Want to have the missionaries over for dinner but you aren’t sure what to feed them? We asked our online readers to vote on meals that they would like to be served if they were a missionary today, and these were the top responses.
Slow-Cooker Philly Cheesesteak Sandwiches
· 1½ lb. beef round steak
· 1 green pepper, thinly sliced
· 1 medium onion, thinly sliced
· 1 (14 oz.) can beef broth
· 1 package dry Italian dressing mix
· 1 large loaf French bread, sliced into sandwich lengths (or 4–6 hoagie buns)
· Provolone cheese slices
Spray slow cooker with cooking spray. Cut meat into strips, place in slow cooker. Add green pepper, onion, broth, and dressing mix. Cover and cook on low 7–8 hours or on high 3–4 hours.
Spoon meat mixture onto bread and top with cheese, or toast bread in 375°F oven 5–10 minutes. Add meat, cover with cheese, then bake an additional 5 minutes to melt cheese.
Add any condiments you like and enjoy!
► You'll also like: 20 Unique (and Easy) Ideas for Feeding Hungry Missionaries
· 1½ lb. top round steak, sliced about ¼-inch thick
· 4 Tbsp. flour
· 2 tsp. salt
· ½ tsp. pepper
· 6 Tbsp. butter, divided
· 1½ cups chopped onion
· 1 clove garlic, minced
· 2 Tbsp. olive oil
· 1 (10.5 oz.) can beef consommé
· 1 lb. fresh mushrooms or 1 (8 oz.) can mushrooms
· 1 Tbsp. Worcestershire sauce
· ½ cup sour cream
· Noodles or rice for 8
Cut round steak slices into strips about 1 inch wide and 2 inches long. Combine flour, salt, and pepper in paper lunch sack or plastic bag. Add meat strips and shake until well coated. In large frying pan, melt 4 tablespoons of butter. Add onion and garlic and cook until lightly browned. Place in bowl and set aside. In frying pan, melt remaining 2 tablespoons butter over medium heat. Add olive oil. Place meat strips in pan and brown on all sides. Add beef consommé and onion and garlic mixture. Cover and simmer over low heat for about 30 minutes. Add mushrooms and Worcestershire sauce and continue cooking until meat is tender, about 10 minutes. May be made a day ahead and reheated over low heat.
Just before serving, top with sour cream. Serve over buttered noodles or rice.
Cheesy Chicken Enchiladas
· 4 Tbsp. butter
· 5 Tbsp. flour
· 2 (15 oz.) cans chicken broth
· 1½ tsp. garlic powder
· 1 tsp. onion powder
· 1½ tsp. cumin
· 1 tsp. coriander
· 1 Tbsp. chili powder
· ⅛ tsp. black pepper
· 1/3 cup sour cream
· 2–3 shakes Tabasco sauce (or similar hot sauce)
· Kosher salt, to taste
· 1 (4 oz.) package cream cheese
· 1 (7 oz.) can diced green chiles
· 3½ cups (about 14 oz.) cooked, shredded chicken
· 4 cups shredded Monterey Jack or pepper jack cheese, divided
· 8–10 medium flour tortillas
Preheat oven to 350°F. Lightly spray 9×13-inch pan with nonstick cooking spray and set aside.
Melt butter in large skillet over medium heat. When butter is melted and bubbly, add flour and stir to combine. Continue cooking, whisking continuously until mixture is light golden brown, about 2–3 minutes. Slowly add chicken broth, whisking until smooth. Whisk in garlic powder, onion powder, cumin, coriander, chili powder, and pepper. Bring sauce to a simmer and stir until thickened, 3–4 minutes. Remove from heat and whisk in sour cream and hot sauce. Add salt to taste and set aside.
In separate mixing bowl, soften cream cheese in microwave until easily stirred. Add green chiles and ½ cup of reserved sauce. Stir to combine and add chicken and 2 cups cheese.
To make tortillas easier to roll, place between damp paper towels and microwave 15–20 seconds. Place about 1/3–½ cup chicken mixture on each tortilla and roll tightly. Pour 1 cup sauce into bottom of prepared pan and spread evenly. Place tortillas snugly in pan. Pour all remaining sauce on top of tortillas and top with remaining 2 cups cheese. Bake 30–35 minutes, until hot and bubbly throughout and cheese is melted.
