March 22, 2019: Recipes of the Week

/in /by

Meal #1 Slow Cooker Sirloin Tip Roast, Brown Rice, Green Beans

Slow Cooker Sirloin Tip Roast Recipe

The finished product of a slow cooker sirloin tip roast looks much like a traditional pot roast, particularly if you braise the cut of beef with vegetables and potatoes.

Step 1: Heat olive oil in a large pan over high heat. Add the sirloin tip roast to the pan and brown it on all sides. Although this step can be skipped if you’re in a hurry, browning the beef before cooking improves the flavor of the final meal.

Step 2: In a small bowl, combine a tablespoon of olive oil and a teaspoon of Worcestershire sauce. Add 1t. minced garlic, 1t. rosemary, salt and pepper.

Step 3: Put the roast in the slow cooker and then brush it with the olive oil and Worcestershire sauce mixture. Arrange two quartered onions around the beef, and pour in 1 cup of beef broth to the slow cooker.

Step 4: Cover the slow cooker and set it to cook on low for 8 hours. Halfway through cooking, open the lid and arrange 3c. chopped  potatoes and 2c. carrots around the slow cooker sirloin tip roast. Return the cover to the slow cooker.

Step 5: After the slow cooker sirloin tip roast is finished cooking, drain the liquid from the Crock-Pot into a small saucepan. Bring the liquid to a boil and then let it simmer and reduce to a thick gravy. To speed up the thickening, mix 1 tablespoon of cornstarch with 1 tablespoon of cold water or beef broth and whisk it into the simmering water. Serve the gravy over the roast.

Meal #2 Chunky Sirloin Beef Stew, Whole Wheat Roll

Chunky Sirloin Beef Stew

TOTAL TIME: Prep: 5 min. Cook: 35 min. YIELD: 6 servings.

Ingredients

  • 1 pound beef sirloin steak, cut into 1/2-inch cubes (use leftover)
  • 3 medium carrots, sliced
  • 4 celery ribs, sliced
  • 1 small onion, chopped
  • 2 tablespoons canola or olive oil
  • 2 cans (14-1/2 ounces each) beef broth
  • 2 garlic cloves, minced
  • 1 teaspoon dried rosemary, crushed
  • 3/4 teaspoon pepper
  • 1/4 cup cornstarch
  • 1/4 cup cold water

Directions

  • 1. In a Dutch oven, cook carrots, celery and onion in oil until beef is browned; drain. Add the broth, garlic, rosemary and pepper. Bring to a boil. Reduce heat; cover and simmer for 12-15 minutes or until beef and vegetables are tender.
  • 2. Combine the cornstarch and water until smooth; gradually stir into beef mixture. Bring to a boil; cook and stir for 2 minutes or until thickened.
Meal #3 Sticky Asian Glazed Chicken, Sauteed Squash, Zucchini and Onions, Coconut Rice (Double the chicken recipe to ensure leftover chicken for meal #4)

Sticky Asian Glazed Chicken

Ingredients

  • 1 Pound boneless chicken thighs
  • 1 Tablespoon Olive Oil
  • ¾ cup brown sugar
  • ⅓ cup soy sauce
  • 2 Tablespoons hoisin sauce
  • 1 Tablespoon Sweet Chili Sauce
  • 1 teaspoon ginger
  • Pinch of dried red pepper flakes, to taste
  • ½ teaspoon minced garlic
  • Juice of one lime or 1 T. lime juice

Instructions

  • Heat a large skillet over medium high heat and add 1 Tbs of olive oil. Add the chicken and salt and pepper. Cook chicken about 3 minutes on each side or until thermometer reads 165 degrees and brown on each side. Set chicken aside on plate.
  • In the skillet whisk together brown sugar, soy sauce, hoisin sauce, sweet chili sauce, ginger, red pepper flakes, garlic and lime juice. Bring to a boil over medium heat for 1-2 minutes until sauce thickens.
  • Add chicken back to the sauce and coat each side with the sauce.

