Regimen VS. Routine Mindset

It’s been a fun summer preparing for another New Mexico elk hunt! Looking back a couple years ago at this footage from 2017 when I was preparing for the same hunt, having the same mindset, is always fun!
Hear me out here, I’m not against anyone or their routines that help them be successful! This is just my mindset that works for me.
My regimen changes throughout the year, it grows with me, adjusts to my needs and fits my goals.
Hope this helps you and your midset today! Enjoy the Watch! #LiveBeyondAverage

Why Heavy Pack Training Isn’t Enough

Heavy pack training, or “Rucking” is a very popular style of training that is popularly used to prepare for an upcoming hunt or outdoor adventure. Though it is a great additive to a training program, it shouldn’t be the sole training tool to prepare for a hunt. Below I give my two cents why! Enjoy the listen!

Run2Gun Featured Recipe

Happy Monday All!

This week we wanted to venture away from the A La Carte Menu and give you a featured recipe from #Run2GunRecipes.

This comes fresh from an antelope we harvested last week! Amy put together a mouth watering tenderloin dish that will exceed the expectations of any wild game doubter!  Let us know what you think!

Run2Gun Members September Giveaway Winners

Run2Gun Members September Giveaway Winners!

Happy October Everyone!  The month of September we teamed up with No Limits Coffee Company out of Ft. Collins, CO for our members giveaway!

If you are a Run2Gun member you were automatically entered to win 1 of 5 bags of coffee up for grabs!

Here are the winners!

Eric Schoenfelder

Luke Robinson

Andrew Flores

Terri Swenson

Devin Clay

Congrat to you 5!!

If you are not a member and want to be, you can use code “Run2GunFree” and click here to get signed up for NO COST!



Run2Gun Weekly “A La Carte” Menu 9/24/18

Have an awesome week everyone! Enjoy the menu, enjoy some fun recipes, try new things and live healthy!


Stuffed Peppers

1 pound ground beef
1 cup cooked rice 4 green bell peppers
1 can (15 oz) tomato sauce
1 tablespoon Worcestershire sauce
1/4 teaspoon garlic powder
1/4 teaspoon onion powder
salt and pepper to taste
1 teaspoon Italian seasoning
1/2 cup shredded cheddar cheese

Preheat oven to 350 degrees then start browning beef. Wash up peppers, cut off the tops of each pepper, and clean the seeds out. Then in a bowl add browned ground meat, rice, 1 cup tomato sauce, and seasonings and mix up together well. Split ground meat mixture up into peppers. Put peppers onto baking pan. Pour remaining tomato sauce over top of peppers and sprinkle cheese over top of each pepper, put a little water in bottom of baking pan. Put foil over top and bake for 45 minutes, uncover and let peppers finish baking for an additional 15 minutes.

Honey Mustard Chicken w/ Quinoa and Veggies

1 lb chicken breast (4 chicken breasts)
2 Tbsp dijon mustard
2 Tbsp yellow mustard
1/4 cup honey
1 TB olive oil
1/2 cup chopped yellow onion
1 TB chopped garlic
1 tsp ground rosemary or a few sprigs of fresh rosemary
Salt and Pepper to taste

Preheat oven to 350 degrees, spray baking pan well and place chicken in pan. Then put diced onion around chicken. Take small bowl and mix up mustard mixture (mustards, honey, oil, garlic, and rosemary). Spread mustard mixture over chicken and then sprinkle salt and pepper over top. Bake for 30-35 minutes or until chicken is done (165 degrees).

While chicken is baking start making quinoa and veggies. Enjoy!

Sloppy Joes w/ diced sweet potatoes and veggies

1 lb Ground elk/venison/ or burger
1/2 cup ketchup
1/2 cup your favorite bbq sauce
1/4 cup mustard
1 TB white vinegar
Garlic powder
Hamburger Buns

Diced sweet potatoes
Olive oil
Garlic Salt

Brown ground meat, once meat is done drain off fat and add all the ingredients above. Add more ketchup or bbq if you are wanting meat to be sloppier.

While meat is cooking, toss diced sweet potatoes (dice up 2 sweet potatoes) in olive oil, and add seasonings to the potatoes either cook up in skillet or bake on sheet pan and roast potatoes until done.

