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Italy-Meets-London Broil with Spaghetti Aglio E Olio & Balsamic Vegetables

London Broil Recipe

Italy-Meets-London Broil with Spaghetti Aglio E Olio & Balsamic Vegetables

Italy-Meets-London Broil with Spaghetti Aglio E Olio & Balsamic Vegetables

Ingredients

  • beef top round shoulder steak (London Broil)- 2-3 lbs
  • pesto sauce- 1 8oz. jar
  • green beans, fresh- 1 lb, washed and trimmed
  • grape tomatoes- 1 pint, sliced lengthwise in halves
  • zucchini- 1, sliced into ½-inch slices
  • squash- 1, sliced into ½-inch slices
  • balsamic salad dressing- ½ cup
  • shredded Parmesan cheese- ½ cup (4 oz.)
  • spaghetti pasta- 1 lb
  • STAPLES
    Vegetables:
  • minced garlic- 1 tbspn
  • olive oil- 2 tablespoons
  • Spaghetti:
  • olive oil- ¼ cup
  • minced garlic- 1 tbspn
  • crushed red pepper flakes (optional)

Instructions

    Steak
  1. Heat oven to Broil
  2. Use hands to rub pesto sauce on steak covering top, bottom and sides completely, then place on broiling pan
  3. Cook on middle rack, turning once, until brown, approximately 7-9 minutes each side depending on desired doneness
  4. Let steak stand about 10 minutes before slicing into thin slices to serve
  5. Vegetables
  6. Line baking sheet with aluminum foil so foil is longer than baking sheet
  7. Place green beans in the center of foil
  8. Top green beans with tomatoes, zucchini, squash and garlic
  9. Drizzle vegetables with olive oil
  10. Fold foil over vegetables and fold sides up pressing together at top to form a cocoon
  11. Cook alongside steak or bake at 425º until vegetables are tender, approximately 15 minutes, then transfer to serving bowl
  12. Drizzle balsamic dressing over vegetables and toss, then garnish with Parmesan cheese
  13. Spaghetti
  14. Boil spaghetti in salted water until tender
  15. Before draining pasta, use glass measuring cup or coffee cup to scoop out a cup of the cooking water
  16. Drain pasta
  17. Transfer pasta to serving bowl
  18. Pour cooking water over the top followed with olive oil, garlic and red pepper flakes (optional); then toss
https://tonispilsbury.com/london-broil-recipe/

 

Reincarnate The Leftover

Don’t throw out leftovers, reincarnate them instead.  If you have leftover London Broil, try this recipe for Philly Cheesesteak Subs:

Philly Cheesesteak Recipe

Philly Cheesesteak Recipe

 

Weekly Meal Planning For Busy Families

Weekly Meal Plan

The Organized Cook Weekly Meal Plan System

 

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Buffalo Chicken Wraps

Buffalo Chicken Wraps

Buffalo Chicken Wraps

Ingredients

    Buffalo Chicken Wraps are the perfect recipe to make with leftover Homemade Chicken Tenders or Crunchy Ranch Chicken Tenders
  • Chicken Tenders- 1 1/2 lbs
  • Buffalo hot sauce (like Frank’s Red Hot Sauce)
  • Iceberg lettuce, chopped
  • Blue cheese crumbles- 8 oz.
  • Flour Tortillas, large- 6

Instructions

  1. Dice chicken tenders and place in mixing bowl
  2. Pour sauce over the top and toss to coat chicken evenly
  3. Spoon chicken (about 1/2 cup) onto center of a tortilla
  4. Top with some lettuce and cheese
  5. Fold tortilla over the mixture by folding up ends first then rolling- burrito style
  6. Slice in half before serving
  7. For more recipes using leftover Homemade Chicken Tenders, check out: What To Make With Leftover Chicken Tenders
https://tonispilsbury.com/buffalo-chicken-wraps/

 

Meal Planning

The Organized Cook Weekly Meal Plan System

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Open-Face Steak & Egg Sandwich with Pan Gravy

Open-Face Steak & Egg Sandwich with Pan Gravy

Open-Face Steak & Egg Sandwich with Pan Gravy

Ingredients

  • Steak, sliced thin- 1 per person
  • French bread, 1-inch slices
  • Eggs- 1 per person
  • salt & pepper
  • canola oil- 2 tablespoons
  • butter- 2 tablespoons
  • milk- 1 cup
  • flour- 2 tablespoons

Instructions

  1. Season steak with salt & pepper
  2. Place bread slices on plate
  3. Heat a oil in medium skillet over medium-high heat
  4. Cook steak, flipping once, until brown on both sides then transfer to bread slices
  5. Fry eggs until medium then transfer atop bread and steak
  6. Melt butter to pan
  7. Add flour and saute until flour browns (will look like peanut butter)
  8. Very slowly pour milk into flour while whisking
  9. Stir until desired consistency- add more milk if too thick or more flour if too thin- (you want the gravy in the pan to be slightly thinner than how you want it on the plate)
  10. Serve gravy spooned over the top of sandwich
https://tonispilsbury.com/open-face-steak-egg-sandwich-pan-gravy/

 

Watch our cooking video for Open-Faced Steak & Egg Sandwich with Pan Gravy:

 

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Balsamic Chicken & Walnut Gorgonzola Salad

Balsamic Chicken & Walnut Gorgonzola Salad

Balsamic Chicken & Walnut Gorgonzola Salad

Ingredients

  • Boneless skinless chicken tenderloins- 2 lbs (if cooking extra chicken to store for Weekly Meal Plan, use 3 lbs
  • Creamy balsamic salad dressing - (1) bottle
  • Mixed spring lettuce - (1) ready-to-eat bag
  • Pears - (2) sliced discarding core
  • Walnuts, chopped - (1) 2oz. bag
  • Gorgonzola cheese, crumbled - 4 oz.

Instructions

    Chicken
    For best results,marinade chicken ahead of time, 2-3 hours to overnight
  1. Combine chicken and ¾ of bottled dressing in large zip-top baggie or shallow dish; seal and place in refrigerator to marinate
  2. Chicken can be cooked on outdoor grill, or indoor grill or griddle over medium-high heat
  3. Remove chicken from marinade and cook, turning once, until brown and cooked thoroughly, approximately 7 minutes each side
  4. Salad
  5. Place lettuce in salad or mixing bowl
  6. Top with pear slices and walnuts
  7. Drizzle with remaining salad dressing and toss
  8. Garnish with Gorgonzola cheese crumbles
https://tonispilsbury.com/balsamic-chicken-walnut-gorgonzola-salad/

 

Weekly Meal Plan

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