Week 7 Meals

20160316_150357What a crazy week this has been.  The family survived Easter, the college kid safely returned to school, and spring break has officially begun.  Unfortunately a break for this rancher’s wife is not in store.  So like always, delicious, quick, healthy, and easy meals are in store with a salsa verde roast with revamped leftovers, a zucchini and ground meat skillet, and a pesto chicken.

Monday:  Salsa Verde Roast with Salad

This roast is another great and different way to prepare a roast in the crock pot. I just love how inexpensive roasts are, easy to prepare, and always make for a revamped meal later in the week.  This roast with a salsa verde is a crowd pleaser.

Salsa Verde Roast

  • Bottom round roast(or roast of your liking)
  • onion, chopped
  • 3-4 garlic cloves, minces
  • salt and pepper, to taste
  • 1/2 cup salsa verde
  • 1/4 cup unsalted beef broth
  • handful of cilantro

Place onions in the bottom of a crock pot.  Sprinkle the meat with salt and pepper and place on top of the onions.  Add garlic and cilantro.  In a small bowl mix together the salsa verde and beef broth and pour over the meat.  Cook on high for 4-6 hours or low for 8 hours.

*Shred leftover meat before putting in the refrigerator for revamped leftovers later in the week.

Salad

For this salad I am simply going to add some tomatoes, bell pepper, avocado, and red onion to a bag of romaine lettuce and serve with a jalapeno ranch dressing.

Tuesday:  Zucchini and Ground Meat Skillet

This recipe originally had eggplant.  I discovered I am either not an eggplant fan, it is the wrong time of year for eggplant, or my eggplant was not good.  I made it again using zucchini and liked it much better.  I may have to try this again with eggplant when the produce stands open in the summer and I can buy eggplant fresh from my local farmer.

Zucchini and ground Meat Skillet

  • 1 pound of ground meat, browned and drained
  • 3 small zucchini, quatered and chopped into 1″ pieces
  • 1 tablespoon of olive oil
  • 2 cloves of garlic, minced
  • 1 can of no salt added diced tomatoes
  • 1 Tbsp of reduced sodium soy sauce

Heat oil in a skillet and add zucchini.  Cook until softened (about 5-10 minutes).  Add garlic and cook for another 3 minutes.  Add ground meat, tomatoes, and soy sauce.  Stir together.  Reduce heat and simmer until most of the liquid is gone.

  • I served this over bagged lettuce and drizzled with a sesame Asian dressing.  For the kids and my rancher, I served over brown rice.

Wednesday:  Pesto Chicken with Asparagus

20160324_184531My oldest sister originally found this recipe and told me how much she loved it because it was delicious and easy.  She told me what how she made it so I tried it.  She was right.  It is delicious and easy.

Pesto chicken

  • 3-4 boneless skinless chicken breast
  • 1/4-1/2 cup basil pesto
  • 2 slices of provolone cheese, halved

Spray a baking dish with nonstick spray.  Place chicken in the baking dish, cover each breast with basil pesto.  Cover with foil and cook at 375 for 25-30 minutes.  Remove chicken from the oven, remove the foil and top the chicken with cheese.  Place back in the oven uncovered and cook for another 5-10 minutes until the cheese is melted and slightly browned.

*I had the provolone cheese in my refrigerator. You could use about 1/2 cup of an Italian blend cheese or mozzarella.

Asparagus

Wash and cut the ends off  one bunch of asparagus.  Put about an inch of water in a covered skillet and bring to a boil.  Put asparagus in the boiling water and let steam until it reaches the desired tenderness.  Mine usually only takes about 5-10 minutes.  Drain the water and put about 1 Tbsp of butter in the skillet and let melt over the asparagus.  Sprinkle with salt and pepper to taste.

Thursday:  Dance Night!

Even on spring break we have dance because the spring breaks did not match the other schools!  That is my story.  I am sticking to it!

Friday:  Mexican Stuffed Peppers with Zucchini

Revamped leftover night!  I love using my leftovers in different ways so it doesn’t feel like I am eating leftovers.  If you are too exhausted from the week you could easily use the meat and just make lettuce wrap tacos, but these peppers are a great alternative to regular boring leftovers.

Mexican Stuffed Peppers

  • leftover salsa verde roast, shredded
  • can of no salt added black beans, rinsed and drained
  • can of diced green chilies
  • 2 red bell peppers, halved and seeds removed
  • 1 can of green enchilada sauce
  • shredded Pepper jack cheese

Mix together shredded meat, green chilies, and black beans.  Stuff meat mixture inside bell pepper halves and place in a baking dish.  Top the stuffed peppers with enchilada sauce cover with foil and cook on 350 degrees for 30 minutes.  Remove the dish from the oven, remove the foil, and cover the peppers with pepper jack cheese. Place dish uncovered  in the oven and cook for an additional 15 minutes, or until cheese is melted.

Mexican Zucchini

  • 1 Tbsp of olive oil
  • 2 small zucchini, quartered and cut into 1″ pieces
  • 1 Roma tomato, diced, seeds removed
  • 1 garlic clove, minced
  • salt and pepper to taste
  • juice of half of a lime

Heat oil in a skillet.  Add zucchini and cook for about 10 minutes, until tender.  Add tomatoes and garlic and cook for another 2-3 minutes.  Add salt, pepper, and lime juice.

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