Run2Gun Weekly “A La Carte” 8/20/18

Thank you everyone who has messaged us about the weekly menu! We are so grateful this has been something that has helped you with your dinner ideas and your health!  Mainly thank my wife Amy!  She cranks this out every single week!  Enjoy this week’s A La Carte menu, it’s a great one!!

Monday – 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!

Tuesday – Steak Fajitas

1 lb Flank Steak
1 TB olive oil
1 Pepper – sliced
1/2 yellow onion – sliced
2 tomatoes diced
1/2 sliced mushrooms (optional)
1 TB chopped garlic
1 TB lime juice
1/2 packet fajita seasoning mix

Flour tortillas
Sour Cream
Pico de Gallo

Heat up grill or griddle and season flank steak with part of fajita seasoning mix.and sear flank steak to medium rare. Let steak sit and rest while vegetables cook.

In skillet, heat up oil and add onions cook for about 5 minutes then add in peppers and cook for a few minutes until peppers are tender. Then add in garlic, tomatoes, mushrooms, and in lime juice and seasoning mix and cook together for a few minutes. While that is finishing cooking, slice up flank steak into 1/2 inch strips.

Heat up flour tortilla in microwave for 30 seconds. Start topping tortilla with steak, vegetables, and your favorite toppings. Enjoy!

Wednesday – Garlic Butter Shrimp w/ Garlic Noodles and Asparagus

1 lb raw shrimp
1/2 box linguine
2 TB butter
2 TB lemon juice
2 TB cooking wine or white wine if you have available
1 TB chopped garlic
1/2 tsp red pepper flakes
Garlic salt
Salt and Pepper taste

Start boiling pot of water for noodles, bring to boil and cook noodles to al denote (8-10 minutes).

While noodles are boiling, start heating up pan with 1 TB butter, add in lemon juice, garlic, red pepper flakes, and cooking wine. Bring to a boil and let it reduce to half and add in shrimp. Cook shrimp til they are pink. Salt and Pepper to taste.

When pasta is done cooking, toss it in 1 TB butter and season with garlic salt to your liking.

Steam or sauté asparagus to enjoy with your meal! Enjoy!

Thursday – Caribbean Chicken w/ Brown Rice and Broccoli

1 lb boneless chicken thighs
Instant Brown Rice
Caribbean Seasoning Mix or you can make your own (2 tsp cayenne pepper, 2 tsp salt, 1 tsp white pepper, 1 tsp black pepper, 1 tsp dried basil, 1/2 dried thyme, 2 tsp paprika)

Dry rub the boneless chicken thighs with Caribbean Seasoning mix. Grill chicken or roast chicken in oven at 375 degrees until chicken is done.

While chicken is cooking follow instructions to cook brown rice.

Steam or boil broccoli! Enjoy!

Friday – Hawaiian Pita Pizzas

Whole wheat Pitas
Pizza sauce
Canadian Bacon Slices
Can of pineapple tidbits
Shredded Mozzarella cheese
Shredded cheddar cheese

Preheat oven to 400 degrees, take pita and put 1/4 cup pizza sauce on top and spread over, put on a few slices of Canadian bacon and spread an 1/8 cup of pineapple tidbits to the pizza. Top with cheeses 1/3 cup of each kind. Put on sheet pan and bake for about 8-10 minutes. Enjoy!

Saturday – Chicken Pot Pie w/ Biscuit Topping

1 cup diced cooked chicken
1 can reduced fat cream of chicken
1/ cup milk
1/2 cup chicken stock
1 tsp garlic powder
1 tsp onion powder
2 tsp Dijon mustard
1 package thawed mixed vegetables
1 package biscuit mix
1 egg

Preheat oven to 400 degrees. In a bowl mix up chicken, cream of chicken, 1/2 cup milk, chicken stock, seasonings, and mixed vegetables. Spray casserole dish well and add mixture to it. Then mix up biscuit mix, 1/2 cup milk, and 1 egg and spread biscuit mixture over top of chicken. Bake until biscuit mixture is golden brown about 30 minutes. Enjoy!

