Disclaimer: eMeals.com has provided Nichole with a free subscription in exchange for a review. Because of the nature of the product and the fact that Nichole writes/thinks about food a lot, you can expect to read at least a little bit about eMeals every week for the next month or so. Nichole’s opinions remain her own, and she remains very opinionated about food.
On Saturday we got to see Missouri beat Georgia in person, and it was uncomfortably hot and the QB got injured, but it was mostly awesome.
We’re continuing the eMeals.com experiment this week, and once again I only have two of the week’s seven recipes on the roster. My goal for next week is to try three of them!
- Monday: Orange Pancakes
- This is one of this week’s eMeals picks, and it calls for a side of bacon. Sold.
- Tuesday: Chicken Pot Pie
- It’s October. It’s supposed to be pot pie weather, but it’s been pretty warm here lately. Maybe putting pot pie on the menu will bring in a little cool weather.
- Wednesday: Tortellini
- It’s easy, and the kids love it.
- Thursday: Slow Cooker Chinese Barbecue Pork
- This is another of the eMeals recipes. It sounds pretty tasty, and I’m always happy to find a reliable CrockPot meal.
- Friday: Pizza
- Yay pizza!
Last week the only eMeals recipe we ended up trying was the Philly Cheese Steak Stromboli. It was really good, but it called for far more roast beef than I actually ended up using.
- 1 tablespoon vegetable oil
- 1 onion, thinly sliced
- 1 green bell pepper, sliced
- 2 (11 oz) cans refrigerated thin-crust pizza dough
- 2 tablespoons stone-ground mustard, divided
- 2 tablespoons fat-free mayonnaise, divided
- 13 oz package deli sliced roast beef
- 8 oz package sliced provolone cheese
- Preheat oven to 425 degrees.
- Heat oil in a large skillet over medium-high heat. Add onion and bell pepper; cook, stirring occasionally, for 8 minutes or until tender. Unroll dough, and spread each with 1 tablespoon mustard and 1 tablespoon mayonnaise, leaving a 1-inch border. Top evenly with vegetables, beef and cheese.
- Roll up dough, jellyroll style, beginning with long side, pinching ends to seal. Place seam side down on a baking sheet sprayed with cooking spray.
- Bake for 15 to 20 minutes or until golden brown. Let stand 5 minutes before slicing.