Run2Gun Weekly “A La Carte” 9/17/18

Hey everyone! Enjoy this week’s A La Carte Menu!!

Monday -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!

Tuesday – Chicken Enchiladas over shredded lettuce and Spanish rice

4 cups shredded chicken (rotisserie chicken works best)
1/2 packet of taco seasoning
2 cans (10 oz) of green enchilada sauce
1 cup sour cream
1 1/2 cups Monterey Jack cheese
1 1/2 cups shredded cheese
1 can diced green chiles
Sliced green onion
Chopped cilantro
8 flour tortillas
1 bag shredded lettuce
Spanish rice box (follow box directions

Preheat oven to 375 degrees. In bowl, mix up chicken with taco seasoning, 1/2 can of green enchilada sauce, sour cream, green chiles, and 1 cup of each cheese. Mix together well and split mixture between the 8 tortillas may need more if the tortillas seem overly full. In 9 x 13 pan, place rolled up tortilla seam down in pan and then pour over rest of enchiladas sauce and spread the remaining cheese over top. Bake for 20 – 25 minutes. Garnish enchiladas with green onions, cilantro, and a little more sour cream if you would like. Serve over Spanish rice and shredded lettuce. Enjoy!

Wednesday – Roast chicken thighs, Baked Sweet Potatoes and Veggie

4 boneless chicken thighs
1/2 cup olive oil
2 TB lemon juice
1/4 cup fresh chopped parsley
1/4 cup Dijon mustard
2 TB honey

2 Sweet Potatoes washed
1 TB olive oil

Preheat oven to 375 degrees, put sweet potatoes on pan and brush with olive oil and sprinkle salt and pepper. Bake potatoes for up to an hour. Begin marinating chicken thighs in bowl with olive oil, lemon juice, parsley, salt and pepper. Marinade up to at least a half hour or up to a day, pan up chicken and roast on one side for 20 minutes, and then turn chicken over and cook for another 10 minutes or until chicken is done (165 degrees). Once chicken is done mix up mustard and honey, put that glaze on chicken and broil in oven for 5 minutes. Plate up chicken with sweet potato and your favorite vegetable. Enjoy!

Thursday – Shrimp fried rice

1 lb shrimp
1 tsp lime juice
1 TB sesame oil
2 TB vegetable oil
Instant white rice – 4 servings
1/2 bag frozen peas and carrots
3 stalks green onion diced
1 TB chopped garlic
1 TB soy sauce
2 eggs, beaten

Start making instant white rice or you can use leftover rice. Heat up wok or skillet w/ 1 TB vegetable oil and all shrimp in. Season shrimp with salt, pepper, and lime juice. Sear shrimp on both sides and then pull out of pan and put to the side. Then start scrambled the eggs in pan. When eggs are done pull them out put to the side. Add in 1 TB vegetable oil and 1 TB sesame oil and the chopped onion, garlic, and peas/ carrot mix. Cook together for a couple minutes and then add in rice and cook until heated through. Finally add in soy sauce, egg, and shrimp. Cook all together until it’s steaming hot. Enjoy!

Friday -Jordan’s Teriyaki Elk Sausage w/ sautéed vegetables over cauliflower rice

1 rope elk sausage
1 TB teriyaki sauce
2 tsp maple smokehouse seasoning
2 cups sliced carrots
1 cup sliced celery
3 green onions chopped
1 TB chopped garlic
1 tsp lemon juice
1 Tb sweet Asian marinade
Himalayan Pink Salt
Black pepper
1 TB olive oil
1 bag herbed rice cauliflower

Slice elk sausage into coins and put in bowl -marinade sausage in teriyaki sauce and maple seasoning for up to 30 minutes. Start preparing your vegetables, put them into bowl and add garlic and rest of seasonings. Heat up your griddle or skillet with oil, start cooking up vegetables stir up every few minutes until vegetables are tender. In another pan heat up oil and start cooking up sausage, get a good sear on each side of sausage. Steam up your cauliflower rice and plate it all up together. Enjoy!

Saturday -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!

Sunday -Salisbury Steak w/ Beef Onion Gravy and mashed potatoes

1 lb ground meat
1/3 cup bread crumbs
1 TB ketchup
1 tsp Worcestershire sauce
1 tsp soy sauce
1 tsp garlic powder

1 TB olive oil
1/2 yellow onion sliced
1 pancake beef gravy mix
1 cup water

In bowl, mix up ground meat with bread crumbs, ketchup, Worcestershire, soy sauce, and seasonings. Form into oval shape patties and start heating up skillet with oil. Put patties into skillet with the sliced onions. Sear each side well and then mix up gravy package with 1 cup cold water and put gravy mix in with the patties. Bring gravy to a boil and then turn down medium low and finish up cooking patties until there are done (165 degrees). Serve with mashed potatoes and enjoy!

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