Sunday – Maple Glazed Ham w/ Mashed Sweet Potatoes and Green Beans

Ham roast
1/4 cup maple syrup
1/4 cup brown sugar
2 TB Dijon mustard
4 sweet potatoes cut up and cubed
1/2 cup milk
1/4 cup butter
1/4 cup brown sugar
Salt and Pepper to taste

Start boiling water for potatoes, bring to boil add potatoes and cook until tender about 20 – 30 minutes.

Preheat oven to 300 degrees, put ham roast in baking pan. Mix up syrup, brown sugar, and Dijon mustard together and rub over top of roast add a little water to pan and cover roast with foil. Cook until roast is 165 degrees about 1 hour depending on size of ham roast.

While ham is finishing up mashed potatoes up with mixer or masher, add milk, butter, brown sugar, salt and pepper to taste.

Steam or sauté green beans and then slice up ham and enjoy!

Run2Gun Weekly “A La Carte” 8/13/18

Plan your dinners with us! Below is a list of dinners we are doing in our household this week!  Enjoy this weeks A La Carte Menu!

Monday – Hawaiian Teriyaki Chicken w/ Brown Rice and Vegetables

1 lb chicken breast
1/2 cup – Hawaiian or Polynesian Marinade
1/2 cup teriyaki marinade or sauce
1 TB olive oil
Instant Brown Rice
Frozen vegetable blend

Marinade chicken for at least a half hour in the 2 sauces, salt, and pepper.
Heat up grill, oven, or skillet and add chicken, cook until done.

While chicken is cooking, cook brown rice (follow instructions on box) and cook up vegetable blend.

Fresh pineapple or pineapple slices is a great addition to this meal. Enjoy!

Tuesday – Lemon Peppered Walleye w/ Baked Potato and Cheest Broccoli

Walleye Fillets
Lemon Pepper Seasoning
1 fresh lemon
1 TB melted butter

Russet Potato
Olive oil

3 slices of processed cheese
Splash of milk
White pepper
Splash of Tabasco

Wash potatoes and brush on oil and sprinkle salt and pepper over top of potato and bake at 375 until potato is tender 50-60 minutes.

Then take walleye fillets and pour melted butter over too, sprinkle with lemon pepper seasoning, squeeze fresh lemon over top fillets and then sprinkle salt over. Bake walleye at 375 degrees or put in foil and put on grill and cook until fully white and flaky.

Steam frozen broccoli, when broccoli is done put slices of cheese over top and the heat from the broccoli with melt the cheese, add a splash of milk, white, salt, and a dash of Tabasco. Stir all together and this is a great addition to your baked potato.

Wednesday – Cheese Stuffed Burgers w/ Homemade French Fries

1 lb ground meat of your choice
2 tsp Worcestershire sauce
2 tsp Soy Sauce
Seasoning Salt
Garlic Powder
Montreal Seasoning
4 slices of sharp cheddar cheese – cut into 1 inch x 1 inch square.

2 Russet Potatoes
1 1/2 TB Olive Oil
Seasoning Oil

In a bowl, mix up ground meat and add sauces and seasoning to the meat. Mix up well and make into 8 small patties. Take 1 patty and put the small slice of cheddar cheese on top then take another small patty on top and make into one big patty with cheese completely covered. Cook on skillet, griddle, or grill until fully cooked through.

Heat oven to 425 degrees.Cut russet potatoes into slices like French fries. Coat the potatoes in oil and put on sheet pan and then season with the seasoning salt and pepper. Bake fries until golden and crispy around 20 – 25 minutes.

Enjoy burgers with fresh lettuce, sliced tomatoes, onion, and pickles.

Thursday – Chicken Alfredo Pasta Skillet w/ zucchini, cherry tomatoes, and mushroom.

1/2 lb diced cooked chicken
1/2 box of penne pasta cooked
1 jar light Alfredo sauce
1 TB olive oil
1 TB minced garlic
1 zucchini diced
1 cup sliced mushrooms
1 cup cherry tomatoes halved
Italian Seasoning
Shredded Parmesan Cheese

In skillet add 1 TB olive oil, add zucchini, mushrooms, and garlic. Cook until tender and then add cherry tomatoes, diced chicken, and sprinkle with Italian Seasoning and salt. Cook together for a few minutes and then add the jar of light Alfredo sauce. Cook until sauce boils and finally add pasta. Cook all together for about 6-8 minutes or until everything is fully heated. Dish up and add shredded Parmesan on top!

