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Publix Simple Meals

Mushroom Beef Melts, Bistro Potatoes, and Tomato Bacon Beans

Makes 4 Servings
Total Time:
35 minutes
Active Time:
35 minutes

Cooking Sequence

-- Prepare beans and begin to cook - 5 minutes

-- Prepare beef melts through step 2; continue beans - 15 minutes

-- While beef sauce cooks, prepare potatoes through step 1 - 5 minutes

-- Complete beef melts and potatoes; serve - 10 minutes

Mushroom Beef Melts


1 tablespoon herb garlic butter

1/4 cup pre-diced red onions

4 ounces pre-sliced baby portabella mushrooms (rinsed)

1 (17-ounce) package fully cooked beef roast au jus

1/2 cup port or Burgundy wine

1/2 cup reduced-sodium beef broth

1/2 teaspoon pepper

1 tablespoon cornstarch

2 tablespoons water

4 slices Bakery Multigrain Bread

2 ounces extra-sharp Cheddar cheese


1. Preheat large sauté pan on medium-high 2-3 minutes. Place butter in pan; swirl to coat. Add onions and mushrooms; cook 3-4 minutes, stirring often, or until onions begin to brown. Meanwhile, cut roast into bite-size pieces; reserve sauce for next step.

2. Stir wine, broth, pepper, and (roast) sauce into onion mixture. Reduce heat to medium; cook 5-7 minutes, stirring often, until liquid has reduced by half.

3. Combine cornstarch and water in small bowl until smooth. Slowly pour into sauce, stirring continuously, until blended. Bring sauce back to a boil, stirring often, or until sauce begins to thicken.

4. Reduce heat to low. Stir in roast; cook 1-2 minutes, stirring often, or until thoroughly heated. Place bread on serving plates; top with meat and sauce mixture. Grate cheese over top and serve.

Bistro Potatoes


32 ounces refrigerated sour cream/chive mashed potatoes

3 ounces extra-sharp Cheddar cheese

1 tablespoon herb garlic butter

1/4 cup regular (or Cheddar) French-fried onions


1. Place potatoes in microwave-safe bowl; cover and microwave on HIGH 4 minutes or until partially heated.

2. Grate cheese finely. Stir into potatoes, with butter; microwave 3 minutes or until hot. Stir, top with fried onions, and serve. (Makes 6 servings.)

Tomato Bacon Beans


12 ounces fresh snipped green beans (rinsed)

2 cups water

1 (14.5-ounce) can stewed tomatoes (undrained)

1/2 cup pre-diced red onions

1 tablespoon cooked bacon pieces

1 tablespoon herb garlic butter

1/8 teaspoon pepper


1. Snap beans, if desired. Place in medium saucepan with water. Bring to boil on high; cook 7-10 minutes, stirring often, until beans begin to soften.

2. Drain; stir in remaining ingredients. Reduce heat to low; cover and cook 10-12 minutes, stirring often, for crisp-tender (or until desired tenderness). Serve.

Aprons Advice

For a "bistro-style" treat, shred extra cheese over the mashed potatoes before serving.

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Mushroom Beef Melts

CALORIES (per 1/4 recipe) 360kcal; FAT 15g; CHOL 85mg; SODIUM 760mg; CARB 21g; FIBER 1g; PROTEIN 31g; VIT A 4%; VIT C 4%; CALC 10%; IRON 35%

Bistro Potatoes

CALORIES (per 1/6 recipe) 260kcal; FAT 17g; CHOL 40mg; SODIUM 700mg; CARB 20g; FIBER 1g; PROTEIN 7g; VIT A 10%; VIT C 2%; CALC 15%; IRON 2%

Tomato Bacon Beans

CALORIES (per 1/4 recipe) 130kcal; FAT 6g; CHOL 15mg; SODIUM 450mg; CARB 12g; FIBER 4g; PROTEIN 7g; VIT A 15%; VIT C 35%; CALC 6%; IRON 15%

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