Cook up your favorite veggies and put sloppy joe meat on a bun and enjoy!

Steak w/Browned Butter Butternut Squash

2 Round Steaks
Montreal Seasoning
Black pepper
1 TB olive oil
2 TB salted butter
1 TB garlic
5 fresh sage leaves – chopped
Black Pepper
1 package frozen butternut squash ravioli
Fresh Shredded Parmesan Cheese

Start with bringing water to a boil in pot. When water comes to a boil add ravioli and ravioli should only need to cook for 3-4 minutes, then drain ravioli and set to side. While water is boiling start getting round steaks ready and season them well with Montreal Seasoning and black pepper. Then begin heating up skillet with oil, sear each side of steak well and then finish cooking steak until it’s done the way you like (which should be medium rare).

In another skillet, start making brown butter sauce, add 2 TB butter and fresh sage to pan and brown for 2-3 minutes or until it’s a light brown color and has a nutty aroma to it. Add garlic and cook for an additional minute. Toss ravioli in butter sauce. Put steak and ravioli onto plate and garnish ravioli with fresh shredded Parmesan cheese. Enjoy!

Pulled Pork Sliders w/ Baked Beans and Coleslaw

1 3-pound Boston butt pork roast
1 1/2 tablespoons smoked paprika
1 tablespoon garlic powder
1 1/2 teaspoons mustard powder
1 teaspoon seasoning salt
1/2 teaspoon kosher salt
1/2 teaspoon Black pepper
1 12-ounce bottle beer
Slider bun – split and toasted
Coleslaw for topping

Preheat oven to 225 degrees, place pork roast into roasting pan. Ia small bowl add all seasonings in and mix up well and then rub seasonings onto meat. Pour beer into bottom of pan and cover with foil. Cook roast for a few hours, then uncover and let cook for an additional 30 minutes. Pull out of oven and let rest for 15 minutes. Start shredding pork then add your favorite bbq to pulled pork, put on slider and top with coleslaw. Enjoy sliders with some baked beans!

Loaded Baked Potato w/ Chili

1 tablespoon olive oil
1 medium yellow onion -diced
1 pound ground meat
2 1/2 tablespoons chili powder
2 tablespoons ground cumin
2 tablespoons granulated brown sugar
1 tablespoon garlic powder
1 teaspoon cinnamon
1 teaspoon Tabasco sauce 1 1/2 teaspoons salt
1/2 teaspoon ground black pepper
1/4 teaspoon ground cayenne pepper -optional
1 cup water
1 can petite diced tomatoes
1 can chili beans
1 can tomato sauce

Preheat oven to 375 degrees, wash up potatoes and pan them up, brush oil over potatoes and sprinkle with salt and pepper. Bake potatoes in oven for an hour.

Begin heating up soup pot with oil and put in diced yellow onion, cook until onion is tender and then add in ground meat and begin browning up. After meat is all browned, start adding the seasonings to it. Mix up well and then add beans, diced tomatoes, tomato sauce, and water. Bring it all to a boil and then let simmer on medium low for a half hour. Taste and add additional seasoning if needed.

Half cooked baked potatoes and put in bowl, pour chili over top and add your favorite toppings to load up your potato. Mine is shredded cheese, sour cream, and green onions! Enjoy!

Roasted Turkey w/ Stuffing and Green Beans

Turkey Roast – boneless turkey roast if available (6-8 lbs)
1/2 yellow onion – rough chop
1 celery stalk – rough chop
1/2 cup carrots – rough chop
1 teaspoon ground thyme
1 teaspoon ground sage
1 teaspoon ground poultry seasoning
1/2 teaspoon ground rosemary
1/2 teaspoon paprika
1 TB chopped garlic
2 TB butter – melted
1 cup chicken stock
1 teaspoon Salt
1/2 teaspoon White Pepper

Preheat oven to 325 degrees, in roasting pan add rough chopped vegetables to make a mirepoix for your turkey. Put turkey roast on top. In a small bowl mix up melted butter, chopped garlic, and chicken stock together and pour that over the turkey roast. Then season turkey with sage, thyme, poultry seasoning, rosemary, paprika, white pepper, and salt. Put turkey roast in oven and cook for 2 1/2 – 3 hours or until done (165 degrees). Pull turkey out of oven and let rest for up to 15 minutes – slice up, make up stuffing and green beans and enjoy a delicious Thanksgiving like meal!