Friday – Shepherd’s Pie

1 lb ground meat
1 TB Olive oil
1/2 cup diced white onion
1/2 cup diced celery
1 TB minced garlic
1 package mixed vegetables
1 packet beef gravy
1/2 TB Worcestershire Sauce
2 TB red wine or 1 TB red wine vinegar
1 tsp ground thyme
1 package instant potatoes

Heat up skillet and add oil, then add diced onion, celery, and garlic. Cook until tender and add ground meat. Brown meat and then drain fat once fully cooked. Add mixed vegetables to the skillet. Start making the beef gravy in a separate sauce pan – follow package directions.

*Start making the potatoes and begin preheat in oven at 350 degrees.

Then add cooked gravy to meat and vegetables. Add in Worcestershire sauce, red wine, thyme, salt, and pepper. Add all of this to a casserole dish and top with mashed potatoes. Bake for about 10-12 minutes and enjoy!

Saturday – Grilled Chicken over Spinach Salad w/ Fresh berries and Balsamic Dressing

2 grilled chicken breast – sliced
Fresh Spinach
1 cup fresh blueberries
1 cup sliced fresh strawberries
1/4 cup feta cheese
1/4 cup sliced almonds

1/4 cup Balsamic Vinegar
1/2 cup Olive Oil
1 tsp honey
1 tsp Dijon mustard
1 clove minced garlic

Start with making Balsamic Dressing – either using blender or a shaker. Add in balsamic vinegar, olive oil, honey, Dijon, garlic, salt, and pepper. Blend or shake together well.

Then put together salad in bowl – 1 cup spinach, 1/4 cup blueberries, 1/4 cup strawberries 1 TB almonds, 1 TB feta, and 2 TB Dressing. Mix together well and top with sliced chicken.

Sunday – Southwest Pork Tortilla Soup w/ Tortilla Lime Chips

1 TB Olive Oil
1/2 yellow onion diced
2 celery stalks diced
1/4 cup diced roasted red pepper
1 can sweet corn, drained
1 can black beans, drained
1 can diced tomatoes
2 cups shredded pork
6 cups chicken stock
1 TB Tabasco sauce
2 TB lime juice
1 tsp ground thyme
1 tsp garlic powder
1/4 cup green verde salsa or 1 small can diced green chiles
1/4 cup chopped fresh cilantro
1 fresh avocado diced

In soup pot add 1 TB olive oil, add chopped onion and celery. Cook until tender and add roasted red pepper. Cook for a few minutes and add the corn, black beans, shredded pork, garlic powder, and thyme. Cook all together for 5 minutes and add the chicken stock, Tabasco, lime juice, and salsa verde (or diced green chiles). Bring everything to a boil and then turn down to low and cook for an additional 30 minutes. Add in chopped cilantro at the end. Put in bowl top and top with fresh avocado and enjoy the soup with Tortilla Lime Chips!

Run2Gun Weekly “A La Carte” 8/6/2018

Welcome to this weeks “A La Carte” menu! Enjoy more time and money saving dinners for you and your family!

For those of you new to the “A La Carte” menu, this is what my wife Amy does for us every week!  We have found by planning our evening meals we spend time as a family at the dinner table, stick to the plan, which saves us money from being lazy and going out to eat. We also eat much healthier on a consistent basis!  I hope the menu this week helps you out and spices up your normal routine! You can also view some of the recipes being made on our YouTube Channel! 

Monday – 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

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!

Tuesday – Elk Kielbasa Sausage w/ Onions and Peppers over Seasoned Rice

1 lb Elk Kielbasa Sausage
1 TB Olive oil
1/2 Yellow Onion
2 Red Bell Peppers
1 tsp garlic
Cajun seasoning

Seasoned Rice
Brown rice – make enough for 4 portions and cook brown rice in chicken stock
1/2 cup tomato sauce
Garlic powder
Cajun seasoning

Once brown rice is cooked, add a 1/2 cup tomato, garlic powder, and Cajun seasoning.

