All Plans | Disheroo

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

 
 

This Week on the Standard Plan

 
 
Total: 45 min Prep: 25 min Cook: 20 min
 
Price: $11.78 Servings: 4 Tags: Vegetarian, Mexican
 
Ingredients
9 tortillas

1 cup of black beans

1/2 bell pepper

1/2 cup of corn

1 small/medium sweet potato

1/4 cup of diced white, yellow, or red onion

1/2 tsp chili powder

1/2 tsp garlic powder

1/2 tsp dried or fresh cilantro

1/2 tsp cumin

1/4 tsp cayenne pepper or red pepper flakes [optional]

2oz full-fat or 1/3 fat cream cheese, room temperature [optional]

4-6 ounces of grated cheese [habanero cheddar, cheddar, pepper jack, etc...]

1-2 heaping tablespoons [or more!] of taco sauce, enchilada sauce, or salsa

salt and pepper to taste

all-natural olive oil spray or plain oil

parsley or cilantro

salsa or guacamole

Instructions
1. Pre-heat your oven to 425F. 2. Poke a few holes in your sweet potato, wrap it in a slightly damp paper towel, and microwave on high for about 6-8 minutes. The paper towel trick keeps the potato moist 3. While you wait, combine corn, diced or minced peppers, and diced or minced onion with your black beans, garlic powder, chili powder, cumin, cilantro, cayenne, and taco sauce/salsa. If you prefer very tender veggies, feel free to saute the vegetables first in a little butter or oil to tenderize. Your cayenne and red pepper flakes will control the spice-factor; adjust those to taste. I alternate between using my favorite flavorful red enchilada sauce, spicy taco sauce, and a natural, zesty salsa like Mrs. Renfros Green Salsa, all have produced delicious results! 4. Once your sweet potato is cooked, fluff the inside with a fork and add the flesh [minus the skin] to the rest of your veggies and mix thoroughly. 5. Add salt, pepper, and any additional seasoning to taste. I usually add a little extra sprinkle chili powder, cumin, and garlic! 6. Next, working in small batches of maybe 3-4 tortillas, wrap corn tortillas in a damp paper towel and microwave on high for 30 seconds. Follow it up with an additional 30 seconds, if needed. The goal here is to steam the tortillas so they roll into perfect flautas without breaking or cracking =) This trick works like a charm! 7. Immediately spray or rub one side each tortilla with oil and add "line" of veggie filling to the center of the "dry side" of each tortilla, about 1-inch thick. 8. Top it off with a layer of cheese [as much or as little as you want! if you're using cream cheese as well you can mix it into the shredded cheese before topping] and roll the tortilla. 9. Place on a wire baking/cooling rack and seal with a toothpick, if needed. 10. Repeat these steps until you have a rack full of flautas. 11. Give them one more teeny spritz of olive oil to get them extra crispy [no-frying! whoo!] and set the rack baking sheet lined with aluminum foil. The wire rack elevates the flautas and allows them to get nice and crispy on both sides. If you don't own a wire rack, simply place the flautas on aluminum foil after spraying and turn over halfway through cooking so both sides will get a chance to crisp up. Uber easy! 12. Bake on the middle rack, at 425F, for 15 minutes. 13. At the end, set to broil on HIGH for just under a minute to crisp the tortillas into a perfectly golden, crunchy shell. 14. Pile high with any + all veggies you have on hand and serve with plain greek yogurt, salsa, and guacamole for dipping! You can even whip up a small bowl of jalapeno ranch for dunking too! If you have any fresh lime or cilantro both will make a tasty garnish!
 
Meal Submitted By: jen
Sources: Source
 
 
 
 
 
Total: 35 min Prep: 5 min Cook: 30 min
 
Price: $10.83 Servings: 4 Tags: Chicken, 30Min
 
Ingredients
4 boneless, skinless chicken breasts

3/4 cup honey mustard

2 cups French Fried Onions, crushed

1 pkg frozen hash browns

1 pkg frozen corn

Instructions
Preheat oven to 375 degrees. Dip each chicken breast in honey mustard then coat in crushed french fried onions. You can also place your chicken in a baking dish, use a silicone brush to coat with the honey mustard, then cover with french fried onions and press them onto the chicken. Place in a baking dish lined with foil and sprayed with nonstick cooking spray. Cook for 30-35 minutes, or until cooked through. Cook hash browns and corn according to package directions.
 
Meal Submitted By: jen
Sources: Source
 
 
 
 
 
Total: 30 min Prep: 5 min Cook: 25 min
 
Price: $4.75 Servings: 4 Tags: Pork, 30Min
 
Ingredients
14 oz. smoked sausage, sliced

2 lb. russet potatoes, cleaned & sliced

1/2 medium onion, sliced or diced

1 Tablespoon olive oil or bacon fat

1 1/2 teaspoons sage

1 clove garlic, minced

dash cayenne or hot sauce (opt)

Instructions
*In a large skillet heat olive oil over medium high heat, add in sliced potatoes. (You can lay them out flat to get more crispy on each side, If you do this it will take about 10 mins to cook on each side. And I usually use 2 large skillets for this to make it go faster. Or you can just throw them in the pan stir them around it will give you more of a softer potato.) Brown potatoes, stirring occasionally. When potatoes are about 85% done or your last 5 minutes of cooking add sausage, onion, garlic, sage, and hot sauce. Reduce heat to medium, and cook until sausage is heated and the onions are soft. You want about a 60/40 ratio with potatoes and sausage
 
Meal Submitted By: jen
Sources: Source
 
 
 
 
 
Total: 20 min Prep: 5 min Cook: 15 min
 
Price: $9.20 Servings: 6 Tags: Asian, Pasta, 30Min
 
Ingredients
1 lb shrimp or 2-3 chicken breasts

1 pound (16 oz.) linguine or spaghetti (I use whole-wheat)

1/4 cup soy sauce

3 cloves garlic, minced

2 tablespoons grated fresh ginger (or 1/2 tsp. ground ginger)

2 tablespoons rice vinegar (or red wine vinegar)

3 tablespoon sesame oil

1/2 teaspoon sriracha or hot chili oil

1/2 cup thinly-sliced green onions

extra thinly-sliced green onions, toasted sesame seeds, coarsely-ground black pepper (optional)

1 bag caeser salad

Instructions
Cook pasta al dente according to package instructions in a large pot of generously salted water. Cook peeled and deveined shrimp or chicken in 2 T sesame oil in a skillet. Meanwhile, in a separate mixing bowl, combine soy sauce, garlic, vinegar, 1 T sesame oil, and sriracha (or hot chili oil). Whisk until combined. When the pasta is ready, drain it. Then immediately toss with the meat and dressing and 1/2 cup green onions until the pasta is evenly coated with the dressing. Prepare salad. Serve immediately, topped with extra garnishes if desired.
 
Meal Submitted By: jen
Sources: Source