Welcome to another GREAT week of the Run2Gun A La Carte Menu! Designed to give you a recipe for every night of the week!

Monday
Creamy Lemon Chicken w/ mashed potatoes and asparagus

2 chicken breasts – pounded out
1/4 cup flour
1 TB olive oil

1/2 cup dry white wine
2 tablespoons lemon juice
2 tablespoons heavy cream
2 teaspoons very finely minced shallots or red onion
4 ounces cold unsalted butter, cut into 1-inch

In skillet add oil and begin to heat up. Pound out chicken breasts and then lightly dip chicken into flour and put into pan. Brown each side well and then cook chicken until done (165 degrees).

While chicken is cooking start making the sauce. In pan add wine, lemon juice, cream, and shallots. Bring to boil and then let simmer and reduce. Mixture should reduce down 3/4’s and then you can slowly start adding the cubed butter. Every couple cubes whisk in well until melted, do this until all the butter cubes are in and the sauce is well emulsified and then finish cooking for an additional 4-5 minutes. Salt and pepper to taste and then add cook chicken into sauce and let cook together for a few minutes. Enjoy with mashed potatoes and asparagus!

Tuesday
Special Run2gun burger

1 lb ground elk
3 green onion – chopped
1/4 cup bbq sauce
1 TB chopped garlic
1 tsp Worcestershire sauce
1 tsp seasoning salt
1 tsp Montreal Seasoning
Sliced cheese (optional)
Hamburger Buns

Put ground meat into bowl and add the rest of the ingredients in. Mix up really well and split up into 4 quarter patties. Brown well on each side on grill or skillet until burgers are cooked through. Put a slice of cheese on if you would like and enjoy!

Wednesday
Beef Tacos

Ground beef
Taco seasoning packet
Shredded lettuce
Salsa
Shredded cheese
Sour cream
Black olives
Soft shell tortillas or hard shell tacos

Brown ground meat and then add in 1 cup water and 1 taco seasoning packet. Heat up until well mixed. Grab all your favorite taco fixings to make an awesome taco!

Thursday
Tilapia w/ Baked Potato and Broccoli

Tilapia fillets
1 1/2 TB Olive oil
1/2 TB lemon juice
1 tsp Old Bay Seasoning
Pepper
Salt
2 russet Potatoes

Heat up oven to 375 degrees, start preparing your potatoes by washing them up and then get them in pan and brush oil on them then sprinkle salt and pepper on them. Let them bake for 45-50 minutes or until done. While potatoes are baking start preparing tilapia fillets. Spray sheet pan well and put fillets on it. Then brush olive oil on them, pour lemon juice well over them and coat fillets well with old bay seasoning and pepper. Bake fillets for 10 – 12 minutes or until done (145 degrees).

Enjoy with potato and fresh steamed broccoli!

Friday
Cajun Beef Tips w/ Vegetables over White Rice

1 lb round steak cut up into 1 inch cubes
1 TB olive oil
1 red bell pepper – sliced
1/2 yellow onion – sliced
1/2 cup sliced mushrooms
Creole seasoning
Instant white rice

In skillet heat up oil and add meat and vegetables. Cook until meat is browned and vegetables are soft. Add creole seasoning, start with 1 tsp and go from there depending on how spicy you like it.
Follow box instructions to cook up the rice and add a serving of rice to a plate and top with the beef and vegetables. Enjoy!

Saturday
Bbq pork chops w/ Baked Beans

4 pork chops
1/2 cup bbq sauce
1 TB olive oil

Marinate pork chops in your favorite bbq sauce for at least up to an hour. Then heat up your skillet or grill with the oil and add marinated pork chops in. Make sure you get a good sear on them and cook them until they are done (155 degrees).

Then heat up your favorite can of baked beans to eat with your pork chop! Enjoy!

Sunday
Beef noodle soup

1/2 lb diced roast beef
1 yellow onion diced
1 cup diced celery
1 TB chopped garlic
1 bag frozen mixed vegetables
1 can diced tomatoes
6 cups beef stock
1 bay leaf
1 tsp ground thyme
1 tsp ground rosemary
1 tsp garlic powder
3/4 bag egg noodles (dry or frozen)

In soup add butter and sauté onion and celery until tender. Then add in garlic, chopped beef, and vegetables. Let cook together for 5 minutes and add seasonings, stock, and diced tomatoes. Let cook together on medium low for 30 minutes then bring to a boil and add in egg noodles and boil for 6-8 minutes. Bring down to low, season with salt and pepper to taste. Enjoy!