Add rice to a plate and top rice with kielbasa mixture and enjoy!

Wednesday – Teriyaki Chicken w/ Lo Mein

1 lb cooked, diced chicken breast
1 TB Sesame Oil or vegetable oil
1 TB fresh garlic
1/2 cup teriyaki sauce
1/8 cup soy sauce

Put oil in pan, add chicken, garlic, and sauces and cook until heated up. While chicken is cooking start Lo Mein.

1 package Rice noodles
1 TB Sesame Oil or Vegetable Oil
1 TB garlic
1/4 sliced yellow onion
1/2 cup sliced celery
1/2 bag shredded cabbage (coleslaw mix is a great option for this)
1/4 cup Soy sauce
1/8 cup Teriyaki Sauce
2 TB Rice wine vinegar
1 tsp ginger powder
1 TB lime juice
3 green onions rough chop
1/4 cup chopped cilantro

Heat up oil in wok, add onion, celery, and garlic and cook til soft then add cabbage. Once cabbage has wilted, add in cooked rice noodles and then add all liquid items to noodles. Cook noodles with sauce for about 5 minutes. If noodles seem dry then add in a little more soy sauce to your liking. Top with green onions and cilantro! Enjoy!

Thursday – Pork Loin w/ Baked Potato
2 lb pork tenderloin
1 cup Italian Dressing

Marinate pork loin in Italian dressing, salt, and pepper for at least a half hour, but it’s best to marinate for a few hours.

Sear pork loin in skillet or grill and add to roasting pan and bake at 350 degrees for 35 minutes or until done. Once pork loin is pulled from oven, let it rest for up to 10 minutes.

While getting pork ready, put potatoes on sheet pan and coat with olive oil, salt, and pepper and cook for about 45-55 minutes or until done. Top potatoes with butter or sour cream and enjoy with pork!

Friday – Mexican Corn and Chicken Quesadillas

1/2 lb diced chicken that is seasoned with taco seasoning and cumin
Flour tortillas shells
Shredded Monterey Jack cheese
Shredded cheese cheese

1 can sweet corn
1/ cup roasted red pepper diced
3 green onion diced
1 TB lime juice
1 TB fresh garlic
Fresh cilantro

First make corn mixture. Then heat up griddle. Add flour tortilla and put about – 1/2 cup of each type of cheese on tortilla. Then add diced seasoned chicken to half of the tortilla. Add about 1/2 cup of the corn picture. Once cheese is pretty well melted. Flip tortilla in half, make sure each side is a light golden brown on each side and then put on plate.

Cut into quarters and dip quesadilla in sour cream and salsa. Enjoy!!

Saturday – Chicken Salad w/ Lettuce and Tomato on Croissant w/ Baked Potato Chips

1 lb diced cooked chicken
1/2 cup olive oil mayo
2 TB Dijon mustard
1 TB cider vinegar
Garlic powder
1/4 chopped celery
1/2 cup halved red grapes
1/8 cup chopped pecans
1/4 cup diced green onion
White Pepper
Leaf lettuce
Tomato slices

Put diced chicken into bowl, add grapes, celery, pecans, and onion. Mix all wet ingredients together, add to chicken mixture along with seasonings. Lightly toss ingredients all together and put on croissant or your favorite bread with some fresh lettuce and tomato!

Sunday – 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!

5 Reasons To Love Supplements

The supplement industry can be extremely intimidating, and knowing where to start and what to take can be next to impossible to most consumers.  It’s easy to be led to the “popular” product.  In this Vlog, I DON’T talk about any brand specific products, rather, I only speak on 5 reasons I love supplements(I will be talking on reasons I don’t like them on another day).

These are applicable reasons that will hopefully help you decipher why you should choose to take specific products for your health. I hope it helps! If it did, shoot me a DM on InstaGram or Facebook or drop me and email and

Run2Gun “Weekly A La Carte” 7/30/18

Happy Monday everyone!

Here is this weeks A La Carte Menu!  Hit the grocery store and follow the simple steps below to plan your families dinners this week!

