Grilled flank steak and parmesan potatoes

Prep: Thaw the steak and cover with marinade. See remaining instructions in recipe below. Serve with potatoes (see recipe below) and steamed green beans.

Grilled flank steak (modified from Colorado Cache Cookbook)

juice of 1 lemon (about 1/4 c.)

1/2 cup soy sauce

1/4 cup dry red wine

3 Tbsp vegetable (or olive) oil

2 Tbsp Worcestershire sauce

1 large clove garlic, sliced or smashed

pepper to taste

chopped green onions

dill weed

celery seed

1 1/2 pounds flank steak, trimmed of fat

Mix all ingredients in a pan and marinate steak for 2-12 hours in refrigerator, turning occasionally. Grill on medium heat (or broil) for about 5 minutes each side for rare meat. Slice on the diagonal across the grain and serve.

Parmesan potatoes

6 Tbsp butter, melted

3 Tbsp grated parmesan cheese

1-3 lb potatoes (petite to medium, red or gold), washed and cut in half

Heat oven to 400. Pour butter in 9x13 pan. Sprinkle cheese over butter. Place potatoes with cut side down over cheese. Bake uncovered until tender (about 25 minutes for petite, 45 minutes for medium-sized). *The amounts here and cooking times are very loose. I just fill up the pan with a nice layer of cheese and then fit in as many potato halves as I can. They should turn out fine as long as you keep an eye on them. Potatoes are done when you can easily slide a fork in and out, and the cheese should get golden brown.

Chicken Pot Pie

This is Pioneer Woman's Chicken Pot Pie...modified with potatoes instead of peas. :)

I'm giving you strawberries as a side. This is a really filling meal so I thought just some fruit would be good. If you really want to be fancy, squirt some whipped cream on the top of your strawberries. Enjoy!

Instructions for meal swap...

-Preheat oven to 400 degrees

-Peel and chop potato into small cubes

-Melt butter in large pot or dutch oven over medium heat

-Add onion, carrots, celery and potato and saute for about 3 minutes

-Add chicken and stir to combine

-Sprinkle flour over the top and stir to combine. Cook for a couple minutes, stirring gently.

-Pour in chicken broth, and bouillon cube and stir and simmer until a gravy has formed

-Pour in cream and stir.

-Simmer on low heat for about 4 minutes

-Add thyme, salt, and pepper. Taste and add more salt if necessary.

-Pour mixture into a deep pie pan

-Roll out crust so it is 1 inch larger than pan

-Place on top, and press gently into the sides of the dish to seal. Cut small slits in the top.

-Bake for 30 minutes or until the crust is golden brown and filling is bubbly. Cool for 10 minutes before serving. I usually put a baking sheet on the rack below in case it bubbles over.

Chicken Salad in Melon Rings and Bran Muffins

Chicken Salad

3 Tbsp lemon juice

4 c. cut up cooked chicken

1/3 c. chopped onion (or onion powder to taste)

1 c. sliced celery (about 3 stalks)

1 tsp salt

1/2 tsp pepper

1/3 c. mayo

1 c. seedless green grapes, halved

1/4 c. diced roasted almonds

1 small can pineapple pieces, drained

cantaloupe or honeydew melon

In medium bowl, pour lemon juice over chicken. Add celery, onion, salt, pepper, almonds, mayo, grapes and pineapple. Toss, cover, and chill. Slice melon into rings and scoop out seeds. To serve, place each ring on a bed of greens. Spoon chicken mixture into the center of each ring.

Ready Bake Bran Muffins

3 c. whole bran cereal (ie. All-Bran or Trader Joe's High Fiber Cereal)

1 c. boiling water

2 eggs, slightly beaten

2 c. buttermilk

1/2 c. vegetable oil

1 c. raisins

2 1/2 tsp baking soda

1/2 tsp salt

1 c. sugar

2 1/2 c. unsifted flour

In large bowl, mix bran cereal with water. Stir to moisten evenly and set aside until cool. Then add eggs, buttermilk, oil and fruit. Blend well. In separate bowl stir together soda, salt, sugar and flour. Stir into bran mixture. Bake muffins now, or refrigerate in tightly covered container for up to 2 weeks, baking at your convenience. Stir batter evenly to distribute fruit before using. Spoon batter into greased muffin pan, filling 2/3 to 3/4 full. Bake in 425 over for 15-20 minutes, or until tops spring back when touched. Serve hot. Makes about 2 dozen.

Calzones

Brocoli-Pesto-Chicken & Meatball-Onion Calzones

For meal swap prep…see **NOTE at bottom of recipe.

RECIPE: Prep and Cook Time: about 45 minutes.

Yield: Makes 4 servings

Ingredients

• 1 pound pizza dough, at room temperature

• 1 1/3 cups shredded mozzarella cheese

• 1/2 cup pesto

• 1 cup cooked chopped broccoli

• 1 cup shredded cooked chicken (about 4 oz.)

- meatballs (thawed from frozen)

- chopped onions

- pizza sauce

• Olive oil

Preparation

1. Preheat oven to 450°. On a lightly floured surface, divide dough into four equal pieces. Using a lightly floured rolling pin or your hands, roll or stretch each piece into a 6-inch round. If dough shrinks, let it rest about 5 minutes, then roll again.

2. Divide mozzarella among the dough rounds, then top equally with pesto, cheese, broccoli, then chicken. Or, top with pizza sauce, cheese, onions, chopped meatballs.

3. Gently pull half of dough over filling to make a half-moon shape. Fold bottom edge over top edge and pinch firmly to seal. Brush calzone tops lightly with olive oil. Transfer to a large baking sheet.

4. Bake calzones on middle rack until golden brown, 20 to 25 minutes (15 to 20 minutes in a convection oven). Let cool about 5 minutes, then transfer to plates.

**Note: To make in advance, prepare through step 3, then freeze on a baking sheet. When frozen, wrap each calzone with aluminum foil and keep in freezer for up to 1 month. If frozen then bake at 375° for 30 to 35 minutes on middle rack, until browned and cooked through. Let cool about 5 minutes then serve.