Mushroom and Provolone Patty Melts
Time: 40 minutes
Kid Tweak: Use beef broth in place of beer, and try mild-tasting wheat bread.
Serve with Quick-Roasted Potato Wedges: Preheat oven to 425°. Cut 1 pound small red potatoes into wedges; toss with 1 tablespoon olive oil, 1/2 teaspoon black pepper, and 1/4 teaspoon salt. Arrange on a baking sheet. Bake at 425° for 25 minutes or until tender, stirring once. Toss with 2 tablespoons chopped fresh parsley. Yield: 4 servings. CALORIES 110; FAT 3.5g (sat 0.5g); SODIUM 154mg
View Recipe: Mushroom and Provolone Patty Melts