Let us plan for you! You save time, money, headache and enjoy these great Run2Gun Recipes


Monday-Spaghetti With Meat Sauce Peas & Carrots

  • 1 lb ground beef/ venison/ or elk
  • 1 jar of your favorite spaghetti sauce
  • 1 box whole grain spaghetti noodles

Brown ground meat in skillet with salt, pepper, and garlic salt. While meat is browning start boiling pot of water, bring to a roaring boil and then add noodles cook until al dente (8-10 minutes). Once meat is browned drain off fat and add jar of spaghetti sauce.

Finish plate of spaghetti with grated parmesan.

Tuesday – Citrus Salmon w/ Cilantro Lim Rice and Veggies

  • Fillet of Salmon
  • Citrus Seasoning Blend
  • Instant Brown Rice
  • Lime Juice
  • Kosher Salt
  • Fresh Chopped Cilantro
  • Fresh or Frozen Veggies

Turn oven on to 375 degrees, while oven is heating up season fresh salmon fillet with citrus seasoning blend, put in roasting pan and bake in over for 10 – 12 minutes or until done.

While salmon is baking start cooking instant brown rice in microwave. When rice is done add in a little lime juice, kosher salt, and then top with fresh chopped cilantro.

Cook up whatever veggies you would like with this meal!

Wednesday – Taco Salad

  • 1 lb ground beef/ venison/ or elk
  • Shredded lettuce
  • Shredded Cheese
  • Fresh Pico de Gallo
  • Tortilla Chips (Lime flavored)
  • Sour Cream
  • Guacamole

Brown ground meat in skillet, once meat is done drain the fat off the meat and add a little water and taco seasoning to finish the meat. When meat is cooking start getting vegetables ready.

Cut up iceberg lettuce or use a bag of shredded lettuce

Pico de Gallo – use a store bought kind or make your own

Fresh pico de gallo recipe

5 tomatoes – diced

1/2 red onion – diced

1 jalapeno – diced

1/4 cup chopped cilantro

1 TB chopped garlic

1 TB lime juice

1 tsp hot sauce

Salt to taste

Start building taco salad with lettuce on bottom, ground taco meat, shredded cheese, pico de gallo, crushed up tortilla chips, sour cream, and top with guacamole.

Thursday – Balsamic Glazed Chicken w/ Baked Sweet Potato and veggies

  • Chicken Breasts
  • Balsamic Glaze
  • Whole Sweet Potatoes
  • Olive Oil
  • Salt
  • Pepper
  • Garlic Powder
  • Fresh or Frozen Veggies

Preheat oven to 375 degrees and start washing up sweet potatoes. Put in roasting pan and brush on a little olive oil and kosher salt to the potato skin and put in oven for up to an hour depending on size of potato.

Then start working on chicken – you can cook chicken however you like on griddle, oven, or grill. Season chicken with olive oil, salt, pepper, and garlic powder. Once chicken and potatoes are done, plate up and pour balsamic glaze over chicken and even use the glaze as a topping for the baked sweet potato. Cook up whatever veggies you would like and enjoy!

Friday – Egg Salad Sandwich w/ Fresh Tomato Slices

  • 6 Eggs
  • 1/2 cup Olive Oil Mayo
  • 1/4 cup Dill Relish
  • 1/4 cup Yellow Mustard
  • 1/4 yellow onion chopped
  • Few Drops Tabasco Sauce
  • Salt
  • Pepper
  • Whole Grain Bread
  • Fresh Garden Tomatoes

Start boiling eggs – my trick to boiling eggs is start with putting eggs in water right away and then turn burner on high. Keep an eye on them because once the eggs start boiling – you boil them for 12 minutes to have the perfect hard boiled egg. After 12 minutes, immediately gets eggs under cold running water and once completely cooled start peeling the eggs.

Chop up eggs into bowl and add mayo, relish, mustard, onion, tabasco, and salt/pepper to taste. Add egg salad to your bread and finish the plate with some fresh garden tomatoes.

