Easy Back-To-School Weeknight Meals

Quick and Easy Back-to-School Recipes with Verde Farms Organic, 100% Grass-Fed Beef: Perfect for Weeknight Family Meals

As the back-to-school season kicks into high gear, weeknight dinners need to be quick, easy, and nutritious. Verde Farms Organic, 100% grass-fed beef is humanely and regeneratively raised and is the perfect choice for creating delicious meals that are ready in a flash, keeping the whole family happy and healthy. Here are three simple, yet satisfying recipes to make your weeknights stress-free.

Hearty Beef Stew with Veggies

This comforting beef stew is perfect for evenings, offering rich flavors and tender chunks of Verde Farms Organic Stew Meat. It’s an easy, wholesome meal that the whole family will love.

INGREDIENTS:

• 1 lb Verde Farms Organic Beef Stew Meat
• 2 tbsp olive oil
• 1 onion, chopped
• 3 carrots, sliced
• 2 celery stalks, sliced
• 3 cloves garlic, minced
• 3 cups beef broth
• 2 potatoes, diced
• 1 tsp dried thyme
• 1 tsp dried rosemary
• 1 bay leaf
• 1 tbsp Worcestershire sauce
• Salt and pepper to taste
• Fresh parsley, chopped (optional)

DIRECTIONS:

• In a large pot or Dutch oven, heat olive oil over medium-high heat. Add the stew meat, season with salt and pepper, and brown on all sides. Remove and set aside.
• In the same pot, add the onion, carrots, and celery. Sauté until softened, about 5 minutes. Stir in the garlic and cook for another minute.
• Return the beef to the pot, then add the potatoes, beef broth, thyme, rosemary, bay leaf, and Worcestershire sauce. Bring to a boil.
• Reduce the heat to low, cover, and simmer for 1 to 1.5 hours, or until the beef is tender and the vegetables are cooked through.
• Remove the bay leaf, adjust seasoning as needed, and garnish with fresh parsley before serving.

Sliced Sirloin Steak Wraps with Avocado and Spinach

These wraps are perfect for an easy-to-pack lunch or dinner, offering a balanced meal with tender sirloin steak, creamy avocado, and fresh spinach. They’re quick to prepare and hold up well for on-the-go meals.

INGREDIENTS:

• 2 Verde Farms Sirloin Steaks (6 oz each)
• 1 tbsp olive oil
• Salt and pepper to taste
• 4 large whole wheat or spinach tortillas
• 1 avocado, sliced
• 1 cup baby spinach
• ½ red onion, thinly sliced
• 2 tbsp Dijon mustard or your favorite spread
• ¼ cup crumbled feta cheese (optional)
• 1 tbsp balsamic glaze (optional)

DIRECTIONS:

• Season the sirloin steaks with salt and pepper. Heat olive oil in a skillet over medium-high heat and sear the steaks for 3-4 minutes per side or until they reach your desired level of doneness. Let the steaks rest for 5 minutes before slicing them thinly against the grain.
• Lay the tortillas flat and spread a thin layer of Dijon mustard on each. Arrange a handful of spinach, avocado slices, red onion, and a few pieces of steak in the center of each tortilla. Sprinkle with feta cheese if using.
• Drizzle with balsamic glaze if desired, then roll up the wraps tightly, folding in the sides as you go to keep the filling secure.
• Wrap each tortilla in foil or parchment paper for easy transport. These wraps can be stored in the fridge for up to 24 hours, making them perfect for a quick grab-and-go meal.

Beef and Quinoa Stuffed Peppers

A healthy and colorful meal, these stuffed peppers are easy to prepare and packed with nutrients.

INGREDIENTS:

• 1 lb Verde Farms Ground Beef
• 4 large bell peppers
• 1 cup cooked quinoa
• 1 can black beans (15 oz), drained and rinsed
• 1 cup corn kernels
• 1 tsp cumin
• 1 tsp chili powder
• 1 cup shredded cheddar cheese

DIRECTIONS:

• Preheat the oven to 375°F. Cut the tops off the peppers and remove the seeds.
• In a skillet, cook the ground beef until browned, then add the quinoa, beans, corn, and spices.
• Stuff each pepper with the beef mixture and top with shredded cheese.
• Place in a baking dish and bake for 20-25 minutes, until the peppers are tender and the cheese is melted.