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Here's What's Cooking on Disheroo's Meal Plans

 
 

This Week on the Beginner Plan

 
 
Total: 35 min Prep: 30 min Cook: 5 min
 
Price: $12.54 Servings: 4 Tags: Seafood, 30Min
 
Ingredients
2/3 cup sour cream

2 tablespoon lime juice

1 teaspoon chipotle chili powder

Kosher salt to taste

1 lb shrimp (I used peeled, de-veined shrimp)

3/4 teaspoon chipotle chili powder

2 teaspoon kosher salt

4 teaspoons vegetable oil

12 flour tortillas

finely shredded cabbage

avocado

lime

pico de gaillo

Instructions
For the Chipotle Lime Creama: In a small bowl whisk together the sour cream, lime juice and chipotle chili powder. Season to taste with kosher salt. Refrigerate until ready to use. For the Shrimp: Rub the shrimp with the spice mixture and let marinate for 30 minutes. Add the vegetable oil to a large non-stick pan and bring it to medium heat. Add the shrimp and cook until just opaque, about 3 minutes. Heat the tortillas and add the shrimp, shredded cabbage and avocado. Squeeze the fresh lime over the top and serve with the pico de gaillo and Chipotle Lime Creama. NOTE: You can omit the Chipotle Lime Creama and just use sour cream or ranch dressing.
 
Meal Submitted By: jen
Sources: Source
 
 
 
 
 
Total: 30 min Prep: 20 min Cook: 10 min
 
Price: $11.35 Servings: 4 Tags: Salad, Chicken, 30Min
 
Ingredients
2 teaspoons olive oil

8 ounces boneless, skinless chicken breasts (mine were cut into smaller, thinner pieces which made t

½ teaspoon salt

½ teaspoon pepper

1 teaspoon chili powder

2 cups grapes, halved

1 cup fresh blueberries

3 cups curly lettuce, chopped

½ cup feta cheese

½ cup almonds, chopped or crushed

3 tablespoons almond butter

1 tablespoon olive oil

2 tablespoons freshly squeezed orange juice

3 tablespoons water

1 tablespoon stoneground mustard

½ tablespoon raw honey

¼ teaspoon salt, more to taste

½ teaspoon garlic

Instructions
Heat the oil in a large skillet over medium high heat. Sprinkle the chicken with the salt, pepper, and chili powder. Saute in the oil for a few minutes, flipping the chicken now and then to cook through and get a nice golden color on both sides. When the chicken is cooked, remove from heat and set aside. Cut and prep all the vegetables and fruits. When the chicken is cool enough to handle, cut into bite sized pieces. Place the salad ingredients in a large bowl - you can either arrange the bowl by ingredient, like pictured, or toss everything together. Refrigerate to chill. For the dressing, puree all the dressing ingredients (almond butter to garlic) in a food processor until smooth. Taste and adjust to your preferences. Pour dressing over salad and serve.
 
Meal Submitted By: jen
Sources: Source
 
 
 
 
 
Total: 8 hrs 30 min Prep: 30 min Cook: 8 hrs
 
Price: $0.00 Servings: 8 Tags: Beef, Kid-Friendly, Crockpot
 
Ingredients
3 lb chuck roast

2 tbsp olive oil

salt & pepper to taste

1 packet ranch dressing mix

1 packet Au Jus mix

½ cup salted butter 1 stick

8 Pepperoncini peppers

Yukon gold potatoes

Milk

1 stick butter

salt and pepper

1-3 cans of green beans

Instructions
POT ROAST: Heat up a large non-stick pan on high. Add oil to hot skillet. You want it really hot here to brown or "sear" the beef quickly. Take a paper towel and make sure you dry both sides of the pot roast. Season both sides with a little bit of pepper and one side with salt. Once the skillet is nice and hot, add the roast. Allow the roast to cook for about 2-3 minutes until it is golden brown. Using tongs, flip the meat over and sear the other side of the roast for another 2-3 minutes. Transfer meat to slow cooker. Sprinkle packets of dry ranch dressing and Au Jus over pot roast. Top with a stick of butter then place peppers on and around roast. Cover and cook on low for 8 hours. Take two forks and start shredding the meat. Discard any big fatty pieces. Serve over mashed potatoes or rice. MASHED POTATOES: Give each of the potatoes a quick scrub OR peel them. I never peel them because I don't mind the skins and I am lazy. If you need them to cook faster, quarter them. You CAN just put them in your pot whole, but they'll take longer. Cover the potatoes with water and add 1 t of kosher salt (or regular table salt). Cover the pot to bring it to a boil faster. Once boiling, the potatoes will take 15-30 to cook (depending on their size and if you cut them up). Test carefully with a fork or knive for doneness-they should be tender all the way through. Once done, carefully drain (use the lid--careful, it will be heavy and hot!). To mash, use either a masher or a mixer. I like to bury the stick of butter under some potatoes with the lid on for 2-5 minutes to melt it before mashing. Add the milk 1/4-1/2 cup at a time so you don't accidentally make them too runny. Salt and pepper to taste! Cook green beans or other vegetables according to packaged directions. Notes Don’t be scared about the stick of butter. this roast makes its own amazing gravy, so serve it over my favorite mashed potatoes. With just a few simple ingredients, you will find it to be so easy and mouthwatering and the best pot roast ever!
 
Meal Submitted By: jen
Sources: Source