The Daily Rush

3/4 pound ground round
3/4 cup chopped green bell pepper
3/4 cup chopped celery
1/2 cup chopped onion
1 tablespoon minced garlic
3/4 cup water
3/4 cup ketchup
1 tablespoon brown sugar
1/2 teaspoon paprika
2 teaspoons Worcestershire sauce
1 teaspoon Dijon-style mustard
1/4 teaspoon hot pepper sauce
1 cup fresh mushrooms, chopped
4 hamburger buns, toasted (I like to use whole wheat)Heat a large nonstick skillet over medium-high heat. Add beef; cook 3 minutes or until browned, stirring to crumble. Add bell pepper, celery, onion, and garlic; cook 7 minutes or until vegetables are tender, stirring occasionally. Stir in water and next 7 ingredients (through mushrooms); bring to a boil. Reduce heat, and simmer 25 minutes or until mixture begins to thicken, stirring occasionally. Split buns and toast. Spoon 2/3 cup meat mixture onto bottom half of each bun; cover with top half of bun.

6 servings

INGREDIENTS

• One loaf French bread, *split the long way, down the middle; then each half cut into thirds, for a total of 6 individual pizza-style portions
• 1 cup pizza sauce, such as Contadina®
• 1 teaspoon vegetable oil
• 1 teaspoon minced garlic
• 3/4 pound chicken, cut into bite-sized pieces
• 1 cup chopped onion
• 1 teaspoon basil
• 1 red bell pepper, seeded and chopped
• 2 cups mozzarella cheese

DIRECTIONS

Preheat oven to 425º. Place bread cut-sides-up on a baking sheet. Bake for 3 to 5 minutes, or until bread is lightly toasted. Spread pizza sauce over bread; set aside. Meanwhile, heat oil in a medium skillet; add garlic and chicken. Cook chicken until no longer pink. Add basil, bell pepper, and onion. Cook until heated through and onion is transparent, about 3 minutes more. Spread chicken/onion mixture evenly over French bread “pizzas.” Sprinkle with mozzarella cheese and return pizzas to 425º oven. Bake for 5 to 7 minutes or until cheese is melted. Remove from baking sheet with spatula and serve.