Crock Pot Potato Soup

 What You'll Need

- Roughly 30-32 oz of Yukon Gold Potatoes (3-4 potatoes)

- 1 Medium Yellow Onion

- 1/2 stick of unsalted butter

- 2 handfuls of matchstick carrots

- 1 10.5 oz can of cream of potato soup

- 1 32 fl oz box of low sodium chicken broth

- 3/4 10 oz bar of cream cheese

- 5 oz Bacon Bits

- 1/4 cup flour

- Shredded Sharp Cheddar

- Scallions

- Misc spices: salt, pepper, garlic powder, garlic salt, black pepper

How Long It'll Take

Prep time is maybe 30 minutes, cook time is 5-6 hours on high, or 8+ hours on low.

Let's Get Started

1. Weigh and clean your potatoes. Put the potatoes in the microwave for a few minutes to soften a little.

2. Dice your onion and put them in a pan with butter.

3. Begin to dice your potatoes into small cubes. 

4. Once the onions are glazed, add the flour to the plan. Add some more butter. Mix well, and transfer to the crock pot. 

5. Add your diced potatoes, bacon bits, carrots, cream of potato soup, and chicken broth to the crock pot. 

6. Add some of all the spices, to taste (start slow, you can add more later). 

7. Let cook for 5-6 hours on high, or 8+ hours on low - or until potatoes are soft.

8. An hour before you're ready to serve, cut up the cream cheese in small cubes, add to the crock pot. Mix well. You can use a whisk to break it up. It's also helpful if you soften the cream cheese first, which you can do in the microwave.

9. After a while, the potatoes should eventually start to disintegrate, but if they don't you can use an immersion blender to mix them finely.

10. When you're ready t o serve, top with some shredded cheddar and chopped scallions.

11. Enjoy!

"Meaty" Crumbled Tofu

 What You'll Need

- 1 block of extra-firm tofu, drained & pressed

- 2 tbsp. nutritional yeast

- 2 tbsp. reduced-sodium soy sauce

- 1 tbsp. extra-virgin olive oil

- 1 tbsp. sweet paprika

- 1 tsp. dijon mustard

- 1 tsp. garlic powder

- 1 tsp. onion powder

- 1/2 tsp smoked paprika

- 1/2 tsp umami seasoning

- salt & pepper to taste

How Long It'll Take

It takes only a few minutes to mix the spices and tofu, and then 25 minutes to bake.

Let's Get Started

1. Preheat oven to 400 degrees, and line a baking sheet with parchment paper.

2. Mix everything together.

2. Spread onto the baking sheet, sprinkle a little extra paprika, and bake for 25 minutes.

Easy Oven Egg Bites

 What You'll Need

- 9 eggs

- 1 steamer bag of veggies (I used broccoli, cauliflower, and carrots)

- 2 handfuls of shredded cheese (I used Kraft Triple Cheddar Easy Melt)

How Long It'll Take

This recipe comes together in about 10 minutes of prep and 20 minutes of baking, so figure a total of 30 minutes. 

Let's Get Started

1. Throw your steamer bag in the microwave and follow the instructions.

2. Preheat your oven to 350 degrees.

2. Crack all of your eggs into a large bowl and beat them until scrambled. 

3. When the veggies are steamed, empty the bag onto a cutting board and chop finely. 

4. Combine veggies and eggs, add shredded cheese, and mix together. 

5. Line your cupcake tray with cupcake wrappers and spray with nonstick baking spray.

6. Scoop your egg mixture into each cupcake section. 

7. Bake for 20 minutes. When they're done, let them cool for at least 5 minutes. 

8. Enjoy! (Or, save for later - these are great for meal prep.)

Slow-Cooker Ranch Chicken Tacos

 

What You'll Need

- 2 lbs of boneless, skinless chicken breast

- 1 packet of ranch seasoning

- 1 packet of taco seasoning

- 1/2 cup of chicken broth

- 1 box of Goya Yellow Rice

- Miscellaneous toppings: sour cream, shredded cheese, shredded lettuce, tomatoes, diced onion, etc.

