Classic Pot Roast Ingredients Approx 3.5 Pounds Beef Roast (I Used chuck roast) 1 Cup Flour Salt and Pepper 2 Tbsp Olive Oil 4 Tbsp Butter 2 Cups Baby Carrots 4 Stalks Celery Chopped 1 Yellow Onion Chopped 2 Cups Red Potatoes Wedged 4 Garlic Cloves 2 Cups Beef Broth 1/2 Tbsp Montreal Seasoning 1
Nick’s Picks- Chicken Cacciatore Ingredients Olive Oil 1 1/2 Pounds Boneless Chicken Thighs Salt and Pepper 1 Green Pepper, Diced Large 1 Large Yellow Onion, Diced Large 3-4 Garlic Cloves, Smashed 1 Cup White Cooking Wine (Optional) 4 Cups Chicken Stock 2 Tbsp Tomato Paste 1 15oz Can Fire Roasted Diced Tomatoes 1/2 Pound Sliced
Nick’s Picks- Pretend Pesto Primavera Ingredients ½ pound (half a standard box) Spaghetti* ½ medium Zucchini, thinly sliced ½ large Onion, chopped 2 cups Fresh Basil, blended ¼ cup Grated Parmesan 4 tablespoons Extra Virgin Olive Oil 2 tablespoons Butter ½ teaspoon Garlic Salt ½ teaspoon Black Pepper Sprinkle Crushed Red Pepper Flakes, to taste
Nick’s Picks- Mexican Street Corn Salad Ingredients 4 ears of sweet corn 1/2 small, red onion (1/4 c.) 1/2 red pepper, diced and sauteed 1 tomato, died and drained (1 c.) 1 jalapeno, seeded and diced 1/8 c. mayonnaise 1/8 c. sour cream 2 tsp. lime juice 1 tsp. chili powder 1 tsp. cumin 1
Nick’s Picks- Italian Summer Squash Bake Ingredients Bake- 10 oz cooked 93% ground beef (2 Leans) 1 cup (8.46 oz) canned Italian diced tomatoes – less than 5 g of carbs per 1/2 cup 1/2 tsp garlic powder (1 Condiment) 1/8 tsp salt – optional (1/2 Condiment) 1/8 tsp pepper (1/4 Condiment) Cheese Filling- 4
Nick’s Picks- Balsamic Tomato Cucumber Salad Ingredients 1 medium Tomato, diced 1 medium Cucumber, diced ½ medium Red Onion, finely diced 1 handful Fresh Basil, finely chopped* 3 tablespoons Extra Virgin Olive Oil** 3 tablespoons Balsamic Vinegar 1 teaspoon Sugar ¼ teaspoon Salt Sprinkle Black Pepper, to taste Method- Inspired by my (Tim’s) garden’s surplus