Tube of refrigerated buttermilk biscuits
2-3 oz mozzarella cheese
12 cherry tomatoes
1 lb smoked turkey sausage (fully cooked)
2 green peppers
Envelope of Italian salad dressing mix
6 hoagie buns
12-16 oz of sliced luncheon meat (I got a variety of salami, ham, and turkey)
12 thin slices of cheese (I got a variety of Swiss, cheddar, and brick)
Bag of chips (Plain pairs the best as a side dish so it doesn’t overwhelm the main attraction of the meal)
Jar of pickles
[Also needed: oregano, butter]
Lunch: Sandwich, chips, pickles, a fig, and mozzarella puffs
Dinner: Kabobs with rice
Combine 3/4 cup of softened butter and an envelope of Italian salad dressing mix. Spread 1 Tbsp inside each of 6 hoagie buns. On bottom of each bun, layer one slice of meat, two slices of cheese, and another slice of meat. Replace tops. Spread 1 Tbsp of butter mixture over top of each bun.
Place on a baking sheet. Broil 6 inches from the heat for 2-3 minutes. Eat with chips and pickles.
Cut 1 lb of fully cooked smoked turkey sausage into 1/2 inch chunks. Cut 2 green peppers into 1 inch pieces. Cut an onion into wedges. Thread a cherry tomato onto six metal or soaked wooden skewers. Alternate the sausage, green pepper, and onion wedges on skewers, ending with another tomato.
Grill, uncovered, over medium-hot heat for 10-15 minutes. Remove meat and vegetables from skewers and serve over rice.
Preheat oven to 375 degrees. Take apart a refrigerated tube of buttermilk biscuits and make an indentation in the center of each biscuit. Sprinkle with 1 tsp of dried oregano. Cut a 2-3 oz block of mozzarella cheese into 10 cubes, 3/4 inch each. Place a cube in the center of each biscuit. Pinch dough tightly around cheese to seal.
Place seam side down on an ungreased baking sheet Spread 2 Tbsp of pizza sauce over tops. Bake 10-12 minutes.