How Long It'll Take

To make the chicken, you will throw everything into a crock pot and cook on low for 4 hours. The prep of the other ingredients takes some time, but you can chop everything up while the rice is cooking (which I usually do at the end); so, let's call it 30 minutes of active work.

Let's Get Started

1. Place your chicken into your crock pot and cover with your ranch seasoning and taco seasoning.

2. Add your chicken broth (I used better than bullion to make 1/2 cup of chicken broth: 1/2 tsp to 1/2 cup of boiling water). Let it cook on low for 4 hours.

3. About 30 minutes before you're ready to serve, make your rice per the instructions on the box.

4. While the rice is cooking, prep your toppings.

5. When everything is ready, serve and enjoy!

Spinach Alfredo Baked Ravioli

 

What You'll Need

- 1 pound of ravioli (we used spinach & cheese ravioli from Costco)

- 1 cup of heavy cream

- 1/2 cup of milk

- 2 tbsp of flour

- 1/2 cup of parmesan cheese

- 1 bag of shredded mozzarella

- 1 bag of baby spinach

- 5 cloves of garlic (crushed)

- 1 medium onion (diced)

- The juice of 1/2 a lemon

- Miscellaneous spices: black pepper, crushed red pepper, ground spicy garlic (to taste)

How Long It'll Take

The prep for this is really pretty simple, so you can throw it all together in about 10-15 minutes, and then let it cook for 20-25. Total time is around 40 minutes.

Let's Get Started

1. Dice your onion and get it cooking over a low flame in some olive oil and a pat of butter. Cook until it turns translucent.

2. Add your crushed garlic, mix, and add your spinach. Cook until the spinach wilts. This is also a good time to layer in some spices.

3. Combine your milk and flour, mix thoroughly. Add this mixture to the pan after the spinach has cooked. Then, immediately add the heavy cream. Bring to a simmer.

4. Allow the sauce to simmer as it thickens. After a few minutes, you can add in your lemon juice, the parmesan cheese, and more spices (to taste). Stir.

5. In a baking dish, layer your sauce, your ravioli, and your shredded mozzarella cheese (in that order). Put in the oven at 375 degrees and cook for 20-25 minutes.

6. Serve & Enjoy!

Chicken Tomato Alfredo

 

What You'll Need:

- 2 Chicken Thighs

- 1 14.5 oz can of chicken broth

- 1.5 cups of milk (or heavy cream)

- 1/2 medium onion

- 1 package of cherry tomatoes

- 4 cloves of garlic

- Miscellaneous spices: salt, black pepper, garlic (grinder), garlic powder

- 1 pound of the pasta of your choice (I chose tortellini, but honestly this'll work with any pasta you like)

- Parmesan cheese

- Cream cheese (softened)

- 1 bag of spinach

How Long It'll Take: 

This is another crock pot meal, so prep is fairly quick, depending on how thorough you want to be. For example, an optional step would be to pan-fry the chicken thighs before cooking, so that would take longer. Cook time is approximately 4 hours on high. 

Let's Get Started:

**Optional First Steps**

A. Brown your chicken thighs in a pan with a little olive oil.

B. In the same pan, cook your onions, sliced cherry tomatoes, and brown your garlic, then add to your crock pot.

**If you haven't done the above steps, start here:**

1. Put your chicken thighs in the crock pot.

2. Slice your tomatoes in halves, cut your onion up in to small pieces, and crush your garlic. Add all three to the crock pot over the chicken.

3. Add your miscellaneous spices.

4. Add the chicken broth, milk/heavy cream, and butter. Let cook for 3 hours (minimum).

5. When the chicken is cooked, remove and de-bone (unless boneless). Shred the chicken.

6. While the chicken is out of the pot, cook your pasta on the stove, and add the cream cheese and parmesan cheese to the leftover sauce in the crock pot. Whisk until smooth (if needed).

