Week 8 Grocery List

travis

Produce

  • onion (4)
  • garlic
  • chopped salad kit
  • iceberg lettuce*
  • red bell pepper*
  • green onion*
  • carrots
  • zucchini (3)
  • cilantro
  • avocado
  • lime

Meat

  •  beef roast
  • ground beef
  • boneless skinless chicken breast

Refrigerated

  • sharp cheddar cheese, shredded
  • Mexican blend cheese, shredded
  • Italian blend cheese, shredded
  • butter

Chips

  • tortilla

Spices/ Baking

  • Italian Seasoning
  • pepper
  • salt
  • garlic powder
  • southwestern chipotle seasoning*
  • ground cumin
  • chili powder
  • extra virgin olive oil

Canned Goods

  • no salt added diced tomatoes (2)
  • no salt added black beans

Soup

  • beef consume
  • no salt added beef broth
  • no salt added chicken broth

Mexican Food

  • diced green chilies
  • green enchilada sauce

Dressing/ Pickles

  • ranch dressing*
  • jar of pepperoncini peppers

Bread

  • low-carb tortillas

Frozen Food

  • frozen peas
  • frozen green beans
  • frozen corn

*all starred items are optional items for a salad

*all pictures and text on this site are property of The Rancher’s Wife Blog.

Week 8 Meals

travis

And here we are at week 8!  Wow how the time flies!  This week I have been exhausted.  The trip to Texas last week took its toll on my energy level and something quick and easy is going to be perfect.  A drip beef in the crock pot with revamped leftovers, an easy homemade soup, and a quick and easy casserole will make this weeks meals one less thing that will need recovery!

Monday:  Drip Beef with Chopped Salad

I came across this recipe from a site called the Slender Kitchen.  I made a few changes to the recipe but this meat is so delicious and easy.  The beef consume adds a nice flavor and saltiness.  Sometimes I will do half beef consume and half unsalted beef broth to  cut back on the salt or even just use all beef broth.  It is all about what I have on hand.drip beef

Drip Beef

  • beef roast
  • 1 can of beef consume
  • onion, diced
  • 4 garlic cloves, minced
  • 8 oz of pepperoncini peppers, with juice
  • 1 tbsp. Italian seasoning
  • black pepper to taste

Sprinkle the meat with black pepper.  Add all remaining ingredients to the crockpot and cook on high for 4-6 hours or low for 8-10.  When done shred with 2 forks.  For a little added flavor add the shredded meat back to the crockpot and let simmer in the juices for about 30 minutes.

*My rancher and kids ate these with potato rolls from the bakery and provolone cheese, but I just ate the meat and topped the meat with a little provolone.

Chopped Salad

You guessed it!  This is a kit straight out of the produce section of the grocery store.  I think in this case I got the one with a creamy dressing and sunflower seeds, but the Asian style one will be a nice side as well.  What ever you like the best.

Tuesday:  Low Carb Enchilada Casserole with Side Salad

The college kid requested casserole while she was at home.  She said that they just don’t serve casseroles at the dorm cafeteria.  So to meet her request and my lower carb lifestyle, this casserole worked the best.

Enchilada Casserole

  • 1-2 lbs of ground meat
  • onion, diced
  • can of green chilies
  • can of no salt added diced tomatoes
  • green enchilada sauce
  • apx 3 low carb tortillas
  • salt, pepper, and garlic powder to taste
  • 1 tsp of olive oil
  • shredded sharp cheddar cheese

In a skillet heat olive oil.  Add onion and cook until translucent.  Add ground meat, breaking apart with a spoon.  Season with salt, pepper, and garlic powder.  Cook meat until fully done.  When done drain the excess fat off the meat.  In the skillet add meat, green chilies, diced tomatoes, and 2 tbsp. of the enchilada sauce.  Let simmer until most of the liquid is evaporated.

Cut tortillas in half.  Place 1 1/2 tortillas in the bottom of an 8 1/2 X 11 baking dish lining up the straight side of the tortilla to the side of the baking dish.  Then add the meat and another 1 1/2 tortillas.  Add the remaining enchilada sauce and top with shredded cheese.  Cook at 350 degrees for aps 20 minutes or until cheese is melted and bubbly.

