HAPPY NEW YEAR EZ Meals readers! I cannot believe its 2010 … time has flown! AND what better way to start off the year than with a super EZ  one pot meal?! My ground beef and potato tostadas are a hearty meal that will satisfy your hunger without breaking the bank.

GROUND BEEF & POTATO TOSTADA

Servings: +4

Ingredients:

2 potato diced [any type will do]
1 small onion minced
2 large garlic cloves minced
1lb lean ground sirloin
1 chile chipotle with adobo sauce
1 tbsp tomato paste
1 8oz tomato sauce can
2 tbsp cooking oil
salt + pepper

Directions:

1. Heat oil in large skillet, once oil is hot add diced potatoes. Cook potatoes until translucent, about 8-12min. Then add onion and garlic, cook for another 2-5 min until onion is translucent and garlic is toasted.

2. Add ground sirloin to potatoes, break up sirloin as it cooks.

3. Add tomato sauce, paste and chipotle to the meat and potatoes, lower heat to a simmer and cook until sauce thicken slightly.

4.  Scoop meat and potatoes over tostada* and top with sour cream if desired.  ENJOY!

* Ground sirloin and potatoes can also be served alone or in tortillas, even over a salad!

HOMESTYLE POTATO SCRAMBLE

Serves: 2

Ingredients:

2 tbsp. vegetable oil

4 whole eggs

2 slices of  smoked ham

1 vine ripe tomato

1 small yukon gold potato

1/4 white onion

1 tsp. smoked paprika

Directions:

1. Chop ham, potato, onion and tomato.

2.  Add vegetable oil in a nonstick skillet over medium heat.

3. Add onion and potatoes to skillet cook until potatoes is near tender, about 5 minutes.

4. Add ham and chopped  tomato and smoked paprika, reduce heat to low and let it cook for 2-3 minutes.

5. Add eggs and salt + pepper to taste.

6. Scramble to taste and enjoy!

EZ CHICKEN SALAD

Serves:6

Ingredients:

2 bonless, skinless whole chicken breast

1/4 white onion

3 small white rose potatoes

1 cup frozen veggie medley

1/3 cup mayonaise

1/3 cup sour cream

salt + pepper

Directions:

1. In medium stock pot add chicken, onion and salt + pepper, cover with water and boil on medium until chicken is cooked about 15-20 minutes. Remove chicken from pot, let it cool and shredd.

2. Chop potatoes into small cubes. Then place in medium sauce pan cover with water and a pinch of salt. Cook until tender about 10-15minutes.

3.  Add frozen veggie medley to potatoes, cook for 2-3 minutes.

4. Drain potatoes and veggies.

5. In a large bowl combine chicken, veggies, sour cream and mayonaise. Mix well, add salt + pepper to taste.

6. Enjoy chicken salad on a hoggie bun, tostada or by itself with saltine crackers.

* * Steakhouse dinners aren’t always in our budget, luckily this filet mignon meal is not only afforable it’s ez to prepare! Take out your best china & light up the candles, lets turn tonight’s meal into a romantic date night! * *  

ROMANTIC FILET MIGNON DINNER

Serves: 2

Ingredients:

2 filet mignon steaks

2tbsp. montreal steak seasoning

4 tbsp. worcestershire sauce

3 large white rose potatoes

4 tbsp. quality butter

2 tbsp. garlic & onion medley seasoning

2 tbsp. italian seasoning

1/4 cup sharp cheddar cheese

salt & pepper

1 lb. asparagus

3 tbsp. quality olive oil

2 tbsp. balsamic vinegar

salt & pepper  

Directions:

1. Marinate steaks:

• butterfly each steak
• sprinkle montreal steak seasoning over both sides
• splash each steak with worcestershire sauce
• cover & refrigerate

2.  Prepare Cheesy Potato Crisp:

• preheat oven to 450 degrees
• wash potatoes with mild soap, pat dry
• thinly slice each potato
• grate cheese
• in a large bowl combine: potatos, cheese, italian seasoning, garlic & onion medley and butter
• arrange potatoes in greased baking dish
• set timer for 45 minutes
• place potatoes in oven

3. Prepare balsamic asparagus side:

• rinse asparagus under cold water, pat dry
• lay asparagus on flat baking sheet
• coat with olive oil, salt + pepper to taste
• set aside

4. Place aspargus in oven:

• cook for 15 minutes minutes 
• splash with balsamic vinegar before serving
• turn off oven but leave potatoes & aspargus in oven until meat is cooked

5. Broil Steaks:

• after potatoes & aspargus are done cooking, turn on broiler
• take steaks out of the refrigerator
• place steaks on broiler
• broil steaks on medium heat for 6-8 minutes on each side or until desired doneness

6.  PLATE & ENJOY!!