My rancher and kids went out of town for the weekend for a convention, and I can’t wait to share some of the information I learned while in meetings to provide some healthier meals. For this week, a grilled sirloin, pork tenderloin with revamped leftovers, and a repeat recipe from an earlier post will make the week healthy and simple to catch up from time away from the daily grind.
Monday: Grilled Sirloin with Lemon Broccoli
Now that the weather is starting to warm up, the grill will be one of my preferred cooking methods. Who doesn’t love a steak on the grill, especially one that was found on sale. There is just something about a outdoor grilled steak that I crave! No doubt about it, I am a carnivore. With a nice, not windy day, the kids jumping on the trampoline while the steak is cooking, and giggles by the number, this meal and the memories being made are something my whole family will enjoy and remember.
The reason I use sirloin is because it was on sale at my grocery store. It tends to be a little leaner than some of the others steak cuts, and I personally like that. These particular sirloins are a little thinner than what I would prefer for a steak normally, but since the price was right, they will work perfectly. I simply sprinkle the meat with my favorite steak seasoning and cook them on the grill. Here is a link on how to grill the perfect steak.
*Save any leftover steak for revamped leftovers
This is another simple and easy side to accompany my delicious steak.
- package of broccoli florets
- juice of half a lemon
Fill a small pot with about 1/2 inch- and inch of water. Season with a little salt and bring water to a boil. Once the water is boiling add the broccoli and cover. Let broccoli steam for about 5 minutes or until desired tenderness is reached. When broccoli is done, drain the excess water and add the lemon juice.
Tuesday: Pork Tenderloin with Steamed Asparagus
This pork recipe I found in a magazine a couple of years ago. This is the first time I have attempted to make the roast, and I have to say, it turned out great. I modified the original recipe a little to fit the taste buds of my little ones a little better.
- 2 tbsp Montreal steak seasoning
- 1 tsp of garlic powder
- 2 (1 pound) pork loin*
- 1 Tbsp olive oil
Preheat oven to 400 degrees. Line a baking sheet with foil. Mix together the steak seasoning and garlic powder. Rub the tenderloins with oil and sprinkle with seasoning mixture. Heat a large skillet over medium high heat and add the pork searing all sides. Transfer pork to the pan and bake for approximately 20 minutes or until a meat thermometer reads 150 degrees. Let meat rest for about 10 minutes.
*I am not sure if my meat was “tenderloin”. I am not that familiar with pork cuts. I do know that my meat was heavier than a typical pork tenderloin. So I simply cut it in half and put the remaining half in the freezer. I had to increase the cook time to about 30 minutes.
**Save remaining pork for revamped leftovers
Another simple and easy side!
- 1 bunch of asparagus
- salt and pepper
- 1 tbsp. of butter
Rinse and cut the fibrous end off the asparagus. In a skillet with a lid, add about 1/2 inch of water and add salt. Bring water to a boil. Add asparagus and steam for about 5 minutes or until desired tenderness is reached. Drain the excess water and add the butter. Let the butter melt. Add salt and pepper to taste.
Wednesday: Lasagna Stuffed Zucchini Boats and Salad
As I have stated this is a meal planning website and not a recipe website! I think it is a huge victory that I have been blogging my meal plans for 9 weeks and just now getting a repeat recipe! And trust me, this one is worth repeating!
Lasagna Zucchini Boats
- 3 medium zucchini, sliced into halves through the length
- 1 cup (8.6 oz) part-skim ricotta cheese
- 1 large egg
- 1 Tbsp Italian Seasoning
- 1 1/4 cups (5 oz) shredded mozzarella cheese
- 1/2 cup (2 oz) finely shredded parmesan cheese
- 8 oz ground beef
- 4 tsp extra virgin olive oil
- onion, chopped
- Salt and freshly ground black pepper
- 1 3/4 cup marinara sauce
Preheat oven to 400 degrees. Using a spoon, scoop centers from zucchini while leaving a 1/4 inch rim to create boats. Set aside. In a mixing bowl stir together ricotta cheese, egg, and 1 Tbsp of Italian seasoning. Season lightly with salt and pepper. Stir in 1/2 cup of the mozzarella cheese and the parmesan cheese. Set aside.
Heat 2 tsp of the olive oil in a large non-stick skillet over medium-high heat. Add onion and cook until tender. Crumble beef into pan, season with salt and pepper and cook, stirring occasionally and breaking up beef when stirring, until browned ( if using a fattier beef then just drain excess rendered fat). Stir in marinara sauce.
To assemble boats, brush both sides of zucchini lightly with remaining 2 tsp olive oil and place in a baking dish (I used and a 8 1/2 by 11 glass dish). Divide cheese mixture among zucchini spooning about 2 1/2 Tbsp into each, then spread cheese mixture into an even layer. Divide sauce among zucchini- adding a few heaping spoonfuls to each. Cover baking dishes with foil and place in oven side by side and bake in preheated oven 30 minutes. Remove from oven, sprinkle tops with remaining 3/4 cup mozzarella, return to oven and bake until cheese has melted and zucchini is tender, about 5 minutes.
the original recipe from cooking classy
*Save the scooped out zucchini to sneak some extra veggies into future recipes. Just put the scooped out zucchini in a freezer bag and stick in the freezer.
I am just using a bagged lettuce again and adding some red onion, tomatoes, and some cucumber with a little of my favorite Italian dressing, but use whatever is your favorite salad topping.
Thursday: Dance Night!!
Friday: Fajita Stuffed Avocado
I took the college kid to lunch last week, and we went to this great Mexican restaurant. I ordered this stuffed avocado that was battered in panko and fried served over some queso then filled with fajita meat. It was wonderful! Then the waitress told me she liked to have it without the panko and fried. And a light bulb went off! So this is my healthier version of their stuffed avocado using some leftovers from earlier in the week.
Fajita Stuffed Avocado
- leftover grilled sirloin, cut into strips
- leftover pork loin, cut into strips
- onion, sliced
- green bell pepper, sliced
- avocado, halved, with seed and peel removed
- green chili dip (or plain sour cream)
- 1 tbsp. butter
- lime juice
- cucumber pico de gallo
Take the avocado halves and add the lime juice to prevent browning. Scoop out some of the middle of the avocado.
In a skillet melt butter and add bell pepper and onion slices. Cook the pepper and onions until tender and translucent. Add sirloin and pork strips and cook until warmed. Add to the avocado and top with cucumber pico de gallo and a scoop of the green chili dip.
Cucumber Pico De Gallo
- 1/2 cucumber, peeled, seeded, and chopped
- 1/2 onion (or red onion)
- 2 Roma tomatoes, seeded and chopped
- 1 jalapeno, seeded, deveined, and chopped
- cilantro, chopped, to taste
- salt, to taste
- garlic powder, to taste
- fresh lime juice, to taste( I use about 2 limes)
Mix together all ingredients and chill for about 30 minutes.
*My kids do not like avocado so I simply served them a traditional fajita on a tortilla.
So call the kids, ring the dinner bell, and pull up a chair. It’s time for dinner.