This fall our calendar is filling up fast – with chili cook-offs, school fall festivals, Halloween, and then, of course, Thanksgiving. The kids are buzzing and I’m excited too. But like most parents, I’m feeling the stress of these added activities to my already challenging game of juggling work, home, and kids!
That’s why this time of year especially, I do my best to make convenience work in my favor. And a great way to do just that is to take dinner planning off my plate with a little help from No More To-Go menu planning and Shipt’s grocery delivery.
The combination of No More To-Go’s fresh new dinner ideas each week and Shipt saves me valuable time and money.
I’m able to mix and match recipes to create a menu perfect for my family each week, use Shipt to deliver my groceries, and then I’m able to truly enjoy my time in the kitchen.
And what’s even better is, once I got into the groove of cooking at home, I started to discover a few things….
- The meals I am making at home taste so much better than take-out!
- Dinner prep is like anything else: practice makes perfect. I’m starting to dice and chop like a champ.
- Budget-wise, it’s simply too expensive to take my family to dinner multiple times a week.
- And, best of all, using Shipt to grocery shop for me means I have all the ingredients I need for dinner ready to go each night.
All that said, for me, it really comes down to the quality of the meals.
And that’s why No More To-Go puts a massive amount of effort into each and every recipe in our meal plan. Right down to tips for adjusting our drool-worthy meals for the picky eaters at the table.
Take this great fall-inspired Broiled Flank Steak and Brussels Sprouts with a Creamy Feta Sauce for instance.
It’s not an exaggeration to say this meal is on the table in less than 30 minutes! And it’s so easy.
Broiled Flank Steak and Brussels Sprouts with Creamy Feta Sauce
Servings : 4 | Cook time : 10 minutes | Prep time: 5 minutes
- 1 pound flank steak
- 1 pound brussels sprouts, trimmed and thinly sliced
- 2 tablespoons olive oil
- 1/4 teaspoon garlic salt
- kosher salt and pepper, to taste
- 2 tablespoons green onions, sliced
- 1/4 cup sour cream
- 1/4 cup feta cheese, crumbled
- 1 teaspoon white wine vinegar
Preheat oven to broil. Line a rimmed baking sheet with foil and transfer the cut Brussels sprouts on the sheet, drizzle with 1 tablespoon oil. Sprinkle with garlic salt and a bit of pepper, toss to coat, and arrange in a single layer.
Place a metal rack at the center of the pan. Some Brussels sprouts will be under the pan and that’s good. Lay the flank steak on the rack. Drizzle with 1 tablespoon olive oil and coat both sides. Sprinkle with salt and pepper.
Transfer the pan to the oven on a center rack. The flank steak should be about 6-8″ from the heating element. Broil 3 minutes, remove from the oven, flip the steak and toss the Brussels sprouts if the edges are getting too brown.
Return to the oven and broil another 3-4 minutes for medium-rare.
While the steak and Brussels cook, combine the creamy feta sauce in a small food processor or with a hand blender. Let steak rest for 5 minutes and then slice against the grain.
Plate steak and Brussels sprouts, garnish with green onions, and drizzle with a bit of creamy feta sauce. Bon Appétit!
My grocery list
1 lb flank steak
1 lb brussels sprouts
1 green onions
2 Tbls olive oil
1/4 tsp garlic salt
1 teaspoon white wine vinegar
1/4 cup sour cream
1/4 cup feta cheese, crumbled