Asparagus Dijon salad

1 bunch of asparagus 

2 Tbsp bacon pieces

1 egg, hard boiled and sliced

Dressing:

2 Tsp Dijon mustard

1 Tbsp extra virgin olive oil

1 Tbsp red wine vinegar

1 Tsp syrup

Salt and pepper to taste

Cook asparagus stocks in boiling water 2-3 minutes. Drain and run under cold water. 

Mix dressing ingredients together and then pour on top of chopped asparagus add bacon and egg.

Chill for 30 minutes before serving. 

Tuna patties

2 pouches of tuna

3 scallions, chopped

1/2 Tbsp Old Bay

1 Tbsp lemon juice

1 egg

1 Tsp Dijon mustard

1/3 cup breadcrumbs

Mix together and form patties. 

Heat 2 Tbsp extra virgin olive oil over medium heat in pan.

Cook parties until brown on each side, 5 minutes.

Topping:

1/4 cup mayo

1 Tsp chili powder

1 Tsp lemon juice

Strawberry banana protein smoothie

2 cups 7 up

2 cups frozen strawberries

1 medium banana, sliced

1 serving protein powder

Blend until smooth.

Serve.

Sweet potato patties

2 sweet potatoes, peeled, diced, and microwaved until tender

1 Tbsp butter

1 egg, beaten

1/4 cup flour

1/2 tsp sea salt

2 shallots, minced

Melt butter in frying pan over medium heat.

Mix in a bowl sweet potatoes (mashed), egg, flour, sea salt, and onions.

Form patties and place into frying pan cook for 3-5 minutes on each side.

Beef pot roast with veggies and gravy

Beef Roast (chuck roast, shoulder steak, boneless chuck roast, chuck shoulder pot roast, rump roast or bottom round).

1/2 bag baby carrots

1 yellow onion, peeled, cut into quarters

1 bag of small potatoes, washed

1 cup hot water with 2 Tbsp Better than bouillon beef base

season salt

2 Tbsp extra virgin olive oil

2 Tbsp corn starch

Warm crock pot on low, spray with non-stick spray.

In a pan over medium-high heat warm oil, sprinkle roast with season salt and brown on each side.

Add to the crock pot carrots, onion, potato, and beef base mixed in water.

Top veggies with roast, cover and cook on low 6 hours or until roast is cooked.

Remove veggies and roast from crock pot, leaving the beef base in the crock pot, turn heat to high and whisk in corn starch and let cook for 5 minutes before removing from heat.

Serve roast and veggies warm with gravy.

Roasted butternut squash

Preheat oven to 400*

Cut squash in half length wise, remove the top with stem, and remove seeds.

Spread 1 Tbsp of butter on each half, season with salt and pepper.

Bake for 60 minutes or until cooked tender.

Options to sprinkle on top before serving include, cinnamon, allspice, nutmeg, or brown sugar.

Veggie Wreath

2 packages crescent rolls

1 8-oz package cream cheese, softened

1/2 cup sour cream

1 tsp dill weed

1/2 package hidden valley ranch dressing mix

1 broccoli crown, chopped into small florets

1/2 bag of small sweet bell peppers yellow, red, and orange - chopped

Preheat oven to 375*

Remove crescent rolls from packaging, do not unroll, cut into slices and place on baking sheet.

Bake dough for 15-20 minutes, remove after cooking and cool for 5 minutes.

Mix cream cheese, sour cream, dill weed, and ranch dressing mix.

Arrange the baked rolls into a circle on a platter.  Spread with mixture.  Top with chopped veggies.

Serve.