Asian Coconut Rice
Ingredients

1 (14 ounce) can coconut milk

1 1/4 cups water

1 teaspoon sugar

1 pinch salt

1 1/2 cups uncooked jasmine rice

  • In a saucepan, combine coconut milk, water, sugar, and salt. Stir until sugar is dissolved. Stir in rice. Bring to a boil over medium heat. Cover, reduce heat, and simmer 18 to 20 minutes, until rice is tender.

Meal#4 Chicken Stuffed Green Peppers

Chicken-Stuffed Green Peppers

TOTAL TIME: Prep: 1 hour Bake: 30 min. YIELD: 4 servings.

Ingredients

  • 4 large green peppers
  • 1/3 cup chopped onion
  • 1 garlic clove, minced
  • 2 tablespoons butter
  • 3 cups diced cooked chicken (use leftover from meal #3)
  • 2 cups chicken broth
  • 2c instant brown rice
  • 1/3 cup sliced celery
  • 1/4 cup finely chopped carrots
  • 1/4 teaspoon dried basil
  • 1/4 teaspoon dried thyme
  • 1 can (14-1/2 ounces) diced tomatoes, undrained
  • 1 cup chopped fresh mushrooms
  • 1/2 cup chopped zucchini
  • 1/4 cup grated Parmesan cheese

Directions

  • 1. Cut tops off peppers; remove seeds. In a large kettle, cook peppers in boiling water for 3 minutes. Drain and rinse in cold water. Place upside down on paper towels; set aside.
  • 2. In a large saucepan, saute the onion and garlic in butter until tender. Add the chicken, broth, rice, celery, carrot, basil and thyme; bring to a boil. Reduce heat; cover and simmer for 25 minutes or until the rice is almost tender.
  • 3. Remove from the heat; stir in the tomatoes, mushrooms and zucchini. Spoon rice mixture into the peppers; place in a greased 2-qt. baking dish. Spoon the remaining rice mixture around peppers.
  • 4. Cover and bake at 350° for 25-30 minutes or until the peppers are tender and filling is heated through. Uncover and sprinkle with Parmesan cheese; bake 5 minutes longer.

 

Meal#5 Honey Garlic Salmon, Salad with Strawberries, Sliced Pears, Grapes with Oil and balsamic vinegar, Whole Wheat Roll

Honey Garlic Salmon

Ingredients

  • 1 pounds pre-cooked salmon fillets
  • 2 teaspoons olive oil
  • salt and pepper to taste
  • 4 cloves garlic minced
  • 1/4 cup water
  • 1/4 cup low sodium soy sauce
  • 3 tablespoons honey
  • 2 teaspoons cornstarch
  • 1 tablespoon chopped parsley
  • Instructions
  • Heat the olive oil in a large pan over medium high heat.
  • Add the garlic to the pan and cook for 30 seconds.
  • Add the water, soy sauce and honey to the pan; bring to a simmer.
  • In a small bowl, whisk together the cornstarch with 1 tablespoon cold water.
  • Slowly pour the cornstarch mixture into the pan and whisk to combine. Bring to a boil and cook for 1 minute or until sauce has just thickened.
  • Place the pre-cooked salmon into the pan and spoon the sauce over the top until heated through.

Grocery List
Sirloin Tip Roast $3.48lb

2 pkg. Gorton’s Grilled Salmon $2.99

2 lbs Chicken Thighs $2.18lb

Red Potatoes $2.50

Carrots                                             

Celery

4 Green Peppers $.78 each

1c. Fresh Sliced Mushrooms

3 Zucchini $1.18lb

2 Squash $1.18lb

Fresh Express Salad Mix $2

Strawberries $2.50

Pear $.98lb

Grapes $2.28lb

Hoisin Sauce

Sweet Chili Sauce

Instant Brown Rice

Can Green Beans

Can Diced Tomatoes $1

Whole Wheat Rolls

Can Coconut Milk

Jasmine Rice

Pantry Staples               Olive Oil

Garlic

Beef Broth

Onions

Rosemary

Salt/Pepper

Worcestershire Sauce

Cornstarch

Butter

Brown Sugar

Soy Sauce

Ginger

Red Pepper Flakes

Lime Juice

Chicken Broth

Basil

Thyme

Parmesan Cheese

Honey

Cornstarch

Parsley