Side Salad

I just used iceberg lettuce this time, because iceberg was what I had on hand.  I added some red bell peppers, green onion, and shredded carrots.  I topped it with a ranch dressing mixed with a southwestern chipotle seasoning I keep on hand.  This salad is where you can be creative!

Wednesday:  Drip Beef Stuffed Zucchini

I am always looking for different low-carb ways to revamp leftovers, and stuffed zucchini is becoming a go to for easy ways to prepare my leftovers in a different way.  This way is utilizing the drip beef from Monday night with some Italian style diced tomatoes for another great revamped meal.

Drip Beef Stuffed Zucchini

  • Drip beef
  • 2 medium size zucchini
  • 1 tbsp olive oil
  • salt and pepper, to taste
  • onion, sliced
  • garlic clove, minced
  • Italian blend shredded cheese

Cut zucchini in half and scoop the insides, leaving about 1/4 inch to keep the zucchini sturdy.  (Freeze the scooped out zucchini to sneak some vegetables in future recipes.  Brush the zucchini with 1/2 tbsp. of olive oil and sprinkle with salt and pepper to taste.  Bake the zucchini in a baking dish at 400 degrees for about 15- 20 minutes.

In a skillet add remaining 1/2 tbsp. of olive oil.  Add the onion and cook until translucent and tender, about 5 minutes.  Add garlic and cook for another 2-3 minutes.  Add meat and warm.

When the zucchini is done add meat mixture to the zucchini and top with cheese.  Add back to the oven and cook until the cheese is melted, about 15 minutes.

Thursday:  Dance Night!!

Friday:  Tortilla Soup

This recipe was inspired by a restaurant I used to eat at when I was a working woman.  On cold days on my lunch break, their soup was my favorite meal.  This was the best knock off of that tortilla soup I could come up with, and I hate to brag, but it is pretty good!(It is also a magical soup because it just keeps growing!  So be prepared to eat a lot of soup.  Or,  it freezes well!)soup

Tortilla Soup

  • 1-2 cooked chicken breast
  • onion
  • 1 tbsp. butter
  • 2-3 cups of unsalted beef broth
  • 2-3 cups of unsalted chicken broth
  • can of unsalted diced tomatoes
  • can of no salt added black beans, rinsed and drained
  • 2 carrots, peeled and sliced
  • 1 medium sized zucchini, halved and sliced
  • 1/4- 1/2 cup frozen green peas
  • 1/4- 1/2 cup frozen green beans
  • 1/4 cup frozen corn
  • 1 tsp ground cumin
  • 1 tsp chili powder
  • salt, to taste
  • handful of cilantro, chopped
  • shredded Mexican style cheese
  • avocado, for garnish
  • lime wedge for garnish
  • tortilla chips, if desired

In a large pot, melt butter and add the onion.  Saute until the onion is translucent and tender.  Add carrots and zucchini and cook for about 5 minutes.  Add tomatoes, black beans, green peas, green beans, and corn.  Stir to mix.  Add the beef and chicken broth, chicken, cumin, chili powder, and cilantro.  Cover with a lid and let simmer for about 30 minutes.

To serve:  If using tortilla chips, put the chips in the bottom of the bowl.  Then pour the soup over.  Sprinkle with cheese and top with avocado slices, chopped cilantro, and a lime wedge.

*Add or take away what ever vegetables you prefer.  I have put yellow squash, potatoes, red potatoes with the peels, or frozen mixed vegetables.  Whatever you prefer is what works the best in this recipe.

*To make this a little easier, use a rotisserie chicken from the deli instead of cooking your own chicken breast.

So gather the family, ring the dinner bell, and pull up a chair.  Its time for dinner!

 

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.

Week 7 Grocery List

20160316_150357

Produce

  • onion
  • cilantro
  • garlic
  • zucchini (5)
  • asparagus
  • red bell pepper (2)

Meat

  • bottom round roast
  • ground  meat
  • chicken

Refrigerated/ Deli

  • basil pesto
  • provolone cheese
  • butter
  • pepper jack cheese

Baking/ Spices

  • salt
  • pepper
  • olive oil

Canned Goods

  • no salt added diced tomatoes
  • no salt added black beans

Soup

  • no salt added beef broth

Mexican Food

  • Salsa Verde
  • diced green chilies
  • green enchilada sauce

Asian Food

  • reduced sodium soy sauce

 

