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eye of round roast tacos with cabbage slaw and cilantro
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Eye of Round Roast Tacos with Fresh Slaw

Sliced eye of round roast served in tacos with fresh slaw and lime.

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1. Preheat oven to 400°F. Pat dry 1.5 lb eye of round roast. Rub with 1 tbsp olive oil and 1 tsp salt. 2. Place roast on a rack in a roasting pan. Roast 20-25 minutes until internal temperature reaches 135°F for medium rare. Remove and rest 10 minutes. 3. Thinly slice roast across the grain. 4. In a bowl, combine 2 cup shredded cabbage, 0.5 cup shredded carrot, 0.25 cup chopped cilantro, 1 tbsp lime juice, 1 tsp olive oil, and pinch salt. Toss to make fresh slaw. 5. Warm 8 small corn tortillas in a dry skillet over medium heat until pliable, about 30 seconds each side. 6. Assemble tacos with sliced roast and fresh slaw. 7. Finish with a squeeze of fresh lime juice on top before serving.

  • Eye of Round Roast

  • Olive Oil

  • Salt

  • Cabbage

  • Carrot

  • Cilantro

  • Lime Juice

  • Corn Tortillas

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ground-beef-rice-bowl-avocado
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Ground Beef Rice Bowl with Avocado

Ground beef served over rice with fresh avocado and lime for an easy dinner.

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1. Preheat a skillet over medium-high heat. Add 1 tbsp olive oil. Oil should shimmer. 2. Add 1 lb ground beef, patted dry, in a single layer. Cook 6-8 minutes, breaking apart occasionally, until beef is browned and no pink remains. Internal temperature 160°F, firm texture. Drain fat. 3. Stir in 1 tsp garlic powder, 0.5 tsp salt. Cook 1 minute until spices coat beef. 4. Warm 4 cups cooked white rice in microwave or saucepan. 5. Slice 1 medium avocado thinly. 6. Serve beef over rice, topped with avocado slices. Finish with 1 tbsp lime juice drizzled over bowl.

  • ground beef

  • olive oil

  • garlic powder

  • salt

  • white rice

  • avocado

  • lime juice

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ground beef salad with warm beef greens tomatoes and cucumber
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Fresh Garden Salad with Warm Ground Beef Topping

Warm ground beef served over fresh greens with tomatoes and cucumber for an easy dinner.

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1. Preheat skillet over medium-high heat. Add 1 tbsp olive oil. Oil should shimmer. 2. Add 1 lb ground beef, patted dry, in single layer. Cook 6-8 minutes, breaking apart, until browned and no pink remains. Internal temp 160°F, firm texture. Drain fat. 3. Stir in 1 tsp dried oregano and 0.5 tsp salt. Cook 1 minute until spices coat beef. 4. In large bowl, combine 4 cups mixed salad greens, 1 cup halved cherry tomatoes, 0.5 cup sliced cucumber. 5. Top salad with warm ground beef. 6. Finish with 2 tbsp chopped fresh parsley sprinkled over salad.

  • ground beef

  • olive oil

  • dried oregano

  • salt

  • mixed salad greens

  • cherry tomato

  • cucumber

  • fresh parsley

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grilled steak tacos with tomato salsa cilantro onion and lime
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Grilled Steak Tacos with Fresh Salsa

Grilled steak tacos topped with fresh tomato salsa, cilantro, and lime in warm corn tortillas.

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1. Preheat grill to medium-high heat (about 400°F). 2. Pat 1 lb steak dry. Lightly brush with 1 tbsp olive oil. Season with 1 tsp salt and 0.5 tsp black pepper. 3. Grill steak 4-5 minutes per side for medium-rare, internal temperature 130-135°F. Steak surface should have grill marks and be firm to touch but springy. 4. Remove steak from grill. Rest 5 minutes, then thinly slice against the grain. 5. In a bowl, combine 1 cup diced tomatoes (peeled), 0.25 cup diced red onion, 0.25 cup chopped cilantro, 1 minced clove garlic, 1 tbsp lime juice, and 0.5 tsp salt. 6. Warm 8 small corn tortillas on grill 30 seconds per side until pliable. 7. Assemble tacos with sliced steak and fresh salsa. 8. Finish with a squeeze of lime juice over each taco.

  • Steak

  • Olive oil

  • Salt

  • Black pepper

  • Tomatoes

  • Red onion

  • Cilantro

  • Garlic

  • Lime juice

  • Corn tortillas

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baked steak cubes with carrots zucchini and thyme
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Baked Steak and Vegetable Medley

Seared steak cubes baked with carrots and zucchini and finished with fresh thyme.