Saturday – Steak, Roasted Red Potatoes, and Veggies

  • Steak – your preference (ribeye, sirloin, round – whatever fits your budget)
  • Montreal Seasoning
  • Garlic Salt
  • Pepper
  • Red Potatoes – Large Dice
  • Olive Oil
  • Fresh Garlic
  • Cajun Seasoning
  • Salt
  • Pepper
  • Fresh or Frozen Veggies

Heat skillet up with olive oil and toss the fresh garlic in and cook for minute, then add in red potatoes and season potatoes with cajun seasoning, salt, and pepper. While potatoes are cooking, start heating griddle/grill to med high. Season steak with Montreal seasoning, garlic salt, and pepper. Put on griddle/grill and give a good sear to each side of the steak. Cook to your preference (which should be medium rare) and potatoes should also be done one they are tender and light brown. Cook up whatever veggies you would like and enjoy!

Sunday – Swiss Steak w/ Tomatoes and Onions and Mashed Potatoes

  • Chopped Steaks
  • Flour
  • Salt
  • Pepper
  • Olive Oil
  • Can of Diced Tomatoes
  • 1/2 yellow onion sliced
  • 1 TB Red Wine Vinegar or Balsamic Vinegar
  • 1/2 TB Worcestershire Sauce

Heat up skillet with olive oil, while oil is heating up dredge chopped steaks in flour – season each steak with salt and pepper. Put in skillet and brown each side, add sliced onions and cook for a few minutes then add can of diced tomatoes with the juice, vinegar, and worcestershire. Let the steak cook in the juices for a little while so they can really soak up that flavor. Finish with making up some delicious mashed potatoes (real or fake – whatever is your fancy.) Enjoy!



Vlog 002 || The Power Of Smiling

Hey everyone!  We have started a vlog series, mainly specific for IGTV, but we have been slamming it on YouTube as well as our #LiveBeyondAverage Podcast!  I wanted to keep it simple and have it here for those of you who use our web page as a main source of consuming our content!   Thanks for checking it out!

Run2Gun “Weekly A La Carte” 7/23/18

Join us for another week of the dinners that are going on in our household!  Just hit the grocery store and cook up!

The Food!

Monday-Elk Brats w/ Tater Tots and Mixed Veggies

Cook the Brats on the Griddle/Grill/Or Skillet

Bake Tater Tots

Steam Veggies


Tuesday-Healthy Pita Pizzas w/ Alfredo and Chicken

Use Whole Wheat Pitas put a 1/4 cup light Alfredo sauce on the pita. Put on diced chicken breast and whatever other toppings you would like (spinach, sun-dried tomatoes, mushrooms, etc) then top with a mixture of light mozzarella cheese, sharp cheddar cheese, and parmesan cheese. Bake pizzas at 375 for about 8-10 minutes.

Wednesday -Italian Chicken w/ Parmesan Noodles and Garden Veggies

Marinate Chicken Breast in a light Italian dressing, salt, and pepper then cook the chicken however you prefer griddle/grill/oven until its done.

Parmesan Noodles – Boil noodles until done then drain the noodles and toss noodles in either 1 TB olive oil or 1 TB butter then add garlic salt, a little lemon juice, black pepper, and finish with fresh parmesan cheese.

Steam Veggies


Thursday – Elk Meatloaf w/ Baked Potato and Broccoli

Wash Potatoes and preheat oven to 350 then brush potatoes with a little olive oil and season with salt and pepper. Put potatoes in oven until done about an hour depending on size of potato.


1 LB ground elk

1/2 onion – diced

1 TB chopped garlic

1/4 cup ketchup

Worcestershire sauce

Soy Sauce

Tabasco Sauce

Seasoned Salt


Black Pepper

Toss all these ingredients in a bowl and form into pan – use can use a loaf pan or a small 9 x 9 square pan. Bake at 350 for about 30 minutes or until done.

Halfway during baking the meatloaf put ketchup sauce mixture on top of loaf (1/2 cup ketchup, 1/4 cup brown sugar, a couple drops tabasco sauce, and a little cayenne pepper to make a sweet and spicy topping.)

Steam Broccoli.


Friday – Chicken Lettuce Wraps 

Heads of Romaine Lettuce – clean up and chop bottom part of the head off so you have nice big pieces of lettuce.