7. Add the spinach to the crock pot and allow it to cook.

8. Add your chicken back into the crock pot, mix.

9. Add your pasta to the sauce, mix, and serve.

Mississippi Pot Roast

 

What You'll Need:

- 1 Chuck Roast

- 1 Medium Yellow Onion

- 1 Packet of Hidden Valley Ranch Dressing

- 1 Packet of Lipton Beefy Onion Soup/Dip Mix

- 1 Jar of Heinz Beef Gravy

- 8-10 Pepperoncini Peppers (& juice from the jar)

- 4 tbsp of butter (approximately half a stick)

How Long It'll Take:

Prep time for this is about 5 minutes, and cook time is low and slow for 8+ hours. This is the perfect recipe for a work day meal.

Let's Get Started:

1. Chop your onion into small-to-medium-pieces, throw it in the crock pot.

2. Lay your roast in the crock pot, on top of the onions.

3. Add your ranch mix and beefy onion mixes directly on top of the roast.

4. Slice your butter into small slices, lay it on top of the roast.

5. Add the Heinz Beef Gravy to the pot.

6. Add your pepperoncini peppers, and dump in some of the juice from the jar. (I like to be generous with this step, but if you don't want the pepperoncini flavor to be overpowering, you can tone it down, or even leave it out).

7. Set your crock pot to low and cook for 8+ hours.

8. After 8+ hours, the meat should fall apart. You can shred it in the pot, mix it up and serve it over some mashed potatoes, and a side of any vegetable of your choice (I like to use green beans or a salad). 

Taco Pasta

 

What You'll Need:

- 1 pound of pasta (I like large shells)

- 1 pound of ground beef (or turkey)

- 1 taco seasoning packet

- 2 10-ounce cans of Ro-Tel Diced Tomatoes with Green Chiles

- 1 bag of shredded cheese, Mexican blend

- 1/4 bar of cream cheese

- 1 medium yellow onion

- Misc spices: spicy garlic grinder, cumin, cayenne pepper (optional)

How Long It'll Take:

Prep time for this is about 5 minutes (you only need to chop up an onion and open some cans). Total cook time is about 20-25 minutes (the length of time it takes to boil water and cook the pasta). 

Let's Get Started: 

1. First chop your onion into small pieces and add them to a large pan (with high sides - this will be your main cooking pan for the entire meal) with a little oil. Begin to cook them over low heat with the cover on.

2. Get your pasta pot filled with water and over high heat. Add the pasta when the water begins to boil.

3. When your onions start to becomes translucent, you can add your miscellaneous spices: crushed garlic, cumin, and cayenne to taste (this is optional).

4. Add your ground beef (or turkey) to the pan to begin to brown.

5. Once browned, add your two cans of diced tomatoes, mix, and add then add the packet of taco seasoning. Bring to a boil, then let simmer the rest of the time.

6. Once the pasta is cooked, add the cream cheese and shredded Mexican cheese to the sauce.

7.  Add your pasta into the pot with the sauce, mix, serve and enjoy!

Linguine with Shrimp

Mom's "secret" recipe

What You'll Need:

- One box of linguine or fettuccine (whichever you prefer)

- Some frozen shrimp, cleaned

- Whole Dried Red Chili Peppers

- Fresh Italian Parsley
- Black pepper
- Olive Oil
- Garlic

How Long It'll Take: 

- With this one, it'll pretty much take the exact length of time that it takes to boil water and then cook your pasta. All your prep will be done while the water's boiling, so let's say... 25 minutes?

Let's Get Started:

1. While your water is boiling, set up your large wok with olive oil, crushed garlic, dried red peppers, and black pepper.

2. As the garlic begins to brown, add the shrimp. Add the pasta to the pot when the water is ready.

3. When the shrimp turn pink, lower the heat to a simmer. 

4. Reserve some pasta water (2-3 ladle scoops, to your liking), drain pasta & add pasta and the reserved water to the oil and shrimp.