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1. Preheat oven to 400°F. 2. Peel and dice 2 medium carrots and 1 medium zucchini into 1 inch pieces. 3. Pat 1 lb steak dry. Cut into 1 inch cubes. Season with 1 tsp salt and 0.5 tsp black pepper. 4. Heat 1 tbsp olive oil in skillet over medium-high heat until shimmering. 5. Add steak cubes in single layer. Sear 3-4 minutes until browned on all sides, internal temperature 130-135°F. 6. Remove steak. In same skillet, add 1 tbsp olive oil. Add diced carrots and zucchini. 7. Cook vegetables over medium heat 5 minutes until slightly softened. 8. Combine steak and vegetables in baking dish. Bake uncovered 10-15 minutes until vegetables are tender and steak is cooked through. 9. Rest 5 minutes before serving. 10. Finish with 1 tbsp chopped fresh thyme sprinkled on top.

  • Carrots

  • Zucchini

  • Steak

  • Salt

  • Black pepper

  • Olive oil

  • Thyme

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rotisserie chicken caesar salad with romaine parmesan croutons and dressing
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Rotisserie Chicken Caesar Salad

Shredded rotisserie chicken tossed with romaine lettuce, parmesan cheese, croutons, and Caesar dressing.

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1. In a large bowl, combine 6 cups chopped romaine lettuce and 2 cups shredded rotisserie chicken. 2. Add 0.5 cup Caesar dressing and toss to coat evenly. 3. Sprinkle 0.5 cup grated Parmesan cheese and 1 cup croutons over the salad. 4. Toss gently to combine. 5. Finish with 1 tbsp freshly ground black pepper.

  • romaine lettuce

  • rotisserie chicken

  • Caesar dressing

  • Parmesan cheese

  • croutons

  • black pepper

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garlic pork loin rice bowl with diced pork white rice and green onions
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Garlic Pork Loin Rice Bowls

Tender pork loin cooked with garlic and soy sauce served over warm rice and topped with green onions for a simple, satisfying dinner.

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1. Cook 1 cup white rice according to package instructions. 2. Heat 1 tbsp olive oil in a skillet over medium-high heat until shimmering. 3. Cut 1 lb pork loin into 1-inch cubes, pat dry, season with salt and pepper. 4. Add pork cubes in a single layer, cook 5-6 minutes turning occasionally until browned and internal temperature reaches 145°F. 5. Remove pork, set aside. 6. In the same skillet, add 3 cloves minced garlic, cook over medium heat 1-2 minutes until fragrant. 7. Return pork to skillet, add 2 tbsp soy sauce and 1 tbsp water, stir and simmer 2 minutes until sauce thickens slightly and coats pork. 8. Serve pork over cooked rice, garnish with 1/4 cup chopped green onions as finishing element.

  • pork loin

  • olive oil

  • garlic

  • soy sauce

  • water

  • white rice

  • green onions

  • salt

  • pepper

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chicken and vegetable stir fry with bell peppers carrots garlic and ginger in a skillet
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Chicken and Vegetable Stir Fry

Tender chicken and crisp vegetables cook quickly with garlic, ginger, and a light savory sauce. A fast stir fry dinner that works well on busy nights.

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1. Heat 1 tbsp olive oil in a large wok or skillet over medium-high heat until shimmering. 2. Add 1 lb boneless skinless chicken breasts, thinly sliced, in a single layer. Cook 4-5 minutes until internal temperature reaches 165°F and chicken is firm. Remove and set aside. 3. Add 1 cup sliced bell peppers and 1 cup sliced carrots (peeled) to the pan. Cook 4-5 minutes until vegetables are tender-crisp. 4. Add 2 cloves minced garlic and 1 tbsp minced ginger. Cook 30 seconds until fragrant. 5. Return chicken to pan. Add 3 tbsp soy sauce and 1 tbsp rice vinegar. 6. Stir and simmer 2-3 minutes until sauce thickens slightly and coats chicken and vegetables. 7. Season with salt and pepper to taste. 8. Finish with 2 tbsp chopped fresh cilantro off heat.

  • boneless skinless chicken breasts

  • olive oil

  • bell peppers

  • carrots

  • garlic

  • ginger

  • soy sauce

  • rice vinegar

  • salt

  • black pepper

  • cilantro

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