Today’s post is by Heather McCurdy.
Our family loves to try different foods. As a home school, work at home AND work outside the home mom and wife, I often don’t have the time to get fancy and gourmet with dinner. One of my favorite things to do is get an amazing dinner on the table that gives the illusion of gourmet but is really quite simple to pull off. With all the craziness that is our life, it is also important that I have a plan and execute it. The weeks I don’t plan, life tends to fall apart about half way through the day, leaving us with cobbled together dinners full of stress and discontent. I try to look at everything going on in my week and plan easy meals for the days that will be the craziest.
This week I am finally getting around to making the beautiful piece of grass fed London Broil that has been sitting in my freezer ever since Whole Foods had a sale the other month. I am actually going to slice it about 3/4 the way through lengthwise and stuff it with sauteed mushrooms. We are going classic meat and potatoes here this evening, so I am also splurging and going all out with my Amish Mashed Potatoes. So rich and creamy, each bite is potato heaven. For the veggie I sauteed brussels sprouts. This plate is beautiful and while it sounds fancy, you and I both now know just how easy it really was.
Mushroom Stuffed London Broil
- 1-2 pound London Broil, brought to room temperature/set out 30 minutes
- 8 ounces baby portabella mushrooms
- 3 tablespoons butter
- Black Pepper
- Kosher Salt
- Preheat oven: 400
- Thinly slice and saute mushrooms in butter. I use a cast iron skillet for the best sear in the next step.
- Meanwhile, butterfly the London Broil.
- When mushrooms are browned, remove from pan, leaving burner on medium high.
- Place steak, opened up, into the pan and sear both sides. (Takes approximately 1 minute per side.)
- Turn cut side up, place sauteed mushrooms on half of steak and close.
- Place in oven and cook to desired wellness. 1 pound: approximately 20 minutes for medium, 25 for medium well, 30 for well.
- Let rest for 10 minutes. (Remember it will continue cooking while resting so pull meat out just before done to your desired wellness.)
Sauteed Brussels Sprouts
- 1 pound brussels sprouts
- 1-2 tablespoons butter
- 1 tablespoon Balsamic vinegar (I used a fig balsamic – sweet and tangy)
- Slice brussels sprouts approximately 1/4 inch thick.
- Melt butter in saute or frying pan.
- Add brussels sprouts to butter.
- Sprinkle on desired amount of salt and pepper. I use a very small pinch of kosher salt and a few grinds of the pepper mill.
- Saute until soft and slightly browned/caramelized in some spots.
- Splash balsamic vinegar over and give a quick stir.
The rest of this week’s meal plan is going to be a little lackluster in comparison. We don’t eat like kings and queens everyday as much as our children might wish to.
Wednesday – Chicken Tacos made with slow cooker taco meat
Friday – Southwest Chili Dip served as a main entree over rice, with grape tomatoes, celery sticks, and carrots (raw). When you have a crazy night release yourself from cooking or steaming those vegetables. Who says they have to be cooked? Serve them up raw and packed with all their nutrients.
What are you adding to your meal plan this week?
You can find Heather’s concoctions and ramblings over at Real: The Kitchen and Beyond. She loves to cook and bake on a shoestring budget and is always sharing something new. When she’s not working, caring for her family, or in the kitchen, she is figuring out how to be, dress, and make all things frugal.