Week 6 Grocery List

aceProduce

  • onion (3)
  • garlic
  • turnip greens
  • Roma tomatoes (4)
  • jalapeno (2)
  • green beans
  • cilantro
  • lime (3)
  • cucumber
  • cabbage
  • green onion
  • lettuce leaves

Meat

  • pork chops
  • bottom round steak
  • ground meat

Refrigerated

  • pepper jack cheese, shredded

Baking/ Spices

  • pork rub/ marinade
  • olive oil
  • red pepper flakes
  • salt
  • pepper
  • cumin
  • chili powder
  • garlic powder
  • sugar/ splenda

Asian

  • reduced sodium soy sauce
  • sesame oil

Soup

  • no salt added chicken broth
  • no salt added beef broth

Sauces/ dressing

  • Dijon mustard

Week 6 Meals

aceMarch isn’t the only thing that is mad this week around the ranch. With the college kid coming home, I plan for a  busy weekend spoiling her by preparing some of her favorites.  Then on Sunday, the family will head to my mother in laws for an Easter celebration.  An easy crock pot carne asada with revamped leftovers, pork chops on the grill, and a cabbage stir fry will help ease the recovery process of a busy weekend.

Monday:  Pork Chops with Turnip Greens

chopI am not a big fan of pork chops, but my rancher loves them.  I think his secret goal in life is to try to convince me to fry them, but I don’t fry things.  I don’t like the mess!  So since I have managed to stay strong to his charms, a grilled pork chop will just have to do.  Plus the clean up is so much easier. My inner southern girl comes out with these delicious turnip greens.

Pork Chops

I found these pork chops on sale at my local grocery store, and  I simply drizzle with a little olive oil so my favorite pork seasoning will stick really well and stick them on the grill.  Use a marinade if you prefer, my grocery store did not have my favorite so I opted for the rub.  I am not a master on the grill, but somehow they manage to turn out really well. I have included a link for some tips on how to grill a pork chop if they are needed.   Grill tips for a pork chop

Turnip Greens

The recipe for these came from the food network and the Neely’s cooking show.  I have made just a few changes to the recipe, but this is my favorite way to prepare turnip greens.

  • 1 Tbsp olive oil
  • 1/2 onion (or a whole shallot)
  • 1 clove garlic, chopped
  • 1/2 tsp red pepper flakes
  • 1 1/2 pounds turnip greens, washed, stemmed, and chopped
  • 2 Tbsp Dijon mustard
  • 1 cup unsalted chicken broth
  • salt and pepper, to taste

Heat oil in a skillet over medium heat.  Add onion, garlic, and red pepper flakes and saute until tender.  Add turnip greens.  Mix together and cook until wilted.  Add pepper.

In a bowl mix together Dijon mustard and chicken broth.  Add to the greens and cook until most of the liquid has evaporated.

*I used already washed, stemmed, and chopped turnip greens(it was a mix with mustard and collard greens) in the produce department in my grocery store.  I like convenience products!

The Neely’s recipe

Tuesday:  Carne Asada with Cilantro Green Beans and Cucumber Pico de Gallo

asadaThis is one of my favorite recipes. I found this recipe on a blog called, Mom, What’s for Dinner, and made a few changes to make this not so spicy for the kiddos. Simple, tasty, Mexican, and enough to revamp leftovers later in the week paired with cilantro green beans and a little pico de gallo with a little cucumber, What is not to like?

Carne Asada

  • 1 1/4 cup unsalted beef broth
  • 2 Roma tomatoes, diced
  • jalepeno, seeded, veins removed, and chopped
  • 1 onion, diced
  • 4 cloves of garlic, minced
  • bottom round steak
  • 1 tablespoon cumin
  • 1 tablespoon chili powder
  • 1 tsp salt
  • 1 tsp pepper

Prepare all the vegetables and place in the bottom of the crock pot.  Mix together the cumin, chili powder, salt, and pepper and sprinkle over the meat.  Plave the meat in the crock pot.  Pour the beef broth in the crock pot and cook on low for 8 hours or high for 4-6 hours.  When the meat is finished cooking, cut meat into the desired portion size.  Serve with a little of the cooking liquid over the top and sprinkle with shredded pepper jack cheese.