5. Stir, serve & enjoy!

Creamy Tomato & Sausage Soup

 

What You'll Need

- 1 pound of ground Italian sausage

- 2 10.5 oz cans of tomato soup

- 2 14.5 oz cans of chicken broth

- 1 14.5 oz can of diced tomatoes with basil, garlic, and oregano

- 20 oz of frozen cheese tortellini

- 10 oz of softened cream cheese (I mixed plain & chive and onion)

- 1 medium onion

- 4 cloves of garlic

- Misc Spices: spicy garlic grinder, garlic powder, crushed red pepper, black pepper

How Long It'll Take

Total prep time was maybe 40 minutes, and I let it cook in the crock pot for around 7 hours. However, this could easily be cooked on a stovetop to reduce time.

Let's Get Started

1. Thinly slice your onion and put it in the pan that you're going to use to brown your sausage in with a little olive oil, over low heat. Cover and let cook until caramelized.

2. While your onions are cooking, crush your garlic cloves and add them to the crock pot with a drizzle of olive oil.

3. Add in your miscellaneous spices to the garlic & oil in the crock pot.

4. Once the onions are brown, add them to the crock pot.

5. Brown the sausage over medium heat. Season with cracked garlic and garlic powder as it is cooking.

6. Once browned, add the sausage to the crock pot.

7. Add the chicken broth, tomato soup, and diced tomatoes to the crock pot.

8. Let cook for 6-8 hours on low.

9. 30 minutes prior to serving, cook the tortellini in a pot on the stove.

10. While the tortellini is cooking, soften your cream cheese in the microwave, then stir it into the 

soup. 

NOTE: If you didn't soften your cream cheese enough, you'll find that you have chunks beginning to appear in your broth. Use a whisk to break it up without crushing the other ingredients in the soup.

11. Once cooked, drain the tortellini and add them into the soup. Stir the pot, serve and enjoy!

Sausage & Kale Soup

What You'll Need:
- 4-6 strips of bacon

• adding more is your own preference

- 1 pound of sweet Italian sausage, UNCASED

- 4-5 Yukon Gold potatoes

- 6 cloves of garlic (at least, add more if you prefer)

- 1 large yellow onions (1.5 medium / 2 small)

- 6 cups (48 oz) Chicken Broth

• I use a 48 oz can of College Inn Chicken Broth, but use whatever brand you feel most comfortable with.

- 1 bunch of kale

• I usually end up using half when I initially make this soup, and I save the rest of the kale for when I reheat the leftovers. The kale that's left in the soup will tend to get super soggy and disgusting, so it's much better with some fresh kale when reheating.
• You can also sub a bunch of fresh kale for a bag of pre-chopped kale. 

- 3/4 cup heavy cream

- 1 teaspoon white whine vinegar

- Crushed Red Pepper

- Ground Black Pepper

How Long It'll Take: 

I find that this recipe takes me about an hour to prep before I even put the soup all together.  Then, I let it cook together for as long as possible (and no less than 45 minutes to an hour). That being said, this is a good soup to make on a weekend, or a night when you are home early. 

Let's Get Started: 

1. The first step is to clean your potatoes and kale.

• If you have never cleaned kale before, I like to first rinse the bunch really well with running water. Then, I take the leaves off the stems, and put my kale back into a big bowl of fresh water until I am ready to use it.

2. The next step is to get your bacon cooking. Chop your bacon into one-inch pieces and lay in the bottom of your pot over a medium flame. 

• I like to cook all of my ingredients in the same pot that I am ultimately using for my soup. So while I may be unorthodox to cook bacon in the bottom of a soup pot, I find that it's better for two reasons: 1. cleanup's a breeze, and 2. all the flavors from everything being cooked together stay in the pot. That being said, if you are more comfortable using a pan to prep all of your ingredients, go for it!

