I know you are saying "Ugh, what in the world am I going to feed my family for the next five nights?" Hopefully today's post will make that part of your week a little brighter... Last week I mentioned moderation, well here it is again - everything in every meal does not have to be made from scratch. I am the queen of combining a couple of fresh items with a pre-made item to make a delicious, FAST and healthly dinner. For example, one of my families favorite meals is a roasted pesto salmon filet, roasted broccoli and a whole wheat/sweet potatoe gnocchi, it sounds fancy doesn't it. Well, it can be prepared in about 20 minutes, because of pre-made pesto and pre-made gnocchi. It is a dinner-party worthy meal on a Monday night, who doesn't want that. You laugh and say, Salmon and broccoli are two words that I would not even mention to my children. Well, if you stick to your guns and let your kids know that this is what is for dinner, they will eventually dive in. Will and Grayson neither one fell in love with Salmon or broccoli at first bite, but with continued introduction and a requirement that they try everything, they are now believers. That being said, I wanted to share some of my favorite healthy pre-made favorites that will make your life easier...
- Gia Russa Whole Wheat Gnocchi with Sweet Potatoes (whole wheat and sweet potatoes - amazing)
- Newman's Own Cabernet Marinara Sauce (great flavor and low in sugar)
- Classico Mushroom Alfredo Sauce (fantastic flavor and only 5 g fat per serving)
- HEB Basil Pesto (good flavor and will last in the fridge for quite a while)
- Idahoan Mashed Potatoes - Baby Reds, Southwest or Roasted Garlic flavors (little high in sodium, but great texture and flavor)
- Uncle Ben's Ready Whole Grain Medley pouch - Santa Fe (has brown rice, quinoa and tons of flavor and it is ready in 90 seconds)
- Kraft Macaroni and Cheese Whole Grain (So happy that they are moving to whole grain, and what adult or child would not be happy to see this on the menu. My kids will eat a whole bag of peas, broccoli or edemame when it is combined with Mac and Cheese.)
- HATCH Green Chile Enchilada Sauce
- HEB Select Edemame Shelled Soybeans
- Pesto Prima Lobster Ravioli from Sam's Club
- Alexa Sweet Potato Julienne Fries
Since it is Monday and everyone is especially happy to receive a life-simplifying tip on Monday, here you go... Click on the link below and it will take you to a excel spreadsheet grocery list. Once you see this, you will either feel certain that I have gone way over the edge or you will think I am a genious. I have been using this for a couple of years now, and it makes my weekly grocery run so much easier. I would spend a good thirty minutes each time looking through my pantry, fridge and freezer trying to figure out what we were out of and what I would need for any special meals in the coming week. Now I keep this list on the fridge and check things off as we run out, and then I just quickly run through it before a shopping trip to make sure I did not forget anything. There is also plenty of white space for the items that I don't normally buy. Now, I have organized mine by the layout of my grocery store, so I don't end up getting to the last aisle and remembering that I forgot something in the produce section. Since it is an excel spreadsheet, you can organize, add and delete to make this work for you.
https://spreadsheets.google.com/ccc?key=0AjTtyAtR-MHIdEtoSmZtSnhYQ0RCVlc2eDIta3BEWXc&hl=en&authkey=CNq0wOsL
Finally, WHAT'S FOR DINNER?
Well, we are having a special guest over tonight, so I am doing something that sounds a little fancy but really only takes maybe 30 minutes to prepare. That special guest is this amazing 97 year old man that lives down the street. He is the oldest living West Point graduate in Houston and probably in Texas and does not act like he is a day over 75. So, we will be enjoying some fantastic stories of him working with General Patton and many other famous military personnel over Peppercorn beef tenderloin, mashed sweet potatoes and roasted vegetable medley. I hope Mr. McDowell and your family enjoy it.
Peppercorn Beef Tenderloin
Serves 4
@ 2 lb Petite Beef Tenderloin, trimmed
1 T Coursely ground black peppercorns
1 T Garlic, chopped
1 T Kosher salt
1 t Onion Powder
3 T Olive oil, divided
To marinate, combine black peppercorns, garlic, salt, onion powder and 2 T olive oil in zip-lock bag. Place tenderloin in bag and remove as much air as possible. Let marinate for 2 hours up to 24 hours.
Heat oven to 425 degrees
Using cooking twine, tie the tenderloin in three places across to make a tight cylinder shape. Heat an oven-proof saute pan on high, add olive oil and then place tenderloin in pan to brown. Brown tenderloin on all sides before placing in oven to roast. Tenderloin is ready at approximately 145 degrees internal temperature. You can check the internal temperature by placing a meat thermometer in the center of the thickest part of the tenderloin. The temperature will continue to rise by 5 to 10 degrees after you remove it from the oven, so you may want to remove it from oven at 135 or 140 degrees. Remove tenderloin from oven, cover losely with foil and let meat rest for 5 minutes before slicing.
Slicing
The grain runs along the length of the beef filet. Always slice meat across the grain, not with the grain.
Mashed Sweet Potatoes
Serves 4
2-3 Large Sweet Potatoes, washed
Kosher Salt, to taste
Freshly ground pepper, to taste
1/4 to 1/2 t Cinnamon
Chicken or vegetable broth, as needed
Either roast sweet potatoes in 350 degree oven for 1 to 1 1/2 hours or wrap loosely in kitchen towl and microwave in high for about 8 - 12 minutes or until very tender. Do not wrap towl tight around potatoes or it will catch on fire in your microwave oven. Remove potato flesh from skin, place in medium bowl and mash thoroughly. Add salt, pepper and cinnamon and mix. If potatoes are too stiff, add chicken or vegetable broth until desired consistency.
Roasted Vegetable Medley
Serves 4
4 Cups Frozen Normandy Blend mixed broccoli, carrots and cauliflower
1 T Olive Oil
Salt, to taste
Pepper, to taste
Heat oven to 400 degrees (425 is fine since that is what you cook beef at)
Place vegetables on sheet pan. Drizzle with olive oil and sprinkle salt and pepper. Toss a little with your hands or tongs. Place in oven and roast for about 15 minutes, or until vegetables are tender but still brightly colored.
CHEERS!
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