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!



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