Run2Gun Weekly “A La Carte” Menu 9/24/18

Have an awesome week everyone! Enjoy the menu, enjoy some fun recipes, try new things and live healthy!


Stuffed Peppers

1 pound ground beef
1 cup cooked rice 4 green bell peppers
1 can (15 oz) tomato sauce
1 tablespoon Worcestershire sauce
1/4 teaspoon garlic powder
1/4 teaspoon onion powder
salt and pepper to taste
1 teaspoon Italian seasoning
1/2 cup shredded cheddar cheese

Preheat oven to 350 degrees then start browning beef. Wash up peppers, cut off the tops of each pepper, and clean the seeds out. Then in a bowl add browned ground meat, rice, 1 cup tomato sauce, and seasonings and mix up together well. Split ground meat mixture up into peppers. Put peppers onto baking pan. Pour remaining tomato sauce over top of peppers and sprinkle cheese over top of each pepper, put a little water in bottom of baking pan. Put foil over top and bake for 45 minutes, uncover and let peppers finish baking for an additional 15 minutes.

Honey Mustard Chicken w/ Quinoa and Veggies

1 lb chicken breast (4 chicken breasts)
2 Tbsp dijon mustard
2 Tbsp yellow mustard
1/4 cup honey
1 TB olive oil
1/2 cup chopped yellow onion
1 TB chopped garlic
1 tsp ground rosemary or a few sprigs of fresh rosemary
Salt and Pepper to taste

Preheat oven to 350 degrees, spray baking pan well and place chicken in pan. Then put diced onion around chicken. Take small bowl and mix up mustard mixture (mustards, honey, oil, garlic, and rosemary). Spread mustard mixture over chicken and then sprinkle salt and pepper over top. Bake for 30-35 minutes or until chicken is done (165 degrees).

While chicken is baking start making quinoa and veggies. Enjoy!

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
Hamburger Buns

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!

Steak w/Browned Butter Butternut Squash

2 Round Steaks
Montreal Seasoning
Black pepper
1 TB olive oil
2 TB salted butter
1 TB garlic
5 fresh sage leaves – chopped
Black Pepper
1 package frozen butternut squash ravioli
Fresh Shredded Parmesan Cheese

Start with bringing water to a boil in pot. When water comes to a boil add ravioli and ravioli should only need to cook for 3-4 minutes, then drain ravioli and set to side. While water is boiling start getting round steaks ready and season them well with Montreal Seasoning and black pepper. Then begin heating up skillet with oil, sear each side of steak well and then finish cooking steak until it’s done the way you like (which should be medium rare).

In another skillet, start making brown butter sauce, add 2 TB butter and fresh sage to pan and brown for 2-3 minutes or until it’s a light brown color and has a nutty aroma to it. Add garlic and cook for an additional minute. Toss ravioli in butter sauce. Put steak and ravioli onto plate and garnish ravioli with fresh shredded Parmesan cheese. Enjoy!

Pulled Pork Sliders w/ Baked Beans and Coleslaw

1 3-pound Boston butt pork roast
1 1/2 tablespoons smoked paprika
1 tablespoon garlic powder
1 1/2 teaspoons mustard powder
1 teaspoon seasoning salt
1/2 teaspoon kosher salt
1/2 teaspoon Black pepper
1 12-ounce bottle beer
Slider bun – split and toasted
Coleslaw for topping

Preheat oven to 225 degrees, place pork roast into roasting pan. Ia small bowl add all seasonings in and mix up well and then rub seasonings onto meat. Pour beer into bottom of pan and cover with foil. Cook roast for a few hours, then uncover and let cook for an additional 30 minutes. Pull out of oven and let rest for 15 minutes. Start shredding pork then add your favorite bbq to pulled pork, put on slider and top with coleslaw. Enjoy sliders with some baked beans!

Loaded Baked Potato w/ Chili

1 tablespoon olive oil
1 medium yellow onion -diced
1 pound ground meat
2 1/2 tablespoons chili powder
2 tablespoons ground cumin
2 tablespoons granulated brown sugar
1 tablespoon garlic powder
1 teaspoon cinnamon
1 teaspoon Tabasco sauce 1 1/2 teaspoons salt
1/2 teaspoon ground black pepper
1/4 teaspoon ground cayenne pepper -optional
1 cup water
1 can petite diced tomatoes
1 can chili beans
1 can tomato sauce

Preheat oven to 375 degrees, wash up potatoes and pan them up, brush oil over potatoes and sprinkle with salt and pepper. Bake potatoes in oven for an hour.

Begin heating up soup pot with oil and put in diced yellow onion, cook until onion is tender and then add in ground meat and begin browning up. After meat is all browned, start adding the seasonings to it. Mix up well and then add beans, diced tomatoes, tomato sauce, and water. Bring it all to a boil and then let simmer on medium low for a half hour. Taste and add additional seasoning if needed.

Half cooked baked potatoes and put in bowl, pour chili over top and add your favorite toppings to load up your potato. Mine is shredded cheese, sour cream, and green onions! Enjoy!

Roasted Turkey w/ Stuffing and Green Beans

Turkey Roast – boneless turkey roast if available (6-8 lbs)
1/2 yellow onion – rough chop
1 celery stalk – rough chop
1/2 cup carrots – rough chop
1 teaspoon ground thyme
1 teaspoon ground sage
1 teaspoon ground poultry seasoning
1/2 teaspoon ground rosemary
1/2 teaspoon paprika
1 TB chopped garlic
2 TB butter – melted
1 cup chicken stock
1 teaspoon Salt
1/2 teaspoon White Pepper

Preheat oven to 325 degrees, in roasting pan add rough chopped vegetables to make a mirepoix for your turkey. Put turkey roast on top. In a small bowl mix up melted butter, chopped garlic, and chicken stock together and pour that over the turkey roast. Then season turkey with sage, thyme, poultry seasoning, rosemary, paprika, white pepper, and salt. Put turkey roast in oven and cook for 2 1/2 – 3 hours or until done (165 degrees). Pull turkey out of oven and let rest for up to 15 minutes – slice up, make up stuffing and green beans and enjoy a delicious Thanksgiving like meal!

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