· 6 boneless, skinless chicken breasts
· 1 cup water
· 1 package fajita seasoning mix
· 2 Tbsp. vegetable oil
· 2 onions, sliced
· 1 green pepper, sliced in strips
· 1 red pepper, sliced in strips
· 12 flour tortillas
· Sour cream, salsa, guacamole, and limes, for garnish
Cut chicken breasts into strips. Combine water and seasoning mix in medium bowl and marinate strips for 2 hours in refrigerator. Heat oil in 12-inch skillet over medium-high heat and sauté onions and peppers until crisp-tender. Remove vegetables from pan and set aside. Place chicken strips in pan, reserving marinade. Sauté chicken until light brown. Add leftover marinade to pan and simmer for 5 minutes. Return vegetables to pan and heat to mingle flavors. Spoon mixture onto warm tortillas. Fold over and garnish with sour cream, salsa, guacamole, and slice of fresh lime.
Sweet and Sour Meatballs
· 2 lb. ground beef (an 85/15 mix works best)
· 2/3 cup panko bread crumbs
· 2 Tbsp. dry minced onion
· 1 large egg
· ¼ cup coconut milk
· 1½ tsp. ground ginger
· 2 tsp. salt
· ¼ tsp. ground black pepper
· 1 Tbsp. canola oil
· 1/3 cup chopped red bell pepper
· 1/3 cup chopped yellow bell pepper
· 1/3 cup chopped green bell pepper
· 1 clove garlic, minced fine
· 1½ tsp. onion powder
· ½ cup rice vinegar
· ½ cup ketchup
· ¼ cup low-sodium soy sauce
· 2 cups granulated sugar
· ⅛ tsp. sesame oil
· ½ (11 oz.) can mandarin oranges, smashed with their juices
· 2–3 Tbsp. cornstarch
· ¼ cup cold water
· Sesame seeds for garnish
· Green onions for garnish
· Rice for serving
Preheat oven to 400° F. Grease a 9×13-inch baking pan or lightly oil slow cooker cooking insert. In large bowl, add ground beef, bread crumbs, onion, egg, coconut milk, ginger, salt, and pepper. Mix with hands until just combined. Rub a little oil on hands and roll meat mixture into 1-inch balls.
Place meatballs in prepared baking pan or slow cooker. Bake 20 minutes in oven or set slow cooker to low and bake, covered with sauce, 3–4 hours.
To make sauce: In saucepan over medium heat, add oil, chopped peppers, and garlic. Sauté until tender, about 3 minutes. Add onion powder, vinegar, ketchup, soy sauce, sugar, and sesame oil. Stir to combine, then add oranges and juice. Bring to a boil.
Meanwhile, stir cornstarch and water together and whisk into sauce. Bring back to a boil, then reduce heat to medium-low and simmer 10 minutes. Serve over meatballs with sesame seeds and green onions to garnish.
Grilled Avocado Tacos
· 5 corn tortillas
· 1 ripe but firm avocado
· Salt and pepper
· Olive oil
· 1/3 cup crumbled queso fresco
· 1 lime, cut in wedges
Heat grill or grill pan to medium-high heat.
Cut open avocado and remove pit but not peel. Brush each open face with olive oil and sprinkle with salt and pepper. Place cut side down on grill and cook 2–5 minutes or until grill marks appear. Remove from grill and allow to cool.
While avocado cools, place tortillas on grill and grill for a few seconds, flip, and cook again, until grill marks begin to form and tortillas puff slightly. Remove from grill and set on plate. To assemble tacos, slice avocado in ⅛-inch slices lengthwise, remove from peel, and layer a few slices in each tortilla along with a little cheese, a squirt or two of lime juice, and a pinch of salt.
· 2 eggs
· 2 Tbsp. canola oil
· 3 Tbsp. sugar (omit if making savory crepes)
· 1 cup flour
· 1 cups milk
Blend all ingredients on low speed until combined, or whisk by hand until no lumps remain.
Heat nonstick skillet to medium-high heat. Hold pan with one hand while pouring batter with the other. Twirl pan in circular motion, pouring just enough batter to coat bottom of pan. Place on heated cooking surface and cook until edges are set and you can easily run a rubber spatula around the edge of the pan, about 30 seconds. Flip crepe and cook an additional 15–20 seconds. Remove crepe from pan and either keep warm in oven or cool to room temperature. Fill with savory or sweet filling.
Tip: Unfilled crepes can be stacked between sheets of waxed paper and refrigerated or frozen. To thaw, leave at room temperature.