Run2Gun Weekly “A La Carte” 8/27/18

Monday-Tuna noodle Casserole

2 cans of tuna
1 package egg noodles
1 can reduced fat cream of mushroom
1 can reduced fat cream of celery
1 cup skim milk
1 package frozen peas
1/2 tsp onion powder
1 tsp garlic powder
1/2 tsp hot sauce
1 cup shredded cheese
2 TB bread crumbs
1 TB melted butter

Begin boiling pot for noodles and cook them until al dente, start preheating oven to 375 degrees.

When noodles are done, drain and cool them under cold water. Then add cooled noodles to bowl and mix tuna, soups, peas, cheese, and seasonings together and put in casserole dish. Start baking for 35 minutes. Mix melted butter and bread crumbs together while the casserole bakes and top the casserole the last 5 minutes of cooking. Enjoy!

Tuesday-Turkey burgers w/ special sauce and fresh sliced tomatoes, avocado, and red onion

1 lb ground turkey
1TB chopped garlic
2 tsp soy sauce
1 tsp Worcestershire sauce
1/2 tsp hot sauce
1 tsp Montreal Seasoning

1/4 cup olive oil mayo
2 TB ketchup
1 TB relish
Few dashes of Tabasco sauce
1 tsp garlic powder
1 tsp lemon juice

Toasted hamburger buns
Freshly sliced tomatoes and red onion

Mix ground turkey w garlic and seasonings. Make into 4 – 4 oz patties and cook/sear on grill or griddle until done – 165 degrees in center. While burgers are cooking, mix up special sauce and put to side.

Slice up avocado, tomatoes, and red onion.

When turkey burger finishes up put onto toasted bun, add special sauce and toppings of your choice. Enjoy!

Wednesday-Encrusted Cod w/ baked sweet potato and veggies

4 cod fillets
1 cup Pablo bread crumbs
1 TB melted butter
1/4 cup Parmesan cheese
1 fresh lemon – juiced and lemon zest
2 Baked Sweet Potatoes
1 TB olive oil

Preheat oven to 375 degrees, wash and half sweet potatoes. Brush with olive oil and then salt and pepper. Put in oven for an hour or until done.

Start getting fish ready, you can put fish in baking pan or on foil to grill it. Then put lemon juice on fish and start mixing up crust – bread crumbs, Parmesan cheese, melted butter, lemon zest, salt, and pepper. Put crust on top of fish and let bake for 15 – 20 minutes. Plate it all up with cooked vegetables and enjoy!

Thursday-Pesto Chicken w/ Alfredo Noodles and Asparagus

1 lb chicken breast
1/4 cup pesto sauce
1 box linguine
1 TB olive oil
1 TB chopped garlic
1 jar Alfredo sauce
1 bunch asparagus – cut into 1 inch pieces
Shredded Parmesan cheese

Season chicken breast with pesto sauce and bake for 20-25 minutes until chicken is done.

Begin boiling water for linguine, when it comes to a boil cook linguine for 8- 9 minutes.

While pasta is cooking, heat up skillet with oil and add garlic. Cook for 1 minute and add chopped asparagus. Sauté asparagus for 5 minutes and then add jar of Alfredo sauce. Add cooked noodles to the sauce.

Slice up pesto chicken and put over top of linguine. Sprinkle with Parmesan cheese and enjoy!

Friday-Meatloaf w/ Hash brown Casserole and Green Beans

1 lb ground meat
1/2 diced yellow onion
1 cup bread crumbs
1 egg
1/4 cup milk
1/4 cup ketchup
1 tsp garlic powder
1 tsp Worcestershire sauce
1 tsp soy sauce
Few dashes Tabasco sauce

1/2 cup ketchup
1/4 cup brown sugar
1 TB vinegar

1 lb hash browns
1/2 yellow onion diced
2 TB melted butter
1 cup sour cream
1 can reduced fat cream of mushroom
1 cup shredded cheese

Preheat oven to Mix together well – ground meat with bread crumbs, egg, milk, ketchup, and seasonings. Add to loaf pan and cook for 30 minutes. Make ketchup topping with ketchup, brown sugar, and vinegar and put on loaf and cook for an additional 10 – 15 minutes.

After you put meatloaf in oven, make hash brown casserole. In bowl, add hash browns, onion, soup, sour cream, cheese, salt and pepper. Mix well and put in casserole dish. Let cook for 40 – 45 minutes.

Steam up green beans.


Saturday-Hot Ham and Cheese Sliders w/ Spinach Salad

1 package Hawaiian rolls
1 lb sliced deli ham
8 slices Swiss cheese
1/2 TB Dijon mustard
1 TB Olive oil mayo
1/2 tsp Worcestershire sauce
1/8 red onion thinly sliced
1 TB melted butter
1 tsp poppy seeds

1 package fresh spinach
1/4 cup feta cheese
1/4 walnuts
1/4 cup craisins
1/4 cup raspberry vinaigrette

Preheat oven to 300 degrees, foil 9 x 13 pan. Take entire package of Hawaiian rolls and slice all in half. Keep them together if you can. Put bottoms of rolls in pan and spread mayo mixture (mayo, Dijon, and Worcestershire sauce) on them, then layer cheese, ham, and red onion. Put top of the rolls on top and brush with melted butter and sprinkle poppyseeds over top. Bake for 10-12 minutes.

Mix up spinach salad with toppings and dressing. Enjoy!

Sunday-Chicken with Rice and Salsa

1 lb of chicken breasts
1TB olive oil
1 tsp cumin powder
1 tsp garlic powder
1 tsp onion powder
1 tsp Cajun creole seasoning
Salt and Pepper

Instant Rice – cook as instructed on box

6 Roma tomatoes – diced
1/2 red onion – diced
1 jalapeño – seeded and diced
1/4 bunch of cilantro chopped
1 TB chopped garlic
1 TB lime juice
1 tsp Tabasco sauce
Kosher Salt

Coat chicken in oil and seasonings – grill or bake until done.

Start prepping salsa mixture – in a bowl mix up diced tomatoes, onion, jalapeño, garlic, cilantro, lime juice, hot sauce, kosher salt and pepper. Let sit together for up to 15 minutes and start cooking up rice.

When everything is done plate up chicken breast put rice on the side with salsa mixture on top. A great addition to this is adding more creole seasoning to the rice and salsa before eating, makes it a little spicier!! This meal is a family favorite in our household. Enjoy!

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