Pre-heat oven to 350°F.
In stockpot, brown ground beef over medium heat for 8 to 10 minutes or until beef is thoroughly cooked, stirring frequently. Add coleslaw mix. Cover pan and cook, stirring often, until cabbage softens, about 10 minutes. Mix in potatoes. Stir in soup. Cover and reduce heat to low to keep warm.
Unroll 1 can of dough. Press in 13×9-inch glass baking dish to form bottom crust. Spread cabbage mixture evenly over crust. Unroll second can of dough on wax paper. Press seams together to make one sheet. Place over top to form top crust. Press and tuck edges to seal.
Bake 25 minutes or until golden brown. Let stand 5 minutes. Cut into 8 squares. http://www.food.com/recipe/mile-high-cabbage-pie-5fix-497021
Photo by BDMK
I do not know about you but I LOVE Slow Cooker recipes! Heck if it was not for slow cookers I doubt my kids would have had a decent meal when they were little!!! ENJOY
Chicken Philly Cheese Steak
(Slow Cooker Recipe)
2 lbs. boneless skinless chicken breasts
1 cup chicken broth (I used a bouillon cube and a cup of water)
¼ tsp. salt
¼ tsp. pepper
¼ tsp. garlic powder
1 large bell peppers, sliced
1 medium onion, sliced
2 cups sliced mushrooms
salt and pepper to season the bell peppers, onions, and mushrooms
Place the chicken breasts in the slow cooker, add 1 cup of broth and seasonings. Save the vegetables to add later. Cover then cook on low for 6 hours or until the chicken pulls apart easily. After the chicken has cooked, layer the veggies on top of the cooked chicken. Cover and cook for another hour. Shred the chicken using 2 forks. Drain as much liquid from the chicken and veggies as possible before placing on the roll. Top with cheese, place open faced under the broiler to toast. Enjoy!!
Low Carb Options – use low carb roll or flat bread. Also tastes wonderful served on a plate with no bread.
I love Getting Feed back on my recipes, let me know what you think of this one!