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!

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