t feel like doing any serious cooking and upon looking in the fridge, realized that I had a couple containers of left over meat from earlier in the week.  One package was leftover from a 500 pound pork loin and the other was some BBQ chicken.  Now I hate to throw away meat.  For one it’s an expensive waste, but most importantly that animal died to feed my family and I would never want it to be in vain.

So I took out the meat and threw it into my Ninja!  Have I mentioned before how much I love my Ninja!

quesadillas recipe meat ninja blender

It shredded it to tiny pieces in a matter of seconds!  And I put huge pieces in there.

When I finished that I also shredded some cheese with a hand shredder.  Putting cheese in the ninja turns it into crumbles which don’t melt as nicely as shredded.  I also cut some fresh basil out of our garden.  The basil has taken over half of one of the garden boxes.  I have been using it in everything this week.

quesadillas recipe tortillas ninja blender

I even made some fresh salsa to go with the quesadillas.  I didn’t have any Cilantro/Coriander so I substituted it with fresh basil.  I cut a few freshly grown peppers from the garden as well.  You can get the salsa recipe here.

quesadillas basil salsa recipe foodpornthursdays

garden rewards grow food

I heated up a large cast iron skillet and then dabbled about a tablespoon of olive oil onto it.  I placed all the ingredients between two large sized flour tortillas and onto the hot oily skillet they went.  One at a time of course.  I cook on each side for about 3-5 minutes.  My son doesn’t like anything with “burnt” pieces on it so I make them to his liking.  Basically just enough to crisp the outside and melt the cheese inside.


  • Any leftover meat in the fridge (needs to be chopped or Ninja-ed into tiny pieces)
  • Grated cheese
  • Tortillas
  • Fresh Basil
  • Olive Oil
  • Salsa and sour cream for toppings

For a last minute, quick and easy meal, they were a huge success.

What do you like in your quesadillas?

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Pot Roast Recipe

pot roast recipe #foodpornthursdays

Pot roast is one of my all time favorite meats to cook.  The key is low and slow.

I start off with the essentials of what’s going to make my juice stock full of flavor.

Pot Roast Recipe #foodpornthursdays

Carrots (I used already chopped here but I usually just chop my own) Green onion, garlic, celery, and white onion.

pot roast recipe #foodpornthursdays

A nice piece of meat…I usually prefer chuck roast.  I have placed a dutch oven on the stove on medium/high heat and put a little olive in the bottom of the pan.  Get it nice and hot in order to sear the meat.   You want to sear all the sides of the meat about 3-5 minutes per side so that it gets nice and carmelized.

Then remove the meat from the pan and set it aside.  Add all your veggies next and mix them around real good.  I also throw any fresh herbs and salt and pepper in as well.

pot roast recipe #foodpornthursdays

Heat the oven to 250 degrees F*  Give the veggies a good stir until you can smell a good aroma coming from them.  Then pour in some red wine and make sure to get all the caramelization from the meat off the bottom of the pan and good and stirred into the veggies.  Let the red wine reduce…about 10 minutes.  Then add your meat back into the pan so that it rests on top of the vegetables. Pour in beef stock until bottom part of meat is sitting in the juice and veggies.  Pop the lid on the dutch oven and pop it into the oven and forget about it for about 1 hour per pound of meat I have found works the best.

Remove from the oven and shred the meat into bite size chunks and let it sit in the juices until ready to serve.


  • Beef Chuck Roast
  • Olive Oil
  • 8-10 oz of chopped carrots
  • 1 stalk of celery chopped
  • 1 stalk of green onions chopped
  • 1 white onion diced julienne style
  • 3-4 cloves of garlic chopped
  • few sprigs of thyme chopped
  • few sprigs of rosemary chopped
  • salt and pepper to your liking
  • 2 cups of red wine
  • 1 16oz container of beef broth


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French Bread Pizza

French Bread Pizza Logo Image

I am not sure where I originally found this recipe but I tweaked it a bit to fit the needs of my army of monsters.  Seems like lately, all my kids have a taste for something different.  One likes potatoes, the other one hates them.  Two like tomatoes and the others wouldn’t touch them if their lives depended on it.  Even my husband and my oldest son HATE mayo.  Like who doesn’t like mayo in any form?  Not even mixed in a salad or Deviled Eggs?

But if there is one thing that my entire family loves…it’s PIZZA!  This recipe is simple and I use a couple loafs of French Bread from the bakery at the store.  Cheap and fresh.  You can also cut it into sections and have each person throw the toppings of their choice on there.  That way everyone is happy. 🙂 Especially mommy.  That’s probably more so because she has popped open her bottle of wine while fixing dinner…the socially acceptable perfect time to open the bottle.

Ingredients and Instructions:

  • 1 or 2 loafs  of French Bread (depending on the size of your family)
  • Olive Oil
  • Fresh Mozzarella cheese.  I always grate my own.  Rarely do I buy any cheese already grated or sliced anymore.
  • 1 large jar of spaghetti sauce (or sometimes I have frozen batches of homemade sauce)
  • Whole Roma tomatoes cut into very thin slices (sharpen that kitchen knife) **enters “Psycho” music here.
  • Pepporoni and/or any other type of meat to your liking
  • The rest of the toppings are up to what your family likes.  You can use onions, jalapeños, mushrooms, pineapple, bell peppers, banana peppers, the more veggies the better I say!  Hell throw anchovies on there if you like those salty suckers!
  • First cut up all the toppings and grate the cheese.  I said grate not cut people.  **waves hand around**French Bread Pizza toppings image domesticated momster
  • Brush some olive oil onto the bread and pop it into a 350 degree F* oven for about 5-10 minutes…just to crisp it up a bit (sometimes I use the broiler…it’s faster but don’t forget about them and burn them to a crisp or set them on fire as I have done before…ooops)
  • Remove from the oven and then slather on the spaghetti sauce
  • Throw on the cheese…keep throwing…can never have too much yummy cheese I say…who cares what the doctor said about your cholestrol.
  • Place the thinly sliced Roma tomatoes in a layer
  • Then comes the toppings of your choice
  • More cheese….yes more!
  • Pop that “not to be consumed while dieting” tasty goodness in the 350 degree F* oven until cheese is bubbly and hot…approximately 20 minutes.

French Bread Pizza


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Protein Smoothie


I like to have these smoothies after a good workout at the gym.  They are packed with flavor and the protein needed to replenish that which was lost.

You will need


**snaps fingers** pay attention

  • 2 small frozen bananas.  I peel and slice my bananas and then put them in the freezer.  They are great to whoop up for a delicious summer treat for the kiddos too.
  • 2 Tbsp of peanut butter.  Creamy style.
  • 1 cup of almond milk
  • 1 scoop of whey protein powder.  It comes in chocolate and vanilla flavored.
  • 1 cup greek style yogurt
  • 1 tsp of agave nectar
  • Handful of ice cubes

Throw all the ingredients into a blender and blend well.



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