INGREDIENT NOTE: The longer you marinate a flank steak, the better. You can cook it up quickly and slice it super thin.
Get your marinade ready. In a large Ziploc bag or 9 x 13 dish, mix together 1/3 c balsamic vinegar, 1/3 c olive oil, 2 cloves garlic (minced), 1 tbsp dried oregano, and salt & pepper to taste. Add your steak in to marinate. It can sit at room temperature for 30 minutes or in the fridge for up to 24 hours. This amount works for about a 2-pound piece, so tweak as needed. NOTE: You’ll need enough steak for tomorrow night as well.
Preheat your oven to 425 degrees. Wash, dry, and slice your potatoes into quarters or about 1-inch cubes. Place in a large bowl and add 2-3 tbsp olive oil plus salt and pepper to taste. Place on a baking sheet and pop in the oven for about 40 minutes, tossing halfway. NOTE: Make extra potatoes for Tuesday evening.
Now, preheat your grill to medium heat.
Prep your asparagus by washing, drying, and trimming off the woody ends. Place in a baking dish, drizzle with olive oil and add salt & pepper to taste. Roll the asparagus around to coat.
Get your flank steak cooking. I cook mine about 5-6 minutes per side. Once you flip the steak, add your asparagus to the grill. It takes about 10 minutes or until it reaches your desired texture.
Let your steak rest about 5 minutes before slicing very thinly and serving with your asparagus and roasted potatoes.
Flank Steak (2 meals)
Red Potatoes (2 meals)
Spice: Dried Oregano
Greek Salads topped with
Flank Steak (using leftovers)
This is one of my favorite weeknight patio meals. I love dining al fresco!
Get out your flank steak. If it’s not already sliced thin, slice it up. I can eat the steak cold or warm. Reheat in the microwave if you prefer.
Make your salads. Place 2 handfuls of washed greens in your large salad bowl or on a large plate. Top with sliced tomatoes, diced cucumbers, thinly sliced red onion (if desired), olives, feta cheese (2-3 tbsp per salad), & croutons (large handful per salad).
Now sprinkle your salad with dried oregano (~1/2 tsp per salad) and top with your sliced steak. Serve with a Greek Vinaigrette (or Balsamic Vinaigrette if you prefer). Enjoy!!
Tomatoes, like Roma
Feta Cheese, Crumbled
Kalamata Olives, pitted
Red Onion (if desired)
Dressing like a Greek Vinaigrette
Spice: Dried Oregano
Sausage & Peppers over
Pan-toasted Potatoes (using leftovers)
PREP AHEAD: While you’re slicing your peppers today, go ahead and slice more peppers, zucchini, and onions for Thursday if you’d like. You’ll be ready to rock at dinner time.
Start by slicing your bell peppers. I usually cook 1/2-1 per person (3 usually will serve 4 at my house). Cut out the stems and then slice into finger-thick strips and then cut into 1-inch pieces. Set aside.
Now start slicing your sausages. You can use traditional Italians, chicken-based, whatever you prefer. I like to slice about 1 inch thick, and I usually prepare 1-1.5 links per person.
Preheat your large skillet to medium heat with 1 tbsp olive oil. Once your pan is hot, toss in your sliced sausages. Cook, stirring frequently until browned and cooked through. Turn heat down to medium-low and add in your chopped bell peppers. Cook another 6-8 minutes or until peppers are tender. Once tender, add in 1 jar of your preferred pasta sauce and let simmer. I use a tomato basil pasta sauce–the Simple Truth brand from Kroger.
While your sausage and peppers simmer, get out another saute pan and heat 1-2 tbsp olive oil to medium heat. Add in your leftover potatoes. Once warmed through, you’re ready to serve it up.
Place your potatoes in the middle of the plate or bowl and top with your sausage and peppers. I like to serve with a sprinkle of Parmesan. Delish!!
Italian Sausage Links of choice
Tomato/Pasta Sauce of choice
Honey Balsamic Pork Chops
Butter Garlic Broccoli
Start your quinoa per package instructions. I use chicken stock instead of water. I also add a little olive oil, salt, and pepper. NOTE: Make enough for Saturday’s dinner as well.
Get your pork chops out and season with salt and pepper to taste. Preheat a skillet to medium heat and add 1-2 tbsp olive oil. Add your pork chops. They’ll take about 5 minutes per side depending on thickness.
