Repurposed Beef Brisket Zucchini with Chimichurri Nachos

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Easiest freezer meal ever!! I froze my beef brisket tacos in one container and zucchini chimichurri in separate containers (recipe listed in my blog). Then when I needed a meal I took them out!

Repurposed Beef Brisket Zucchini with Chimichurri Nachos:
Beef brisket tacos
Zucchini chimichurri
Fat free plain Greek yogurt
Sriracha
Organic blue corn tortilla chips
Pineapple salsa
Mixed Mexican cheese
Sharp cheddar cheese

I used my toaster oven pan. You could use a oven pan. Warm up brisket in microwave. Preheat broiler on high. Line pan with tortilla chips. Top with sriracha and pineapple salsa. Once brisket is warm, use a fork and sprinkle on top of Nachos. Lightly sprinkle the cheeses on top. Put in broiler to heat up.

In a bowl put a few spoonfuls of yogurt. Drop in your leftover zucchini chimichurri (it gets juicy from being frozen). And mix together. Once the cheese is melted, take out and top with chimichurri yogurt mixture. Enjoy!

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Not so Leafy Salad

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NOT SO LEAFY SALAD
6 medium zucchinis spiralized
2/3 a container of baby heirloom tomatoes
2/3 a container of cherry tomatoes
4 navel oranges
1 and 1/2 bags baby spinach
2 bunches cilantro
2 bunches parsley
1/2 seeded and veined jalapeño
4 tablespoons dried (I used sweet) basil
4 small cloves garlic
Few splashes red wine vinegar

In a food processor combine spinach, parsley, cilantro, basil, jalapeño, garlic (I only have an 11 cup processor so I had to put in so much at a time then once that was blended add more to the mixture). Once blended, add a few splashes of vinegar combine. Set aside.

In a separate bowl spiralize zucchini. Once spiralized combine with mixture.

After the leafy green mixture is mixed into the zucchini. Cut tomatoes in half (for some of the larger ones I cut into 1/4) set aside some for garnish. Then peel and cut oranges into bite size pieces. Set aside some for garnish. With the rest of the tomatoes and oranges lightly mix into mixture (this is when I transferred it to my serving dish) . Top with the set aside oranges and tomatoes. (I put my in the fridge for tomorrow afternoons work pitch-in)

For the original recipe check out: http://pinterest.com/pin/268527196507003801/

Zucchini Slaw With Chimichurri Sauce

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ZUCCHINI SLAW WITH CHIMICHURRI SAUCE:

3 medium zucchini
2 bunches cilantro
1 bunch parsley
1/2 cup red wine vinegar
1 clove garlic
1 seeded jalapeño
Greek yogurt
Powdered lemon peal

In a blender combine all ingredients in blended except Greek yogurt and zucchini. Blend then, add a few globs (you may need to add more depending on the consistency) of Greek yogurt then blend. Julienne zucchini then cover with mixture. Let chill

Zucchini Noodles

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ZUCCHINI NOODLES:


Zucchini
Yellow squash
Olive oil

Wash and cut the ends off veggies, spiralize zucchini and squash, add noddles to pan over medium heat, add a small amount of olive oil (only a few minutes). Serve however you would like. I served it with pesto.

For the original recipe check out: http://www.twopeasandtheirpod.com/zucchini-noodles-with-pesto/