1 lb of ground turkey
1 3/4 lbs boneless top round steak (you may have to ask the butcher for it and if they don’t have it, ask for something similar)
Apricot preserves (You’ll find it in the jelly section. It’s like jam but with extra fruit chunks in it)
Shake n Bake seasoned coating mix
1 lb of ground beef
Breakfast: Bran cereal with almond milk
Lunch: Burger or turkey meatballs with rice and a glass of water with a wedge of lime to liven things up a bit
Dinner: Steak, half a hamburger bun with butter, lettuce and broccoli salad with honey mustard dressing
Combine 1 lb of ground turkey and 1/4 cup of bran cereal in a bowl and mix well. Shape into 1 inch balls. Combine 1 14 oz bottle of ketchup, 1 cup of grape jelly, and 3 Tbsp of lemon juice in a Dutch oven and bring to a boil. Add meatballs. Reduce heat and simmer, uncovered, for 30-35 minutes, stirring several times.
Apricot Round Steak
Place steak on broiler pan rack and broil for 6-8 minutes on each side. Meanwhile, in a pot, combine 3/4 cup of apricot preserves, 1 Tbsp of lemon juice, 1/2 tsp of salt and 1/8 tsp of hot pepper sauce. Cook until preserves are melted. Set aside 1/2 cup and brush remaining sauce over steak.
Broil 2 minutes longer. Slice meat on the diagonal and serve with remaining apricot sauce.
Preheat oven to 350 degrees. Combine 1/4 cup of steak sauce and 2 Tbsp of Shake n Bake in a bowl. Crumble beef over mixture and mix until combined. Shape into 4 patties. Measure out 1/3 cup of Shake n Bake. Dip both sides of patties in coating.
Place on an ungreased baking sheet. Bake for 20 minutes, turning once. Serve on buns with lettuce, leftover cheese if you have any, and/or mustard and/or BBQ sauce, if you want.