Week 5 1/2

I am going to attempt getting my meal plans done on Tuesdays now. Firstly because I hate shopping on the weekends, secondly because our Sprouts Farmer's Market does double-ad Wednesdays, and thirdly because I get my fresh produce box on Thursdays (but find out what's in it earlier). It just makes more sense to get the planning done on Tuesday so I can be ready. So, since I already had meals planned out through the end of the week, this will be a short one.

Wed - Pumpkin Risotto
Thu - White Chicken Chili
Fri - Bison Roast


Sun - Superbowl Sweet Potato Skins
Heat oven to 425 degrees F. Cut 1/4" thick skins from 8 small sweet potatoes or yams (keep the insides for something yummy like mashed sweet potatoes). Place skins on rimmed baking sheet and bake 20-25 mins or until tender. Meanwhile, combine 1 oz grated parmesan cheese and 1/8 tsp cayenne pepper in small bowl. Remove skins from oven and heat broiler. Lightly brush skins with olive oil or grapeseed oil and sprinkle w/cheese mixture. Broil until golden, about 4-5 mins.Other good seasonings could be sea salt and smoked paprika; cumin with a dash of brown sugar; or any other cheese of your liking.


Mon - Slow Cooker Beef and Butternut Squash Stew (adapted from Giada De Laurentiis' recipe)
3Tbs EVOO or grapeseed oil
1 onion, peeled and chopped
2 cloves garlic, chopped
2 pounds stew beef, cut into 2-inch cubes (I'm using 1 lb beef and 1 lb bison)
1/2 tsp salt, plus more to taste
1/2 tsp freshly ground black pepper, plus more to taste
1 tsp dried rosemary
1 tsp dried thyme
1 cup Marsala wine
1 pound butternut squash, trimmed and cut into 2-inch cubes
1/4 cup chopped sun-dried tomatoes
3 cups beef stock (try making your own!)
2 Tbs flour
2 tablespoons fresh chopped flat-leaf parsley

Mix salt, pepper and flour and dredge the meat in it. Heat oil and brown meat in skillet about 5 mins. Transfer to slow cooker. Deglaze pan w/marsala wine, scraping up browned bits. Transfer to slow cooker. Add remaining ingredients except flour and parsley to slow cooker. Cover and cook on low 8 hours or until meat is tender. Turn up to high, mix in flour, cover and cook about 15 more mins or until slightly thickened. Sprinkle parsley on before serving and serve with side salad if desired.


Tues - Meatloaf w/Mashed Sweet Potatoes
Remember those lonely sweet potato insides leftover from Superbowl Sunday? Well they are getting cooked and mashed with butter and milk and served w/this meatloaf!

1 lb ground beef or bison
1-2 slices bread, torn into small bits (I like to use the ends of the loaf for this)
1 egg
1/2 onion, chopped fine
1/2 bell pepper, chopped fine
2 cloves garlic, pressed 
S&P
1/2 tsp sage
1/4 tsp thyme
1/4 cup milk

Mix all ingredients, shape into loaf on a cookie sheet. You can brush the top with ketchup or barbecue sauce if desired. Bake at 350 degrees F for 45 mins to 1 hr. You can stick a meat thermometer in it and bake until it reads 160-170. (Edit - I just did this w/ground bison and cooked to 160 and it was bordering on dry. If you're using bison or grass-fed beef, I'd stay below 160). Serve w/mashed sweet potatoes and a side salad.