Join us for another week of the dinners that are going on in our household! Just hit the grocery store and cook up!
Monday-Elk Brats w/ Tater Tots and Mixed Veggies
Cook the Brats on the Griddle/Grill/Or Skillet
Bake Tater Tots
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.
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
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.)
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
1 bay leaf
Put all the items in the crock pot early in the morning and let cook for 6 – 8 hours. Enjoy!