Hey friends!
I love a good Sunday Dinner, I especially love a good Sunday dinner that can turn into meal prep for the week ahead. This one is simple and delicious. You can prep some of it on Saturday, so Sunday is easier on you! I have noticed my kids LOVING sitting down for dinner, and expecting us to have a meal that we serve at the table. We used to eat from the counter, out of the pots and pans, and a few weeks ago I started serving everything on dishes. The kids have been enjoying that and it does feel like a simple and joyful rhythm we’ve started.
That’s how I grew up - eating off of serving dishes family style, from the table. I hope to keep up with this tradition because as the kids are getting older, they seem to be relying on it this consistency more and more!
I typically meal prep one thing a day, to keep fresh food readily available. This is kind of an old rhythm for many but somehow we got into the habit of meal prepping everything in one day. That can be SO overwhelming. So I try to do one thing everyday, and if I get two or three things in - then great! If not, no big deal. This just leaves margin for me to be able to not cook a day if we are busy, or I’m tired from the week.
Okay, here’s the recipes though! They are easy + simple + I hope your family enjoys them as much as mine!
French Onion Soup Beef
Ingredients
2 lbs. grass-fed ground beef
Salt, to taste
Black pepper, to taste
1 packet French onion soup mix
¼ cup water
2 onions, thinly sliced
5 potatoes cut into small cubes
Instructions
Cook the beef: In a large skillet over medium heat, brown the ground beef until fully cooked, breaking it apart as it cooks. Season with salt and pepper to taste.
While the beef is cooking, add the potatoes to a casserole dish. Top with olive oil, salt, and pepper. Cook at 425 for about 25 minutes. For the last 5 minutes, set the broiler on high. This gets the potatoes crispy.
Add the flavor: Stir in the French onion soup mix and ¼ cup of water, mixing well to evenly coat the beef.
Add the onions: Add the thinly sliced onions to the skillet and stir to combine.
Simmer: Reduce the heat to medium-low, cover, and allow everything to simmer for approximately 10 minutes, or until the onions are tender.
Once the beef and potatoes are cooked, top with shredded parmesan cheese - put back in the oven for about 3 mins with the broiler still on.
Serve: Remove from heat and serve warm with your favorite sides.
Broccoli Salad
Ingredients
2 stalks of fresh broccoli, chopped into bite-sized pieces (or ½ family-size bag of prewashed broccoli)
½ red onion, finely chopped
2 tbsp. olive oil
1 bag less-sugar dried cranberries
2 tbsp. hot honey
Salt, to taste
Black pepper, to taste
¼ cup sunflower seeds
4 slices bacon, cooked and finely chopped
Instructions
Prepare the broccoli: Wash and chop the broccoli into small, bite-sized pieces. Place in a large mixing bowl.
Add the vegetables: Finely chop the red onion and add it to the broccoli.
Mix in the toppings: Add the dried cranberries, sunflower seeds, and cooked, chopped bacon.
Make the dressing: In a small bowl, whisk together the olive oil, hot honey, salt, and pepper until combined.
Toss everything together: Pour the dressing over the broccoli mixture and toss until everything is evenly coated.
Chill and serve: Refrigerate until ready to serve. Give the salad a quick toss before enjoying!
Make-Ahead Tip
This broccoli salad can easily be prepared ahead of time, making it a great option for busy weeks, family gatherings, or meal prep. Store covered in the refrigerator, and give it a good stir before serving. For extra crunch, add the sunflower seeds and bacon just before serving.
Carrot Salad (Hormone Friendly)
Ingredients
1 large carrot, shredded
⅛ cup pumpkin seeds
1 tbsp. olive oil
3 tbsp. hot honey (approximately)
Salt, to taste
Black pepper, to taste
Instructions
Prepare the carrot: Wash, peel, and shred the carrot into a small mixing bowl.
Add the seeds: Sprinkle the pumpkin seeds over the shredded carrot.
Add the dressing: Drizzle with olive oil and hot honey.
Season: Add salt and black pepper to taste.
Toss and serve: Mix everything together until the carrots are evenly coated. Enjoy immediately or refrigerate until ready to serve!
Make-Ahead Tip
This salad can be prepared ahead of time and stored in an airtight container in the refrigerator. For the best crunch, add the pumpkin seeds just before serving.
And because we’ve been in the habit of dessert and decaf after dinner - here is a delicious pumpkin bread recipe that will make your house smell like fall and your tastebuds happy!
Don’t forget to tag me if you make these recipes! Enjoy!