Back to the grind! With the holidays behind us, everyone is eager to get started with a clean slate. Healthy eating, quick meals and saving money is at the top of the list. Redner’s Pick 5 makes meal planning easy with a variety of easy to cook proteins and heat and eat sides.
#1: Pork Egg Roll in a Bowl | #2: Crazy Quesadillas | #3: One Pan Gnocchi, Sausage, and Veggies | #4: Top Sirloin Steak, Green Bean and Tomato Salad | #5: Scott and Jon’s Shrimp Alfredo with Penne
#1 Pork Egg Roll in a Bowl
Enjoy this meal in less than the time it takes to order take out! All you need is one pot and 25 minutes and you will have a healthy meal filled with lean protein and plenty of veggies!
Serves 4
Total Time: 25 minutes
INGREDIENTS
- 1 lb. Ground Pork (cook according to package directions)
- 2 Tbsp. sesame oil
- 2 Tbsp. olive oil
- 2 Tbsp. garlic, minced
- 1 tsp. fresh ginger, minced
- 2 Tbsp. low-sodium soy sauce
- 1 medium onion, julienned
- 1 bag shredded cabbage (coleslaw mix)
- ½ cup shredded carrots
- 1 large red pepper, julienned
- 6 cups cauliflower rice or cooked brown rice (cook according to package directions)
- 3 green onions, sliced
DIRECTIONS
Add one tablespoon of sesame and olive oil to a large sauté pan and turn on to medium-high heat. Add the cauliflower rice and cook until tender (approximate 5-6 minutes). Keep warm and set aside. In another large sauté pan, add the additional sesame and olive oil, garlic, ginger and onion; sauté until onions become translucent. Add pork, cabbage, carrots, red pepper and soy sauce. Taste and add salt or pepper, if needed. To assemble: in a bowl, add the cauliflower rice, then top with the pork vegetable mixture. Garnish with scallions.
#2 Crazy Quesadillas
So I did not think this recipe would be anything special….until I made it and my kids (and husband) LOVED it! I am not a stranger to quesadillas, but always made them on the stove top. The ease of putting them together and not worrying about them after they go into the oven was wonderful! They are also easy to store as leftovers and pop in the airfryer the next day!
Serves 4
Total Time: 25 minutes
INGREDIENTS
- Ground beef
- 1 jar (16 oz) prepared salsa with black beans and corn
- 1 ½ cups shredded Mexican cheese blend
- ¼ cup chopped fresh cilantro
- 4 large flour tortillas (10-inch diameter)
- Chopped fresh cilantro
DIRECTIONS
Heat oven to 350°F. Heat large nonstick skillet over medium heat until hot. Add ground beef; cook 8 to 10 minutes, breaking into ¾ inch crumbles and stirring occasionally. Pour off drippings. Reserve ½ cup salsa. Add remaining salsa, cheese and ¼ cup cilantro to beef; mix well. Spoon ¼ of beef mixture onto half of each tortilla. Fold tortillas in half to close. Place on baking sheet. Bake in 350°F oven 10 to 11 minutes or until filling is heated through and edges of tortillas are lightly browned and crisp. Sprinkle with cilantro, as desired; serve with reserved salsa.
#3 One Pan Gnocchi, Sausage, and Veggies
A fresh meal doesn’t come any easier than this! As always I used Redner’s pre-cut peppers to save time and allowed my toddler to help mix the ingredients together. Feel free to add in any additional veggies that you may have laying around the kitchen!
Serves 4
Total Time: 25 minutes
INGREDIENTS
- 1 package of al fresco Sweet Italian Chicken Sausage, sliced into 1/2 inch pieces
- 2 1/2 cups of uncooked gnocchi
- 1 small head broccoli, chopped into florets (about 3 cups)
- 2 orange peppers, seeded and chopped (about 2 1/2 cups)
- 1 cup cherry tomatoes
- ¼ cup olive oil
- 1/2 tsp paprika
- 1/2 tsp salt
- 1/4 tsp garlic powder
- 1/4 tsp onion powder
DIRECTIONS
Preheat oven to 425F. Add all of the ingredients to a large pan and mix together. Bake in the oven for 15-20 minutes, stirring halfway, or until the gnocchi is fully cooked.
http://www.alfrescochicken.com
#4 Top Sirloin Steak, Green Bean and Tomato Salad
A fancy meal without the fancy prep! A simple marinade and another one pan meal, makes this an easy family meal victory!
Serves 4
Total Cook Time: 20 minutes
INGREDIENTS
- 1 pound beef Star Ranch Angus Top Sirloin Steak Boneless, cut 3/4-inch thick
- 1/4 cup plus 2 tablespoons reduced-fat balsamic vinaigrette, divided
- 2-1/2 cups fresh green beans (2-inch pieces)
- 1 teaspoon olive oil
- 1 cup cherry or grape tomatoes (cut in half)
- 5 cups fresh baby spinach (about one 5 ounce package
- 1/4 cup Parmesan cheese
DIRECTIONS
Cut beef steak lengthwise in half, then crosswise into 1/8 to 1/4-inch thick strips. Combine 2 tablespoons dressing and beef in medium bowl; toss to coat. Cover and marinate in refrigerator 30 minutes to 2 hours. Heat large nonstick skillet over medium-high heat until hot. Add green beans and 1 teaspoon oil; stir-fry 5 minutes. Add tomatoes; stir-fry 2 to 3 minutes or until beans are crisp-tender and tomatoes begin to brown slightly. Remove from skillet. Keep warm. Add to same skillet, half of beef; stir-fry 1 to 3 minutes or until outside surface of beef is no longer pink. Remove from skillet. Repeat with remaining beef. Divide spinach evenly among four plates. Top with beef and vegetables. Sprinkle with cheese, if desired. Drizzle with remaining 1/4 cup dressing.
#5 Shrimp Alfredo with Penne
heat and eat in less than 5 min!
Indulge in this traditional Italian entree without the excessive calories! Scott & Jon’s Shrimp Alfredo Pasta Bowl is a completely guilt-free comfort food. Al dente penne pasta is tossed together with mouth-watering shrimp. Boccoli florets are delicately mixed in and combined with a bold and creamy alfredo sauce.