Run2Gun Weekly “A La Carte” 9/17/18

Hey everyone! Enjoy this week’s A La Carte Menu!!

Monday -Tater Tot Casserole

1 lb Ground elk/venison/ or burger
1/2 cup diced yellow onion
1 bag frozen mixed vegetables
2 small cans light cream of mushroom
1/2 TB Worcestershire sauce
Few drops of Tabasco
Garlic powder
Black pepper
1/2 cup shredded cheese
Tater Tots

Preheat oven to 350 degrees. Start browning ground meat in skillet, add diced onion and cook until tender. Drain meat, put in bowl, and start adding frozen vegetables, cream of mushroom, and seasonings to meat. Mix up well and put in casserole dish, top meat with shredded cheese and line tater tots on top. Bake for about 35-40 minutes. Enjoy!

Tuesday – Chicken Enchiladas over shredded lettuce and Spanish rice

4 cups shredded chicken (rotisserie chicken works best)
1/2 packet of taco seasoning
2 cans (10 oz) of green enchilada sauce
1 cup sour cream
1 1/2 cups Monterey Jack cheese
1 1/2 cups shredded cheese
1 can diced green chiles
Sliced green onion
Chopped cilantro
8 flour tortillas
1 bag shredded lettuce
Spanish rice box (follow box directions

Preheat oven to 375 degrees. In bowl, mix up chicken with taco seasoning, 1/2 can of green enchilada sauce, sour cream, green chiles, and 1 cup of each cheese. Mix together well and split mixture between the 8 tortillas may need more if the tortillas seem overly full. In 9 x 13 pan, place rolled up tortilla seam down in pan and then pour over rest of enchiladas sauce and spread the remaining cheese over top. Bake for 20 – 25 minutes. Garnish enchiladas with green onions, cilantro, and a little more sour cream if you would like. Serve over Spanish rice and shredded lettuce. Enjoy!

Wednesday – Roast chicken thighs, Baked Sweet Potatoes and Veggie

4 boneless chicken thighs
1/2 cup olive oil
2 TB lemon juice
1/4 cup fresh chopped parsley
1/4 cup Dijon mustard
2 TB honey

2 Sweet Potatoes washed
1 TB olive oil

Preheat oven to 375 degrees, put sweet potatoes on pan and brush with olive oil and sprinkle salt and pepper. Bake potatoes for up to an hour. Begin marinating chicken thighs in bowl with olive oil, lemon juice, parsley, salt and pepper. Marinade up to at least a half hour or up to a day, pan up chicken and roast on one side for 20 minutes, and then turn chicken over and cook for another 10 minutes or until chicken is done (165 degrees). Once chicken is done mix up mustard and honey, put that glaze on chicken and broil in oven for 5 minutes. Plate up chicken with sweet potato and your favorite vegetable. Enjoy!

Thursday – Shrimp fried rice

1 lb shrimp
1 tsp lime juice
1 TB sesame oil
2 TB vegetable oil
Instant white rice – 4 servings
1/2 bag frozen peas and carrots
3 stalks green onion diced
1 TB chopped garlic
1 TB soy sauce
2 eggs, beaten

Start making instant white rice or you can use leftover rice. Heat up wok or skillet w/ 1 TB vegetable oil and all shrimp in. Season shrimp with salt, pepper, and lime juice. Sear shrimp on both sides and then pull out of pan and put to the side. Then start scrambled the eggs in pan. When eggs are done pull them out put to the side. Add in 1 TB vegetable oil and 1 TB sesame oil and the chopped onion, garlic, and peas/ carrot mix. Cook together for a couple minutes and then add in rice and cook until heated through. Finally add in soy sauce, egg, and shrimp. Cook all together until it’s steaming hot. Enjoy!

