Meat + Cheese Sliders

Meat + Cheese Sliders

Probably one of the easiest meals I make for the guys that always turns out great, is quick, and I am not spending a ton on ingredients. My meat and cheese sliders are scrumptious and what I love most is you can choose whatever meat and cheese you prefer! I usually make them different each time.

Be sure to check my instagram for a fun little step-by-step reel. This downloadable card is at the bottom.


  • Meat of your choice (for these I used Cajun turkey and ham from the deli in our local grocery store)
  • Pepper jack cheese and provolone cheese also from the deli (you don’t have to use two – we just like them this way)
  • 3/4 cup melted butter
  • 1 tablespoon Dijon mustard
  • 1 teaspoon worcestershire sauce
  • 1 teaspoon brown sugar
  • 1 tablespoon poppy seeds
  • 1 tablespoon garlic salt
  • 12 pack King’s Hawaiian Dinner Rolls


  1. Pre-heat oven to 350 degrees.
  2. Grease 9 x 13″ baking dish with non-stick cooking spray.
  3. Combine melted butter, mustard, Worcestershire sauce, brown sugar, poppy seeds, and garlic salt into a small mixing bowl and whisk together. Set aside.
  4. Slice the rolls in half and set tops aside. Put the bottoms in prepared dish.
  5. Layer the meat and cheese to your liking. I do turkey/cheese/ham/cheese.
  6. Place the lids (tops) of the rolls onto the sandwiches.
  7. Brush the liquid mixture evenly all over the rolls.
  8. Bake for 20 minutes or until the rolls are lightly browned and the cheese has melted.
  9. Separate into individual sandwiches to serve.

I love this meal because I can pop my lid onto my dish or cover with foil to take directly to the field to eat as a family. Or, I can pack in an airtight bento box and throw in his lunchsack/cooler so he can eat them during the day.

I can make several pans at once and also make these ahead and freeze if I need something quick in a pinch!

I hope you like this twist to the classic sliders. Let me know if you make them and how they turn out for you! Please tag me @hayfieldmeals on instagram.

Happy cooking and hayin’!

BBQ Chicken Spuds

BBQ Chicken Spuds

I made these glorified baked potatoes last night and they were a hit! It was super easy and didn’t require a ton of cleanup or make a mess. I’ll gladly carry the title of “Queen of the Crockpot” because it’s my most used kitchen appliance. No shame in my game, y’all. You can make about anything in those and I’d love to hug whoever came up with the genius invention. I’m convinced it was a farm or ranch wife.

If you are needing to feed a crew, I highly recommend these spuds. A few chicken breasts and a sack of potatoes can go along way, especially if you are trying to budget.

This is not a tractor friendly meal like his lunches and snacks are. Often times the girls and I will take Zack supper as that’s our only time together in the summer when hay is going on. Tailgate dinners have become our mobile kitchen table. I set up a little “fix it yourself” potato bar in the back of his truck for these.

Tip I learned from my mom: Cookie sheets are awesome for transporting. I also have a cooler bag I threw the “fixins” in that were already prepped in ziplock baggies. Get the squeezable sour cream and thank me later. Also, I have a container of plasticware, salt and pepper shaker, a roll of trash bags, and a package of baby wipes I leave in there. We always need them.

Feel free to click the download button to print this recipe off! You can also view my reels video on the Hayfield Meals instagram page.


Taco Salad

Taco Salad

I love that my blog will be handed down to our kids someday and one thing I want is to share some of our favorite meals. This space is not only our life journal but a home cookbook for our little family.
Taco Salad is about as simple as it gets and is a new favorite in our house. It takes no time to make. My mom actually gave me this recipe {where most come from} and we really enjoy it!
1 bag of Doritos {Mom uses Spicy Nacho}
I large head of lettuce
2 large tomatoes {I used more since they were small}
Green onions
1 can of Mexican beans {hot beans} DRAIN JUICE
Shredded cheese {sprinkled}
Zesty Italian dressing
*My mom puts radishes in her salad but we choose not to. Just preference.
I start off my adding chips to the bottom of the bowl.
Cut your lettuce and then add to the bowl.
What I like to do is add the chips and lettuce in layers. Chips, lettuce, chips, lettuce. This way its evenly distributed.
 Dice tomatoes and green onions.
 Add to bowl.
 Next, add in the beans but make sure you drain the juice off first. Stir mixture and sprinkle in shredded cheese on top.
I let everyone add their own dressing when they fix a bowl of salad. My husband personally likes ranch on his.
This is a super simple recipe and makes a great meal! Prep time is around 10 minutes and this feeds about 4-6 people depending on portion size. If you would like to feed more just double.
Enjoy! :)
Easy Crock-Pot Stew

Easy Crock-Pot Stew

 This is one of my favorite recipes and a frequent meal in our home. It’s simple, quick, and is easy clean-up that usually leaves us with 1-2 days worth of left overs. :)
Stew Meat
1 Onion
2 Cans of Stewed Tomatoes
2 Cans of Green Beans
 2 Cans of Corn
Carrots {Optional-not in this recipe}
1 Large Can of Tomato Juice
Salt + Pepper
 I first cut up the meat into smaller pieces and cut the fat off. You can slow cook your meat with an onion and a little water and then add the rest of your ingredients later but since I slow cook mine all day, I toss everything in at once.
Next I peel and cut my potatoes and add to crock-pot. There isn’t a specific number I use. Generally, it depends on the size and if we want more or less.
Cut the onion and add in. I like to cut mine into strips but it is strictly preference. I think the onion is essential for flavor.
 Next, add in two cans of corn and two cans of green beans.
 Be sure to drain the juice from both. Obviously fresh, home grown veggies is best but if that isn’t an option, these are the brands that I like to use.
 Pour in the two cans of stewed tomatoes.
 Then pour in your large can of tomato juice. Once everything is in the crock-pot, I add in water until it is filled to the rim. Be sure to season with salt and pepper and stir.
I throw this together in about fifteen minutes early in the morning and cook on low all day. We usually have dinner around 6:30-7:00 so it cooks for at least 11 to 12 hours. I will check to make sure the potatoes and meat are done. If so, your stew is ready!
Like I said, this huge pot lasts us for a few days and is a favorite go-to meal. Recipe credits go to my mom! She makes the best! :) Enjoy and please comment or email if you have questions!