One week of {easy} delicious dinners!

I work full-time. And one thing that has to happen every night is dinner. This post is to share 5 nights of dinner that were easy and delicious.  Disclaimer: I AM NOT A PROFESSIONAL CHEF.  I cook what I like to eat and often times make things up. Hopefully something below sounds tasty and it makes your week of meal planning a bit easier! Shoot me an email at TheBlakeRoseLife@gmail.com if there are any questions or recipes you would like to see.  Enjoy!

6-8 oz Beef Tenderloin

Butter

Organic Chef’s Mushroom Mix

Worcestershire Sauce

Red Potatoes

EEVO (Extra Virgin Olive Oil)

Asparagus

Parmigiano – Reggiano

Salt

Pepper

Saskatchewan Steak Spice

Minced Garlic

Add olive oil (just enough to cover each side)

Add Steak Spice – cover each side

Grill until desired temperature

Add 4 TBSP Butter to sauce pan (melt over medium heat)

Add 2 TBSP Worcestershire

Add 1 TBSP minced garlic (cook over medium heat for about 2 minutes)

Rinse Mushrooms and add to sauce pan (stir until cooked or brown color)

Take off heat

*Add to steak when finished*

Drizzle EEVO

Add salt and pepper

Add to grill for about 5 minutes

*Optional* add some grated Parmigiano-Reggiano Cheese when plating

Preheat oven to 425 degrees

Cut potatoes into 1 inch cubes

On a non stick cookie sheet spread potatoes out

Drizzle EEVO on potatoes (light coating on each one)

Add Steak spice all over

Cook potatoes for 20 minutes

Turn oven off and leave in oven for additional 5 minutes to crisp up

*Add Parmigiano-Reggiano cheese if desired*

1lb Ground Turkey Breast

1 TBSP Worcestershire

1/2 grated white or yellow onion

Salt

Pepper

To make the turkey burgers, add the ground turkey to a bowl.  Add Worcestershire, salt and pepper(how every salty or peppery you want it).  Grate 1/2 of an onion into the bowl.  This will help keep your burgers together on the grill. Mix it all up!  Form patties ( you can have two really big burgers or 3 smaller burgers).  Cook on the grill until cooked ALL THE WAY THROUGH!

**Side Items I used were green beans- the steam in bag type.  Toppings I used were: Bacon, avocado, cheese, mayo and mustard** Also instead of buns I typically use butter lettuce.

1 Chicken Breast

Romaine Lettuce (Package or Fresh to cut)

Marie’s Caesar Dressing

Croutons – Butter Garlic

Parmigiano-Reggiano Cheese

(Optional – Bacon, I love bacon and will add it to almost anything)

Fresh Ground Pepper

This is probably the easiest dinner of the week.  Season chicken – I use lemon pepper seasoning, but you can season your chicken however you like.  Add to the grill and cook until there is ZERO pink left. In the meantime, add 1/4 cup of Caesar dressing to lettuce, croutons (however many you would like), grated cheese (1/4 cup), and crumbled bacon if you decided to use some. MIX IT ALL UP! Make sure all lettuce has dressing.  Slice up the chicken and add to the salad.  Add fresh ground pepper and VOILA, grilled chicken Caesar salad!

16 oz Kraft Velveeta Cheese

1 Can Rotel Original Flavor

1 lb ground Turkey Breast

1 packet of Old El Paso Taco Seasoning ( I make my own, but it is quicker to use this)

Tostitos hint of lime chips

1 Jalepeno

1 Avocado

2 pieces of thick cut bacon

In a microwave safe dish add Velveeta and can of Rotels.  Follow cooking instructions on box.  Usually it takes 6 minutes stopping to stir every 2 minutes.

In a medium non stick sauce pan cook two pieces of bacon.  DO NOT POUR OUT GREASE.

Remove bacon.  Add turkey to the bacon grease and mix in taco seasoning packet.  Cook until there is ZERO pink.

Spread out chips, add cooked TexMex turkey, drizzle Velveeta cheese and Rotel sauce, add jalepenos, and diced avocado.  (You can also add sour cream if you want) Cut up the bacon and add for extra flavor.

This is the night of the week we try to finish off what is in the fridge! So we typically make bacon, eggs (cooked over-easy, of course), some form of fruit (before it goes bad), and leftover avocado before it turns brown!

Good luck!!

AK