Friday -Jordan’s Teriyaki Elk Sausage w/ sautéed vegetables over cauliflower rice

1 rope elk sausage
1 TB teriyaki sauce
2 tsp maple smokehouse seasoning
2 cups sliced carrots
1 cup sliced celery
3 green onions chopped
1 TB chopped garlic
1 tsp lemon juice
1 Tb sweet Asian marinade
Himalayan Pink Salt
Black pepper
1 TB olive oil
1 bag herbed rice cauliflower

Slice elk sausage into coins and put in bowl -marinade sausage in teriyaki sauce and maple seasoning for up to 30 minutes. Start preparing your vegetables, put them into bowl and add garlic and rest of seasonings. Heat up your griddle or skillet with oil, start cooking up vegetables stir up every few minutes until vegetables are tender. In another pan heat up oil and start cooking up sausage, get a good sear on each side of sausage. Steam up your cauliflower rice and plate it all up together. Enjoy!

Saturday -Goulash

1 lb ground meat
1 cup uncooked elbow macaroni
1/2 cup diced yellow onion
1 can diced tomatoes w/ juice
1 can tomato sauce
1/2 TB garlic powder
1 tsp Worcestershire sauce
2 TB soy sauce
1 tsp paprika
1/2 TB seasoning salt
1 TB Italian Seasoning
1 tsp Tabasco sauce
Salt and Pepper to taste

Start boiling a pot of water for the noodles, when water comes to a boil add in the noodles and let boil until al dente.

While water is boiling start browning ground meat, when meat is finished cooking add onion and cook until onions are tender. Then add seasonings and tomatoes and tomato sauce, bring to a boil. Then add in cooked noodles and let cook together for about 8 – 10, salt and pepper to taste. Serve in bowl and a great topping for goulash is a small dollop or sour cream! Enjoy!

Sunday -Salisbury Steak w/ Beef Onion Gravy and mashed potatoes

1 lb ground meat
1/3 cup bread crumbs
1 TB ketchup
1 tsp Worcestershire sauce
1 tsp soy sauce
1 tsp garlic powder

1 TB olive oil
1/2 yellow onion sliced
1 pancake beef gravy mix
1 cup water

In bowl, mix up ground meat with bread crumbs, ketchup, Worcestershire, soy sauce, and seasonings. Form into oval shape patties and start heating up skillet with oil. Put patties into skillet with the sliced onions. Sear each side well and then mix up gravy package with 1 cup cold water and put gravy mix in with the patties. Bring gravy to a boil and then turn down medium low and finish up cooking patties until there are done (165 degrees). Serve with mashed potatoes and enjoy!

Run2Gun Weekly “A La Carte” Menu 9/10/18

Welcome to another GREAT week of the Run2Gun A La Carte Menu! Designed to give you a recipe for every night of the week!

Creamy Lemon Chicken w/ mashed potatoes and asparagus

2 chicken breasts – pounded out
1/4 cup flour
1 TB olive oil

1/2 cup dry white wine
2 tablespoons lemon juice
2 tablespoons heavy cream
2 teaspoons very finely minced shallots or red onion
4 ounces cold unsalted butter, cut into 1-inch

In skillet add oil and begin to heat up. Pound out chicken breasts and then lightly dip chicken into flour and put into pan. Brown each side well and then cook chicken until done (165 degrees).

While chicken is cooking start making the sauce. In pan add wine, lemon juice, cream, and shallots. Bring to boil and then let simmer and reduce. Mixture should reduce down 3/4’s and then you can slowly start adding the cubed butter. Every couple cubes whisk in well until melted, do this until all the butter cubes are in and the sauce is well emulsified and then finish cooking for an additional 4-5 minutes. Salt and pepper to taste and then add cook chicken into sauce and let cook together for a few minutes. Enjoy with mashed potatoes and asparagus!

Special Run2gun burger

1 lb ground elk
3 green onion – chopped
1/4 cup bbq sauce
1 TB chopped garlic
1 tsp Worcestershire sauce
1 tsp seasoning salt
1 tsp Montreal Seasoning
Sliced cheese (optional)
Hamburger Buns

Put ground meat into bowl and add the rest of the ingredients in. Mix up really well and split up into 4 quarter patties. Brown well on each side on grill or skillet until burgers are cooked through. Put a slice of cheese on if you would like and enjoy!

