Week 51 Summary |
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Notes for this week |
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Day 1 |
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| Crockpot London Broil | Instant Pot Mushroom Rice Pilaf | Roasted Asparagus with Lemon and Garlic |
Day 2 |
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| Beef with Broccoli over Rice | Egg Drop Soup | |
Day 3 |
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| Oven-Baked Beef Tacos | Crockpot Corn Casserole | |
Day 4 |
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| Honey Mustard Chicken | Steamed Broccoli | Buttered Egg Noodles |
Day 5 |
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| 30 Minute Taco Macaroni | Apple Raisin Salad | Easy Homemade Cinnamon Sticks with Pizza Dough |
Jump to:
Day 1
- Crockpot London Broil
- Instant Pot Mushroom Rice Pilaf
- Roasted Asparagus with Lemon and Garlic
Crockpot London Broil
This easy Crockpot London Broil recipe is tender and delicious! It can be started with just 10 minutes prep in the morning and ignored all day until you are ready to eat. If you’d like gravy, prepare it with the drippings just before serving, or use the drippings for an au jus for dipping.
Ingredients
- 2 pounds London broil
- salt and pepper, to taste
- 1 clove garlic, sliced
- 1 onion, sliced
- ¾ cup water
- 3 tablespoons soy sauce
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Instructions
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Season London broil with salt and pepper.
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Make small slits in the roast and insert slices of garlic cloves.
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Place about half of the sliced onion in the crock-pot and put roast on top of onions. Top roast with the remaining ingredients except onion. Arrange the remaining onion slices on top of the roast.
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Cover and cook on low for about 8-10 hours (time varies with individual crockpots, see notes).
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When roast is tender and ready to serve, place on a serving platter. Let rest until internal temperature is about 120°F before slicing.
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Serve with the juices or make a gravy if desired.
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To make gravy, blend 2 tablespoons cornstarch with 2 tablespoons of cold water. Form a smooth paste. Pour drippings from crockpot pan into a saucepan and add cornstarch mixture, whisking until smooth. Continue cooking at a simmer, stirring frequently, until thickened.
Notes
- For slicing, make sure your knife is sharp, and/or use a serrated knife.
- Very tender meat holds its shape better if it is sliced when cold, so to use leftovers in stirfry, make sure you leave the leftover roast unsliced and slice it when it is cold just before preparing the stirfry.
- For gravy, be sure to use cool water when mixing the cornstarch slurry.
- Make sure to use a gluten-free soy sauce if you are following a gluten-free diet. Otherwise, this recipe is gluten-free.
- If you have leftovers, try our popular delicious Beef and Broccoli Stirfry recipe!
Nutrition per serving
Calories: 207 calCarbohydrates: 2 gProtein: 35 gFat: 5 gSodium: 511 mg
Crockpot London Broil Permalink
Instant Pot Mushroom Rice Pilaf
Looking for a tasty rice dish? Take a look at this easy mushroom rice recipe. A great one-pot recipe with lots of flavors and perfect fluffy rice. A quick, healthy meal you can make ahead! This Instant Pot Mushroom Rice pilaf is a cozy alternative to boring sandwiches for lunch and is delicious even the next day. A dish the whole family will enjoy!
Ingredients
- 2 tbsp olive oil
- 2 cloves garlic, minced
- 1 cup onions, finely chopped
- 10 oz Cremini mushrooms, sliced
- 2 tsp Better Than Bouillon Mushroom Base or Vegetable Base
- 1 bunch green onions, chopped
- salt to taste
- 1 cup Basmati rice
- 1 cup water
Roasted Asparagus with Lemon and Garlic
Roasted Asparagus with Lemon and Garlic is a delicious side dish for any meal! Perfect for a spring celebration, Easter, or any Holiday. Quick, easy and always a crowd pleaser!
Ingredients
- 1 pound fresh asparagus
- 1 teaspoon olive oil
- ½ medium lemon, juiced
- ½ medium lemon, sliced thin
- zest of ½ lemon
- 1 clove garlic, finely minced
- salt and ground black pepper, to taste
Day 2
- Beef with Broccoli over Rice
- Egg Drop Soup
Easy Beef with Broccoli using Leftover Steak
Easy Beef with Broccoli stir fry with homemade ginger-soy sauce is a perfect meal to make with leftover steak or London Broil.
Ingredients
- 3 tablespoons cornstarch, divided
- ½ cup water plus 2 tablespoons water, divided
- ½ teaspoon garlic powder
- 1 pound leftover steak, London broil, or firm cut of cooked beef, sliced and cut into bite size pieces
- 2 tablespoons vegetable oil, divided
- 4 cups broccoli florets
- ⅓ cup soy sauce
- 2 tablespoons brown sugar
- 1 teaspoon ground ginger
- 2 cups rice, cooked according to package directions
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Instructions
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Combine 2 tablespoons cornstarch, 2 tablespoons water, and garlic powder in a large bowl and mix thoroughly. Add sliced leftover steak and toss until well coated.
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Heat 1 tablespoon of oil in a large skillet; add leftover steak and stir fry until reheated, about 1 minute.
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Remove meat from skillet. Heat remaining oil in pan; add broccoli, stir-frying for about 5 minutes.
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In a small bowl, mix together soy sauce, brown sugar, ginger, and remaining 1 tablespoon of cornstarch and remaining water; add soy mixture and cooked beef to skillet.
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Cook for 2-5 minutes, stirring frequently.
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Serve over cooked rice.
Notes
It’s important to add the cornstarch as directed. If mixed directly into the hot liquid in the pan, it will clump and not thicken. Making a slurry with cold or room temperature liquid before adding to the heat is the proper way to thicken with cornstarch.
Nutrition per serving
Calories: 506 calCarbohydrates: 74 gProtein: 30 gFat: 9 gSodium: 953 mgFiber: 3 gSugar: 6 g
Easy Beef with Broccoli using Leftover Steak Permalink
Egg Drop Soup
I learned this quick and easy egg drop soup recipe when I was living in Japan. It’s good for a light appetizer or a comfort food when you have a cold.
Ingredients
- 3 C. chicken broth
- 1 green onion with top, chopped
- 1 teaspoon salt
- dash of pepper
- 2 eggs, slightly beaten
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Instructions
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Bring broth to a boil in a medium saucepan. Add salt and pepper.
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In a small bowl, beat eggs and add onions to beaten eggs.
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Pour eggs into boiling broth slowly, stirring with fork so that egg forms into ribbons. Soup is ready when egg is cooked.
Nutrition per serving
Calories: 55 calCarbohydrates: 2 gProtein: 5 gFat: 3 gSodium: 1683