3. While the bacon is cooking, I begin to chop my onions, potatoes, and garlic. The onions can be chopped however you like - I prefer to keep them sort of chunky, using like a medium chop. The potatoes, however, should be cut in thin round slices - it is important to make sure they're all about the same size. Garlic can be thinly sliced or crushed - your preference.

NOTE: If you are using the bottom of your soup pot, you may have to cook your bacon in batches. You don't necessarily want crispy or burned bacon for your soup, so keep an eye on it.

4. Once all of your bacon is cooked, remove the bacon from the pot, and line your potatoes in the bottom of your pot/pan, using the leftover bacon grease to cook them slightly. I cook the potatoes for 2-3 minutes on each side, and then remove them from the pan. 

• The intention here is not to necessarily cook them completely through, but just to get a nice sear going on the outside of each slice. 

5. Once your potatoes are cooked, it's time to cook your onions and garlic. 

• Start with the onions. If your bacon grease was completely used up by your potatoes, add a very small amount of olive oil to the bottom of your pan before adding in your onions, and cook them until they are translucent. 
• After your onions are cooked, throw in your garlic and mix well. Let the garlic cook only for a minute or two before continuing on to the next step.

6. Add your sausage to the pot to brown. 

• You can do this either with, or without the onions and garlic still in there - that's a matter of preference. 
• As you are browning your sausage, you want to keep mixing it with a spatula or wooden spoon so that it breaks up into smaller pieces, and also so that it cooks thoroughly. The onions and garlic will get mixed in while you do this, and that'll just add to the flavor of the meat.

7. While your sausage is browning, you can add in some crushed red pepper and some ground black pepper. You don't need a lot of either of these, use your judgement. You can always add more later if you feel it needs it.

8. After your sausage is completely cooked, add your potatoes, onions & garlic (if you had separated them), and the 48 oz of chicken broth to the pot. Bring to a boil. 

9. Let your soup boil for only a minute or so, and then lower to a simmer. Cover and let cook for a MINIMUM of 45 minutes, stirring occasionally. 

10. About 15 minutes before you are ready to serve, add your kale to the pot. 

• As I said earlier, I like to use about half of the kale that I have, so that I can save fresh kale for leftovers. If you are expecting to serve your entire pot of soup, then I would add all of your kale.

11. Stir in your heavy cream. Cover the pot and let simmer for 15 minutes.

12. Stir in 1 tsp of white wine vinegar (trust me) right before serving, and enjoy!

Sausage & Broccoli Rabe

What You'll Need:
- 1 Pkg of Sausage

• I like to buy sweet Italian sausage, or a hot & sweet sausage combo pack (usually the package has 6 links)

- 1 Bunch of Broccoli Rabe

- 1 Pkg of Pasta

• I like to use rigatoni, but it doesn't really matter. The brand I always buy is Colavita, but if that isn't available, I'd use Barilla.

- Fresh Mozzarella

• I typically buy Bel Giosioso, and I buy the one that is already sliced
• This can be left out if you are lactose-intolerant 

- Olive Oil

- At least 5 Cloves of Garlic
- Salt
- Black Pepper
- Crushed Red Pepper
- Dried Parsley (optional)

How Long It'll Take: 
- Prep time isn't too long with this one. Like most of my meals, I tend to work as I go, but if you're more comfortable prepping everything beforehand, then I'd say this will take about 15 minutes to prep, and another 25-30 to cook.

Let's Get Started: 
1. The first thing I always do when starting this meal is clean my broccoli rabe. I rinse it really well with cold water, cut the hard stems off the bottom, and then put it in a big bowl of water to soak again until I'm ready to use it.

2. In a VERY LARGE PAN (large enough to eventually hold your sausage, broccoli rabe, and pasta), put a little bit of olive oil to coat the bottom of the pan and set the heat to medium. Wait until the pan heats up, and put your sausage in to get it going.

3. Start your pasta by putting your pot of water on a burner on high heat. Complete the next steps while you're waiting for it to boil.

