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Summer can be a tricky time of year when it comes to meal planning. Heat, humidity, increased outdoor time and lack of regular schedules affects hunger and our eating patterns. But in order to enjoy every minute of extended daylight, we need to stay fueled. Complete meals that incorporate a moderate size protein with plenty of nutrient denseÌýveggies are always sure to be a winner without feeling weighed down for theÌýday.

Unfortunately with the cost of LIFE going up and up, we need to spend a bit more time planning. Taking advantage of sales and promotions like the Redner’s Pick 5 is a great starting place for when planning your shopping list. Quick and affordable, these 5 lunch options tally up at $66.51 (minus spices and whiskey!)

#1 Star Ranch Angus Top Sirloin Steak

Serves 6Ìý Ìý ÌýPrep Time 15 min.Ìý Ìý ÌýCook Time approx. 30 min

Char Grilled Top Sirloin Steak Sandwiches with Maple Whiskey BBQ Sauce

Okay, I know what you are thinking,Ìý “Do I REALLY need to make my own BBQ sauce?” No, you don’t. BUT if you have the will and the time, I suggest you give it a try. The reason why I like to (sometimes) take these extra steps, is because it can open your eyes to the ingredients that go in to some foods! You get to be in complete control when it comes to sugar, salt, etc.

INGREDIENTS:

• 1ÌýStar Ranch Angus^® top sirloin steak, center-cut (about 2 lb)
• 1 teaspoon salt
• 1 teaspoon pepper
• 2 tablespoons olive oil
• Pan spray
• ¼ cup finely chopped onion
• ¾ cup Tennessee style whiskey
• â…“Ìýcup brown sugar
• ½ cup real maple syrup
• teaspoons smoked paprika
• 1 28 oz can unsweetened pureed tomato sauce
• 1 teaspoon fresh thyme leaves
• 1 tablespoon Dijon mustard
• 1 teaspoon salt
• 1 loaf sourdough bread, cut into 1-inch thick slices
• 4 tablespoons butter, softened
• ½ cup arugula leaves for garnish

DIRECTIONS:

Prepare the sauce: (This may be made up to 1 week in advance). Coat 10 inch wide sauce pot with pan spray. Preheat pan over medium heat. Add onions, stirring over medium heat until onions are translucent — about 5 minutes. Add the whiskey and increase heat to medium-high. Cook for 5 to 7 minutes at a low boil until the alcohol is reduced toÌýâ…“ cup. Add brown sugar, maple syrup, smoked paprika, tomato sauce, thyme, Dijon mustard, and salt. Cook for 10 minutes, stirring occasionally. Remove from heat and allow to fully cool before the next step. Marinate steak and ¾ cup of the maple bourbon barbecue sauce in a zip top bag for 30 minutes in the refrigerator. (Meat can marinate for up to 12 hours ahead, if desired.) Preheat grill on high to 425°F. Grill steak for 4 to 6 minutes on each side, depending on doneness preference. Allow steak to rest for 5 minutes on a board before slicing. Spread butter on both sides of bread slices. Grill bread for 2 to 3 minutes per side. Top each slice with thinly sliced steak pieces and drizzle with barbecue sauce. Garnish with arugula leaves, if desired.

www.starranchangus.com

• #2 Smithfield Fully Cooked Sausage Links

• Spicy Sausage Breakfast Burrito

Serves 4Ìý Ìý ÌýTotal Time 15 minutes

I will forever be a breakfast fanatic. I go to sleep dreaming of what I am eating for breakfast. Even if you aren’t like me (most people aren’t!), the good news is you can have breakfast ANY time of the day! This is a simple recipe concept that can be changed to meet your needs. I personally like to add eggs no matter what to get the additional protein and nutrition!

INGREDIENTS

• 4 links Smithfield Hometown Original Breakfast Sausage links
• 1/2 cup Shredded Mexican Or Colby Jack Cheese
• 4 Whole Wheat Tortillas
• 1 Sweet Potato
• 1 cup Black Beans, Rinsed And Drained
• 1/4 Tsp. Cumin
• 1/4 Tsp. Chili Powder
• Red Pepper Flakes
• 1 Avocado, Diced