Beef Tacos

Ground beef
Taco seasoning packet
Shredded lettuce
Shredded cheese
Sour cream
Black olives
Soft shell tortillas or hard shell tacos

Brown ground meat and then add in 1 cup water and 1 taco seasoning packet. Heat up until well mixed. Grab all your favorite taco fixings to make an awesome taco!

Tilapia w/ Baked Potato and Broccoli

Tilapia fillets
1 1/2 TB Olive oil
1/2 TB lemon juice
1 tsp Old Bay Seasoning
2 russet Potatoes

Heat up oven to 375 degrees, start preparing your potatoes by washing them up and then get them in pan and brush oil on them then sprinkle salt and pepper on them. Let them bake for 45-50 minutes or until done. While potatoes are baking start preparing tilapia fillets. Spray sheet pan well and put fillets on it. Then brush olive oil on them, pour lemon juice well over them and coat fillets well with old bay seasoning and pepper. Bake fillets for 10 – 12 minutes or until done (145 degrees).

Enjoy with potato and fresh steamed broccoli!

Cajun Beef Tips w/ Vegetables over White Rice

1 lb round steak cut up into 1 inch cubes
1 TB olive oil
1 red bell pepper – sliced
1/2 yellow onion – sliced
1/2 cup sliced mushrooms
Creole seasoning
Instant white rice

In skillet heat up oil and add meat and vegetables. Cook until meat is browned and vegetables are soft. Add creole seasoning, start with 1 tsp and go from there depending on how spicy you like it.
Follow box instructions to cook up the rice and add a serving of rice to a plate and top with the beef and vegetables. Enjoy!

Bbq pork chops w/ Baked Beans

4 pork chops
1/2 cup bbq sauce
1 TB olive oil

Marinate pork chops in your favorite bbq sauce for at least up to an hour. Then heat up your skillet or grill with the oil and add marinated pork chops in. Make sure you get a good sear on them and cook them until they are done (155 degrees).

Then heat up your favorite can of baked beans to eat with your pork chop! Enjoy!

Beef noodle soup

1/2 lb diced roast beef
1 yellow onion diced
1 cup diced celery
1 TB chopped garlic
1 bag frozen mixed vegetables
1 can diced tomatoes
6 cups beef stock
1 bay leaf
1 tsp ground thyme
1 tsp ground rosemary
1 tsp garlic powder
3/4 bag egg noodles (dry or frozen)

In soup add butter and sauté onion and celery until tender. Then add in garlic, chopped beef, and vegetables. Let cook together for 5 minutes and add seasonings, stock, and diced tomatoes. Let cook together on medium low for 30 minutes then bring to a boil and add in egg noodles and boil for 6-8 minutes. Bring down to low, season with salt and pepper to taste. Enjoy!

Run2Gun Weekly “A La Carte” 9/3/18

Happy Monday everyone!  Enjoy another creative week of our A La Carte menu to help save you time, money and stay on a healthier path!

Hatch Pepper and Beef Casserole

1 lb ground beef
1 TB olive oil
1/2 yellow onion diced
1 1/2 hot hatch pepper diced (or 2 jalapeños if you cannot find hatch peppers)
6 red potatoes – diced
2 cans reduced fat cream of mushroom
Seasoning salt
Black pepper

Add oil to skillet and sauté onion until tender. Add ground beef to pan and start browning. Once beef is browned add potatoes and season those well with seasoning salt and black pepper. The potatoes will take about 10 – 15 to get cooked and tender, stir every few minutes until they are done. Once potatoes are tender add the peppers and mix well into beef. Then add the 2 cans of cream of mushroom and cook that until it starts boiling. This is a creamy, but spicy dish. Enjoy!

Spaghetti Squash with Spaghetti Meat Sauce

1 spaghetti squash
1 TB olive oil
1 jar spaghetti sauce
1 lb ground Italian turkey sausage
Shredded Parmesan Cheese

Preheat oven to 400 degrees. Wash the outside of the spaghetti squash and cut in half. Clean out the inside of the squash and then brush on the olive oil and sprinkle well with salt and pepper. The squash will need to be baked for about 45 – 60 or until it has a golden crust.

