“What’s for dinner?” I think we can all agree that this question (day after day) gets OLD! So if you are looking for a new way to spice up your weekday meals, we got you covered! And best of all, you can save time AND money!
The Redner’s “Pick 5 for $25” allows you to get a variety of fresh proteins, delicious sides and even frozen entrees at a bundled discount; the perfect way to stock up, save money and be able to whip up a quick dinner in no time! 
When selecting recipes that I plan to add to my family’s meal rotation, I am looking for a few things: familiar ingredients, easy (AND quick) preparation and foods that can be great for leftovers OR transformed into a new meal. This particular mix of 5 recipes excited me, not only because of the awesome flavor and taste profiles, but because there is a mix of cooking techniques (slow cooker, grill, stove, oven, etc.) This is important to meet the ever changing needs in your meal preparation schedule!
Oh, I missed the best part! I was able to buy ALL of these ingredients PLUS side dishes (rice, chopped salad kit, ready to cook potatoes, etc) for less than $75! I will add, that was without REALLY trying. (I didn’t have any coupons and I didn’t have time to do serious price comparisons for some of the grocery items!). All in all, these meals cost us less than going through the drive-thru and much, MUCH more nutritious and tasty!
#1 Star Ranch Angus Top Round
Serves 4. Prep Time: 15 min. Cook Time 5-6 hours
*Why I love this? Anything I can set and forget in a slow cooker, makes me happy! This is a fun recipe for the family because everyone can make their bowl exactly how they want it with a variety of mix-in’s!
SPICY PULLED BEEF TACO BOWL
INGREDIENTS:
- 1 ¾ lb Star Ranch Angus® top round
- 2 tablespoons olive oil, divided
- 2 tablespoons minced garlic
- 2 teaspoons kosher salt
- 2 teaspoons freshly ground black pepper
- 1 teaspoon adobe powder
- ½ teaspoon ground cumin
- ½ teaspoon ground coriander
- ½ teaspoon cayenne pepper
- 2 jalapenos, coarsely chopped
- ¼ cup beef stock
Rub steak with 1 tablespoon olive oil. In small bowl, combine garlic, salt, pepper, adobe powder, cumin, coriander and cayenne; rub over steak. In large skillet, heat remaining 1 tablespoon oil. Over high heat, sear steak 3 to 4 minutes per side. Add jalapenos when turning steak over. Transfer steak to a crock pot. Add stock to skillet and deglaze pan. Pour juices over steak in crock pot. Cook on low for 5 to 6 hours or until tender. Serve with cilantro rice, vegetables, avocado crema and sour cream with chili oil.
www.starranchangus.com
#2 Hatfield Boneless Pork Chops
Serves 4. Prep Time 5 min. Cook Time 20 min.
*Why I love this? HELLO?!? I can’t even get into my car and go through a drive- thru in less time. Any meal that can be completed in less than 30 min from start to finish, gets a big star in my book!
GRILLED GARLIC PARMESAN CAPRESE CHOP
INGREDIENTS:
- 1 package Hatfield® Boneless Pork Chops (Season to your preference! ie. salt, pepper, garlic, parmesan, etc)
- 8 ounces fresh mozzarella, sliced
- 1 pint of grape or cherry tomatoes, halved
- 1oz fresh basil leaves
- 1 tablespoon olive oil
Preheat oven 375°F. Preheat grill on medium high heat. Place chops on the grill. Grill for 3-4 minutes on each side. Remove from grill, place on baking sheet and top each pork chop with slices of mozzarella. Transfer to oven. Bake for 12-15 minutes, or until cheese melts and pork chops are cooked through (internal temperature 145°F). In a small bowl, toss tomatoes and basil together with salt, pepper and olive oil. Top chops with tomato basil mixture. Serve with a salad, grilled zucchini and yellow squash, zucchini ribbons
www.simplyhatfield.com
#3 Carando Abruzzese Italian Meatballs
Serves 4. Total time 30 min.
SPAGHETTI AND MEATBALLS
* Why I love this? Quite simple: NO RECIPE REQUIRED. Use your Sunday to spend with your family instead of hanging over the stove making spaghetti and meatballs! Follow the directions on the package, use your favorite noodles and sauce, pair with fresh Redner’s garlic bread and a Fresh Express Chopped Salad Kit; presto dinner is served!
#4 All Natural Al Fresco Roasted Pepper and Asiago Chicken Sausage
Serves 6. Prep Time 10 min. Cook Time 25 min.
*Why I Love This? Veggies, Veggies, Veggies! It isn’t always easy to convince my family to eat vegetables, but when they taste this good, it makes it easy!
CHICKEN SAUSAGE ZUCCHINI BOATS
1 package al fresco Roasted Pepper & Asiago Chicken Sausage, diced
3 large zucchinis
3 tbsp. olive oil
salt and black pepper to taste
1 medium yellow bell pepper, diced
1/2 small yellow onion, diced
1 tsp minced garlic
2/3 cup marinara sauce
1/4 cup shredded parmesan cheese
1/2 tsp dried basil
Preheat oven to 375 degrees F. Spray a baking sheet with non-stick cooking spray, then set aside. Cut each zucchini in half lengthwise, then using a spoon (or melon baller) remove the seeds, leaving enough flesh to create a channel or “boat” to hold the filling. Place zucchinis cut side up on prepared baking sheet, then lightly brush with about 1 ½ tbsp olive oil. Season with a pinch of salt and black pepper, then bake for 10 minutes. While boats are in the oven, prepare your filling, by heating remaining olive oil in skillet over medium heat. Add diced onion and diced yellow bell pepper and cook for 2-3 minutes. Then stir in minced garlic. Then add in diced chicken sausage. Cook for an additional 3-4 minutes, stirring in marinara sauce halfway through. Remove from skillet from heat and baking sheet with partially baked zucchinis from oven. Spoon in equal amount of filling into each zucchini vessel. Then top with parmesan and basil. Return filled zucchini boats to oven and bake for an additional 12-15 minutes. Serve warm and enjoy!
www.alfrescochicken.com
#5 Beef Shoulder Steak
Serves 4. Prep Time 5 min (plus time to marinate). Cook Time 20 min.
*Why I Love This? Limited ingredients! how many times have you found a new recipe but you can’t find or even pronounce the ingredients? This is SIMPLE.
CHIMICHURRI BEEF SHOULDER STEAK
- 1 beef Shoulder Steak, cut 1-inch thick (about 1-1/4 pounds)
- 3/4 cup prepared non-creamy Caesar dressing
- 1/2 cup chopped fresh parsley
- 3/4 teaspoon crushed red pepper
- Salt and pepper
Combine marinade ingredients in small bowl. Cover and refrigerate 1/3 cup. Place beef Steak and remaining marinade in food-safe plastic bag; turn Steak to coat. Close bag securely and marinate in refrigerator 6 hours or as long as overnight. Remove Steak from marinade; discard marinade. Place Steak on grid over medium, ash-covered coals. Grill, covered, 12 to 17 minutes (15 to 19 minutes on preheated gas grill) for medium rare (145°F) to medium (160°F) doneness, turning occasionally. Carve Steak into thin slices. Season with salt and pepper, as desired. Serve with reserved marinade and your favorite side dish!
www.beefitswhatsfordinner.com