I cook london broil at least once a month. At times this might be our only serving of red meat each month. Our local grocery store typically has a BOGO deal once a month on London Broil making it very affordable, and if marinated and cooked correctly this can be delicious cut of meat. This Asian-style marinade is perfect for entertaining or an everyday meal. Best of all you make the marinade before hand and let the steak start soaking up all the wonderful flavors.

When I make this marinade I typically make a few batches of marinade and in each bag of marinade I place a london broil, label the freezer bag and then freeze it. London broils that sit in a bag of marinade are perfect for freezing and then defrosting at a later date and cooking for dinner. Just think–while the steak defrost its also marinating at the same time. It’s another two-for-one deal.

This recipe was original published on January 23, 2010. Although I’m not 100% pleased with my photos on this go-around I am much

Adapted from Super Supper Cookbook

INGREDIENTS:

• 8 cups stale French or Sourdough bread, cubed (1 loaf)
• 2 cups milk (I used 1/2 cup half and half and 1-1/2 cups rice milk)
• 1-1/2 cups of sugar
• 1/3 cup butter, melted
• 3 eggs
• 1/2 cup raisins (if they are old soak them in a bowl of water for 5-10 minutes to bring them back to life and plump them up!)
• 2 tsp vanilla
• 1 tsp almond flavoring
• 1 tsp ground cinnamon

DIRECTIONS

This is a delicious twist to an Italian classic, and a wonderful vegetarian dish to feature for Meatless Monday. This is a great dish to make ahead and cook later on during the week when you don’t have the time to do all the labor, and want a delicious meal!

Prep: 25 minutes
Total: 60 minutes
Serves: 4

Ingredients:

• 12 shells (i like to cook 14-15 in case some break while boiling)
  
• 1 large container of ricotta cheese
• 1 box frozen spinach, thawed and drained well
• 1/2 cup of shredded zucchini (drained well)
  
• 1/4 cup minced onion
• 4 tbsp Parmesan reggiano
• 4 tbsp shredded mozzarella
  
• 1 tbsp minced garlic
• 1 tbsp of Italian Seasoning
• 1/4 tsp salt
  
• 1/4 tsp dried red pepper flakes
• 2 cups homemade marinara

1. Get a large sauce pan, fill it with water and bring it to a boil. Add the shells, and stir often so they don’t stick together.

2. Take thawed out spinach and squeeze all the liquids out of it. The spinach should not have any liquids left in them. If they do your filling will become runny. Shred zucchini and squeeze all the water out of it. Dice onions and mince garlic.

3. In a large mixing bowl combine ricotta cheese, spinach, zucchini, onion, garlic, 2 tablespoons of Parmesan reggiano and mozzarella, Italian seasoning, salt, and red pepper flakes. Stir until it’s all blended well together.

4. Drain shells, and rinse well. Add ice cubes to the strainer so they can cool faster.

5. In a square baking dish add a cup of sauce to the bottom of the pan.

6. Take a shell and stuff it until it’s full (not overly filled, but enough to where the seams barely meet). Place the shell seam side up and repeat this step until all shells are filled.

7.  If consuming right then; pour the marinara sauce over the shells making sure all of the shells are covered. Sprinkle two tablespoons each Parmesan reggiano and mozzarella over shells. *If preparing this for later reserve the other cup of sauce and cheese so that you can pour it over it once you are ready to bake.

8. Cover with tin-foil for 30 minutes and bake. Remove tin-foil after time is up and bake for an additional 5-10 minutes or until cheese is golden brown!


Side Suggestions: garlic bread & salad

I’m always looking for new and easy fish recipes since my husband is always going fishing and constantly bring back fish! This is by far one of the easiest and tastiest fish recipes around! I found this recipe in the Super Suppers Cookbook on page 117. I’ve changed nothing since it doesn’t need anything!

Prep:  5 minutes
Total: 10 minutes
Serves: 4

Ingredients:

• 4 whitefish fillets (such as tilapia, grouper, black drum, triple tail, cod, or sole)
• 1/2 cup panko bread crumbs
• 2 tsp dried parsley flakes
• 1 tsp each: dried minced onion, garlic powder, and crushed basil
• 1/2 tsp each: salt and lemon-pepper seasoning
• 1/4 tsp cayenne pepper
• 1/4 cup vegetable oil
  

1.  In a shallow dish stir together bread crumbs, parsley flakes, onion, garlic powder, basil, salt, lemon-pepper seasoning, and cayenne pepper.

