So I've planned some fun meals the whole family should enjoy (fingers crossed!) And honestly, when new years rolls around you might find these somewhat expensive to prepare meals nice to take to a party! Anyway, here it is:
Meal 1
(tip: to bring down the cost of this meal, try replacing the beef tenderloin with rib eye steaks.)
Ingredients
¼ c extra virgin olive oil, plus extra for fillets
4 T (1/2 stick) butter
1 medium yellow onion, sliced thin
salt and pepper
½ c dry white wine
½ c dry Marsala wine
½ c beef broth
2 T balsamic vinegar
6 (6oz.) beef tenderloin fillets
pinch of finely chopped fresh parsley
6 fresh rosemary sprigs
Directions
Heat the oil and butter in a large saute pan over medium heat. Add the sliced onion and a pinch each of salt and pepper; cook for 10 minutes or until the onion is softened and browned.
Add both wines, the broth, and vinegar and bring to a boil. Reduce the heat and simmer for 10 to 15 minutes, until the sauce is reduced by half.
Rub the fillets with oil; season with salt and pepper.
Preheat the grill to 350°F.
Grill the fillets to the desired doneness.
Strain the onion from the sauce and arrange on a platter. Top with the sauce and the steaks. Garnish with the parley and sprigs of rosemary.
¼ c extra virgin olive oil, plus extra for fillets
4 T (1/2 stick) butter
1 medium yellow onion, sliced thin
salt and pepper
½ c dry white wine
½ c dry Marsala wine
½ c beef broth
2 T balsamic vinegar
6 (6oz.) beef tenderloin fillets
pinch of finely chopped fresh parsley
6 fresh rosemary sprigs
Directions
Heat the oil and butter in a large saute pan over medium heat. Add the sliced onion and a pinch each of salt and pepper; cook for 10 minutes or until the onion is softened and browned.
Add both wines, the broth, and vinegar and bring to a boil. Reduce the heat and simmer for 10 to 15 minutes, until the sauce is reduced by half.
Rub the fillets with oil; season with salt and pepper.
Preheat the grill to 350°F.
Grill the fillets to the desired doneness.
Strain the onion from the sauce and arrange on a platter. Top with the sauce and the steaks. Garnish with the parley and sprigs of rosemary.
Meal 2
(To bring down the cost of this meal, try using slightly cheaper cuts of meat, like thicker minute steaks)
Ingredients
9 T soybean oil
1 large Spanish onion, sliced thin
1 medium green bell pepper, sliced
1 medium red bell pepper, sliced
½ c sliced mushrooms
1 ½ lb rib eye steaks or roll steaks, sliced thin
1 (15oz) jar Cheez Whiz
4 Crusty Italian rolls
ketchup for serving
Directions
Heat an iron skillet or a nonstick pan over medium heat.
Add 3 T of the oil and saute the onion to the desired doneness; remove the onion and set aside. In the same pan, heat 3 more T of the oil and saute the peppers and mushrooms. Remove from the pan and set aside.
Add the remaining 3 T oil and saute the slices of meat quickly on both sides. While it’s cooking, break the meat into smaller pieces with two spatulas. melt the Cheez Whiz in a double boiler of microwave.
Divide the meat among the rolls. Add the onion, and pour the Cheez Whiz over the top.
Serve with the sauteed green and red peppers and mushrooms for garnish, along with ketchup.
9 T soybean oil
1 large Spanish onion, sliced thin
1 medium green bell pepper, sliced
1 medium red bell pepper, sliced
½ c sliced mushrooms
1 ½ lb rib eye steaks or roll steaks, sliced thin
1 (15oz) jar Cheez Whiz
4 Crusty Italian rolls
ketchup for serving
Directions
Heat an iron skillet or a nonstick pan over medium heat.
Add 3 T of the oil and saute the onion to the desired doneness; remove the onion and set aside. In the same pan, heat 3 more T of the oil and saute the peppers and mushrooms. Remove from the pan and set aside.
Add the remaining 3 T oil and saute the slices of meat quickly on both sides. While it’s cooking, break the meat into smaller pieces with two spatulas. melt the Cheez Whiz in a double boiler of microwave.
Divide the meat among the rolls. Add the onion, and pour the Cheez Whiz over the top.
Serve with the sauteed green and red peppers and mushrooms for garnish, along with ketchup.
