Busy Life Recipes

Ingredients

1 pkg Hawaiian rolls

2 T olive oil divided

1 pound steak thinly sliced

½ large onion thinly sliced, divided

1 green bell pepper thinly sliced

8 slices provolone

3 T butter melted

2.5 tsp concentrated beef stock
 

Instructions

1. Preheat the oven to 350 degrees. Line a baking sheet with aluminum foil and spray with cooking spray.

2. Slice the rolls in half horizontally to separate the top and bottom, keeping them together as one slab. Do not break into individual rolls.

Place the bottom half on the baking sheet.

3. Heat 1 T olive oil in the skillet. Season the steak with salt and pepper and cook over medium heat until done, remove from skillet and place on top of the bottom slab of rolls.

4. Take about 10 pieces of your sliced onion and set aside. In the same skillet heat the remaining 1 T olive oil and cook green pepper and remaining onion together until tender.

5. Place the green pepper and onion on top of the steak.

6. Top everything with 8 slices of provolone cheese. Place the other half of rolls on top.

7. Melt butter and concentrated beef stock together. Stir to combine. Brush mixture over top of rolls. Finely dice reserved onion slices and sprinkle over top of rolls.

8. Bake in preheated oven for 10 minutes, or until cheese is melted and tops have started to brown. Cover rolls with aluminum foil to prevent them from browning too much.

9. Slice into individual sliders and serve warm.

Ingredients

2 pounds 90% lean ground beef

½ cup plain panko bread crumbs

1 tablespoon plus 2 teaspoons worcestershire sauce

1 tablespoon dijon mustard (I used regular)

4 tablespoons barbecue sauce

1 tablespoon honey

½ teaspoon salt

½ teaspoon black pepper

 

Instructions

Preheat oven to 350 degrees F. In a large bowl, use your hands to mix together the ground beef, panko, 1 tablespoon of the worcestershire sauce, the mustard, 3 tablespoons of the barbecue sauce, the salt, and pepper. Do not overwork the meat.

Shape the mixture into a long, thick log and place in an oiled baking dish. Be careful not to pack the meat too tightly or you'll end up with a very dense, tough loaf.

In a small bowl, whisk together the remaining 1 tablespoon barbecue sauce, the remaining 2 teaspoons worcestershire sauce, and the honey. Spread evenly over the meatloaf bake for 45 minutes. Slice and serve.

Ingredients:

3 Chicken breast’s cut into thin julienne slices

3 Green Bell Peppers julienned

1 red onion julienned

Packet of Fajita Season (Kroger Brand is yummy/Old El Paso is gross.)

Directions:

Lay all cut onto pan, coat with oil and season. Bake 425 until cooked (approx 20 min)

This feeds my family of 4 with left overs. We love to eat on tortillas, tortilla chips or with rice.

For sauce & marinade:

1.5 tbsp corn starch

1/2 cup soy sauce

1/4 cup beef broth

2 tbsp honey

2 tsp sesame oil (I used Canola oil)

5 garlic cloves, minced

 

For sheet pan:

1-1.5 lbs flank steak, cut into pieces

2 medium heads broccoli, cut up

olive oil

sesame seeds

 

1. In a small bowl whisk together marinade ingredients: corn starch, soy sauce, beef broth, honey, sesame oil and garlic until smooth.

2. In a large bowl pour 1/3 of marinade mixture over flank steak pieces, cover and marinate for 20 minutes or up to one hour. Reserve the rest of marinade/sauce mixture.

3. Preheat oven to 400 F

4. On a large sheet pan lined with parchment paper, spread out broccoli florets and drizzle lightly with olive oil and salt and pepper. Add marinated flank steak to broccoli and bake for 15-20 minutes or until steak is cooked through.

5. While beef and broccoli is baking, prepare the remaining sauce. In a small pot heat marinade/sauce mixture on medium high heat for 3-4 minutes, whisking often, until sauce has thickened.

6. Pour sauce over the beef and broccoli and top with sesame seeds. Optional: serve with rice or quinoa.

Ingredients:

1/4 tsp salt

1/4 tsp pepper

1 tsp dried parsley

1/2 tsp dried dill

1/2 tsp dried chives

3/4 tsp garlic powder

3/4 tsp onion powder

1/2 tsp dried onion flakes

1 cup mayonnaise

1/2 cup sour cream

1 cup buttermilk

2 tbsp dill pickle juice

 

Instructions:

Mix the spices together, or use 2 tbsp of Dry Ranch seasoning mix.

Combine the seasonings, mayo, sour cream, buttermilk and pickle juice and whisk until smooth.

Refrigerate for at least one hour up to overnight for flavors to combine and then serve chilled. Enjoy! Use within 7 days.

Ingredients

1.5 Pounds Chicken Breasts, Cut into 1 inch pieces

4 Tablespoons Butter

1 Large onion, Diced

3 Cloves Garlic, Minced (3 Teaspoons)

2 Teaspoons Italian Seasoning

1/2 Teaspoon Pepper

1 Teaspoon Salt

2 1/2 Cups Chicken Broth

1 Cup long grain white rice

1/2 Cup Heavy Cream

1/2 Cup Freshly Grated Parmesan Cheese

Parsley for serving, Optional

​

Instructions:

Heat the butter in a large skillet over medium high heat. Add the onion and cook for 2-3 minutes, until beginning to soften.

Add the diced chicken to the pan along with the Italian seasoning, pepper, and salt.

Cook and stir for 5 minutes until chicken is golden on all sides.

Add the garlic and cook for one more minute, stirring constantly.

Add the chicken broth and rice to the pan and stir.

Bring to a boil, then reduce the heat to medium low.

Cover with a lid and simmer for 17-20 minutes, until rice is completely tender.

Stir in the heavy cream and parmesan.  Serve immediately topped with parsley if desired.