Sesame oil – 1 TB

Diced Precooked Chicken Breast – 1 lb

1/2 cup chopped yellow onion

1/2 cup chopped celery

1 TB Garlic

1 can diced water chestnuts

1/4 cup hoisin sauce

2 TB soy sauce

1 TB rice wine vinegar

1 tsp ground ginger

1/4 cup chopped Green Onion

Fresh Chopped Cilantro

Add a little Sriracha if like a little spice

Heat up oil and add chicken, onion, celery, and garlic. Cook until onion and celery start getting tender. Add water chestnuts and all the sauces and spices. Cook all together for about 5 minutes. Put mixture on lettuce wrap top and finish with the chopped green onion and cilantro.


Saturday – BLT’s

Bake Bacon in oven at 375 for about 12 – 15 minutes.

Slice up lettuce and fresh garden tomatoes.

Toast whole wheat bread and put olive oil mayo on the toast, layer with a few slices of bacon, 2 slices tomato (I like to salt and pepper my tomatoes), and lettuce. For an extra bonus add fresh avocado if you have it!

Finish your plate with some baked chips and more fresh veggies!


Sunday – Pork Roast w/ Boiled Potatoes and Baby Carrots

Pork Shoulder Roast

6 Red Potatoes – quartered

1 yellow onion – rough chop

2 stalks celery – rough chop

1/2 bag baby carrots

1 qt beef stock

Garlic Powder

1 bay leaf



Put all the items in the crock pot early in the morning and let cook for 6 – 8 hours. Enjoy!




Run2Gun “Weekly A La Carte”

What we are doing at our dinner table, you can now do on yours!

-Fresh ideas
-Stick to a plan
-Have fun with the family
-Save money
-Eat healthy
-Attain Balance

The Recipes:


Basil Chicken – marinate chicken breast in basil pesto – grill or bake (325 degrees) chicken until done

Potatoes – 1/2 inch dice red potatoes and toss in bowl with olive oil, garlic powder, ranch seasoning, pepper, and salt. Put in roasting pan to bake(400 degrees) or sauté in skillet/griddle until potatoes are tender and browned.

Rice Cauliflower – just grab the easy steamer bags from your freezer aisle 🙂


Mexican Rice Bowl

Start with cooking up brown rice (I always use instant!)

Brown hamburger meat – drain off fat and put in packet of taco seasoning and finish browning.

Drain and heat a can of corn and a can of black beans.

Start layering rice, taco meat, black beans, corn, and your favorite salsa (I always use Pico de Gallo) and extra toppings you can put on is shredded cheese and sour cream.


Elk Hamburger Steak

1 lb of elk ground beef – put in bowl and add garlic powder, onion powder, salt, pepper, Worcestershire sauce, and soy sauce. Make into 4 patties and cook on pan/griddle until done.

Saute’ onions and mushrooms for a nice topping on the hamburger steak and then make an instant beef gravy for a sauce.

Mashed potatoes – make real, instant, or heat up already made ones (whatever works for you!)


Leftover night – heat those lovely day old items up! 🙂


Kids special night – No recipe needed


Mesquite Turkey Sandwiches

Whole grain bread, mesquite turkey, olive oil mayo, dijon mustard, lettuce, tomato, onion, and pickles

Sunday – Garlic Chicken (Piccata style) –

Heat up pan/griddle with olive oil – lightly flour chicken breast and sauté in olive oil. Once chicken has a good sear then put in garlic, capers, lemon juice, and white wine or chicken stock and reduce down until chicken is done.

Buttered Noodles –

Boil noodles and drain then add 1 tablespoon butter and garlic salt to taste – then top with parmesan cheese.

Green Beans- sauté fresh green beans in pan with olive oil, salt, and pepper or steam frozen green beans – Whatever floats your boat!


#Run2GunRecipes 004 | Cajun Pork Tips W/Spiced Sides

Enjoy this summer spin on pork tips as Amy whips up another fun and fast recipe for you to keep things simple, yet healthy for your family this summer!

We hope you enjoyed this recipe! To keep up with more of our recipes subscribe to our YouTube Channel!

#Run2GunRecipes 003 | Breakfast Burrito Meal Prep!

Enjoy Amy’s spin on a traditional egg breakfast and make up a weeks worth of healthy breakfast in a few short minutes!

We hope you enjoyed another #Run2GunRecipes episode and subscribe to our YouTube Channel!! <———<<<