Meal 3
Ingredients
4 cups apple cider vinegar
½ c Tabasco sauce
½ c sugar
4 c hot water
3 lbs pork shoulder
Directions
In a large bowl, combine the apple cider vinegar, Tabasco sauce, sugar and hot water. Stir until the sugar is dissolved. Pour the marinade over the pork, cover, and refrigerate overnight.
Preheat the oven to 450° F.
Remove the pork from the marinade and place in a baking pan. Save the marinade. Roast the pork until browned, about 1 hour.
Reduce the oven temperature to 300° F, pour some of the reserved marinade over the pork, cover, a slow-roast for an additional 2 hours or until the meat pulls away from the bone easily. Pull the pork apart into long shreds using two forks.
Alternately, you can prepare this recipe in a slow cooker. Cook on low for 6-8 hours or on high
4 cups apple cider vinegar
½ c Tabasco sauce
½ c sugar
4 c hot water
3 lbs pork shoulder
Directions
In a large bowl, combine the apple cider vinegar, Tabasco sauce, sugar and hot water. Stir until the sugar is dissolved. Pour the marinade over the pork, cover, and refrigerate overnight.
Preheat the oven to 450° F.
Remove the pork from the marinade and place in a baking pan. Save the marinade. Roast the pork until browned, about 1 hour.
Reduce the oven temperature to 300° F, pour some of the reserved marinade over the pork, cover, a slow-roast for an additional 2 hours or until the meat pulls away from the bone easily. Pull the pork apart into long shreds using two forks.
Alternately, you can prepare this recipe in a slow cooker. Cook on low for 6-8 hours or on high
for 3-4.
Meal 4
Ingredients
1 lb Italian sausage
8 oz. smoked bacon, chopped
4 c water
2 (14.5 oz) cans chicken broth
2 large russet potatoes scrubbed and cubed
2 cloves garlic crushed
1 medium onion, chopped
2 c chopped kale or Swiss chard
1 c heavy cream or half and half
salt and pepper
Directions
In a skillet over medium heat, brown the sausage, breaking it into small pieces; drain and set aside.
In a separate skillet, fry the bacon until brown; drain and set aside.
Combine the water, broth, potatoes, garlic, and onion in a pot; simmer over medium heat until the potatoes are tender, 10 to 15 minutes.
Add sausage and bacon; simmer for 10 minutes.
Add the kale and cream. Season with salt and pepper to taste and simmer until the soup is heated through. Do not allow to boil.
1 lb Italian sausage
8 oz. smoked bacon, chopped
4 c water
2 (14.5 oz) cans chicken broth
2 large russet potatoes scrubbed and cubed
2 cloves garlic crushed
1 medium onion, chopped
2 c chopped kale or Swiss chard
1 c heavy cream or half and half
salt and pepper
Directions
In a skillet over medium heat, brown the sausage, breaking it into small pieces; drain and set aside.
In a separate skillet, fry the bacon until brown; drain and set aside.
Combine the water, broth, potatoes, garlic, and onion in a pot; simmer over medium heat until the potatoes are tender, 10 to 15 minutes.
Add sausage and bacon; simmer for 10 minutes.
Add the kale and cream. Season with salt and pepper to taste and simmer until the soup is heated through. Do not allow to boil.
Meal 5
Ingredients
1 lb. Velveeta, cubed
½ cup milk
½ t cayenne pepper
½ t paprika
meat of one boiled lobster tail, shredded
½ c chopped red bell pepper
2 T minced fresh parsley
2 large loaves of crusty bread
Directions
Combine all the ingredients except the red pepper and parsley in a saucepan.
Heat over medium-low heat, stirring constantly, until the cheese has melted.
When ready to serve, garnish with red pepper and parsley.
1 lb. Velveeta, cubed
½ cup milk
½ t cayenne pepper
½ t paprika
meat of one boiled lobster tail, shredded
½ c chopped red bell pepper
2 T minced fresh parsley
2 large loaves of crusty bread
Directions
Combine all the ingredients except the red pepper and parsley in a saucepan.
Heat over medium-low heat, stirring constantly, until the cheese has melted.
When ready to serve, garnish with red pepper and parsley.
Meal 6
Ingredients
Mashed Potatoes
1 ½ lbs. Potatoes
1 c milk, plus extra as needed
2 T butter
3 cloves garlic
salt and pepper
Roast Beef and gravy
1 (10.25-ounce) can beef gravy
1 t dried thyme
⅛ t pepper
12 ounces sliced deli roast beef
Directions
To make the mashed potatoes, Pierce the potatoes with a fork; microwave on high for about 12 minutes, until the potatoes are tender.
