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!

Leave a Reply

Your email address will not be published. Required fields are marked *