*I used bottom round steak, but any cut would work.  I have used all kinds.  The family packs of meat tend to be less expensive, especially when my local grocery store places them on sale.  I freeze what I do not use, cooking about 3 pieces of the meat for this recipe.

*Shred any leftover meat with 2 forks for revamped leftovers later in the week.

Mom, What’s for Dinner link

 

Cilantro-Garlic Green Beans

  • 1 tsp olive oil
  • 2 garlic cloves, minced
  • 12 oz raw green beans
  • salt and pepper, to taste
  • 2 Tbsp chopped cilantro
  • juice of half a lime

In a pot, bring some salted water to a boil.  Add green beans and cook for about 3-5 minutes.  Drain.

In a skillet heat olive oil.  Add garlic and cook until tender(about 2 minutes).  Add green beans and saute for 5 minutes.  Add cilantro and lime juice.  Mix well

Cucumber Pico De Gallo

  • 1/2 cucumber, peeled, seeded, and chopped
  • 1/2 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.

Wednesday:  Cabbage Stir Fry

cabbageThe rancher was not crazy about this recipe, but every now and then, I want something with an Asian twist, and this recipe from Low Carb Layla was just right.  This stir fry was a great way to use up some cabbage I found on sale.  Even though my rancher wasn’t crazy about this, the kids ate it up.

Cabbage Stir Fry

  • 1 lb ground beef
  • 1 onion, chopped
  • 2 tsp olive oil
  • cabbage, chopped
  • 2 Tbsp low sodium soy sauce
  • 1 Tbsp sesame oil
  • salt, pepper, and garlic powder to taste
  • 1 tsp splenda or sugar
  • 2 green onions, or more (my kids don’t like them!)

Heat oil in a skillet.  Add onion and cook until tender then add ground meat.  Sprinkle the meat with salt, pepper, and garlic powder and cook meat until done.  Drain fat off the meat.

In the same skillet, heat the other teaspoon of oil.  Add cabbage and stir fry until crisp-tender.  Add all the other ingredients and heat through.  Add salt and pepper to taste.

*I always brown extra hamburger meat.  I like to have some in the freezer to make an easy meal at a later date or for the days I am out of leftovers and bread and need to make something for lunch!

Low Carb Layla recipe

Thursday:  Dance Night!!

Friday:  Carne Asada Lettuce Wraps

wrapsBy Friday, I am ready for the simplest recipe.  I revamp leftovers by using the leftover carne asada from Tuesday night.  Since I shredded the meat before storing in the refrigerator, the prep work for this meal is little to none.

  • Shredded carne asada, heated
  • cucumber pico de gallo
  • shredded pepper jack cheese
  • lettuce leaves

Simply put the lettuce on a plate and layer the meat, cheese, and pico.

*I also served with a boxed Mexican rice that I cooked according to package directions adding some green peas.  The kids love this rice!

Even though it seems like the weeks are another team in March Madness, my meals are not with this simple meal plan.  With everything going on, I am able to sit here with a humbled and content heart.  As I have been helping the rancher exercise horses looking across the pasture at the beautiful landscape, I am so grateful for the gifts that the Lord has given me.  The love and support friends, family, and even strangers that are now friends has been overwhelming.  This week call the kids to dinner, pull up a chair, ring the dinner bell, and say a little prayer because life is great.  Its time for dinner!

 

 

 

 

 

 

Week 5 Grocery list

riding

Produce

  • onion
  • cilantro
  • zucchini (4)
  • Roma tomato
  • lime
  • garlic
  • broccoli florets
  • red bell pepper (2)
  • green bell pepper
  • asparagus
  • Southwestern salad kit

Meat

  • ground meat
  • Italian sausage

Refrigerated

  • cottage cheese
  • Mexican cheese, shredded
  • sliced cheese
  • eggs

Baking/Spices

  • extra virgin olive oil
  • salt
  • pepper
  • garlic powder
  • Italian seasoning
  • cumin
  • chili powder

Canned Goods

  • diced tomatoes with green chilies, mild
  • fire roasted tomatoes
  • no salt added black beans
  • no salt added diced tomatoes

Sauces/ Seasonings

  • taco seasoning
  • ketchup
  • Worcestershire sauce

Mexican Food

  • salsa
  • diced green chilies (2)
  • green enchilada sauce

Bread

  • low carb tortillas