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!

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