I love my job as a teacher. It is incredibly rewarding and incredibly hard at times, but none the less, I love what I do. This week is spring break! So it allowed for me to be more organized with my meals. With Sam having baseball season, he won’t be home for a few dinners. So I won’t be making as many meals. When he is not home for dinner I usually just make myself whatever I have around the house (which usually results in a delicious salad!) So here is the menu for this week…
Marinated flank steak with roasted cauliflower with lemon mustard dressing.
At HEB (our grocery store for those that do not know) I found a flank steak, just under 1 lb for $4.15! Can’t beat that, it pays (no pun intended, hehe) to look around the meat section and not just grab the first one you see! I will marinate the meat in a mixture of olive oil, soy sauce, red wine vinegar, lemon juice, worcestershire, dijon mustard, garlic, pepper. (any recipe that you like will of course work just fine!)
The roasted cauliflower is one of our favorites! Instructions: preheat oven to 450. In shallow pan, toss the cauliflower (chopped up) with 2 tblspn olive oil and a little salt. Roast cauliflower until tender and lightly browned (15-20 minutes) Toast the nuts (1/3 cup walnuts, hazelnuts, almonds or pecans) in with the cauliflower for a few minutes over medium-high heat, shaking pan or stirring to avoid burning. Set aside. In large bowl, whisk together 1 tblspn lemon juice, 1 tblspn dijon mustard, 1/3 cup coconut milk (or half & half) and 1 tblspn olive oil. Add the cauliflower and nuts and toss until covered. Serve warm.
Marinated chicken and creamed kale and brusselsprouts Marinating chicken breasts in olive oil, dijon mustard, garlic salt, basil, pepper.
Creamed kale and brusselsprouts instructions: 1 bunch kale, brusselsprouts (cut in half), 3 tblspn unsalted butter, 1 cup heavy cream. Melt butter in large skillet over medium-low heat. Add kale and brusselsprouts, cover to steam it about 4-5 minutes. Stir it up to cook evenly (make sure not burning) When kale is limp and brusselsprouts lightly browned, pour heavy cream and turn up heat to medium for 2 minutes. When cream is bubbling, reduce heat so that it slightly simmers uncovered. Cook until cream has thickened and reduced by about half. Season to taste with sea salt, black pepper and nutmeg (optional). serve warm and enjoy!!
Bacon burgers with sweet potato fries!! Make burgers how you like. Fry up some bacon and saute onions to top the burger. Sweet potato fries…just cut up a sweet potato. Lightly toss in olive oil and sea salt on a cookie sheet. Bake at 425 for about 20 minutes, or until they are browned slightly. ENJOY!!!!
The rest of the days, I will be enjoying a salad or maybe some breakfast for dinner. I suppose whatever I am craving for that day is what I will have.
These recipes may seem long, but they are deceiving. They may take approximately 20 minutes tops of prep work, the rest is just waiting for it to cook, bake, etc.
Enjoy! leave comments, let me know what you think or what you have tried!
Have a wonderful, blessed day! 🙂