DIRECTIONS

Cook sweet potatoes: Pierce sweet potato with fork a few times. Place in microwave and microwave on high for 4-6 minutes or until cooked though. Once sweet potato is cooked, remove the skins and place potatoes in a medium bowl. Mash with a fork; set aside. While potato is cooking in microwave, put sausage links in a pan and cook until brown. In a separate large bowl, add black beans, cumin, chili powder and red pepper flakes if desired. Stir to combine then set aside. To assemble burritos, make sure you have warm tortillas-it makes them easier to roll. You can warm them up for 10-20 seconds in the microwave before assembling. Lay out warm tortillas and evenly distribute and spread mashed sweet potato on each. Evenly distribute egg whites, diced avocado, black beans and sausage on each tortilla. Top with shredded cheese. Season with salt and pepper, if desired. Tuck ends in, then roll up burritos.

www.smithfield.com

#3 Hatfield Classic Smoked Ham Steak

 

HAM AND SPRING PEA PASTA WITH ROASTED HEIRLOOM GRAPE TOMATOES

4 ServingsÌý Ìý ÌýTotal Time 30 minutes

YES, I know this has one extra step that may seem unnecessary (roasting the tomatoes!) BUT I’ve said it before and I’ll say it again…sometimes extra steps are worth it! When roasting, toasting, grilling an ingredient; it brings out different flavors and textures that add value to the final dish.

INGREDIENTS

• 1 lb. Penne Pasta
• 4 Tbsp. Olive oil
• 3 Tbsp. minced garlic
• 1 ½ cups ham (leftover), diced
• 1 ½ cups frozen peas
• ½ cup fresh grated parmesan, plus more for garnish
• 1 pt. Heirloom grape tomatoes 1
• Tbsp. fresh basil, chopped
• Kosher salt and freshly ground pepper, to taste

DIRECTIONS

Preheat oven to 375°F. In a medium bowl add the tomatoes, 2 tablespoons olive oil, season with salt and pepper; toss then place on a baking sheet and roast for 15 minutes until tomatoes skin begins to brown. Remove from oven and set aside. Cook pasta according to package directions (Note: once pasta is cooked reserve 1 cup for pan sauce). In a medium sauté pan over medium high heat, add olive oil and garlic, cook for 1 minute; then add the ham and peas cook for another 5 minutes, remove and set aside. In the same sauté pan, add the reserved pasta water, parmesan and fresh ground pepper. Whisk together until smooth then add the ham mixture to the sauce; then cooked pasta and last the tomatoes. Toss gently, season with fresh basil, salt and pepper. Serve with additional parmesan cheese.

www.simplyhatfield.com

 

#4 Redner’s Ground Pork

Chili & Cheese Ground Pork Quesadillas

Serves 6Ìý Ìý Ìý15 minutes

Remember that variety is the spice of life! We tend to get in to food ruts and eat the same thing over and over. I have to admit, that I have NEVER eaten a ground pork quesadilla…until NOW. Not for any particular reason, just because I haven’t thought about it. Well pork is affordable and packed with the essential amino acids, vitamins, and minerals that your family needs.Ìý

www.pork.org

 

#5 Philly Gourmet Sandwich Steaks

Grilled Avocado Steak Fajita Wrap

Serves 6Ìý Ìý Ìý Total Time: 15 minutes

Everyone loves a good “cheesesteak”, but the dinning out portion usually places major stress on our self control! Take it easy on yourself and make a satisfying cheesesteak wrap at home. By adding, extra veggies you will feel fuller longer and save yourself the heartache (and indigestion) of overeating!Ìý

INGREDIENTS

• 16 Philly Gourmet® Sandwich Steaks
• Mexican seasoning
• 1 yellow bell pepper, cut into strips
• 1 orange bell pepper, cut into strips
• 1 small red onion, sliced
• 2 avocados, cut in half (pits removed)
• 1 Tbsp. olive oil
• 6 soft tortillas
• 8 oz. container sour cream
• ½ cup fresh cilantro, chopped
• 2 limes (use juice and zest of lime)

DIRECTIONS

Prepare the cilantro cream sauce: combine sour cream, cilantro, 1 Tbsp. lime juice and the zest from one lime; set aside.Cut frozen steaks into 1-inch strips, sprinkle with Mexican seasoning and cook as directed on package; set aside. Using a stovetop grill pan prepared with cooking spray, grill peppers and onions. Brush open halves of avocados with olive oil and place cut side down on grill; cook 5 minutes. Remove from grill, carefully remove skins from avocados; cut in slices. Top each tortilla with steak, grilled vegetables and avocado slices. Drizzle with fresh lime juice, top with cilantro cream sauce, wrap and serve.

www.philly-gourmet.com