4. Set up another pot to steam your broccoli rabe. You'll need a medium-sized pot with a cover. If you don't have a steaming basket, just fill about an inch of water in the bottom of the pot, set it to the side for later. DO NOT TURN THE HEAT ON YET.

5. While your sausage is cooking and your water is heating up, you'll want to start prepping your garlic and mozzarella. I like to use a TON of garlic - if that's not your style, feel free to use less. I peel approximately 5-6 cloves of garlic, and then thinly slice them. As thin as you possibly can. Set them aside in a prep bowl. Make sure you are watching your sausage and sporadically turn it as needed. 

6. I then chop my mozzarella into little pieces. If you get the pre-sliced fresh mozzarella (16oz. pkg), take about half of the package and place it neatly in a stack on your cutting board. You can then cut it three times in each direction to make little cubes.

7. When your pasta water is boiling, add your pasta to the pot. I am usually cooking this for two people, and I use a half a pound of pasta. If you are cooking for a family of four, increase the amount of pasta and sausage as needed. Don't forget to salt your pasta water!! 

8. Once your sausage has cooked well-enough (you don't want it to be raw, but it's okay if it's not totally cooked yet, it will still have time to continue cooking), take it out of the pan and set it aside on your cutting board.

9. Drain your broccoli rabe and put it in the pot you have ready on the stove with a handful of your sliced garlic. Drizzle a little olive oil over the broccoli rabe, cover the pot, and cook over medium heat until the pasta is done.

10. In the pan that you were using to cook your sausage, start your olive oil "sauce." Start by putting enough oil to heavily cover the bottom of the pan. Add a dash of salt, a generous amount of black pepper, and crushed red pepper flakes to the oil, as well as the rest of your sliced garlic. Set the heat on medium-low.

11. Begin to slice your sausage in thin slices. I like to do a slanted cut, so my slices are a bit longer than the width of the sausage, but it doesn't really matter how you slice it, only that the pieces are about the same size. Also, a thinner slice will cook faster if your sausage isn't completely cooked at this point. (NOTE: It should be totally cooked on the outside, this will prevent it from falling apart when you slice it.)

12. In the pot with your oil, your garlic should be browning nicely - NOT burning. Add your sliced sausage to the oil. Continue to stir periodically until you're ready to serve.

13. Right before your pasta is ready, add your broccoli rabe to the pot with the oil and sausage. If there is leftover water in the broccoli rabe pot, do not put that water into your pan. Just the broccoli rabe.

14. When your pasta is ready, scoop it out of the pot with the water and into the pot with the oil. (I prefer this method to straining the pasta and dumping it in, because I like to add some of the leftover pasta water, and I tend to forget if I strain the pasta. If you prefer to strain, save some of the pasta water first.) I use about 1/2 cup - 3/4 cup.

13. Add your leftover pasta water. Mix everything together.

14. As you're mixing, add your pieces of fresh mozzarella, and sprinkle in some parsley.

15. After the mozzarella begins to melt, you should be ready to eat. Enjoy!

Notes:
- All of your sausage should be completely cooked.
- Your broccoli rabe should be tender, but not mushy. If you prefer it to be softer, you should cook it longer, or cook it to taste FIRST before completing the rest of these steps.
- Also, if you've never cooked broccoli rabe before, it's going to reduce a TON. I know using the entire bunch looks like a lot, but trust me it's not. If you're only cooking for yourself, or just two people (who don't have large appetites, or maybe have never had broccoli rabe before, you can try using half a bunch, but it's really not going to yield much.)
- Sometimes I add in a chopped onion to my oil during step 10. This makes the dish a little sweeter, which can be nice and also help switch things up if you make this frequently. I recommend trying that once you're comfortable making the standard dish.
- For a "fancier" version of this, sub the mozzarella for goat cheese, dry parsley for fresh parsley, and add some pine nuts!