2.   Brush both sides of fish fillets with 2 tablespoons of the oil. Coat both sides of fish fillets with bread crumb mixture.

3. Preheat the remaining 2 tablespoons oil in a large skillet over medium heat.

4. Add fish in a single layer; fry fish for 1 minute. Turn carefully; fry 2 to 3 minutes more until fish is flaky.

Freeze Ahead Tip: Prepare steps 1 and 2. Place in a freezer container or zip lock freezer bag and freeze up to 1 month. Defrost completely in refrigerator and cook according to steps three and four.

This is an easy make-ahead meal that can be semi-prepped, kept in the fridge (for a day or two) or froze for later use (and thawed out the day before) to  make a scrumptious meal! This is another fabulous recipe from the Super Supper cookbook on page 84! I’ve altered this recipe a tad to make it packed with more vegetables than what it’s called for!

Prep:  15 minutes
Total: 45 minutes (add 30 extra minutes if you need to cook chicken)
Serves: 4

Ingredients:

• 2 chicken breast cooked and diced OR leftover shredded rotisserie chicken.
• 1 can of white beans (with juice)
• 1 can diced tomatoes (with juice)
• 1 small 4oz can of diced green chilies
• 1 onion, diced
• 1/2 bell pepper, diced
• 2 carrots peeled and diced
• 1 rib of celery, diced
• 1 cup of frozen corn
• 1 cup water
• 2 tbsp each; chili powder, chicken base, cumin, and minced garlic
• 1 tbsp EVOO
• dollop of sour cream per bowl of chili and shredded cheese (optional)

1.  Preheat the oven to 350 degrees and cook chicken breast until internal temperature reaches 165. If you already have chicken available you do not need to complete this step.

2.  Wash and dice all vegetables needed for recipe.

3. In a container (if your making for another day) or a sauce pot if you are making to consume right away. Place 1 tbsp of EVOO in pan; add onion, garlic, celery, carrots, bell pepper and saute until tender.

4. Then add the can of diced chiles, diced/shredded chicken, tomatoes, beans, chili powder, chicken base, cumin, frozen corn, and mix. Add one cup of water and stir again. Place lid on the pot and cook on medium heat until bubbling.

5. Once the chili is done place in a bowl and top with sour cream & shredded cheese (optional).

Serving Suggestions: Corn bread, biscuits, salad

Extra Tip for this Recipe: This recipe can also be stretched into another meal by just adding additional chicken broth or water to make it into a soup! Remove the white beans in the second step and add 4 additional cups of water and you have an amazing Chicken tortilla soup! Top with crushed tortilla chips and shredded cheese!

*I didn’t have corn this go around that’s why it’s not pictured in the photo!

I like making a few of these a head of time and freezing them, defrosting, and cooking! I typically only purchase London Broil when they are on sale at Winn Dixie for BOGO or a Buy 1 get 2 free at Albertson’s. If I make them ahead of time I don’t add the broccoli, water chestnuts, or bamboo shoots until I’m cooking them.

Prep: 15 minutes
Cook Time: 20 minutes (if that)
Serves: 3-4

Ingredients:

• 1-2 lb London Broil
• 1 cup orange marmalade
• 1/4 cup Hoisin sauce
• 3 tbsp Teriyaki sauce
• 2 tbsp soy sauce
• 1 tbsp minced fresh garlic
• 1 lb  fresh broccoli florets
• 1 small can of water chestnuts (drained)
• 1 small can of bamboo shoots (drained)

Directions

1. Trim fat from meat prior to cutting. Thinly slice meat across the grain into bite-size strips.
2. In a large bowl, toss together beef strips, marmalade, hoisin sauce, teriyaki sauce, soy sauce and garlic.
3. Preheat a wok or large nonstick skillet over high heat. Add meat mixture to hot wok. Stir-fry for 4 to 6 minutes. Add broccoli, water chestnuts, and bamboo shoots–cook for another 3-5 minutes with lid on (so it can steam the vegetables).

Serving Suggestions: White Rice, Asian Salad, Spring Rolls, Miso Soup, Egg Drop Soup