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Sautéed Peppers

Sautéed Peppers

Slow Cooked Chuck Roast

Slow Cooked Chuck Roast

Tex-Mex Green Salsa

Tex-Mex Green Salsa

Roasted Green Beans

Roasted Green Beans

Brown Rice

Brown Rice

Components like Tex-Mex Green Salsa, Roasted Green Beans, and Slow Cooked Chuck Roast are turned into meals like Steak and Bean Burrito, Beef Fried Rice with Corn and Peas, and Pepper-Smothered Beef to feed the family all week long. Scroll to the bottom for component recipe links.


Meal 1

Pepper-Smothered Beef with Green Beans and Brown Rice

READY IN 12 min. SERVES 4

ASSEMBLY

STEP 1 Preheat oven to 450°F. Cut ½ of chuck roast into 8 slices. Wrap in foil and bake 10 min., until warm.

STEP 2 In a large skillet, heat 2 tbsp olive oil on medium-high. Using a spatula or wooden spoon, stir in 1½ cups sautéed peppers and 2 tbsp flour. Cook 2 min., stirring constantly. Add 1½ cups beef broth. Simmer 7 min., until thickened, stirring often. Season with salt and pepper.

STEP 3 Meanwhile, microwave, covered, 2 cups cooked brown rice 2–3 min., until hot. Microwave, covered, 3 cups roasted greens beans 1–2 min., until warm. Top beef with pepper mixture. Serve over rice with side of green beans. Garnish with finely chopped parsley, if desired.

Per serving:                                                                                                                    

483 calories, 26.4g fat, 8.6g saturated fat, 71mg cholesterol, 389mg sodium, 37.4g carbohydrate, 4.1g fiber, 4.4g sugar, 24.5g protein             

All nutritional data is estimated.

Meal 2

Steak and Bean Burrito

READY IN 10 min. SERVES 4

ASSEMBLY

STEP 1 Chop ¼ of chuck roast into bite-size pieces. Drain 1 (15.5 oz) can pinto beans and combine with chuck roast in microwave-safe bowl. Microwave, covered, 2–3 min., until warm.

STEP 2 In another microwave-safe dish, combine 1 cup cooked brown rice and 1 cup sautéed peppers. Microwave, covered, 1–2 min., until warm.

STEP 3 Divide both beef mixture and rice mixture among 4 burrito-size tortillas. Top each tortilla with 2 tbsp Tex-Mex green salsa, 2 tbsp shredded Monterey Jack cheese, and 1 tbsp sour cream.

STEP 4 Fold bottom of each tortilla over filling, tuck in sides, and roll tightly. Serve with ½ cup Tex-Mex green salsa for dipping.

Per serving:                                                                                                                    

551 calories, 20.4g fat, 6.6g saturated fat, 53mg cholesterol, 971mg sodium, 62.4g carbohydrate, 8.7g fiber, 5.4g sugar, 30.1g protein

All nutritional data is estimated.

Meal 3

Spring Salad with Salmon and Creamy Avocado Dressing

READY IN 10 min. SERVES 4

ASSEMBLY

STEP 1 Into a food processor or blender, scoop the flesh of 1 peeled, pitted avocado. Add ½ cup Tex-Mex green salsa and 3 tbsp olive oil. Season with salt and pepper. Pulse until smooth.

STEP 2 Slice 1 lemon and arrange slices on bottom of microwave-safe baking dish. Top with 4 (4 oz) salmon fillets skins-side down. Season with salt and pepper. Cover and microwave on high 3–4 min., until fish is fully cooked. Let stand, covered, 2 min. Discard salmon skins and lemon slices.

STEP 3 Roughly chop 2 cups roasted green beans and slice 1 pint grape tomatoes in half. In a large bowl, combine 1 (5 oz) pkg Nature’s Promise Organic Spring Mix with Herbs, tomatoes, green beans, and dressing. Divide among 4 plates and top with salmon.

Per serving:                                                                                                                    

426calories, 28.2g fat, 4.1g saturated fat, 52mg cholesterol, 286mg sodium, 17.7g carbohydrate, 7.3g fiber, 6.6g sugar, 27.4g protein

All nutritional data is estimated.

Meal 4

Beef Fried Rice with Corn and Peas

READY IN 12 min. SERVES 4

ASSEMBLY

STEP 1 Chop ¾ cup sautéed peppers and (remaining) ¼ of chuck roast into bite-size pieces. In a small bowl, beat 2 large eggs. In large nonstick skillet, heat 2 tsp vegetable oil on medium-high. Add eggs and scramble 1–2 min., until set. Transfer eggs to a clean bowl.

STEP 2 In same skillet, heat 2 tbsp sesame oil on high. Add 2 cups cooked brown rice and 2 tbsp low-sodium soy sauce. Cook 2 min., stirring. Add beef and cook 1 min.

STEP 3 Add 2 cups frozen peas, 2 cups frozen corn, and chopped peppers. Season with salt and pepper. Cook 2–3 min., until vegetables are warm, stirring constantly. Fold scrambled eggs into rice. Garnish with 3 tbsp sliced green onions.

Per serving:                                                                                                                    

531 calories, 27.2g fat, 6.2g saturated fat, 169mg cholesterol, 356mg sodium, 48.9g carbohydrate, 3.7g fiber, 1.8g sugar, 24g protein

All nutritional data is estimated.

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