NY Strip Steak & Acorn Squash

A surprising twist on a classic dish.

What You’ll Need:

- 1 Package of Steak

• I used NY Strip Steaks for this meal, and I recommend using the same.

- 1 Cup of White Rice

• This is a lot of rice for one person. If you are making this meal for yourself, you may not need to use a full cup of rice. 
• Keep in mind that when cooking rice you will want to use double the amount of water as the rice you’re using. For example, to cook one cup of rice, you will nee 2 cups of water. If you only want to cook 1/2 cup of rice, you only need 1 cup of water.

- Water (for the rice)

- Lettuce or a bag of salad mix
- Thousand Island Dressing

- 1 Acorn Squash

- Brown Sugar

- McCormick Montreal Seasoning packet

- Olive Oil

- Vinegar

- Butter

- Salt

How Long It’ll Take:

- Prep time for this meal is very quick. You just have to stick the steak in the marinade, and then prep your other sides as it’s soaking. You should be ready to fully cook in 10-15 mins.

- Cook time is hard to say; for this recipe, you’ll have a lot of moving parts going at once. I think all in you’ll be looking at about 30 minutes of work.

Let’s Get Started: 

1. Make your marinade. Follow the instructions on the packet to put together a marinade for your steak. Combine 1/4 cup water, 1/4 cup oil, and 1 tbsp Balsamic Vinegar (I know the packet says Red Wine, but who’s watching?). Stir in the packet contents and mix together well.

• Be ready to put the marinade directly on the steak once you’ve mixed it. I suggest having the steak already in a ziplock, ready to receive the marinade. 
• Also, keep about 2 tbsp of marinade to the side for later. 

2. Smush the steak around in the ziplock bag so that it gets nice and coated. 

3. Begin your prep by putting the rice on. This takes the longest to cook, so you should always try to start your rice first.  Decide the amount of rice you want to cook (either 1/2 or 1 cup). Add the recommended amount of water to a large pot. Bring to a boil. Add 1 tbsp of olive oil to the water, and some salt.

•  Once the water is boiling, add in your rice. Stir and let boil for one minute. Cover, and lower the heat to a low setting. You're going to leave it like this for the next 25 minutes, minimum.
• As I always say, all stoves are different. Whenever a recipe calls for low heat, I have to use 3, but you may be able to use the actual Low setting. I think 1 or 2 is a safe bet, but you don’t want to go so low that your rice doesn’t cook. Just keep an eye on it while we progress.

4. Once your rice is going, you’ll want to prepare your acorn squash. The first step is to cut the squash in half, right through the middle. Remove all the seeds like so:

5. Add a bunch of butter, and a ton of brown sugar. This is very unhealthy, but holy crap will it be delicious.

• If I am the only person eating acorn squash, I will only make one half of the squash. If you have two people eating, then you could make both halves. Most of the time, I will make both halves, and then save the extra already-cooked half for lunch the next day.

6. I don't have a large microwave, so I cook the squash one half at a time. Put the squash in the microwave for 5 minutes. Check it, and then set it for anther 5 minutes. After 10, you should be done. You'll know because you can easily stick a fork into the squash, and it will be soft as mush.

7. While the squash is in the microwave, and the rice is cooking, you should start to heat up the grill pan for your steak. Use a medium-high heat. I use 7. Drizzle a tiny bit of olive oil on the pan. 

8. While the pan is heating up, if you have to prep your salad (i.e. if you didn't just buy a bag of pre-mixed salad, and you have an actual head of lettuce), take this time to chop the lettuce and throw it in a bowl to the side for later. 

9. When the pan is hot, lay the steak in the grill pan. Strip steak is pretty thin, so it won't take very long to cook. Cook to your desired doneness.

10. Once your steak is cooked, remove the steak from the pan and place on either your plate, or a serving plate.

11. Your rice should be done by now, and your acorn squash should be just finishing up. Plate your food, add some Thousand Island to your salad, and enjoy!