When cool enough to handle, halve the potatoes lengthwise; scoop the pulp into a medium microwave-safe bowl. Mash the potatoes with a potato masher or beat with an electric hand-mixer, reserve.
Place the milk, butter, and garlic in a small microwave-safe bowl. Microwave on high for 2 minutes; thoroughly mix into the mashed potatoes.
Mix in additional milk, if necessary, to reach the desired consistency.
Season the mashed potatoes with salt and pepper to taste. Microwave on high for 1 to 2 minutes until hot.
Meanwhile, prepare the roast beef and gravy. In a 2 quart saucepan, combine gravy, thyme, and pepper; bring to a simmer over medium heat.
Add the beef slices and heat through. Serve the beef and gravy with the mashed potatoes.
Mashed Potatoes
1 ½ lbs. Potatoes
1 c milk, plus extra as needed
2 T butter
3 cloves garlic
salt and pepper
Roast Beef and gravy
1 (10.25-ounce) can beef gravy
1 t dried thyme
⅛ t pepper
12 ounces sliced deli roast beef
Directions
To make the mashed potatoes, Pierce the potatoes with a fork; microwave on high for about 12 minutes, until the potatoes are tender.
When cool enough to handle, halve the potatoes lengthwise; scoop the pulp into a medium microwave-safe bowl. Mash the potatoes with a potato masher or beat with an electric hand-mixer, reserve.
Place the milk, butter, and garlic in a small microwave-safe bowl. Microwave on high for 2 minutes; thoroughly mix into the mashed potatoes.
Mix in additional milk, if necessary, to reach the desired consistency.
Season the mashed potatoes with salt and pepper to taste. Microwave on high for 1 to 2 minutes until hot.
Meanwhile, prepare the roast beef and gravy. In a 2 quart saucepan, combine gravy, thyme, and pepper; bring to a simmer over medium heat.
Add the beef slices and heat through. Serve the beef and gravy with the mashed potatoes.
Grand Total: errrrrr..... $109.68 (it's all that first recipe's fault!)
Shopping List
Produce
2 large russet potatoes
1 ½ lbs. Potatoes
5 cloves garlic
2 c chopped kale or Swiss chard
5 cloves garlic
2 c chopped kale or Swiss chard
2 medium yellow onion
1 large Spanish onion
6 fresh rosemary sprigs
1 medium green bell pepper
2 medium red bell pepper
½ c sliced mushrooms
2 medium red bell pepper
½ c sliced mushrooms
fresh parsley
Dairy
6 T (3/4 stick) butter
1 c heavy cream or half and half
1 lb. Velveeta, cubed
1½ c milk, plus extra as needed
1 lb. Velveeta, cubed
1½ c milk, plus extra as needed
Baking
¼ c extra virgin olive oil
9 T soybean oil
9 T soybean oil
½ t cayenne pepper
½ t paprika
½ t paprika
1 t dried thyme
½ c sugar
Canned/ Packaged
½ c beef broth
2 T balsamic vinegar
2 T balsamic vinegar
4 cups apple cider vinegar
1 (15oz) jar Cheez Whiz
4 Crusty Italian rolls
2 (14.5 oz) cans chicken broth
½ c Tabasco sauce1 (10.25-ounce) can beef gravy
2 large loaves of crusty bread
6 (6oz.) beef tenderloin fillets1 ½ lb rib eye steaks or roll steaks, sliced thin
3 lbs pork shoulder1 lb Italian sausage
8 oz. smoked bacon, chopped
8 oz. smoked bacon, chopped
meat of one boiled lobster tail, shredded
12 ounces sliced deli roast beef
Misc.
½ c dry Marsala wine
I bet it will cost you less. Many of those items are staples Filet mignon is always on sale this time of year. Buy a whole one and most of the time the butcher will filet it for you for free. I think I paid like $60 for one but got 17 filets out of it so if you divide that by the amount of meals, it's not that bad. :-)
ReplyDelete@dsilva51 That's a great tip! Thank you so much!!!!
ReplyDeleteI appreciated your work very thanks. See Instagram photos and videos from Pictaram.
ReplyDeleteYazı tarzını çok beğendim, güzel bilgiler, kattığın için teşekkürler :D.
ReplyDelete