While squash is cooking, start browning turkey sausage when it’s finished cooking add in your favorite spaghetti sauce and bring to boil and then turn down low until squash is ready. After squash finishes baking use a fork to turn get squash out and make into “spaghetti noodles.” Put squash noodles on plate top with a big spoonful of meat sauce and garnish with Parmesan cheese. Enjoy with some delicious garlic bread!

Beef Ramen Lo Mein

1 lb Stew meat
3 bags beef ramen noodles and 1 seasoning packet
1 bag frozen stir fry vegetables
1 TB sesame oil
1 TB chopped garlic
3 green onion – sliced
1 TB soy sauce
1 TB teriyaki sauce
1/4 cup hoisin sauce
1 tsp ground ginger

In wok or skillet add sesame oil, start browning stew meat and add chopped garlic, soy sauce, and teriyaki sauce. When meat is browned add ramen noodles, 3 cups water, and 1 seasoning packet. Bring to a boil and then add vegetables and bring back down to medium and let cook together until vegetables heat through. Add in the hoisin sauce and ground ginger. Cook for an additional few minutes and add more soy sauce if needed, the end goal is that the noodles have soaked up a majority of the liquid. Once they have plate up and garnish with green onion. Enjoy!

Lasagna w/ veggie blend

I treat lasagna as a night off! I go to the freezer aisle and grab a frozen lasagna and bake it for the family 🙂 steam up some veggies and enjoy!

Turkey Reuben sliders

1 package Hawaiian sliders
1/2 pound sliced deli turkey
8 slices Swiss cheese

1/2 cup olive oil mayo
1/4 cup ketchup
1 TB mustard
1/2 cup relish
1 tsp lemon juice
1/2 cup sauerkraut

Preheat oven to 300 degrees. Slice the Hawaiian rolls in half – try to keep them together if you can. Foil a 9 x 13 pan and put bottom half of rolls in a pan, then top with sliced turkey and Swiss cheese. Mix up mayo mixture with sauerkraut and spread over the top of the cheese. Put on the top of the rolls, cover in foil and bake in oven for 8-10 minutes. Enjoy!

Grilled Cheese w/ Tomato Soup

Texas Toast
Sliced American cheese

2 Lbs fresh tomatoes, halved
2 TB olive oil
2 TB balsamic vinegar
2 TB chopped garlic
1/2 yellow onion diced
2 cups chicken stock
4 basil leaves or 2 tsp dried basil leaves
1 tsp dried oregano
1 cup heavy cream or milk

Preheat oven to 425 degrees. Put halved tomatoes on sheet pan and coat tomatoes with olive oil and balsamic vinegar, then sprinkle salt and pepper over the top of them. Put in oven for about 15 minutes. While tomatoes are roasting, 1 TB oil into soup pot and cook onions until tender add garlic at the end.

After tomatoes are done roasting, put them in a soup pot with onion and add seasonings and chicken stock to them, turn the burner up to medium and let it all cook together for up to a half hour. Then add mixture to blender and blend it all until it’s smooth. Add cream or milk at the end of blending. Put back into soup pot and cook on medium for an additional 10 – 15 minutes, salt and pepper soup to your liking.

Heat up skillet for grilled about medium high. Butter 2 slices of bread add 2 slices of cheese and toast each side of sandwich until golden brown. Cut sandwich in half and enjoy it with your soup!

Roast beef w/ Red Potatoes and Baby Carrots

1 beef shoulder roast
10 red potatoes – quartered
1 bag baby carrots
3 celery stalks – rough chop
1/2 yellow onion – sliced
1 TB chopped garlic
1 bay leaf
2 cups beef stock
1 TB thyme
1 TB rosemary

Put beef shoulder in crock pot at the beginning of the day. Put in all the veggies around the roast and pour beef stock w/ bay leaf over top of everything. Then put seasonings over top of beef and veggies then salt/pepper everything well. Turn crock pot on low and cook all day until supper time. Slice up beef and plate up with the cooked veggies. Enjoy!

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!

#Run2GunRecipes 006 || Chicken Cauliflower Lettuce Wrap

Fresh lettuce wraps are tough to beat on a hot summer night! Summer is winding down, celebrate with the family out on the deck with this fun spin on a lettuce wrap recipe!