Hot Beef Po' Boys

Hubster is diabetic, so lately, I've been trying to make sure that we eat healthy. I redo my recipes that I have been making for years to try to make them diabetic friendly. But grease and diabetes don't go well together.

Hubster is a meat and potato kind of guy. Salads are ok with him, but they've got to have lots of meat of chicken in them.

I found this recipe in a Diabetic Cooking book. It looked good, but boy does it really taste good.

I of course modified it somehow, because that's just the way I am. I'm weird.

I used 7 grain sandwich rolls and used more spices than the recipe calls for. We also like onions and garlic, so I used more than what it called for. But play with it and make it your own.

For more recipes go to www.fiddledeedee.net for more Saturday Stirrings

Hot Beef Po' Boys

16 ounce load baguette bread, halved lengthwise

Nonstick cooking spray

6 ounces thinly sliced onion

8 ounces sliced mushrooms

1 tsp garlic, minced

1 tsp dried oregano

1 cup water

1/2 tsp Worcestershire sauce

8 ounces sliced roast beef

1 Tbl prepared mustard

1 cup grated Mozzarella cheese

1. Preheat oven to 350. Hollow out loaf using a fork. Cut loaf into 6 equal pieces. Place loaf shells on baking sheet; set aside.

2. Heat a 12" nonstick skillet over medium-high heat; coat with cooking spray. Add onion; cook 5 minutes or until browned, stirring often. Remove from pan.

3. Coat skillet with cooking spray. Add mushrooms, garlic and oregano; cook 4 minutes or until mushrooms brown, stirring frequently.

4. Return onions to skillet with water and Worcestershire. Bring to boil over medium-high heat. Cook 5 minutes or until liquid evaporates. Remove from heat; keep warm.

5. Bake loaf shells for 3 minutes; remove from oven. Top bottoms with equal portions beef. Spread 1/2 teaspoon mustard on each and sprinkle evenly with cheese. Bake tops and bottoms another 3 minutes or until beef is warm.

6. Spoon 1/4 cup mushroom mixture over beef. Top with remaining loaf shells, pressing down gently.