Wash and trim your broccoli. I like to trim close to the “tree” so there’s not a lot of stems. Mince 1-2 cloves of garlic. Now let’s put it together. Preheat a medium skillet to medium-low heat with 1 tbsp butter per two servings of broccoli (I’m usually making 4 so that’s 2 tbsp butter). Once melted, drop in your garlic and stir for 1-2 minutes. Now add in your broccoli and reduce heat to low. Continue to stir for 5-6 minutes until the broccoli reaches your desired texture. Keep warm.
Now back to your chops… Once they’re browned and cooked through, remove from the pan and set on a plate. Now reduce heat to low and add 1 tbsp each of honey and balsamic vinegar per 2 chops to your pan. Mix together and add your chops back in for 1-2 minutes or until warm and coated with honey balsamic goodness.
Serve it all up and drizzle any leftover sauce over your chops.
Quinoa (2 meals)
Tortellini Primavera with
Quick Sauteed Shrimp
Slice your bell pepper (I like red), zucchini, and onion. I use about 1/2 a pepper, 1/2 a medium zucchini, and 1/4 a medium onion per person. I slice the onion and pepper into long strips and then again in half. I slice the zucchini lengthwise and then into half-circles. Mince 2 cloves of garlic.
Preheat a large skillet to medium heat with ~2 tbsp olive oil. Add in your veggies and garlic. Saute for about 5-6 minutes.
Get your water boiling and follow package instructions to cook your tortellini.
Once your veggies start getting tender, add in your fresh/thawed peeled shrimp along with 2-3 tbsp olive oil and 1 tsp dried oregano. Cook until shrimp are done, about 5-6 minutes.
Drain your tortellini and mix into your veggie and shrimp mixture. Serve it up and garnish with Parmesan.
This is such an easy peasy meal. Get rid of that rotisserie chicken container and no one will ever know!
Let’s start with the slaw so it can get its flavors together. Place 1/3 c blue cheese dressing, 3 tbsp mayo, and 2-3 tbsp milk in a mixing bowl and whisk together. Now add your bag of precut/shredded cabbage (2-2.5 cups). Mix together and place in the fridge.
Now chop up your rotisserie chicken using as much or as little as you need. I usually aim for about 1 cup per person. Place chopped chicken in a microwave safe bowl. Now mix in 1-2 tbsp per person of your preferred buffalo sauce. Heat in the microwave to your desired warmth.
Now place about 1/2 c packed buffalo chicken and about 1/4 c blue cheese slaw on your slider buns (add more if using just a single bun). I usually serve 1 small/regular bun or 2 sliders per person. Get your side salads on the plates and you’re ready to rock! I like to dress this salad simply with balsamic vinegar and olive oil, but you can use your preferred dressing.
Precut Cabbage for slaw
Veggies for salad topping
Small or Slider Buns
Buffalo Sauce of choice
Mayo of choice
Blue Cheese Dressing of choice
Dressing of choice for salad
Easy Sweet & Sour Chicken with
Quinoa (using leftover)
You can buy sweet and sour sauce or make your own in a snap like this: Get out a mixing bowl and put in 1/3 c sugar, 1/2 c apple cider vinegar, 1/4 c ketchup, 2 tbsp soy sauce, and 1/2 tsp garlic powder (more if you like). Whisk together and set aside.
Now slice up your chicken into bite-sized pieces. I cook about 1/2-3/4 a large chicken breast per person.
Preheat a large skillet to medium heat with 1-2 tbsp butter (I use ~1/2 tbsp per serving or person). Get your chicken cooking. It takes about 10 minutes or until juices run clear.
While your chicken is cooking, start steaming your stir fry veggies in a microwave-safe covered dish. Add just a little water (2-3 tbsp) then cover and steam for about 6-8 minutes (depending on how much you’re making). Once cooked to your desired tenderness, drain and set aside.
Get out your leftover quinoa and reheat in the microwave.
Now put it together. Mix your drained veggies and one drained can of pineapple chunks in with your cooked chicken. Add sauce to the mixture (start with about 2-3 tbsp per person). Mix it up and serve over your quinoa. Delish!!
Chicken Breasts, boneless, skinless
Sweet & Sour Sauce or these fixings to make your own:
Apple Cider Vinegar
Pineapple Chunks, canned in natural juice
Stir Fry Veggie Blend, frozen (usually 12-16 oz bags)